The learning outcomes of this discipline detail the following program learning outcomes:
- Possession of sufficient knowledge in the fields of the adjacent organization of food services, which will critically analyze the situation in the market sphere of services and identify key trends in their development;
• gaining knowledge for the organization of communication interaction and conflict resolution with the help of modern communication and innovative technologies;
• understanding of tools and strategies related to diagnosing and analyzing the state of the services market at a level that will allow employment in the specialty, the ability to effectively use in practice theoretical knowledge in the provision of catering services;
• ability to demonstrate knowledge and understanding of the scientific principles underlying the organization of food services

Organization of tourism
Organization of restaurant business

Restaurant as a component of the hospitality industry General characteristics of methods and forms of service Banquet service Organization of catering service Organization of leisure in restaurants Organization of service in restaurants Organization of service in bars Organization of service in a cafe Organization of service in restaurants for children Organization of service in restaurants at the hotel Organization of service of participants of business, cultural, public and sports events Features of tourist service Organization of passenger service on transport

1. ДСТУ 4281-2004 “ Заклади ресторанного господарства. Класифікація”
2. ГОСТ 30523-97 “Общественное питание. Общин требования”
3. ГОСТ 30524-97 “Общественное питание. Требования к обслуживающему персоналу”
4. ДСТУ 4161:2003. Системи управління безпечністю харчових продуктів. Вимоги.
5. Правил роботи закладів громадського харчування від 24.07.2002 р. №219, затверджені Мінекономіки та Європейської інтеграції України

Current control (50%) - practical classes, oral examination.
Final control (50%) - exam.