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University
Restaurant Business
Course Information
| Course | RESTAURANT BUSINESS | Code | RBB4061 |
|---|---|---|---|
| Field of study |
60411200- Management: Tourism business management |
Semester | 8 |
| Form of Study | Full-time | Taught Language | English |
| Lectures | 32 | Practical Lessons | 32 |
| Laboratory | 0 | Independent Work | 116 |
| Total Hours | 180 | Credits | 6 |
| Teacher(s) | Urinova Durdona |
Lectures – Semester 8
| Code | Topic | Material |
|---|---|---|
| L1 | Topic 1. Introduction to Restaurant Business | Download |
| L2 | Topic 2. Catering enterprises and their classification | Download |
| L3 | Topic 3. Restaurants as the main catering system | Download |
| L4 | Topic 4. Organizational management structure of restaurants and catering enterprises | Download |
| L5 | Topic 5. Personnel management in the restaurant business | Download |
| L6 | Topic 6. Functions of service personnel in the restaurant business | Download |
| L7 | Topic 7. The role of sanitary and hygienic requirements in the activities of the restaurant business | Download |
| L8 | Topic 8. Dishes and utensils used in restaurants and catering establishments | Download |
| L9 | Topic 9. Procedure for compiling a restaurant menu | Download |
| L10 | Topic 10. Restaurant dining hall preparation | Download |
| L11 | Topic 11. Table setting | Download |
| L12 | Topic 12. Organization of customer service in a restaurant | Download |
| L13 | Topic 13. The role of banquet services in the restaurant business | Download |
| L14 | Topic 14. Special forms of restaurant service | Download |
| L15 | Topic 15. Alcohol and non-alcoholic beverages | Download |
| L16 Topic 16. The role of advertising in the development of the restaurant business | Download | |
Practical Lessons – Semester 8
| Code | Topic | Material |
|---|---|---|
| P1 | Topic 1. Introduction to Restaurant Business | Download |
| P2 | Topic 2. Catering enterprises and their classification | Download |
| P3 | Topic 3. Restaurants as the main catering system | Download |
| P4 | Topic 4. Organizational management structure of restaurants and catering enterprises | Download |
| P5 | Topic 5. Personnel management in the restaurant business | Download |
| P6 | Topic 6. Functions of service personnel in the restaurant business | Download |
| P7 | Topic 7. The role of sanitary and hygienic requirements in the activities of the restaurant business | Download |
| P8 | Topic 8. Dishes and utensils used in restaurants and catering establishments | Download |
| P9 | Topic 9. Procedure for compiling a restaurant menu | Download |
| P10 | Topic 10. Restaurant dining hall preparation | Download |
| P11 | Topic 11. Table setting | Download |
| P12 | Topic 12. Organization of customer service in a restaurant | Download |
| P13 | Topic 13. The role of banquet services in the restaurant business | Download |
| P14 | Topic 14. Special forms of restaurant service | Download |
| P15 | Topic 15. Alcohol and non-alcoholic beverages | Download |
| P16 | Topic 16. The role of advertising in the development of the restaurant business | Download |