repository.singidunum.ac.rs€¦ · Web viewWord building: adjective suffixes, noun suffixes; Colour idioms, ... Basic foods, Food issues, Restaurants and bars, Cooking methods,

Study Programme: Undergraduate Studies – Tourism, Hospitality and Food EconomicsCourse Title: ECONOMICSTeacher: Goranka Knežević, Sanja FilipovićCourse Status: MandatoryECST Value: 8Prerequisite: /Course Goals and Objectives The goal is to familiarise students with the basics of microeconomics and macroeconomics.Course OutcomesUpon completing the course, students will have developed analytical and practical way of thinking by understanding economic terms, categories, quantities, and their mutual relations.Course Content

TheoryEconomics as a science; Basic economic principles and models; Offer and demand; Notion and application of elasticity; Market Imperfection; Income, expenses, profit; Company behaviour on the market; Financial system and crises; Business cycles – economic growth, inflation, unemployment; Macroeconomic models; Monetary and fiscal system; Economics of open economy - balance of payments and exchange rate; Challenges of global economic development

Practice

A retrospective look at economic schools and trends; Application of economic principles and models. Offer and demand analysis; Elasticity coefficient calculation; Problem of public goods and externalities; Analysis of expenses; Analysis of profit depending on the market type – perfect competition, monopoly, oligopoly, monopolistic competition; Banks and financial markets; Analysis of basic macroeconomic indicators; Monetary and fiscal policy; Balance of payments analysis; Types of exchange rates; Analysis of contemporary economic problems.Primary and Secondary Sources Selection

1. Gregory, N. M., Taylor, M. P. Ekonomija, Datastatus, 2008.2. Samuelson, P. A., Nordhaus, W. D.A. Ekonomija, Mate Zagreb, 2011.

Active Teaching Hours: 6 Theory: 3 Practice: 3

Applicable Teaching Methods: lectures, practical classes, project assignment, case study

Grading Scheme (max. 100 points)Pre-exam Requirements Points Final Exam PointsAttendance and in-class Activity 10 Written part 30Practice Oral Part

Mid-term Exams/Tests 60Other Assessment Items

Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: PsychologyTeacher: Gordana NikićCourse Status: MandatoryECST Value: 6Prerequisite: /Course Goals and Objectives

The objective of the course is to introduce students to basic concepts in psychology and to acquire knowledge about basic laws governing human behavior. This course is designed to provide students with basic psychology knowledge in order to understand its application in specific areas of human activity, especially in the work environment. The course aims at mastering basic skills through interactive teaching in order to prepare students for working in the conditions of modern business.

Course Outcomes

The student will be able to understand and apply basic knowledge of psychology in understanding and explaining human behavior, as well as basic skills, the legality of individuals' behavior in the work environment, and the individual aspect of the role of an individual as an employee in the organization.Course Content

Theory

Historical roots of psychology; Psychology as a science: laic concepts and scientific psychology; Areas of Contemporary Psychology; Basic cognitive processes - sensation and perception; Learning and basic forms of learning; Thinking, remembering and forgetting; Intelligence and types of intelligence; Emotions and the development of emotions; Motivation and Motivational Processes, Theories of Personality and Personality Trades; Conflicts in the business environment and their resolution; Basic questions of leadership in modern business, The importance of emotional intelligence in team work; Aggressive behavior; Attitudes and prejudices.

Practice

Creating project tasks through team work. Presentation, discussion, development of critical and creative thinking, practicing academic writing with the skill of presenting academic papers, acquiring interpersonal skills, assertiveness, business communication and team work.Primary and Secondary Sources Selection

B. Kordić, L.Babić (2014). Uvod u psihologiju. Centar za primenjenu psihologiju, Beograd.Trebješanin, Dragojević, Hanak, (2015). Uvod u opštu psihologiju. Fakultet za specijalnu edukaciju i rehabilitaciju, Univerzitet Beograd.Fajgelj, S. (2012). Uvod u psihologiju. Beograd: Centar za primenjenu psihologiju.Active Teaching Hours: 4 Theory:3 Practice: 1

Applicable Teaching Methods:

lectures, practice, seminar and project paper, case analysis, simulation, interactive discussion, midterms, written exam

Grading Scheme (max. 100 points)Pre-exam Requirements Points Final Exam PointsAttendance and in-class Activity 10 Written partPractice Oral Part 30Mid-term Exams/Tests 60

Other Assessment Items

Study Programme: Undergraduate Studies – Tourism, Hospitality and Food Economics Course Title: ECONOMICS IN TOURISMTeacher: Slobodan ČerovićCourse Status: MandatoryECST Value: 8Prerequisite: /Course Goals and Objectives Students are supposed to acquire knowledge of economics in tourism in the world and at regional locations, the importance of tourism and its contribution to economic development. Course OutcomesThrough theoretical knowledge and practical assignments, students are supposed to take the final exam by analysing tourist movements in the world and in Serbia, the contribution of tourism development to GDP, employment, investment, export. They should also analyse and organise the work of tourism organisations, lead promotion and propaganda on their own.Course Content

Theory

Defining tourism and the notion of tourist, social, economic, and political importance of tourism, regional distribution of tourist movements, perspectives of tourism development, organisational forms in tourism, processes of integration in tourism, tourist market research, marketing mix in tourism, politics of propaganda and promotion in tourism, institutional forms of tourism organisation in some countries, measures for improving tourism policy and tourism development, tourism in Serbia

Practice

Analysis of tourist movements in the world, tourism multiplier calculation, analysis of regional distribution of tourism, examples of supporting measures for tourism development, examples of tourism development strategies, examples of promotional and propagandist activities.

Primary and Secondary Sources Selection 3. Charles R., Goeldner J.R., Ritchie B., Tourism – Principles, Practices, Philosophies, John Wiley and Sons inc.,

New Jersey 2012.Active Teaching Hours: 4 Theory: 3 Practice: 1Applicable Teaching Methods:

lectures, practical classes, practical assignment, term paper

Grading Scheme (max. 100 points)Pre-exam Requirements Points Final Exam PointsAttendance and in-class Activity 5 Written partPractice 5 Oral part 30


Study Programme: Undergraduate Studies – Tourism, Hospitality and Food Economics Course Title: ENGLISH LANGUAGE 1 Teacher: Ivana Đerić Course Status: MandatoryECST Value: 8Prerequisite: /Course Goals and Objectives English Language 1 is a general English language course that systematically covers all basic language structures and skills through a wide range of relevant and thematic material. The goal of the course is to improve speaking skills and achieve accuracy of expression in various situations and in the context of different topics (equalising the abilities at the B2 level ofThe Common European Framework of Reference for Languages.Course OutcomesStudents are able to easily and independently understand and use the spoken and written language – by utilising correct grammatical structures at the B2 level. Course Content

Grammatical unitsPresent Simple and Continuous, Stative verbs, Articles, Present Perfect Simple and Present Perfect Progressive, Countable and uncountable nouns; Quantifiers, Past Simple and Past Progressive, Used to, Would, Past Perfect Simple and Past Perfect Progressive, Would, was/were going to, Future forms, Time clauses, Modal Verbs, Passive Voice

Lexical unitsWord building: adjective suffixes, noun suffixes; Colour idioms, verbs starting with re-, Sports idioms, Phrasal verbs related to travel, Compound adjectives describing character traits, Idioms with parts of the body, Compound adjectives describing character traits, idioms with parts of the body, phrases and collocations related to education and learning; Listening for specific information; Writing a story, a report, a semi-formal letter expressing an opinion and an article; Speaking: Speculating and making a decision, Comparing photographs and expressing preference and opinion, Creating and narrating a story; ESP: Types of holiday, Types of tourism, Holiday mishaps and disasters, Airline terminology, At the airport, On the road, On the water.Primary and Secondary Sources Selection

4. Pioneer B2, Student’s Book, Mitchell, H. Q. & Malkogianni, M. MM Publications, 2015.5. Pioneer B2, Workbook, Mitchell, H. Q. & Malkogianni, M. MM Publications, 2015.6. Pioneer B2, Class Audio CD and Video DVD7. Murphy, R. English Grammar in Use (Book with answers and Interactive ebook), CUP, 2015.8. Wyatt, R. Check Your English Vocabulary for Leisure, Travel and Tourism, A & C Black, London, 2007.


Applicable Teaching Methods: Interactive teaching, lectures and practice, gamified and cooperational studying, language skill assessment, tests, mid-term tests, written and oral parts of the exam.

Grading Scheme (max. 100 points)Pre-exam Requirements Points Final Exam PointsAttendance and in-class Activity 10 Written partPractice Oral Part 30


Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: Quantitative MethodsTeacher: Biljana RadičićCourse Status: MandatoryECST Value: 8Prerequisite: /Course Goals and Objectives Acquiring basic terms and definitions in mathematical analysis for functions of one and two independent variables, acquiring matrix, differential and integral calculations, basic concepts of probability and statistics in order to understand economic activities more easily, as well as in order to follow and predict them.

Course OutcomesStudents will be enabled to solve tasks regarding the implementation of mathematical models in economic theory and practice.

Course Content

TheoryMatrix calculations and their implementation. The elements of financial mathematics. Main elements of differential calculations and their implementation. Integral calculations and their implementation. Basics of economic function. Basic terms in statistics. Elements of theory and probability. Practice Matrix operations and setting inverse matrix. Percentage calculations and simple interest calculation. Defining first order and higher order derivatives. Examining functions of monotony and concavity. Implementation of differential and integral calculations in some economic functions. Statistical analysis. Defining probability of certain events. Primary and Secondary Sources Selection М. Жижовић, О. Николић, И. Ковачевић, Квантитативне метоgе са збирком заgатака, Универзитет Сингидунум, Београд 2017. Active Teaching Hours: 6 Theory: 3 Practice: 3


Lectures, practice, midterms, electronic test, oral exam.

Grading Scheme (max. 100 points)Pre-exam Requirements Points Final Exam PointsAttendance and in-class Activity 10 Written part 30Practice Oral PartMid-term Exams/Test 1 30Mid-term Exams/ Test 2 30

Study Programme: Undergraduate Studies – Tourism, Hospitality and Food EconomicsCourse Title: BUSINESS INFORMATICSTeacher: Angelina NjegusCourse Status: compulsoryECST Value: 6Prerequisite: /Course Goals and Objectives Introducing students to the basics of information technologies, hardware and software in the latest computer systems, as well as to the networking phenomenon, internet technologies, computer security. The main goal is to master the skills of use of computers, operating systems, office - word processor, excel, and power point presentations, as well as basic internet services. Enabling students to successfully implement information technologies in any aspect of tourism.

Course OutcomesStudents are enabled to use word processing software, calculation software, and to make a presentation. Also, student is to understand the basics of computer, hardware and software development trends, basics of data basis and information systems, system security measures, as well as basic of telecommunication, internet services, and technologies.

Course Content

TheoryComputer types and development; hardware components; computer system peripherals; software; information systems; office systems; graphics; digital media and multimedia; data basis; computer networks and basics of telecommunication; internet services and technologies; information systems security; E-business.

Practice Introduction to operating systems; text editing; table calculations; making presentations.

Primary and Secondary Sources Selection 9. Стојменовић, М., Веиновић, М., Марковић, Д. Информатика, Универзитет Сингидунум,

Београд, 2018.10. Група аутора, ECDL, Универзитет Сингидунум, Београд, 2017.


Applicable Teaching Methods: Lectures, lab practice, term and project papers, case study, simulation, interactive discussion, problem solving, mid-terms, oral exam

Grading Scheme (max. 100 points)Pre-exam Requirements Points Final Exam PointsAttendance and in-class Activity 10 Written part 30Practice Oral PartMid-term Exams/Tests 60Other Assessment Items

Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: AccountingTeacher: Goranka, Knežević, Vule MizdrakovićCourse Status: MandatoryECST Value: 8Prerequisite: /Course Goals and Objectives

The objective of the course is to introduce students with the basics of the accounting methodology, goals and tasks of accounting, as well as the basic results of the accounting procedure and the compilation and content of financial statements.Course Outcomes

The outcome of the course is to enable students to use basic accounting instruments in business management of companies in the field of tourism, hospitality and restorations. Upon the completion of the course, students will be able to record business changes and prepare financial statements, as well as to understand the opportunities and problems that challenge the management of hotels, restaurants and tourist organizations in the use of accounting information.Course Content

TheoryAccounting information, information quality, goals and users of accounting information; Subject of accounting, accounting principles, financial reports; The principles of accounting, bookkeeping changes over successive balance; Chart frame, bookkeeping account and journal; Legal and professional regulations in accounting in the Republic of Serbia, Accounting for inventories and working capital, material costs; Depreciation costs, wage costs and other expenses; Conclusion of business books and Methods of determining results.

Practice

Recording business changes in written and electronic records in the field of: Acquisition of capital and long-term liabilities; Procurement of fixed and working capital; Calculation of earnings, Recording of income and expenses, Depreciation calculation and Recording of the purchase and sale of goods.Primary and Secondary Sources Selection

1. Petrović, Z., Vićentijević, K. i Stanišić, N. (2018) Računovodstvo. Beograd: Univerzitet Singidunum

Active Teaching Hours: 5 Theory:2 Practice: 3


lectures, practice, seminar and project paper, analysis and resolution of case studies, interactive discussion, midterms

Grading Scheme (max. 100 points)Pre-exam Requirements Points Final Exam PointsAttendance and in-class Activity 10Practice Oral Part /Written part 30Mid-term Exams/Tests 60Other Assessment Items

Study Programme: Undergraduate Studies – Tourism, Hospitality and Food EconomicsCourse Title: ARABIC LANGUAGE 1Teacher: Snežana PešićCourse Status: ElectiveECST Value: 8Prerequisite: /Course Goals and Objectives

The course aims at introducing students with the basics pertaining to the culture of the Arabic world, as well as the fundamentals of the Arabic language – paying specifi attention to the language alphabet.

Course Outcomes

Students are capable of communicationg in the target language at the beginner level (A1), as well as to understand the socio-cultural context in which the language is placed. Course Content

Grammar UnitsAlphabet, Consonants, Vowels, Vowels – Basics, Tense System, Nouns, Gender, Declension, Nomina triptota, Nomina diptotа Lexical Units Semitic Languages and Classification, Language varieties, Introducing yourself, Language of Everyday language scenarios

Primary and Secondary Sources Selection

1. Mitrović, A., Arapski jezik 1, Beograd, 1999.2. Muftić, T., Gramatika arapskog jezika, Sarajevo, 1998.3. Schulz, E. Modern Standard Arabic. CUP, 2005.


Applicable Teaching Methods: lectures, practice, mid-term exams, oral and written exam.

Grading Scheme (max. 100 points)Pre-exam Requirements Points Final Exam PointsAttendance and in-class Activity 10 Written partPractice Oral Part 30Mid-term Exams/Tests 60Other Assessment Items

Study Programme: Undergraduate Studies – Tourism, Hospitality and Food EconomicsCourse Title: Chinese Language 1Teacher: Biljana Simić VeličkovićCourse Status: electiveECST Value: 8Prerequisite: /Course Goals and Objectives

The course objective is to acquaint students with the basic units of communication, grammar and lexicology, firstly by the sign system, and its cultural framework with the aim of adopting all language skills at level A1 according to the Common European Framework of Reference for Languages.

Course Outcomes

This course should enable students to communicate acively in everyday situations and to express their needs both in oral and written communication at level A1.

Course Content

Grammar unitsHanyu Pinyin (Chinese Phonetic system; Phonetic exercises), Ni xuexi shenme? (Possessive pronouns; tone changes), Zhe ge dongxi Hanyu zenme shuo? (Situational dialogue in a store: numbers; classifiers; characters), Nin Gui Xing (Tone changes of negation „bu“; simple sentence structure type 1; questions; advers + verb), Renshi Ni Hen Gaoxing! (Simple sentence structure type 2), Renshi Ni Hen Gaoxing! (Phonetic exercises; subject+attribute), Ni Jia You Ji Kou Ren? (Tone changes of number „yi“; classifiers; verbs)

Lexical units Jintian xingqi ji? Jintian ji hao? (Days of the week, dates, characters, conversation and phonetic exercises ) , Zhe ge dongxi Hanyu zenme shuo? (Situational dialogue in a store), Nin Gui Xing (Introduction and conversation at a more advanced level)


11. Contemporary Chinese (Dangdai Zhongwen), Textbook, Wu Zhongwei, Sinolingua, Beijing, 2010.12. Contemporary Chinese (Dangdai Zhongwen), Exercise Book,Wu Zhongwei, Sinolingua, Beijing,

2010.13. Contemporary Chinese (Dangdai Zhongwen), Character Book,Wu Zhongwei, Sinolingua, Beijing,

2010.


Applicable Teaching Methods: Interactive classes, lectures and practice, game-based learning and cooperative learning, testing language skills, term papers, tests, mid-terms, written and oral part of the exam.

Grading Scheme (max. 100 points)Pre-exam Requirements Points Final Exam PointsAttendance and in-class Activity 10 Written partPractice Oral Part 30Mid-term Exams/Tests 60


Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: FRENCH LANGUAGE 1Teacher: Neda MaenzaCourse Status: ElectiveECST Value: 8Prerequisite: -Course Goals and ObjectivesThe objective of the French Language 1 course is to get students acquainted with the basic communicative, grammatical and lexical units in order to enable them to acquire all language skills in the use of the French language at A1 level, in accordance with the Common European Reference framework for Living Languages. Course OutcomesStudents are able to independently and freely participate in a variety of everyday communication situations in French, to communicate both through speech and writing expressing their needs in their daily environment at A1 level. Course Content:Parties de la grammaireIntroduction à la langue française. Alphabet français. Sons français. Prononciation Verbes auxiliaires avoir et être. Noms et adjectifs - masculin et féminin, singulier et pluriel. Accord des noms et adjectifs. Interrogation et négation. Nombres de 0 à 1000. Présent des verbes réguliers du 1er groupe. Article défini et indéfini. Mots d'interrogation. Présent des verbes irréguliers: lire, écrire, prendre, connaître. Prépositions + villes /pays. Présent des verbes irréguliers pouvoir, vouloir, savoir, devoir, faire, aller, venir. Prépositions à et de. Pronoms personnels après une proposition (pronoms personnels toniques). Futur proche. Article contracté. Passé composé. Comparaison des adjectifs. Démonstratifs. Possessifs. Verbes mettre, boire et servir. Article partitif. De-partitif. Expression de la quantité.Parties du lexique/vocabulaireComment se saluer et se présenter. Présenter quelqu'un. Parler de ses intérêts et de ses goûts. Parlez des loisirs et des activités. Organiser et planifier une réunion. Proposer-accepter-refuser. Écrire des cartes postales, des invitations, des e-mails courts. Présenter votre pays. Jours de la semaine, mois, saisons. Exprimer l'heure et la date. Activités quotidiennes. Voyages. Moyens de transports. Terminologie touristique. Présenter les avantages et les inconvénients de certaines activités. Situations diverses: à la gare, à l'aéroport, à l'hôtel. Nourriture et repas. Comprendre un menu. Parler d’un repas. Parlez des habitudes alimentaires. Nourriture (fruits, légumes, viande, poisson, produits laitiers, boissons). Conversation au restaurant. Présentation d'un restaurant.Primary and Secondary Sources Selection: 1. Girardet J, Pécheur J, Echo 1, CLE International, Paris, 2008 2. Нешић М, Топаловић Радман А, Граматика француског језика, Дата Статус, 2012Active Teaching hours: 6 Theory: 4 Practice: 2Applicable Teaching MethodsInteractive teaching, lectures and exercises, gamified and collaborative teaching, language skills tests, tests, mid-term tests, written and oral exam.Grading Scheme (max. 100 points)

Pre-exam RequirementsPoints

Final Exam Points

Attendance and in-class Activity 10 Oral Exam 30PracticeMid-term Exams/Tests 60Other Assessment Items

Study Programme: Undergraduate Studies – Tourism, Hospitality and Food EconomicsCourse Title: German Language 1Teacher: Katarina Milosavljević NasradinCourse Status: electiveECST Value: 8Prerequisite: /Course Goals and Objectives The course objective is to acquire skills necessary to achieve the A1 level according to the Common European Framework of Reference for Languages. The emphasis is put on equal development of all four skills: oral and written comprehension, oral and written expression.

Course OutcomesThis course should enable students to communicate on the basic level, to exchange information in everyday situations and to express their needs. Upon the completed level A1 students are able to: introduce themselves and others, describe current activities, daily duties and habits, explain what type of food and beverage they prefer, invite someone to an event (for example, theater, cinema, match, birthday), describe their family.

Course Content

Grammatik:

Verben sein und haben. Präsens- regelmäßige Verben. Personalpronomen. Wortstellung im Satz. Fragestellung. Bestimmter und unbestimmter Artikel im Nominativ. Trennbare Verben. Negation. Präsens- unregelmäßige Verben. Zusammensetzungen. Präsens- Verben mit trennbaren Präfixen. Bestimmter und unbestimmter Artikel im Nominativ und Akkusativ. Plural von deutschen Nomen. Negativartikel im Akkusativ. Modalverben. Possessivpronomen. Ordinalzahlen. Präteritum von sein und haben.

Wortschatz:

Alphabet und Leseregeln. Begrüßung und Verabschiedung. Vorstellung. Namen aufschreiben. Personalangaben. Zahlen bis Million. Gegenstände. Anzeigen. Kauf und Verkauf von Waren. Uhrzeit. Hobbys und Ferizeitaktivitäten. Wochentage. Alltag. Tagesaktivitäten. Essgewohnheiten. Lebensmittel und Getränke. Im Restaurant. Meine Familie. Jahreszeiten und Monate. Geburtstag feiern. Einladungsschreiben. Primary and Secondary Sources Selection

14. Köker, C. Lemke, L. Rohrmann, T.Schering: Berliner Platz 1 neu, Langenscheidt, Berlin, 2010. (student book and workbook)

15. Dreyer/Schmitt: Lehr- und Übungsbuch der deutschen Grammatik


Applicable Teaching Methods: Interactive classes, lectures and practice, game-based learning and cooperative learning, testing language skills, tests, mid-terms, written and oral part of the exam.


Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: ITALIAN LANGUAGE 1Teacher: Darija LunićCourse Status: Elective ECST Value: 8Prerequisite: -Course Goals and ObjectivesThe objective of the course Italian Language 1 is to develop all four language skills through interactive teaching, with emphasis on communication skills, in accordance with the criteria of the Common European Framework with the aim of achieving A1 level of language learning, as well as to get students acquainted with the basics of Italian culture and civilization through a communicative approach. Course OutcomesStudents are enabled and prepared to understand and use basic terms and phrases in Italian, in accordance with the beginner’s level A1 of language knowledge, i.e. the basic form of communicating, describing a person or an event, both orally and in a short written form. At the same time, students are conversant with the basics of Italian culture and civilization, with emphasis on Italian art and literature, as well as Italian cuisine, customs and lifestyle. Course Content:Elementi grammaticaliAlfabeto,verbi ESSERE e AVERE, sostantivi e aggettivi, Presente indicativo, Articoli determinativi e indeterminativi,il verbo Piacere, verbi modali, verbi irregolari, preposizioni articolate, verbi riflessivi, Avverbi di frequenzaElementi lessicaliPresenatrsi, Presentare qualcuno, La famiglia, Professioni e luoghi, Esprimere gusti e preferenze, Numeri, Chiedere il permesso, Il bar – cibi e bevande, Chiedere e dare informazioni stradali, Descrivere una casa – collocare nello spazio, Prenotare una camera d’albergo, Descrivere azioni abituali al presente.Primary and Secondary Sources Selection:

1. Matteo La Grassa: L’italiano all’universita, A1-A2, Edilingua 2013 (Student’s Book, Workbook,CD)2. Marcello Sensini: Grammatica italiana, Arnoldo Monadadori, 2010

Active Teaching hours: 6 Theory: 4 Practice: 2Applicable Teaching MethodsInteractive teaching, lectures and exercises, gamified and collaborative teaching, language skills tests, tests, mid-term tests, written and oral exam. Grading Scheme (max. 100 points)


Final Exam Points

Attendance and in-class Activity 10Practice Oral Part 30Mid-term Exams/Tests 60 ..........Other Assessment Items

Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: Russian Language 1Teacher: Miloš PupavacCourse Status: ElectiveECST Value: 8Prerequisite: /Course Goals and Objectives

Russian language 1 represents a course in Russian language and culture at the initial A1 level, according to the Common European Framework for Languages, during which systematic work is done on all language skills and the constant replacement of communicative and grammatical elements.Course Outcomes

Training students to understand and use expressions in everyday social situations and relations, understanding the basic context of read text or conversation, and writing compositions, notes and descriptions in a simple formCourse Content

Грамматика:Звуки русского языка; Русская азбука; Глаголы (Вид глагола; Переходные и непереходные глаголы); Прошедшее время; Настоящее время; Основные глаголы движения; Простое и сложное будущее время; Прилагательные в именительном падеже; Сравнение прилагательных; Падежи; Склонение существительных. Лексика:Приветствие и знакомство; Фразы и лексика по теме «В городе»; Фразы и лексика по теме «В магазине»; Имена числительные; Выражение времени (часы и минуты); Даты в русском языке; Фразы и лексика по теме «Одежда и обувь»; Фразы и лексика по теме «Еда и напитки» ; Фразы и лексика по теме «Бронирование номера в гостинице».


Миллер Л. В., Политова Л.В., Рыбакова И. Я., Жили-были...28 уроков русского языка gля начинающих, Златоуст, Санкт Петербург, 2014.Marojević R., Gramatika ruskog jezika, Zavod za udžbenike, Beograd, 2013.



lectures, practice, tests, written and oral exam.Grading Scheme (max. 100 points)

Pre-exam Requirements Points Final Exam PointsAttendance and in-class Activity 10 Written partPractice Oral Part 30Mid-term Exams/Tests 60Other Assessment Items

Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: SPANISH LANGUAGE 1Teacher: Maja Veljković Michos Course Status: ElectiveECST Value: 8Prerequisite: /Course Goals and Objectives

The course aims at introducing students with the basics pertaining to the culture of the Spanish-speaking world, as well as the fundamentals of the Spanish language – paying specific attention to the communicative functions of the language.

Course Outcomes

Students are capable of communicationg in the target language at the beginner level (A1), as well as to understand the socio-cultural context in which the language is placed. Course Content

Grammar Unitspronombres personales, El género y número de los sustantivos; Los adjetivos; El presente regular e irregular; Los demostrativos; Los posesivos; Hay-Estar; Los artículos definidos e indefinidos; El verbo gustar; Ir+a+infinitivo, pensar+infinitivo, querer+infinitivoLexical Units personales; Números; Profesiones; Descripción física y de carácter; La familia; Los alimentos y los platos típicos españoles; De viaje; Alojamiento y transportes; En la ciudad; Actividades cotidianas; Fechas, horas, estaciones del año; Hacer planesPrimary and Secondary Sources Selection

4. Aragón, Gili, Barquero: Pasaporte Compilado , Nivel Inicial (A1+A2), Madrid, Edelsa (Уџбеник, радна свеска+CD)

5. Gramática básica del estudiante de español (Nueva edición) А1-B1, Barcelona, Editorial Difusión, 2011

6. Gramática Elemental A1-A2 Madrid, Anaya ELE, 2016. Active Teaching Hours: 6 Theory: 4 Practice: 2



Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: ManagementTeacher: Jelena Đorđević BoljanovićCourse Status: MandatoryECST Value: 8Prerequisite: /Course Goals and Objectives Enabling students to understand the concept of management and the evolution of the theory of management; to meet main trends in the management of the 21st century; to understand all points related to management (planning, organization, leadership and control); to meet the process of management by working on case studies and to realize the significance of the process of management in enterprises.

Course OutcomesThis course should enable students to apply acquired knowledge of management in solving real business problems and challenges, to understand and apply theoretical concepts of management and actively take part in their work environment.

Course Content

TheoryIntroduction to management; Management and managers; Ethics and social responsibility. Management evolution theory; Communication; Planning; Decision making; Innovation and change; Organizing; Human resource management; Team management; Motivation; Leadership; Control.

Practice

Managerial skills; SWOT and PEST analysis; Rational model of decision making; Porter's Five Forces model; Development of analytical skills by solving case studies and studying different types of organizations; Applying knowledge of management (e.g. motivation, leadership, conflict resolution) in improving managerial processes and practice; Delegation skills; Development of teamwork skills; Development of communication skills, including presentation skills.

Primary and Secondary Sources Selection 16. Williams, C., Принципи менаџмента, Дата статус, Београд, 2011.17. Robbins S., Coulter M.., Мanagement 14th Edition, Pearson, 2017.



Lectures, practice, project assignment, case study


Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: MARKETING IN TOURISM AND HOSPITALITYTeacher: Jelena GajićCourse Status: MandatoryECST Value: 8Prerequisite: /Course Goals and Objectives

The objective of this course is to introduce students to categorical apparatus of marketing implementation in business and tourism industry. Understanding of marketing in tourism and hospitality as an activity, concept, science and skill.Course OutcomesEnabling students to understand specific characteristics of business in tourism industry and in tourism destinations, as well as enabling them to be ready to manage different levels in a company (from operating and middle management to strategic and leadership levels) and to make rational decisions with a positive outcome regarding profitability of tourism enterprises, tourism destinations, and natural and social environment.

Course Content

TheoryMarketing as tourism concept of business. Implementation of marketing in service departments. Implementation of marketing in tourism and hospitality. Digital marketing in tourism and hospitality. Marketing environment , maketing information systems in tourism and hospitality. Strategic approach to achieving goals of business in tourism and hospitality. Defining marketing strategy and marketing mix. Creating values- tourism product and price as marketing instruments. Presentation of values- promotion (marketing communication) as a marketing instrument. Delivery of value- sales channels as a marketing instrument. Specific aspects of marketing usage in tourism and hospitality.PracticeAnalysis of practical examples- implementation of marketing for tourism destinations and itineraries, hotel enterprises, transport enterprises. Market implementation: achieving goals of business in tourism and goals of society. Market and marketing research. Defining the key markets and segmentations. Marketing plan. Defining policies and strategies: product, price, sales channels, promotion. Implementation of marketing in social networks. Creating webpages on social networks- promotion in tourism.

Primary and Secondary Sources Selection 1. Hudson, S., Hudson, L., Marketing for Tourism, Hospitality & Events: A Global & Digital Approach,

Sage Publications, Ltd, London, 2017.2. Kotler, Philip & Bowen, John & Makens, James & Baloglu, Seyhmus. (2017). Marketing for

Hospitality and Tourism., Pearson Education, Boston, 2017.Mark Anthony Camilleri, Travel Marketing, Tourism Economics and the Airline Product, Springer, Cham, 2018, DOI: 10.1007/978-3-319-49849-2Active Teaching Hours: 5 Theory: 2 Practice: 3

Applicable Teaching Methods: Lectures, practice, seminar papers and project paper, case study, interactive discussion, midterms, written exam.

Grading Scheme (max. 100 points)Pre-exam Requirements Points Final Exam PointsAttendance and in-class Activity 10 Written part 30Practice Oral PartMid-term Exams/Tests 60


Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: MANAGEMENT OF CULTURAL RESOURCES IN TOURISMTeacher: Sofija PetkovićCourse Status: MandatoryECST Value: 6Prerequisite: /Course Goals and Objectives This course gives students the opportunity to become acquainted with the concept, principles and maxims of sustainable development of cultural tourism, along with usable manners and models of cooperativeness development in existing legal frameworks.Course OutcomesAfter completing this course, students will be able to define and differentiate the following terms: cultural resources, natural resources, cultural goods/ monuments and cultural attraction, as well as to define legal framework of cultural resources management and factors of cultural resources management.Course Content

TheoryTerm and definition of culture; Dynamic concept of culture and cultural confrontation; Cultural resources and their division; Material and immaterial cultural goods in tourism; Relations of natural and cultural resources in tourism, Characteristics of marketing in cultural tourism; Commercial success of cultural attractions.

Practice Practical usage of principles for cultural heritage management and sustainable commercial exploitation of cultural resources for creating tourism attractions; Analysis and comparison of cultural resources; Forms and manners of transformation and modification of cultural resources into tourism attraction; Successful modification of cultural resources for tourists’ needs.Primary and Secondary Sources Selection

18. James, P., L. Magee, A. Scerry, M. Steger, Urban Sustainability in Theory and Practice: Circles of Sustainability . Routledge: London – New York 2015;

19. Richards, G. Cultural Tourism: A review of recent research and trends, Journal of Hospitality and Tourism Management, Volume 36, September 2018, 12-21.



Lectures, interactive discussion and practice, seminar paper, case study, discussion.


Study Programme: Undergraduate Studies – Tourism, Hospitality and Food EconomicsCourse Title: HUMAN RESOURCES MANAGEMENT IN HOTEL INDUSTRYTeacher: Slobodan ČerovićCourse Status: ElectiveECST Value: 8Prerequisite: /Course Goals and Objectives

A detailed study of the Human Resources Management System and their potentials in the hospitality process. Apart from planning, recruitment, selection and development of Human Resources, emphasis is placed on management activities related to rewarding, motivating, career management and protection of employees' health and safety.

Course Outcomes

Ability to independently work on analyzing, organizing, setting, maintaining and improving Human Resources Management System in the hotel industry.

Course ContentTheoryIntroductory remarks on Human Resources role, Human Resources management concepts, Importance and objectives of Human Resources Management, Communication process as the basis of Human Resources Management, Human Resources elements and activities, Organizational culture and business climate, Strategic Human Resources Management, Employment - content , analysis and job specification, Recruitment, selection and socialization of Human Resources, Performance assessment, motivation and rewarding of employees, Motivation of employees, Motivation theories, Payroll system, Organization of Human Resources function, Leadership and The role of leaders in management.Practice How to create a CV, creating tests and questionnaires for interviews, tasks related to the system of earnings and motivation, practical examples of rewarding and punishing, initiating disciplinary proceedings.


20. Черовић, С., Управљање људским ресурсима у хотелијерству, Универзитет Сингидунум, 2019.21. Torrington D.., Hall L., Taylor S.: Менаџмент људских ресурса, Data Status, Београд, 2004


Applicable Teaching Methods: lectures, practice, research paper


Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: GASTRONOMYTeacher: Jovanka Popov-RaljićCourse Status: ElectiveECST Value: 8Prerequisite:Course Goals and ObjectivesThis course should enable students to acquire knowledge of ingredients (nutrients) of food quality in a broader sense of the word, as well as beverages; knowledge of modern trends in thermal processing, preservation and storage; preparation of new, appropriate functional gourmet products. Course OutcomesAt the end of the module, students should demonstrate knowledge of techniques of preparing and combining the most important foods (meat, fish, milk, eggs, cereals, vegetables, fruit and spices) in order to obtain a quality and safe gourmet product. Course ContentTheoryGastronomy – basic concepts, place and importance in the world and in our country. Nutrients – role and importance in the preparation of gourmet products. Milk and dairy products – new functional gourmet products. Different types of cheeses – a dominant gourmet product. Quality of eggs, safety and gastronomic use. The most important spices and additives – role and importance in preparing gourmet products. Basic principles and modern methods of thermal processing of food / meal. Changes in different types of meat and fish due to thermal processing. Changes in different types of vegetables and fruit due to thermal processing. Methods of preparation and use of the most common cereals and legumes. Sensory analysis of food / meal. PracticePractical examples of preparation (modern methods of thermal processing) and quality assessment (appearance – colour, smell, taste and texture) of various gourmet products from meat, milk, dairy products, eggs, fish, cereals, vegetables and fruit with the addition of specific spices and additives. Primary and Secondary Sources Selection

1. Drašković S., Međunarodna gastronomija, Univerzitet Singidunum, Beograd, 2018.2. Popov-Raljić, J., Blešić, I. Bezbednost hrane – primena NASSR sistema u ugostiteljstvu i hotelijerstvu,

PMF, Departman za geografiju, turizam i hotelijerstvo, Novi Sad, 2016 3. Popov-Raljić, J. Senzorna analiza hrane i pića, PMF, Departman za geografiju, turizam i hotelijerstvo,

Novi Sad, 2013 ISBN 978-86-7031-377-4.4. Popov-Raljić, J. Ishrana, PMF, Departman za geografiju, turizam i hotelijerstvo, Novi Sad, 2016 ISBN

978-86-7031-377-4.5. Popov-Raljić, J., Aleksić, M., Sikimić, V. Praktikum iz ishrane, PMF, Departman za geografiju, turizam

i hotelijerstvo, Novi Sad, 2017 ISBN 978-86-7031-451-1.Active Teaching Hours: 4 Theory: 2 Practice: 2Applicable Teaching Methods: Lectures, interactive teaching, tutorialsGrading Scheme (max. 100 points)


Final Exam Points

Attendance and in-class Activity 10 Written Part 30Practice Oral PartMid-term Exams/Tests 60 ..........

Study Programme: Undergraduate Studies – Tourism, Hospitality and Food EconomicsCourse Title: ENGLISH LANGUAGE 2Teacher: Jelena NikolićCourse Status: MandatoryECST Value: 6Prerequisite: /Course Goals and Objectives The structure and content of English Language 2 course is a continuation of English Language 1 course and its goal is to raise the level of English language knowledge and to develop all language skills at the upper-intermediate level (B2 level according to The Common European Framework of Reference for Languages). At this level, the skills are strengthened with the aim of systematising the existing level of knowledge and then moving to an upper level. Course OutcomesStudents are able to actively, independently, and easily use the acquired knowledge at the appropriate level (B2) – these are both receptive and productive skills, that is, not only skills at using the language for general purposes, but also at using it for specific purposes.Course Content

Grammatical unitsRelative Clauses, Participle Clauses, Conditional Sentences Types 2,3, Unreal Past, Infinitives and ing-forms, Causative form, Reported Speech, Clauses of purpose, result and consession, Comparisons, Inversion, All/both/neither/none/either, Double conjunctions

Lexical units /Language for specific purposesWord formation, phrasal verbs, collocations, idioms;Basic foods, Food issues, Restaurants and bars, Cooking methods, Polishing and handling Glassware / Cutlery, Eating habits.Primary and Secondary Sources Selection

22. H.Q.Mitchell-Marileni, Pioneer , level B2, MM Publications23. H.Q.Mitchell-Marileni, Grammar & Vocabulary Practice, MM Publication24. Rawdon Wyatt, Leisure, Travel and Tourism, Bloomsbury Publishing Plc25. Leo Jones, Welcome! English for the Travel and Tourism Industry, Cambridge University Press

Active Teaching Hours: 6 Theory: 4 Practice: 2 Applicable Teaching Methods: Interactive teaching, lectures and practice, gamified and cooperational studying, language skill assessment, tests, mid-term tests, written and oral parts of the exam.



Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: ORGANISATIONAL BEHAVIOUR AND CORPORATE CULTURETeacher: Vladimir DzamicCourse Status: MandatoryECST Value: 8Prerequisite: /Course Goals and Objectives This course should provide students with theoretical and practical knowledge about corporate culture and organisational behaviour, their history, as well as their basic manifestation forms within modern business organisations.

Course OutcomesStudents should be able to understand and apply the key elements of corporate culture and organisational behaviour in practice within a business organisation; to understand and apply advantages of corporate culture and organisational behaviour in the function of improving efficiency and effectiveness of the organisation; to acquire skills of introspection and behaviour within a group or a team.

Course Content

TheoryOrganisation, organisational behaviour, and corporate culture; culture, mission and vision of the organisation; national culture and corporate culture; significance and functions. Social impact, power and organisational politics – types and sources of social impact; concept and source of power; the origin and evolution of organisational politics. Organisational behaviour and conflict management – concept and types of organisational conflicts; causes and consequences; conflict management; mediation and negotiation. Aspects of corporate culture – values and systems of values in organisations; organisational norms and rules of conduct; dimensions of corporate culture. Changes in corporate culture – the impact of globalisation on corporate culture; old and new corporate culture; the influence of national culture on corporate culture. Corporate culture and organisational climate – the impact of corporate culture on business environment; organisational climate: concept and significance. Communication culture in the organisation – concept and types of business communication; culture of speech; culture of communication; culture of business correspondence; culture of public relations.

Practice Personality, emotions and motivation – basic concepts and application; introspection. Group behaviour and work teams; creating work teams, importance of team work for contemporary organisations; individual and group behaviour. Corporate culture and decision making – the influence of corporate culture on decision making; models of employee participation in decision making. Business ethics and organisations – corporate culture and ethics; ethical codes.

Primary and Secondary Sources Selection 26. Џамић, В., Организационо понашање и корпоративна култура, Универзитет Сингидунум,

Београд, 2016.Active Teaching Hours: 4 Theory: 2 Practice: 2

Applicable Teaching Methods: Lectures, practice, mid-term exams, exam.

Grading Scheme (max. 100 points)Pre-exam Requirements Points Final Exam PointsAttendance and in-class Activity 10 Written part ExamPractice Oral PartMid-term Exams/Tests 60Other Assessment Items

Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: Tourism and LawTeacher: Žaklina SpalevićCourse Status: MandatoryECST Value: 8Prerequisite: /Course Goals and Objectives The objective of the course is to introduce students to the concept and structure of the state-legal order, the basic institutes of civil law, property right, obligatory law, business law, tourist status law and specific agreements in tourism and hospitality.Course OutcomesMastering the knowledge in the field of legal theory, civil and property rights, obligations, business and tourism law, in order to provide legal support in the process of making business decisions in the field of status tourist law and specific contracts in tourism and hospitality. Mastering the knowledge in the field of legal theory, civil and property right, obligations, business and tourism law, in order to provide legal support in the process of making business decisions in the field of status tourist law and specific contracts in tourism and hospitality.Course ContentTheoryBasic concepts about the state (the concept and main elements of the state, the main types of state government and its organization, forms of state regulation and political regime, legal state - the rule of law, the relationship between the state and the law). The basic concepts of law (legal order, legal norms, legal acts, branches of law, legal areas, legal subjects (individuals and legal entities), legal, business and delictal ability of legal subjects, legal objects, legal relationship, legal fact, legal action).Servitutes. A pledge right on movable items. Concept and characteristics of the contract. Means of securing contract execution. General and special effects of the contract. Termination of the contract. Causing damage. Subjective and objective responsibility. Compensation for material damage. Compensation of non-pecuniary damage. Other sources of obligations. Basic institutes of business law. Business Law Entities. Individualization of business law subjects. Representation of business law entities. Forms of business activity - entrepreneur, partnership, limited partnership, limited liability company, parts of foreign partnerships. Establishment of business law subjects. Termination of business law subjects. Securities.Holders of tourist and hospitality services. The concept and types of tourist and hospitality activities. Registration and control of the business of tourism and hospitality entities. Contract on organizing a trip. Mediation contract for travel. Allotment contract. Contract on hosptality services. Agency agreement on hospitality services. Agreement on serving food and beverages. Timer-sharing contract.Practice Practical classes are carried out through interactive analysis of judicial and extrajudicial practice matters discussed in classPrimary and Secondary Sources Selection 1. Vukićević S., Kostić M., Vukićević S., Osnovi prava sa elementima privrednog prava, Univerzitet Singidunum,

Beograd, 20132. Ilija Babić, Uvod u građansko i stvarno pravo - Priručnik za polaganje pravosudnog ispita, 8. ažurirano izdanje,

Projuris Beograd, ISBN: 978-86-86105-79-0, str. 287, 2017.3. Đorđe Nikolić, Obligaciono pravo - Priručnik za polaganje pravosudnog ispita, 5. dopunjeno izdanje, Projuris

Beograd, ISBN: 978-86-86105-75-2, str. 247, 2016.4. Velisav Marković, Privredno-finansijska regulativa, Univerzitet Singidunum, Beograd, ISBN: 978-86-7912-654-2,

str. 274, 2017.5. Dragan Vujsić, Andrej Mićović, Turističko pravo, Fakultet za hotelijerstvo i turizam u Vrnjačkoj Banji Univerziteta u

Kragujevcu, 2. izmenjeno i dopunjeno izdanje, ISBN: 978-86-89949-15-5, str. 283, 2017.6. Dragan Mitrović, Uvod u pravo, 8. izdanje, Centar za izdavaštvo i informisanje Pravnog fakulteta Univerziteta u

Beogradu, ISBN: 978-86-7630-641-1, str. 331, 2017.Active Teaching Hours: 6 Theory:3 Practice: 3Applicable Teaching Methods: lectures, practice, seminar paer, case analysis, interactive discussion, midterms, written exam


Mid-term Exams/Tests 60

Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: Tourism and Physical Environment Teacher: Verka JovanovićCourse Status: MandatoryECST Value: 8Prerequisite: /Course Goals and Objectives

The objective of the course is that students master the necessary knowledge as regards place, space and environment – as general assets, the – spatial distribution and the quality of natural resources, as well as cultural-historical heritage, transportation, utilities infrastructure, energy, touristic suprastructure, information and communication technologies, human resources and services needed for the advanced and sustainable development of tourism at a local, regional, national and international level. Course Outcomes

Students are enabled to analyse complex phenomena and processes relevant for the field; to create development models; to use documents based on areal planning and positioning of attractive areas; students also become ready to actively participate in interdisciplinary teams and work on integral solutions related to different spheres and thus directly or indirectly influence the development of tourism. Course Content

TheoryPhysical space, elements, complexity, subsystems; population, needs related to tourism, population characteristics; nature, heritage, industry, infrastructure; the use of different areas – ubran-rural differentitation; protection, safety and the use of different areas; characteristics of different areas – attractiveness; tourism infrastructrure, suprastructure; resources, climate, functional units, regions, resorts, destinations; spatial planning, geographic information systems, support in decision-making processes.

Practice Quantitative and qualitative analysis of natural and cultural resources, locational analysis of attractive regions, resources analysis, position and typology of areal units, creation of thematic, digital maps – according to the type of tourism resouces; creating development models at a national, regional and local level. Primary and Secondary Sources Selection

1. Stephen W., Alan A. Lew. Tourism geography, critical understandings of place, space and experience, Routledge, Taylor/ Fracis Group, 2015



Lectures, interactive teaching, case studies, consultationsGrading Scheme (max. 100 points)

Pre-exam Requirements Points Final Exam PointsAttendance and in-class Activity 10 Written part 30Practice Oral Part Mid-term Exams/Tests 60Other Assessment Items

Study Programme: Undergraduate Studies – Tourism, Hospitality and Food EconomicsCourse Title: ARABIC LANGUAGE 2Teacher: Snežana PešićCourse Status: MandatoryECST Value: 6Prerequisite: /Course Goals and Objectives

The course objective of the Arabic Language 2, which in its strucutre and content accompanies the ArabicLanguage 1, is to prepare students for the acquisition of new grammatical and lexical units as well as receptiveand productive language skills at level A2 according to the Common European Framework of Reference forLanguages.Course Outcomes

Students improve their language and intercultural skills thus preparing themselves to speak, write, read andunderstand the language content in various communication situations at level A2 according to the CommonEuropean Framework of Reference for Languages.Course Content

Grammar UnitsSecond Declension, Phrases, Plural, Dual Names, Genitive, Compound constructions Lexical Units Geography, Tradition, Politics, Ecology, Tourism, Customs Primary and Secondary Sources Selection






The course objective of the Chinese Language 2, which in its strucutre and content accompanies the Chinese Language 1, is to prepare students for the acquisition of new grammatical and lexical units as well as

receptive and productive language skills at level A2 according to the Common European Framework of Reference for Languages.

Course OutcomesStudents improve their language and intercultural skills thus preparing themselves to speak, write, read and understand the language content in various communication situations at level A2 according to the Common European Framework of Reference for Languages.

Course Content

Grammar unitsZhe Zhang Ditu Shi Yingwen De ( Sentence construction; classifiers ), Neng Bu Neng Shi Yi Shi ? ( Lexical tones and intonation of a sentence; reduplicating monosyllabic and two-syllable verbs; attributive), Мngtian Dasuan Gan Shenme? (Planning work obligations and free time; adverb + verb/adjective; preposition+ verb/adjective; adverbials), Fujin You Meiyou Yinhang? ( „zai „sentences и „you“ sentences; words defining direction and their position in a sentences)

Lexical units Neng Bu Neng Shi Yi Shi? (Buying clothes; situations in a restaurant; introduction to Chinese cuisine), Zhe Zhang Ditu Shi Yingwen De (Conversation about states and cities), Ni Shenme Shihou Huilai? (Planning vacation and travel), Ni Shenme Shihou Huilai?




2010.




Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: FRENCH LANGUAGE 2Teacher: Neda MaenzaCourse Status: MandatoryECST Value: 6Prerequisite: -Course Goals and ObjectivesThe objective of the French Language 2 course, which is, both in content and structure, a continuation of the course French Language 1, is to get students acquainted with communicative, grammar and lexical units so as to enable them to acquire all language sklls in the use of the French Language at A2 level, in accordance with the Common European Framework for Living Languages. Course OutcomesStudents are able to independently and feely participate in a variety of everyday and business communication situations in French, to communicate both through speech and writing expressing their needs in their daily and business environment at A2 level. Course ContentParties de la grammaireVerbes pronominaux au présent, passé composé et futur proche. Impératif . Exprimer un besoin: il faut et avoir besoin de. Imperfait. Exprimer la durée. Utilisation des temps du passé (passé composé - imperfait). Connecteurs alors, mais, donc. Pronoms compléments d'objets directs et indirects. Discours indirect. Futur simple – formes régulières et irrégulières. SI-phrases – 1er type (si + présent, futur simple). Subjonctif - formes régulières et irrégulières.Parties du lexique/vocabulaireParlez des activités de la journée. Shopping, comment acheter et payer. Coversation au magasin. Parler d’un logement. Expression pour situer et s’orienter. Écrire une carte postale ou un courrier électronique de vacances (parler du temps, les activités, exprimer les attitudes). Parler des souvenirs du passé et des moments de la vie. Récit au passé. Film et cinéma. Présenter et décrire un film. Famille – parler de la famille. Nouvelles technologies, Internet, réseaux sociaux. Exprimer des opinions et des attitudes. Écrire de petits messages. Exprimer des problèmes et donner des conseils. Parler du corps, problèmes de santé et maladies. Conversation chez le docteur. Décrire une personne – parler des qualité et des défauts,de l'apparence physique. Vêtements. Exprimer le futur. Projets pour l'avenir. Enseignement et système scolaire en France. Environnement des affaires. Terminologie commerciale. Primary and Secondary Sources Selection: 1. Girardet J, Pécheur J, Echo 1, CLE International, Paris, 2012 2. Нешић М, Топаловић Радман А, Граматика француског језика, Дата Статус, 2012

Active Teaching Hours: 6 Theory: 4 Practice: 2Applicable Teaching Methods:Interactive teaching, lectures and exercises, gamified and collaborative teaching, language skills tests, tests, mid-term tests, written and oral exam.Grading Scheme (max. 100 points)


Final Exam Points

Attendance and in-class Activity 10 Oral Part 30PracticeMid-term Exams/Tests 60Other Assessment Items

Study Programme: Undergraduate Studies – Tourism, Hospitality and Food EconomicsCourse Title: GERMAN LANGUAGE 2Teacher: Katarina Nasradin Course Status: MandatoryECST Value: 6Prerequisite: /Course Goals and Objectives

The course objective of the German Language 1, which in its strucutre and content accompanies the GermanLanguage 1, is to prepare students for the acquisition of new grammatical and lexical units as well as receptiveand productive language skills at level A2 according to the Common European Framework of Reference forLanguages.Course Outcomes


Grammar UnitsBestimmter und unbestimmter Artikel im Dativ. Präpositionen mit Dativ. Fragewort welcher, welche, welches. Präpositionen mit Dativ und Akkusativ. Modalverben können, müssen, wollen, möchten, dürfen, sollen. Possessivartikel. Partizip II mit trennbaren Präfixen. Partizip II mit untrennbaren Präfixen. Perfekt mit sein und haben. Bindewörter und, aber, denn. Personalpronomen im Dativ und Akkusativ.Lexical Units Öffentliche Einrichtungen. Orientierung in der Stadt. Verkehrsmittel. Sehenswürdigkeiten. Wohnungseinrichtung. Wohnungs- und Hausbeschreibung. Berufe. Stellenanzeigen. Motivationsschreiben. Vorstellungsgespräch. Beim Arzt. Gesundheit. Reisebuchung. Wettervorhersage.


10. Köker, C. Lemke, L. Rohrmann, T.Schering: Berliner Platz 1 neu, Langenscheidt, Berlin, 2010.11. Dreyer/Schmitt: Lehr- und Übungsbuch der deutschen Grammatik




Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: ITALIAN LANGUAGE 2Teacher: Darija Lunić Course Status: ObligatoryECST Value: 6Prerequisite: -Course Goals and ObjectivesThe objective of the course Italian Language 2, which is, both in content and structure, a continuation of the course Italian Language 1, is to develop all four language skills through interactive teaching, with emphasis on communication skills, in accordance with the criteria of the Common European Framework with the aim of achieving A2 level of language learning, as well as to get students acquainted with the recognizable segments of Italian culture and civilization using the reading and comprehension skills. Course OutcomesStudents are enabled and prepared to understand and use everyday terms and phrases in Italian, in accordance with the beginner’s level A2 of language knowledge. Communication, expression skills, both written and oral; describing events and personalities. Furthermore, students are conversant with a wider picture of Italian culture and civilization, with an emphasis on Italian music and film, tourism and fashion. Course ContentElementi grammaticaliPosseessivi, Indicativo imperfetto, Trapassato prossimo, Pronomi diretti, Verbi riflessivi, Forma impersonale, Imperativo diretto, Condizionale semplice – verbi regolari e iregolari, condizionele composto.

Elementi lessicaliLa famiglia, Ordianre al ristorante, Un film-ricordi, Fare la spesa, Capi di abbigliamentо, ТV e giornali, La musica – cantantiPrimary and Secondary Sources Selection:

3. Matteo La Grassa: L’italiano all’universita, A1-A2, Edilingua 2013 (Student’s Book, Workbook, CD)4. T.Marin, S.Magnelli: Progetto italiano 1, A1-A2, Edilingua 2009 (Student’s Book, Workbook, CD)5. Marcello Sensini: Grammatica italiana, Arnoldo Monadadori, 2010

Active Teaching Hours: 6 Theory: 4 Practice: 2Applicable Teaching Methods:Interactive teaching, lectures and exercises, gamified and collaborative teaching, language skills tests, tests, mid-term tests, written and oral exam. Grading Scheme (max. 100 points)


Final Exam Points

Attendance and in-class Activity 10Practice Oral Part 30Mid-term Exams/Tests 60 ..........Other Assessment Items

Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: Russian Language 2Teacher: Miloš PupavacCourse Status: MandatoryECST Value: 6Prerequisite: / Russian Language 1Course Goals and Objectives

Reaching the level A2 in the Russian language according to the Common European Framework of Reference for Languages.Course Outcomes

Preparing students for communication in various communicative situations, understanding read texts and writing short lines of descriptive and narrative forms, in present, future and past tenses.Course Content

Грамматика:Глаголы движения; Глаголы движения с приставками; Будущее время; Склонение местоимений; Употребление существительных с числительными; Употребления и значения падежей ; Глаголы положения в пространстве.Лексика:Фразы и лексика по теме «Дом, квартира»; Фразы и лексика по теме « Продовольственный магазин и покупки» ; Фразы и лексика по теме « Описание человека внешность и характер»; Фразы и лексика по теме «Туризм и путешествия»; Фразы и лексика по теме « Повседневные активности»; Фразы и лексика по теме «Праздники и мероприятия»; Тексты из областей туризма и экономики.


Миллер Л. В., Политова Л.В., Рыбакова И. Я., Жили-были...28 уроков русского языка gля начинающих, Златоуст, Санкт Петербург, 2014.Marojević R., Gramatika ruskog jezika, Zavod za udžbenike, Beograd, 2013



lectures, practice, tests, written and oral exam.Grading Scheme (max. 100 points)

Pre-exam Requirements Points Final Exam PointsAttendance and in-class Activity 10 Written partPractice Oral Part 30Mid-term Exams/Tests 60Other Assessment Items

Study Programme: Undergraduate Studies – TOURISM, HOSPITALITY AND FOOD ECONOMICSCourse Title: SPANISH LANGUAGE 2Teacher: Maja Veljković Michos Course Status: MandatoryECST Value: 6Prerequisite: /Course Goals and Objectives

The course objective of the Spanish Language 2, which in its strucutre and content accompanies the SpanishLanguage 1, is to prepare students for the acquisition of new grammatical and lexical units as well as receptiveand productive language skills at level A2 according to the Common European Framework of Reference forLanguages.Course Outcomes


Grammar UnitsUsos de ser y estar; Las estructuras comparativas; Estar+gerundio; El Pretérito Indefinido; Los verbos de emoción y gusto; Los pronombres personales de objeto directo e indirecto; El pretérito perfecto; El pretérito imperfecto; El imperativo; Las perífrasis verbales Lexical Units Los adjetivos de carácter y estado de ánimo; Los atractivos turísticos; Hablar por teléfono; Términos para describir la vida de una persona; La ropa y los colores; Los motivos de una reclamación; Los profesionales del cine; Las características de la vivienda; El cuerpo humano; La asistencia sanitaria; Los estudios universitarios.Primary and Secondary Sources Selection

12. Aragón, Gili, Barquero: Pasaporte Compilado , Nivel Inicial (A1+A2), Madrid, Edelsa (Уџбеник, радна свеска+CD)

13. Gramática básica del estudiante de español (Nueva edición) А1-B1, Barcelona, Editorial Difusión, 201114. Gramática Elemental A1-A2, Madrid, Anaya ELE, 2016.




Study Programme: Undergraduate Studies – TOURISM, HOSPITALITY AND FOOD ECONOMICSCourse Title: Hotel ManagementTeacher: Miroslav KneževićCourse Status: MandatoryECST Value: 8Prerequisite: /Course Goals and Objectives The course objective is to introduce students to the current characteristics of hospitality management and to acquire necessary knowledge for conducting proper business operations and functions within hotel and other enterprises.

Course OutcomesThis course should enable students to conduct proper business operations and functions within hotel and other enterprises.

Course Content

TheoryIntroduction to the course content; Specificity and development of the hotel industry; Business orientation and hotel enterprises development; Hotel enterprises and the process of business globalization; The most important characteristics of the hospitality and tourism market; Organizational and technological aspects of hotel enterprises management; Organizational structure management of hotel enterprises; Business operations management of hotel enterprises; Strategic management in hospitality and tourism sector; Contemporary concepts in hotel enterprises management;

Practice Categorization of accommodation facilities; Basic characteristics of demand and supply; Competitiveness and positioning of hotel enterprises; Marketing management in hotel industry; Modern information and communication technologies in the promotion and sale of hotel services; Digital media and social networks in tourism and hotel industry;


30. Ivanova, M., Ivanov, S., & Magnini, V. P. (Eds.). The Routledge handbook of hotel chain management. Routledge, 2016.



Theory, practice, midterm exams, final exam


Study Programme: Tourism, Hospitality and Food Economics Course Title: TRAVEL AGENCIES AND TOUR OPERATORS’ MANAGEMENTTeacher: Danijel PavlovicCourse Status: MandatoryECST Value: 8Prerequisite: /Course Goals and Objectives Mastering the basic concepts, business instruments, and business operations management in travel agencies and tour operators. Enabling students to comprehend the functioning and business operations of travel agencies and tour operators on the modern tourism market. Introduction to the specificities of business operations of travel agencies and tour operators.Course OutcomesStudents master the basic concepts, business tools, and business operations management in travel agencies and tour operators, as well as an entity’s adjusting trends to the future development of tourism. Students master the basics necessary for understanding the process of travel agencies and tour operators’ business operations management as well as skills and knowledge necessary to develop tour operators’ products.Course ContentTheoryBasics of history and development of travel agencies. Place and role of the agencies on tourism market. Service contents and requirements necessary for travel agencies and tour operators’ business. Intermediary business operations of travel agencies and tour organization as a basis of a tour operator’s business. Concept and types of holiday packages. Business operations in developing tour packages. Arranging transportation, accommodation, and other aspects of tour packages. Setting the price of a tour package. Business operations in promotion and sale of tour packages. Undertaking tour packages and tour operators’ responsibilities. Modern trends in travel agencies and tour operators’ development. Development of business operations of travel agencies both in Serbia and worldwide. Changes on tourism market (information technologies, sustainable development) and impact on travel agencies and tour operators. Processes of integration and business networking of travel agencies and tour operators. Development prospective for both travel agencies and tour operators.

Practice Creating tour operators’ offers: creating a tour package. Setting the price of a tour package. Sale of tour package – cashflow. Calculation financial results of tour packages. Practical training in business operations of travel agencies and tour operators and application of software business automation. Event management, development and business DMC, PCO and CVB in Serbia. The internet and functioning of data aggregates (metasearch engines) and e-intermediaries on the world and Serbian markets.

Primary and Secondary Sources Selection 31. Holland, J., & Leslie, D. (2018). Tour operators and operations: Development, Management and

Responsibility Wallingford, Oxfordshire: CABI International ISBN: 978-1-78064-823-1.32. A. K. Bhatia. (2017). Business of Travel Agency & Tour Operations Management. Sterling

Publishers Pvt. Limited, 2017 ISBN: 812076921X, 9788120769212

Active Teaching Hours: 5 Theory: 2 Practice: 3Applicable Teaching Methods: Lectures, practice, term and project papers, case study, simulations, interactive discussion, mid-term exams, written exam


Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: Finance in Tourism and HospitalityTeacher: Tijana RadojevićCourse Status: electiveECST Value: 8Prerequisite: /Course Goals and Objectives Course goal is to introduce students to main terms and categories in the field of financial business. The course’s objective is to introduce students to the organizing process of financial business in tourism and financial institutions. Students acquire main knowledge from the field of analysis of financial business in tourism and hotel industry.

Course OutcomesStudents will be enabled to manage finances in the field of tourism and hotel industry, to implement certain regulations in order to achieve their goals in the field of financial management in private and public sector in tourism and hotel industry.

Course Content

TheoryThe terms ‘financial system’ and ‘financial institution’, Central and business banking in financial system, Stock markets, stock market business, Investment funds and insurance companies, Para banking and noncredit financial products, International financial (foreign currency) business- operating transactions, Payment operations with foreign countries, International business, Public finances as a part of a country’s financial system, Budget system and budget deficit, Decision on financing business companies in the field of tourism and hotel industry, the structure of financing business companies in the field of tourism and hotel industry, Risk and leverage in tourism and hotel industry, Financial business analysis in tourism and hotel industry.

Practice Case studies in the field of financial business in tourism and hotel management.Primary and Secondary Sources Selection

33. Holloway, C., Humphreys, C. (2016) The Business of Tourism, Pearson: United Kingdom



Lectures, practice, seminar and project papers, case studies, interactive discussion, midterms, oral exam.


Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: Restaurant ServiceTeacher: Jovanka Popov-RaljićCourse Status: ElectiveECST Value: 8Prerequisite: /Course Goals and Objectives

The objective of the course is that students master the necessary knowledge in the field of restaurant industry, conditions for performing activities - minimum technical and sanitary-hygienic conditions for equipping the catering facility and basic business systems.Course Outcomes

The outcome of the course is to train students, through lectures, midterms and practical examples, to master the basic characteristics of restarurant industry, techniques for managing business processes in the field of quality and safety of food and beverages in the restaurant.Course Content

TheoryBasic characteristics of the restaurant industry. Types of catering facilities and certain forms of catering services. Hotel business as a part of catering - hotel industry. Minimum technical and sanitary-hygienic conditions for equipping a catering facility. Special conditions for catering facilities for food and beverages. Importance and role of international standards in restarurant business. Law on food and beverage safety. Basic examples of food and beverage preparation with the definition of individual hazards / risks. Quality food in restaurants with Halal standard. Organization and techniques of service in the restaurant industry. Promotion and placement of restaurant offers.

Practice

Practical examples - consideration of the conditions for carrying out technological production and service processes in this area (procurement of food and other materials, reception and storage, production, service environment and hygienic-security aspect of the business of catering facilities). Standards of food consumption in restaurants. Practical examples - organization and techniques of serving food and beverages; ceremonial meals; diplomatic protocol reception.Primary and Secondary Sources Selection

2. Barjaktarović , D. Restoratersko poslovanje, Univerzitet Singidunum, Beograd, 2015.3. Popov-Raljić, J. Tehnologija i kvalitet gotove hrane,Univerzitet u Novom Sadu,Tehnološki fakultet, Novi

Sad,1999.4. Popov-Raljić, J. Ishrana, PMF, Departman za geografiju,turizam i hotelijerstvo, Novi Sad, 2016. ISBN 978-86-

7031-377-4Active Teaching Hours: 4 Theory:2 Practice: 2


Lectures, interactive teaching, case studies, consultationsGrading Scheme (max. 100 points)

Pre-exam Requirements Points Final Exam PointsAttendance and in-class Activity 10 Written part 30Practice Oral Part Mid-term Exams/Tests 60Other Assessment Items

Study Programme: Undergraduate Studies – Tourism, Hospitality and Food EconomicsCourse Title: ENGLISH LANGUAGE 3 Teacher: Valentina BoškovićCourse Status: MandatoryECST Value: 6Prerequisite: /Course Goals and Objectives The structure and content of English Language 3 course is a continuation of English Language 2 course and its goal is to raise the level of English language knowledge and to develop all language skills at the upper-intermediate level towards the advanced level (B2.2 towards C1 according to The Common European Framework of Reference for Languages) At this level, the skills are strengthened with the aim of systematising the existing level of knowledge and then moving to an upper level.Course OutcomesStudents are able to actively, independently, and easily use the acquired knowledge at the appropriate level (B2.2-C1) – these are both receptive and productive skills, that is, not only skills at using the language for general purposes, but also at using it for specific purposes.Course Content

Grammatical unitsPresent Simple & Progressive, Present Perfect Simple & Progressive, Future forms, Past tenses, Passive voice, Relative clauses, Participle clauses, Adjectives/Adverbs, Gradability, Comparisons, Articles, Determiners

Lexical units /Language for specific purposesWord formation, phrasal verbs, collocations, idioms, phrases, colloquial expressions, words with similar meaning, complex adjectives; Accommodation types and tariffs, At the hotel, Positive or negative?, Holiday brochure, Employment, What is their job, The perfect hotel, The future of tourismPrimary and Secondary Sources Selection

34. H.Q.Mitchell-Marileni Malkogianni, Pioneer , level C1/C1+, MM Publications35. Rawdon Wyatt, Leisure, Travel and Tourism, Bloomsbury Publishing Plc36. H.Q.Mitchell-Marileni, Grammar & Vocabulary Practice, MM Publication37. Renee Talalla, English for Restaurant Workers, Compass Publishing38. Leo Jones, Welcome! English for the Travel and Tourism Industry, Cambridge University Press

Active Teaching Hours: 6 Theory: 4 Practice: 2Applicable Teaching Methods: Interactive teaching, lectures and practice, gamified and cooperational studying, language skill assessment, tests, mid-term tests, written and oral parts of the exam.



Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: INFORMATION SYSTEMS IN TOURISM AND HOSPITALITYTeacher: Angelina NjegušCourse Status: MandatoryECST Value: 7Prerequisite: / Elementary knowledge of office applicationsCourse Goals and Objectives Course goal is to introduce students to contemporary trends in the development of information technologies and their implementation in tourism. The primary goal is to acquire skills in the field of databases for small and medium tourism enterprises, to make bookings using global distribution system Amadeus and to use main functions of hotel system Protel. Enabling students to successfully implement the techniques of online marketing in tourism, to understand the necessity to use intelligent systems at all management levels, to analyze business and market by using the techniques of data mining and to comprehend the existing information systems used in hotel business for tourism destinations management, tourism agencies management and airline industry.

Course OutcomesStudents will be enabled to implement key skills: developing databases for small and medium enterprises, performing everyday operations in hotels by using hotel information system and making bookings by using world global distribution systems. Furthermore, students will understand the development trends of information technologies and they will be enabled to follow them on a daily basis and to implement them in tourism. Students will be enabled to implement the techniques of online marketing, to analyze business by using intelligent systems and to understand the set of information systems which are used or should be implemented, based on tourism activity.Course Content

TheoryContemporary trends in information technologies and their impact on tourism; Introduction to information systems; Databases development; From digital economy to economy of sharing; Models and business systems of e-business; Electronic tourism; Central, online and global distribution systems; E-marketing techniques in tourism; Information systems in tourism destinations management; Information systems in hotel management; Information systems in airline industry; Information systems in tourism agency management and itineraries; Intelligent systems in tourism.

Practice Databases development in Microsoft Access tool. Protel hotel system. The usage of global distribution systems.Primary and Secondary Sources Selection

39. Његуш, А., Информациони системи у туристичком пословању, Универзитет Сингидунум, Београд, 2017.

40. Група аутора, ECDL модули, Универзитет Сингидунум, 2017


Applicable Teaching Methods: Lectures, laboratory practice, seminar and project papers, case studies, simulation, interactive discussion, problem solving, midterms and oral exam.

Grading Scheme (max. 100 points)Pre-exam Requirements Points Final Exam PointsAttendance and in-class Activity 10 Written part 30Practice Oral Part


Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: MANAGEMENT OF CULTURAL RESOURCES IN TOURISMTeacher: Sofija PetkovićCourse Status: MandatoryECST Value: 6Prerequisite: /Course Goals and Objectives This course gives students the opportunity to become acquainted with the concept, principles and maxims of sustainable development of cultural tourism, along with usable manners and models of cooperativeness development in existing legal frameworks.Course OutcomesAfter completing this course, students will be able to define and differentiate the following terms: cultural resources, natural resources, cultural goods/ monuments and cultural attraction, as well as to define legal framework of cultural resources management and factors of cultural resources management.Course Content

TheoryTerm and definition of culture; Dynamic concept of culture and cultural confrontation; Cultural resources and their division; Material and immaterial cultural goods in tourism; Relations of natural and cultural resources in tourism, Characteristics of marketing in cultural tourism; Commercial success of cultural attractions.

Practice Practical usage of principles for cultural heritage management and sustainable commercial exploitation of cultural resources for creating tourism attractions; Analysis and comparison of cultural resources; Forms and manners of transformation and modification of cultural resources into tourism attraction; Successful modification of cultural resources for tourists’ needs.Primary and Secondary Sources Selection

41. James, P., L. Magee, A. Scerry, M. Steger, Urban Sustainability in Theory and Practice: Circles of Sustainability . Routledge: London – New York 2015;

42. Richards, G. Cultural Tourism: A review of recent research and trends, Journal of Hospitality and Tourism Management, Volume 36, September 2018, 12-21.



Lectures, interactive discussion and practice, seminar paper, case study, discussion.


Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: PRACTICAL TRAINING IN THE SECTOR OF TOURISM, HOTEL AND RESTAURANT INDUSTRYTeacher: Selected teachersCourse Status: MandatoryECST Value: 3Prerequisite: /Course Goals and Objectives The aim of the practical training is that students learn about the functioning of tourism industry, other industries and the total public sector in tourism.Course OutcomesStudents will be able to actively participate in all the tasks of a specific tourism company, hotel, restaurant or tourism organization. They will master the technique of business communication and various public gatherings organization. Students will also be capable of using appropriate information systems in tourism and hotel industry. They will also learn how to use computer technology and communicate in foreign languages. Students will have the opportunity to acquire practical knowledge about staples and how to use them properly for the preparation and organization of food in the food and beverage sector.Course ContentIntroduction to travel agency business operations. Monitoring the formation, promotion, sale and realization of a package tour. Organizing the sale of air and other tickets, relationship with appropriate business partners and implementation of booking systems. Getting acquainted with reservation system and selling (booking) of their leased capacities. Travel agency marketing. Characteristics of basic business instruments (contracts, payment instruments, business documentation and records). Business assets and financial accounting operations of the travel agency. The purpose of the strategic management of a travel agency (human resources management, planning, organization of overall operations, operational management, etc.).Introduction to tourism organization business operations. Content and way of organizing research and promotional activities in tourism organizations at different levels (national, regional, local, with emphasis on types and content of market research as well as on types and content of promotional activities). Publishing (collecting, processing and distributing of tourist information) and introduction to the specific content of news and publishing activities in the field of tourism. Forms, realization and monitoring of important tourism manifestations. The role of tourism organization in coordinating activities at a given level (activities related to the Chamber of Commerce, various tourism industry associations, media companies etc.). The importance of horizontal and vertical coordination within the tourism organization (relations with other organizations on the same or other levels and relations with the state and its bodies); Sources of funding and how to use funds.Introduction to the content and characteristics of a particular hotel company and other companies in the hotel industry. Organization of the accommodation sector and its placement on the market. Organization and technology of the food and beverage sector and their sales (organizational units-restaurants, bars, hotel kitchens, hotel storage, as well as other companies, restaurants, bars, etc.). Business operations and connections with the accommodation sector, banquets and other events. Getting acquainted with all forms of the so-called direct marketing communication. Characteristics of basic business instruments (contracts, payment instruments, business documentation and records). Business assets and financial accounting operations of the hotel company. The purpose of the strategic management of hotel companies. Introduction and training with the basic types and characteristics of staples used in hospitality as well as the ways they can be used.Primary and Secondary Sources Selection

Company documentation (business organization or enterprise where practical training is conducted)Active Teaching Hours: 0 Theory: 0 Practice: 0Applicable Teaching Methods: practical research

Grading Scheme (max. 100 points)Pre-exam Requirements Points Final Exam PointsRegular attendance, high quality of conducted business activities and practical training log

Written part

70 Oral Part 30


The objective of the course, which in its strucutre and content accompanies the Arabic Language 3, is to prepare students for the acquisition of new grammatical and lexical units as well as receptive and productive language skills at level B1.1 according to the Common European Framework of Reference for Languages. This includes the development of language skills which can be applied, both in everyday informal situations, and in academic and business contexts.

Course Outcomes

Students improve their language and intercultural skills thus preparing themselves to speak, write, read and understand the language content in various communication situations for both general and specific purposes at level B1.1 according to the Common European Framework of Reference for Languages.

Course Content

Grammar UnitsPronouns, Complex verb forms, Participles, Indicative, Imperative...Lexical Units Dialogues, Synonyms, Antonyms, Transformation, Travelling, Transportation, Common Mistakes, Pragmatic Failure Primary and Secondary Sources Selection






The course objective of the Chinese Language 3, which in its strucutre and content accompanies the Chinese Language 2, is to prepare students for the acquisition of new grammatical and lexical units as well as receptive and productive language skills at level B1.1 according to the Common European Framework of Reference for Languages. This includes the development of language skills which can be applied, both in everyday informal situations, and in academic and business contexts.

Course Outcomes


Course Content

Grammar unitsTamen Shi Shenme Shihou Lai De- duties and time management, Wo Laojia Zai Dongbei – geographical concepts and spatial orientation, Wo Laojia Zai Dongbei

Lexical unitsTa Qu Yiyuan le – human body; hospital orientation, Jintian Ni Chuan de Zhen Piaoliang – birthday customs, Wo Jiaxiang de Tianqi bi Zher Hao – climate characteristics of the seasons and specific areas


2. Contemporary Chinese 2 (Dangdai Zhongwen 2), Textbook, Wu Zhongwei, Sinolingua, Beijing, 2010.

3. Contemporary Chinese 2 (Dangdai Zhongwen 2), Exercise Book,Wu Zhongwei, Sinolingua, Beijing, 2010.

4. Contemporary Chinese 2 (Dangdai Zhongwen 2), Character Book,Wu Zhongwei, Sinolingua, Beijing, 2010.




Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: FRENCH LANGUAGE 3Teacher: Neda MaenzaCourse Status: MandatoryECST Value: 6Prerequisite: -Course Goals and ObjectivesThe objective of the French Language 3 course, which is, both in content and structure, a continuation of the course French Language 2, is to enable students to acquire all language skills in the use of French at B1.1 level according to the Common European Framework for Living Languages. The emphasis is on systematic and equal development of all four language skills.Course OutcomesStudents are able to independently and freely participate in a variety of both informal and business communication situations in French, to communicate both through speech and writing at B1.1 level.Course ContentParties de la grammaireNombres (cardinaux, ordinaux, approximatifs). Présent - verbes réguliers et irréguliers. Emploi de l’Article défini et indéfini. Interrogation.. Forme négative (plus, jamais, rien, personne). Pronoms indéfinis. Passé composé. Prépositions et adverbes – expression du lieu. Expression du futur (Futur proche et Futur simple). Démonstratifs. Accord des adjectifs qualificatifs - formes régulières et irrégulières. Emploi de l'article contracté.Parties du lexique/vocabulairePrésentation d'un hôtel: informations et caractéristiques (adresse, téléphone, email, site, catégorisation, localisation, équipement, clientèle). Métiers de l'hôtellerie et de la restauration. Organigramme. Réserver par téléphone. Conversation avec un client. Expression du temps. Comment remplir un formulaire de réservation d'hôtel. Réservez une table au restaurant. Enregistrer une réservation. Réserver par Internet. Écrire un courrier électronique. Rédiger une lettre d'affaires. Confirmer une réservation. Décrire une offre de service détaillée. Refuser, modifier et annulet une réservation. Exprimer des excuses et des argumentations. Simulation des situations diverses à la réception, lors de la réservation. Accueillir un client ou un groupe des clients à l'hôtel. Décrire une chambre d'hôtel, le mobilier et l'équipement. Messages et produits d'accueil. Accueillir des clients au restaurant. Simulation d' un accueil du client à l'hôtel et au restaurant.Primary and Secondary Sources Selection: 1. Corbeau S, Dubois Ch, Penfornis J-L, Semichon L, Hôtellerie-restauration.com, CLE International, Paris, 2012 2. Grégoire M, Grammaire Progressive du Français, CLE International, Paris, 2016Active Teaching Hours: 6 Theory: 4 Practice: 2Applicable Teaching Methods:Interactive teaching, lectures and exercises, gamified and collaborative teaching, language skills tests, tests, mid-term tests, written and oral exam.Grading Scheme (max. 100 points)


Final Exam Points

Attendance and in-class Activity 10 Oral Part 30PracticeMid-term Exams/Tests 60Other Assessment Items

Study Programme: Undergraduate Studies – Tourism, Hospitality and Food EconomicsCourse Title: GERMAN LANGUAGE 3Teacher: Katarina NasradinCourse Status: MandatoryECST Value: 6Prerequisite: /Course Goals and Objectives The aim is to acquire skills necessary to achieve the B1.1 level according to the Common European Framework of Reference for Languages. The emphasis is put on equal development of all four skills: oral and written comprehension, oral and written expression.Course OutcomesThis course is to enable students to understand and communicate in everyday situation, as well as to express their needs. Upon the completed level B1.1 student is able to: discuss topics and issues in the field of their interest, talk about their experiences, dreams, plans, things that happened in the past, and deal with various situations. The emphasis is placed on developing grammar, socio-linguistic and strategic competencies.Course Content

Grammar unitsPersonalpronomen im Dativ und Akkusativ. Adjektivkomparation. Relativsätze. Ordinalzahlen. Verben mit Dativ und Akkusativ. Modalverben im Präteritum. Weil- Sätze. Wenn- Sätze. Dass- Sätze. Perfekt. Präpositionen mit Dativ und Akkusativ. Konjunktiv. Passiv.

Lexical units Kleidung. Einladung und Dankeschön schreiben. Familie und Familienfeste: Hochzeit, Weihnachten, Hauspatronenfest, Ostern, Geburtstag. Kultur und Gebräuche. Konfliktsituationen. Ausbildung. Lebenslauf. Meinungäußerung. Zukunftspläne. Wohnungsbeschreibung. Postkarte und Brief schreiben. Verkehr und Verkehrsmittel. Autoteile.

Primary and Secondary Sources Selection 43. Köker, C. Lemke, L. Rohrmann, T.Schering: Berliner Platz 2 neu, Langenscheidt, Berlin, 2010.

(student book and workbook)44. Dreyer/Schmitt: Lehr- und Übungsbuch der deutschen Grammatik




Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: ITALIAN LANGUAGE 3Teacher: Darija Lunić Course Status: MandatoryECST Value: 6Prerequisite: -Course Goals and ObjectivesThe objective of the course Italian Language 3, which is, both in content and structure, a continuation of the course Italian Language 2, and which sistematically works on all four language skills through the use of modern language and continuous alteration of communication situations, is to enable students to use the language at B1.1 level. Course OutcomesThis course, which is at intermediary B1.1 level, prepares students to master the Italian language to the extent which enables them to respond in various situations, communicate smoothly and understand the interlocutor when it comes to the familiar topics and the subject of their interest. Course ContentElementi grammaticaliI pronomi combinati, i pronomi combinati nei tempi composti, aggettivi, pronomi e avverbi interrogativi; pronomi relativi, chi come pronome relativo, altri pronomi relativi; stare + gerundio, stare per + infinito; la comparazione, i verbi farcela e andarsene; il superlativo relativo e assoluto, forme particolari di comparazione e di superlativo; passato remoto- verbi regolari, irregolari, i numeri romani, trapassato remoto, avverbi di modo; congiuntivo presente e congiuntivo passato prossimo, concordanza dei tempi del congiuntivo, alcuni dubbi sull’uso del congiuntivo.

Elementi lessicaliEsprimere dispiacere, complimentarsi con qualcuno, scusarsi, rispondere alle scuse, esprimere incredulità e sorpresa, sistema scolastico in Italia; Operazioni bancarie, formule di apertura e di chiusura delle e-mail formali e informali, scrivere un Curriculum vitae, colloquio di lavoro, proverbi, l’economia italiana; Le città italiane, nomi degli abitanti delle regioni italiane, prenotare una camera in albergo, servizi alberghieri, mezzi di trasporto, viaggi e vacanze; Parlare di storia, esporre avvenimenti storici, raccontare una favola, epoche storiche, la storia italiana; La salute, dare dei consigli per mantenersi in forma e dare bene, abitudini in relazione al viver sano, parlare dello stress e delle cause che lo provocano, discipline sportive, l’importanza di sport, lo sport in Italia.Primary and Secondary Sources Selection: 1. Nuovo progetto italiano 2 – T. Marin, S. Magnelli – corso multimediale di lingua e civiltà italiana, 2012 2. Una grammatica italiana per tutti 2 (edizione aggiornata) - A. Latino - M. Muscolino - esercizi e chiavi per studenti stranieri., livello intermedio (B1.1)

Active Teaching Hours: 6 Theory: 4 Practice: 2Applicable Teaching Methods:Interactive teaching, lectures and exercises, gamified and collaborative teaching, language skills tests, tests, mid-term tests, written and oral exam.Grading Scheme (max. 100 points)


Final Exam Points

Attendance and in-class Activity 10 Oral Part 30Practice -Mid-term Exams/Tests 60Other Assessment Items

Study Programme: Undergraduate Studies – TOURISM, HOSPITALITY AND FOOD ECONOMICSCourse Title: RUSSIAN LANGUAGE 3Teacher: Miloš PupavacCourse Status: MandatoryECST Value: 6Prerequisite: /Course Goals and Objectives

Performing and adopting new communication, grammar and lexical units to reach level B1.1 according to the Common European Framework of Reference for Languages. The course upgrades the acquired basis of spoken and written Russian, both for general and specific purposes.

Course Outcomes

Students are enabled to use four language skills at the target level – i.e. to read, speak, write and understand spoken language material in different language contexts and for different purposes. Course Content

Grammar UnitsСклонения существительных; Склонения местоимений; Имена числительные; Падежи и употребление падежей; Глаголы положения в пространстве; Вид глагола; Выражение места и направления.Lexical Units Фразы и лексика по теме «Одежда и обувь»; Фразы и лексика по теме «Дом/квартира»;Фразы и лексика по теме «Семья»;Фразы и лексика по теме «В городе»; Составление резюме ; Тема рабочего дня и профессий; Тема составления плана и программы путешествия.


45. Миллер Л. В., Политова Л.В., Рыбакова И. Я., Жили-были...12 уроков русского языка.Базовый уровень, Златоуст, Санкт Петербург, 2014.




Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: SPANIH LANGUAGE 3Teacher: Maja Veljković Michos Course Status: MandatoryECST Value: 6Prerequisite: /Course Goals and Objectives

The objective of the course, which in its strucutre and content accompanies the Spanish Language 3, is to prepare students for the acquisition of new grammatical and lexical units as well as receptive and productive language skills at level B1.1 according to the Common European Framework of Reference for Languages. This includes the development of language skills which can be applied, both in everyday informal situations, and in academic and business contexts.

Course Outcomes


Course Content

Grammar UnitsPerífrasis verbales; El uso de los tiempos pasados; Los indefinidos; El presente de subjuntivo- forma y usos; Los verbos de reacción y sentimiento; El pluscuamperfecto. Lexical Units Descripción de un destino turístico; Descripción del carácter y la personalidad. Las profesiones; Las celebraciones y eventos; Las enfermedades y los remedios; Las actividades en viajes; Los géneros literarios y los tipos de texto; Terminología para hablar de viajes. Hábitos vacacionales. Primary and Secondary Sources Selection

18. Aragón, Gili, Barquero: Pasaporte B1, Nivel Intermedio, Madrid, Edelsa (Уџбеник, радна свеска+CD)19. Gramática básica del estudiante de español (Nueva edición) А1-B1, Barcelona, Editorial Difusión, 201120. Gramática en contexto, Madrid, Edelsa, 2011




Study Programme: Undergraduate Studies – Tourism, Hospitality and Food EconomicsCourse Title: BUSINESS COMMUNICATION IN TOURISM AND HOSPITALITYTeacher: Gordana DobrijevicCourse Status: ECST Value: 8Prerequisite: /Course Goals and Objectives Students are introduced to different aspects of efficient business communication in a changing work environment and to understand that a well-conceived message, written or spoken adequately, is a key to successfully deal with everyday business situations in tourism and hospitality.

Course OutcomesThe course enables students to apply spoken and written communication skills, to apply various aspects and methods of efficient business communication in everyday work environment, to apply the acquired knowledge regarding business etiquette and at the same time understanding and respecting the intercultural diversity in business communication.

Course Content

TheoryCommunication as a process. Types of communication. Interpersonal and organizational communication. Verbal (written and spoken) and non-verbal communication. Business etiquette in communication. Barriers and overcoming barriers in business communication. Multicultural communication. Business negotiation.

Practice Planning a business message. Writing an e-mail. Writing a persuasive message. Writing a negative message. Non-verbal communication. Particularities of different business practices. Communicating with people from different cultures. Communication in a team. Writing a CV. Preparing a presentation. Overcoming barriers in business communication. Communication with problematic guests (in a hotel and/or a restaurant).

Primary and Secondary Sources Selection 46. Thill, J. V, Bovee, C. L. Excellence in Business Communication, 12th ed. Pearson, Harlow, 2017.



lectures, practice, term and project papers, case study, simulation, interactive discussion, mid-term papers, exam


Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: Health Aspects of TourismTeacher/s: Svetlana Stanišić, Mirko Rosić Course Status: MandatoryECST Value: 8Prerequisite: /Course Goals and Objectives This course enables students to get acquainted with the impact of natural factors having effects on human health, and which are related with the stay of tourist at the destination, diet, as well as efficiency of nonmedical treatments offered in wellness and spa centres and spa medical centres.Course Outcomes Qualifying students for critical consideration of tourism and health related topics.Course Content TheoryGetting acquainted with the course content; Importance of proper diet for health; Micronutrients and macronutrients in food; Use of vitamin and mineral supplements; Metabolic reactions in the body; Providing energy and tissue building and restoration; Energy imbalance: undernourishment and obesity; Diet for persons suffering from cardiovascular diseases, diabetes, gastrointestinal tract and kidney diseases; Alternative diets: vegetarian diet, gluten-free diet, high-protein diet; Importance of recreation for health; Exercising in urban environment; Detox treatments; Balneotherapy;PracticeCreating a diet plan; Diet of physiological categories of citizens: pregnant women, old people, young people and sportsmen; Sojourn at the seaside; Sojourn in the mountains; Ultraviolet radiation; Specific destinations (Dead Sea); Infections in swimming pools; Swimming pools and asthma; Ageing and cosmetic treatments; Cryotherapy; Thermotherapy; Sauna and health; Hyperbaric chamber;Bibliography 1. Pyke, S., Hartwell, H., Blake, A. and Hemingway, A., Exploring well-being as a tourism product resource.

Tourism Management, 55, pp.94-105, 2016.Active Teaching Hours: 4 Theory: 2 Practice: 2 Applicable Teaching MethodsTheory, practice, mid-term exams, exam.Grading Scheme (max. 100 points)

Pre-exam Requirements Points Final Exam Points

Attendance and in-class Activity 10 Written ExamPractice Final Exam 30Mid-term Exams/Tests 60 ..........Other Assessment Items

Study Programme: Undergraduate Studies – Tourism, Hospitality and Food EconomicsCourse Title: CONSUMER BEHAVIOUR AND PROTECTION IN TOURISMTeacher: Ivana BrdarCourse Status: compulsoryECST Value: 8Prerequisite: /Course Goals and Objectives Students will gain the necessary knowledge that should enable them to identify and analyse various patterns of consumer’s behaviour in tourism, external and internal determinants that influence decision-making process when purchasing tourism products and services, as well as to recognize the role and significance of consumer protection in tourism.

Course OutcomesStudents will be able to understand the role of consumer behaviour in marketing in tourism, to identify factors that influence the decision-making process when purchasing tourism products and services, as well as different social and psychological theories related to travel and tourism, thus being trained to create an appropriate marketing strategy in tourism sector, that will have the needs of a consumer as a focus.

Course Content

TheoryConsumers on the tourism market; Tourism market segmentation; Definition, categories and types of consumers in tourism; Models of behaviours of consumers in tourism; Research of consumer behaviour in tourism; Demand management in selective forms of tourism; Determinants of consumer behaviour in tourism; Psychological research of consumers in tourism; Creating value and customers’ satisfaction; Consumers’ life-stage and loyalty; Consumer relation marketing; General approach to safety in tourism; Legal framework for consumer protection in tourism within the Serbian and EU legislation systems; consumerism; socially responsible business in tourism.

Practice Developing STP strategy in tourism. Developing communication strategy for different consumer segments in tourism. Developing digital marketing plan for tourism enterprises/products. Developing corporate social responsibility strategies. Analysis of consumer behaviour determinants in tourism. Consumer research – designing the questionnaires, conducting the research, data analysis, and creating the report. Consumer relationship management.

Primary and Secondary Sources Selection 47. Horner, S., Swarbrooke J. (2016) Consumer Behaviour in Tourism, Third edition. London:

Routledge.


Applicable Teaching Methods: lectures, practice, project paper, case study, simulation, interactive discussion, mid-term exams, oral exam


Study Programme: Undergraduate Studies – TOURISM, HOSPITALITY AND FOOD ECONOMICS Course Title: SUSTAINABLE TOURISMTeacher: Gordana DrazicCourse Status: electiveECST Value: 8Prerequisite: /Course Goals and Objectives Students are introduced to the concept and principles of sustainable development of tourism; understanding positive interactions and potential conflicts between the interests to protect and use natural and cultural heritage within the sphere of tourism; mastering the basics of environmental protection system and sustainable development of tourism products and destinations; mastering the basics of greening and shortening the value chains in tourism that rely on intersectional vertical and horizontal integration between the stakeholders and with the aim to increase its sustainability.

Course OutcomesEnabling students to apply the concept, principles and standards of sustainable development of tourism; to analyse and consider the impacts of tourism development on the environment, natural and cultural heritage and quality of life of the host community; as well as to be included in the environmental quality management system.

Course Content

TheorySustainable development; Sustainable development in the EU; Sustainable development of tourism, Agenda 21 for the Travel and Tourism Industry; Challenges sustainable tourism faces; Responses for achieving sustainability in tourism; Carrying capacity of tourism region and centre; Climate changes and sustainable development of tourism; Alternative and renewable sources of energy; Energy efficiency; Sustainable use of protected natural resources (national parks); Sustainable development of mountain tourism; Development guidelines and management, legal framework, strategic assessment and evaluation of impacts on the environment; Efficiency of sustainable development management – multi-sector approach; ISO standards and EMS; Environmental mark-up; Indicators of sustainable development of tourism

Practice Introducing students to the basic concepts in ecology by using video presentations, examples of good practice in the field of sustainable development of tourism

Primary and Secondary Sources Selection 48. Дражић, Г., Оgрживи туризам, скрипта, Универзитет Сингидунум, Београд, 2018.49. Попеску, Ј., Менаџмент туристичке gестинације, Универзитет Сингидунум, Београд, 201650. Ђорђевић-Милошевић С., Миловановић Ј. Оgрживи туризам у функцији руралног развоја,

UNJP STRD, 2013.


Applicable Teaching Methods: Lectures, practice, presentations and discussions, mid-term exams, project papers, exam.


Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: Hotel Design and PlanningTeacher: Slobodan Čerović, Nikica RadovićCourse Status: ElectiveECST Value: 8Prerequisite: /Course Goals and Objectives

Introducing students with a professional and theoretical knowledge of a complex aspect of hotel design, construction and maintenance of hotel architecture, choice of location of the facility, content of rooms and bathrooms, design and content of restaurants, design of additional content, interior design with all elements of changing, protection and redesigning depending on categorization and project task.Course Outcomes

Preparing students for independent work on hotel constructions plans, feasibility analysis for giving directions, instructions and organization of space and internal traffic in the hotel.

Course Content

Theory

Investment activities in the hotel industry, selection of accommodation and location of hotels, architectural design of the hotel, hotel construction process, design of accommodation units and other hotel facilities, internal security and safety, lighting, sound isolation, fire protection, budgeting of the hotel project.

Practice

Creation of feasibility analysis, simulation of construction of different types of hotels from the aspect of consultants in hotel industry, parking planning and design of number of parking places, planning the conceptual solution of the hotel.Primary and Secondary Sources Selection

1. Čerović, S., Čomić, Đ. Projektovanje i izgradnja u hotelijerstvu, treće izmenjeno i dopunjeno izdanje, Univerzitet Singidunum, Beograd, 2019.

2. Čerović S.,Čomić Đ., Projektovanje i izgradnja u hotelijerstvu, drugo izdanje, Univerzitet Singidunum, Beograd, 2013.

3. Walter A.Rutes,Richard H.Penner, Lawrence Adams, Hotel Disign-Plannining and Development, Arhitectural Press is an imprint of Elsevier, 2007.

4. Đoković, F., Odlučivanje u hotelijerstvu, Univerzitet Singidunum, Valjevo, 2018.



Creating a joint project assignment, students individual projects, models, visual studies, visual and intellectual forms of checks, discussions, promotions.


Study Programme: Undergraduate Studies – Tourism, Hospitality and Food EconomicsCourse Title: FOOD TECHNOLOGY BASICSTeacher: Natasa KilibardaCourse Status: electiveECST Value: 8Prerequisite: /Course Goals and Objectives Introduction to the basic types and characteristics of staple foods used and offered in hospitality, as well as learning about the basic principles of technological procedures used in food production and procedures used in food preparation, processing and preservation. Quality evaluation of food products. Training students to be creative in planning nutrition for both the healthy and the sick.

Course OutcomesAcquisition of theoretical and practical knowledge about food products and their proper use in the process of food preparation. Students are enabled to evaluate the quality of food products.

Course Content

TheoryDefining food technology as a science. Food categorization. Basic concepts. Defining food quality and basic groups of quality factors. Food preservation methods. Physical, chemical and biological procedures of food preservation. Types and categories of meat. Basic properties of meat and meat products; milk and dairy products; eggs and egg-based products; fish and seafood; fats and oils; wheat and baked goods, phyllo dough and flash frozen dough. Confectionery products. Vegetables and mushrooms. Fruit and fruit products. Alcoholic beverages. Wines and vineyards in Serbia and the world. Rakia – fruit-based rakia and wheat brandy. Flavoured brandy. Beer, beer quality. Non-alcoholic beverages: carbonated and non-carbonated beverages. Fruit-, herbal-, wheat-based and artificially flavoured beverages. Coffee and tea. Food preparation and processing. Food changes during storage and preparation. Introduction to food sensory analysis, definition, development and application. Food sensory quality parameters.

Practice Examples of flow charts of technological processes in production of food and ready-made meals. Quality parameters and criteria of food, food products, and ready-made meals. Organization and application of sensory analysis. Sensory analysis tests.

Primary and Secondary Sources Selection 51. Lund, B. M., Baird-Parker, T. C., & Gould, G. W. (Eds.). (2000). The microbiological safety and

quality of food. Gaithersburg, Md: Aspen Publishers.52. Hansen B, Thomas C. (2005). Off-premise Catering Management, second edition, John Wiley

&Sons, Inc., Hoboken, New Jersey


Applicable Teaching Methods: lectures, practice, term and project papers, case study, simulation, interactive discussions, mid-term exams


Study Programme: Undergraduate Studies – Tourism, Hospitality and Food EconomicsCourse Title: ENGLISH LANGUAGE 4Teacher: Ivana ĐerićCourse Status: MandatoryECST Value: 6Prerequisite: /Course Goals and Objectives The goal of English 4 course, which is a continuation of English 3 course, is based on the acquisition, comprehension, and usage of the target language at the C1-C1+ level of The Common European Framework of Reference for Languages.Course OutcomesStudents are able to use all language skills at the appropriate level (C1-C1+ of The Common European Framework of Reference for Languages) – these are both skills at using the language for general purposes and skills at using it for specific purposes.Course Content

Grammatical unitsConditional sentences, indirect speech, modal verbs, emphatic forms, infinitives and participles

Lexical unitsContemporary trends in technology, entertainment, fashion, etc, environmental protection and sustainable development, hystorical aspects of the development of science, technology, archeology, and other hystorically relevant discoveries, art and urban planning and design, understanding human nature and human needs from the psychological perspective. Also, an important aspect of the course is language for specific purposes taught through topics such as: tourist services, attractions and offers, documentation and documents mostly used in the field of tourism industry and hospitality, travel insurance and the question of safety in tourism industry.Primary and Secondary Sources Selection

53. H.Q.Mitchell-Marileni Malkogianni, Pioneer , level C1/C1+, MM Publications54. H.Q.Mitchell-Marileni, Pioneer, Workbook, MM Publications55. H.Q.Mitchell-Marileni, Grammar & Vocabulary Practice, MM Publication56. Robin Walker and Keith Harding, Tourism 3, Oxford University Press57. Raymond Murphy, English Grammar in Use, Cambridge

Active Teaching Hours: 6 Theory: 3 Practice: 3Applicable Teaching Methods: Interactive teaching, lectures and practice, gamified and cooperational studying, language skill assessment, tests, mid-term tests, written and oral parts of the exam.



Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: Financial Analysis in HospitalityTeacher: Slobodan Čerović, Nikica RadovićCourse Status: electiveECST Value: 8Prerequisite: /Course Goals and Objectives

The objective of this course is to enable students to acquire knowledge in the field of financial and economic analysis of hotel and restaurant industry.

Course OutcomesStudents should pass the test after gaining theoretical knowledge and practical skills by analyzing business of specific hotel and restaurant industry. Students will be completely capable of individual analysis of economic and financial processes in hotel and restaurant industry, as well as of developing business plans and programmes.

Course Content

Theory- Theoretical basics of economic-financial analysis of hotel and restaurant industry, Economic analysis of hotel enterprises, Hotel enterprises expenses, Amortization- types, Productivity, cost-effectiveness and rentability analysis, Price definition in hotel industry, Financial analysis of hotel enterprises, analysis of financial reports and business indicators- ratio analysis, Budgeting in hotel industry, Evaluation of investment profitability, Developing business plans in hotel enterprises.

Practice- Setting the price of hotel rooms, margin, amortization , productivity, cost-effectiveness and rentability evaluation, balance sheet analysis and ratio analysis, NPV, business plan.

Primary and Secondary Sources Selection 58. Економско-финансијска анализа пословања преgузећа у туризму и хотелијерству, Спасић В., Черовић

С., Универзитет Сингидунум, Београд, 2019.59. Економика преgузећа, Д. М. Покрајчић, Београд 2002. ;60. Финансијски менаџмент и управљачко рачуновоgство, Х. Хрустић, Нови Сад 2007.


Applicable Teaching Methods: Lectures, practice, seminar papers

Grading Scheme (max. 100 points)Pre-exam Requirements Points Final Exam PointsAttendance and in-class Activity 5 Written part 30Practice 5 Oral PartMid-term Exams/Tests 60Other Assessment Items

Study Programme: Undergraduate Studies – Tourism, Hospitality and Food Economics Course Title: FINANCIAL ANALYSIS IN TOURISM Teacher: Slobodan Čerović, Nikica RadovićCourse Status: ElectiveECST Value: 8Prerequisite: /Course Goals and Objectives The goal is to educate students in finacial and economic analysis of tourist companies.Course OutcomesThrough theoretical knowledge and completion of practical assignments, students are supposed to take the final exam by analysing business activities of a tourist company on a concrete example. Students will be fully able to analyse economic and financial processes in a tourist company and to design business plans and elaboration papers on their own.

Course Content

TheoryTheoretical basics of economic-financial analysis of tourist companies, Economic analysis of hotel companies, Total income, average income and marginal income of a company, Hotel company expenses, Amortisation calculation, Analysis of productivity, economicality and rentability, Formation of prices in hospitality, Financial analysis of tourist companies, analysis of financial reports and indicators of business activities – ratio analysis, Budgeting in tourism industry, Assessment of investment profitability, Designing a business plan in tourist companies

Practice Calculation of package tour prices, of a profit margin, of productivity, economicality and rentability, balance analysis and calculation of ratio numbers, calculation of NPV, business plan designPrimary and Secondary Sources Selection

61. Atkinson A. , Banker R. , Kaplan R. , Joung M. , Management Accounting, Prentice Hall International, Inc, New Jersey, 2003.



lectures, practical classes, practical assignment, term paper

Grading Scheme (max. 100 points)Pre-exam Requirements Points Final Exam PointsAttendance and in-class Activity 5 Written partPractice 5 Oral Part 30


Study Programme: Undergraduate Studies – TOURISM, HOSPITALITY AND FOOD ECONOMICSCourse Title: Special Interest TourismTeacher: Ivana BrdarCourse Status: ElectiveECST Value: 8Prerequisite: /Course Goals and Objectives

The aim of the course is to study the characteristics of new, thematic forms of tourism that emerged in the last decades of the twentieth century and influenced the changes in the structure of the market of national economies and the world tourism industry. A special goal is the knowledge of the thematic tourism main characteristics in which a modern tourist sets specific requirements that become the basis for planning, organization and development of new age tourism based on the demographic, cultural, geographical, technological and economic diversity of the world.

Course Outcomes

Students should gain competence for: thorough knowledge of potentials and limitations for the development of specific types of tourism in line with examples of European and world practice; creating strategies and plans for the development of thematic tourism; formation of new profiled tourism products; the use of business policy instruments for positioning thematic aspects of tourism on the domestic and international tourist market.

Course Content

Theory

The concept and characteristics of thematic tourism, Market specificity of thematic tourism, Potentials for the development of thematic tourism, Regional development of thematic tourism, Health (wellness and medical) tourism, City tourism, Rural tourism, Cultural tourism, Nautical tourism, Sports tourism and Educational tourism.

Practice

Geographical positioning of resources for the development of thematic tourism, location analysis of tourist attractions, creation of thematic, digital maps according to the type of tourist resources, formation of tourist clusters of specific thematic profile.


62. Sheela Agarwal. Special Interest Tourism: Concept, Contexts and Cases, CABI, 2016.63. Norman Douglas, Ngaire Douglas, and Ros Derrett. Special Interest Tourism, John Wiley & Sons,

London, 2001.Active Teaching Hours: 6 Theory: 3 Practice: 3

Applicable Teaching Methods: lectures, practice, office hours, project work, presentations, mid-term exams, exam.

Grading Scheme (max. 100 points)Pre-exam Requirements Points Final Exam PointsAttendance and in-class Activity 10 Written part 30Practice Oral PartMid-term Exams/Tests 60


Study Programme: Undergraduate Studies – TOURISM, HOSPITALITY AND FOOD ECONOMICSCourse Title: QUALITY MANAGEMENT IN HOTEL INDUSTRYTeacher: Miroslav KneževićCourse Status: ElectiveECST Value: 8Prerequisite: /Course Goals and Objectives

Students should master the necessary knowledge in the field of defining, managing and standardizing quality in the hotel industry through theoretical lectures and practical training.

Course Outcomes

Students are to master the essence and techniques of business process management related to quality assurance in the hospitality industry.

Course Content

TheoryQuality management in hotel industry; Characteristics of quality in hotel industry; Total Quality Management System in hotel industry; Requirements of ISO 9001, ISO 14000, ISO 22000; The chain of management at the hotel; The role of employees in quality assurance in hotel industry; Significance and role of management in achieving quality; The role of hotel service users in creating its quality;Practice Quality management systems; Standardization of services as a basis of quality; Structure of the hotel organization; Strategic approach to quality; Strategic adaptation of hotel services to contemporary trends; Quality control;


64. Kandampully, J., Zhang, T., & Jaakkola, E., Customer experience management in hospitality: A literature synthesis, new understanding and research agenda. International Journal of Contemporary Hospitality Management, 30(1), 21-56, 2018.


Applicable Teaching Methods: lectures, practice, mid-term exams, exam.


Study Programme: Undergraduate Studies – Tourism, Hospitality and Food EconomicsCourse Title: FOOD SAFETYTeacher: Nataša KilibardaCourse Status: ElectiveECST Value: 8Prerequisite: /Course Goals and Objectives The goal is to familiarise students with food safety management approach and principles, which guarantee safe food production, preparation, storage, distribution, and sale/offer. Another goal is to teach students the dangers important to food safety.Course OutcomesThe course is supposed to enable students to examine and identify dangers important to food safety and plan and apply measures for their elimination or reduction to an acceptable level. The students are also expected to understand responsibility and importance of all food chain participants that can influence food safety.Course Content

TheoryDefining the term Food safety. Food dangers. Defining the term Dangers in food. The most frequent biological dangers in food. Food microbiology. Ways of contamination and food as a substrate for the reproduction of microorganisms. The influence of surrounding factors (inside and outside) on the growth and reproduction of microorganisms. Foodborne illnesses. Chemical and physical dangers in food. Allergens. Good hygiene and production practice. Introducing, applying, and developing HACCP concept in hospitality. The importance of knowing good hygiene practice and critical control points in food production and storage in hospitality. Food organisation, purchase, and storage in hospitality. Cleanliness and sanitary measures in a hospitality kitchen. Staff hygiene and education. International Law on food and the Law on food in Serbia. International organisations dealing with food safety. ISO Organisation – Standard ISO 22000 requirements. Food declaration. Food labelling, quality label, and value-added products. Usage of additives in food production. Food packaging. The main characteristics of package material. Genetically modified food. Organic food. Role of consumers in food safety.

Practice

Case studies – the most frequent biological dangers in food. Identification of biological and chemical hazards in various types of food and prepared dishes. Practical examples of the application of HACCP system principles in hospitality. Examples of business activities in accord with good hygiene practice. Examples of training of staff coming into contact with food. Obligatory food declaration analysis – packed and unpacked food. Visiting accredited laboratories dealing with food safety examination. Primary and Secondary Sources Selection

65. Килибарда Н. (2019). Безбеgност хране. Универзитет Сингидунум, Београд66. Попов-Раљић Ј., Блешић, И (2016). Безбеgност хране – примена HACCP система у угоститељству и

хотелијерству. Природно-математички факултет, Нови Сад. 67. Станишић С. (2018). Исхрана и зgравље. Дата статус, Београд.


Applicable Teaching Methods: lectures, practical classes, term papers and project papers, case analysis, simulation, interactive discussion, mid-term tests




The course objective of the Arabic Language 4, which in its strucutre and content accompanies the ArabicLanguage 3, is to prepare students for the acquisition of new grammatical and lexical units as well as receptiveand productive language skills at level B1.2 according to the Common European Framework of Reference forLanguages. This includes the development of language skills which can be applied, both in everyday informalsituations, and in academic and business contexts.Course Outcomes

Students improve their language and intercultural skills thus preparing themselves to speak, write, read andunderstand the language content in various communication situations for both general and specific purposes atlevel B1.2 according to the Common European Framework of Reference for Languages. Course Content

Grammar UnitsConditionals, Verbs – complex issues, Different types of clausesLexical Units Particles, Adjectives, Adverbs, Prepositions, Medicine, Sports







The course objective of the Chinese Language 2, which in its strucutre and content accompanies the Chinese Language 1, is to prepare students for the acquisition of new grammatical and lexical units as well as receptive and productive language skills at level A2 according to the Common European Framework of Reference for Languages.

Course OutcomesStudents improve their language and intercultural skills thus preparing themselves to speak, write, read and understand the language content in various communication situations at level A2 according to the Common European Framework of Reference for Languages.

Course Content

Grammar unitsZhe Zhang Ditu Shi Yingwen De ( Sentence construction; classifiers ), Neng Bu Neng Shi Yi Shi ? ( Lexical tones and intonation of a sentence; reduplicating monosyllabic and two-syllable verbs; attributive), Мngtian Dasuan Gan Shenme? (Planning work obligations and free time; adverb + verb/adjective; preposition+ verb/adjective; adverbials), Fujin You Meiyou Yinhang? ( „zai „sentences и „you“ sentences; words defining direction and their position in a sentences)

Lexical units Neng Bu Neng Shi Yi Shi? (Buying clothes; situations in a restaurant; introduction to Chinese cuisine), Zhe Zhang Ditu Shi Yingwen De (Conversation about states and cities), Ni Shenme Shihou Huilai? (Planning vacation and travel), Ni Shenme Shihou Huilai?




2010.




Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: FRENCH LANGUAGE 4Teacher: Neda MaenzaCourse Status: MandatoryECST Value: 6Prerequisite: -Course Goals and ObjectivesThe objective of the French Language 4 course, which is, both in content and structure, a continuation of the course French Language 3, is to enable students to acquire all language skills in the use of French at B1.2 level according to the Common European Framework for Living Languages. The emphasis is on systematic and equal development of all four language skills, through the use of modern language and continuous alteration of communicative and grammatical elements, as well as the introduction and application of new, specific terminology through examples from the original sources. Course OutcomesStudents are able to independently and freely participate in a variety of both everyday and business communication situations in French, to communicate both through speech and writing in a working environment, as well as in situations related to profession, at B1.2 level. Course ContentParties de la grammairePronoms relatifs qui, que, dont,où. Article partitif et DE-partitif. Emploi de l’Impératif. Nominalisations. Emploi des propositions à et de. Conditionnel Présent - formation et emploi. Pronom personnel EN. Imparfait. Emploi des temps du passé. SI-phrases – 2ième type (si + imperfait, coditionnel présent). Expressions du temps (il y a, dans, au bout de, depuis, en, jusqu'à). Passif. Concordance des temps.Parties du lexique/vocabulairePrésenter les équipements d'un hôtel et informer les clients sur les services. Prendre une commande à l’étage. Informer sur les curiosités locales - les sites et attractions touristiques. Indiquer le chemin. Décrire les métiers liés à l’hôtel. Décrire un plat (ingrédients et préparation). Parlez avec un client dans un restaurant. Prendre une commande au restaurant en donnant des conseils. Faire des menus ou des cartes pour un restaurant. Menu des spécialités d'un pays ou d’une région. Façon de dresser la table, couverts, ménages, verrerie. Simulation d'une situation dans la cuisine du restaurant. Réclamations par courrier électronique. Réclamation au restaurant. Comment communiquer avec un client insatisfait. Défauts et réparations dans un hôtel. Réclamations à l’hôtel, à l’étage, dans la chambre. Écrire une lettre d'excuses. Comportement des employés face à des clients insatisfaits. Départ du client. Présenter la note. Créer des questionnaires et évaluer les prestations. Rédiger une brochure promotionnelle.Primary and Secondary Sources Selection 1. Corbeau S, Dubois Ch, Penfornis J-L, Semichon L, Hôtellerie-restauration.com, CLE International, Paris, 2012 2. Grégoire M, Grammaire Progressive du Français, CLE International, Paris, 2016Active Teaching Hours: 6 Theory: 4 Practice: 2Applicable Teaching Methods:Interactive teaching, lectures and exercises, gamified and collaborative teaching, language skills tests, tests, mid-term tests, written and oral exam.Grading Scheme (max. 100 points)


Final Exam Points

Attendance and in-class Activity 10 Oral Part 30Mid-term Exams/Tests 60Other Assessment Items

Study Programme: Undergraduate Studies – Tourism, Hospitality and Food EconomicsCourse Title: GERMAN LANGUAGE 4Teacher: Katarina NasradinCourse Status: MandatoryECST Value: 6Prerequisite: /Course Goals and Objectives The goal of the course is for students to acquire skills in using German language at the B1.2 level according to the Common European Framework of Reference for Languages. The emphasis is on equal development of all four skills: oral and written comprehension, oral and written expression.Course OutcomesThis course enables students to communicate in everyday situations and to express their needs. Upon having completed level B1.2 student is able to: discuss topics and issues relating to the sphere of interest, talk about their experience, dreams, plans, and things that happened in the past, and deal with various situations. The emphasis is placed on developing grammar, socio-linguistic and strategic competencies.Course Content

Grammar units Starke, schwache und gemischte Adjektivdeklination. Präpositionen. Pronomen eins, keins, meins, man, etwas, alles usw. Reflexivpronomen im Akkusativ. Konjunktiv von Modalverben. Relativsätze. Adjektivbildung. Adjektive und ihre Antonyme. Verben mit Präpositionen. Präteritum. Temporalsätze mit bevor, bis usw.

Lexical units Personen, Kleidung und Gegenstände beschreiben. Komplimente machen. Höfflichkeit. Meinungsäußerung. Karriere und Beruf. Praktikum machen. Ehrenamtliche Arbeit. Lebenslauf. Alltag und Medien. Internetabhängigkeit. Deutschland. Berlin. Politisches System. Politische Debatte. Deutsche Geschichte. Kulturen im Kontakt. Deutsche Kunst. Im Hotel. Serbien und Toutismus. Serbische Spezialitäten. Sehenswürdigkeiten in Serbien.

Primary and Secondary Sources Selection 71. Köker, C. Lemke, L. Rohrmann, T.Schering: Berliner Platz 2 neu, Langenscheidt, Berlin, 2010.

(student book and workbook)72. Dreyer/Schmitt: Lehr- und Übungsbuch der deutschen Grammatik




Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: Italian Language 4Teacher: : DARIJA LUNIĆCourse Status: MandatoryECST Value: 6Prerequisite: Course Goals and Objectives The objective of the course Italian Language 4 is to train students to use the language at level B1.2. The course Italian language 4 , with its content and structure, adds to the subject of the Italian Language 3, in which all four linguistic skills are systematically worked on. Using the modern language and the constant replacement of communicative and grammatical elements the course is enriched with spontaneity and naturalness and grammatical elements through a variety of texts that speak of the culture and society of Italy, and short news articles from Italian daily newspapers and magazines, videos and numerous dialogues. Course OutcomesThis course is at the intermediate B1.2 level and prepares students for mastering the Italian language, which will enable them to communicate in various situations, and to understand the interlocutor when it comes to familiar topics and the subject of his interest.Course ContentElementi grammaticaliImperativo diretto; l’imperativo con i pronomi; forma negativa dell’imperativo indiretto; aggettivi e pronomi indefiniti; congiuntivo imperfetto; congiuntivo trapassato; periodo ipotetico di 1° e 2° tipo, periodo ipotetico di 3º tipo; uso di „ci“; uso di „ne“; forma passiva; forma passiva con andare, potere, dovere; “si” passivante; discorso diretto e discorso indiretto I; discorso diretto e discorso indiretto II; gerundio semplice e composto; infinito presente e composto; participio presente e composto. Elementi lessicaliDare consigli, istruzioni, ordini; chiedere e dare permesso; l’opera italiana, acquistare, vendere o prendere in affitto una casa, agenzia immobiliare, parlare di iniziative ecologiche, vantaggi e svantaggi della vita in città e in campagna, futuro del pianeta Terra, coscienza ecologica individuale e collettiva; congratularsi, approvare, disapprovare; tecnologia e nuovi mezzi di tecnologia; l’arte, proverbi italiani; problemi sociali; l’Oroscopo, caratteristiche dei segni zodiacali; la letteratura italiana. Primary and Secondary Sources Selection

2. Nuovo progetto italiano 2 – T. Marin, S. Magnelli – corso multimediale di lingua e civiltà italiana, 2012. 2. Nuovo Progetto italiano Video 2 - T. Marin - M. Dominici - Videocorso di lingua e civiltà italiana,livello intermedio (B1.2), 2015.3. Una grammatica italiana per tutti 2 (edizione aggiornata) - A. Latino - M. Muscolino - esercizi e chiavi per studenti stranieri., livello intermedio (B1.2).



Interactive teaching, lectures and practice, gymmed and collaborative learning, language skills tests, tests, midterms, written and oral part of the exam.


Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: RUSSIAN LANGUAGE 4Teacher: Miloš PupavacCourse Status: MandatoryECST Value: 6Prerequisite: /Course Goals and Objectives

Systematization and revision of previously acquired knowledge; Performing and adopting new communication, grammar and lexical units to reach level B1.2 according to the Common European Framework of Reference for Languages. Russian language 4 upgrades the acquired basis of spoken and written Russian, enriches vocabulary and improves grammatical and linguistic structures typical of communication in Russian. Analysis of the most interesting aspects of rich Russian culture, history and contemporary Russian society.

Course Outcomes

Students learn more complex sentence structures and grammatical constructions typical of Russian as well as vocabulary needed to communicate at advanced level in everyday life and business environment. Advanced students master the skills of listening, reading and writing.

Course Content

Grammar UnitsГлаголы движения ; Употребление глаголов движения с приставками; Прямая и косвенная речь; Условные предложения; Деепричастие совершенного вида; Деепричастие несовершенного вида, Действительное причастие настоящего времени; Действительное причастие прошедшего времени; Страдательное причастие настоящего времени; Страдательное причастие прошедшего времени.Lexical Units Фразы и лексика по теме «Транспорт»; Фразы и лексика по теме «Ресторан (русская и сербская национальная кухня)»; Фразы и лексика по теме « Профессии и образование»; Фразы и лексика по теме «Праздиники (поздравительные фразы)»;Традиции и обычаи у сербов и русских; Фразы и лексика по теме «Театр и фильм».


73. Миллер Л. В., Политова Л.В., Рыбакова И. Я., Жили-были...12 уроков русского языка.Базовый уровень, Златоуст, Санкт Петербург, 2014.




Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: SPANISH LANGUAGE 4Teacher: maja Veljković Michos Course Status: MandatoryECST Value: 6Prerequisite: /Course Goals and Objectives

The course objective of the Spanish Language 4, which in its strucutre and content accompanies the SpanishLanguage 3, is to prepare students for the acquisition of new grammatical and lexical units as well as receptiveand productive language skills at level B1.2 according to the Common European Framework of Reference forLanguages. This includes the development of language skills which can be applied, both in everyday informalsituations, and in academic and business contexts.Course Outcomes

Students improve their language and intercultural skills thus preparing themselves to speak, write, read andunderstand the language content in various communication situations for both general and specific purposes atlevel B1.2 according to the Common European Framework of Reference for Languages. Course Content

Grammar UnitsEl presente de subjuntivo- usos; Lаs oraciones relativas, comparatvas, concesivas, adversativas, temporales..; El futuro imperfecto; El imperativo y los pronombres; El imperativo negativo; El condicional.Lexical Units El ordenador y las nuevas tecnologías; La prensa escrita y la prensa digital; La publicidad; La vivienda española; Los lugares de trabajo; La afectividad; El clima y el tiempo atmosférico; Los platos hispanos; La dieta y los alimentos; El vocabulario del restaurante; Pedir y dar consejos y recomendaciones.Primary and Secondary Sources Selection

24. Aragón, Gili, Barquero: Pasaporte B1, Nivel Intermedio, Madrid, Edelsa (Уџбеник, радна свеска+CD)25. Gramática básica del estudiante de español (Nueva edición) А1-B1, Barcelona, Editorial Difusión, 201126. Gramática en contexto, Madrid, Edelsa, 2011




Study Programme: Tourism, Hospitality and Food EconomicsCourse Title: Practical Research and Soft SkillsTeacher: Vladimir Džamić, Jelena Gajić, Lazar DražetaCourse Status: MandatoryECST Value: 8Prerequisite: /Course Goals and Objectives The objective of the course is to introduce students with basic concepts and categories in the field of applied skills with a focus on solving specific problems. The course aims at mastering skills through active teaching supplemented by the implementation of practice in a particular business society, followed by writing and defense of an independent project. Training students for independent work in the economy, deepening and application of knowledge in the field of professional development and business skills, and the application of theoretical knowledge in concrete case studies are the focus of this course.

Course Outcomes

The student will be able to understand and apply key skills, basic principles for achieving goals, the role of lifelong training in achieving success and positive business results, and the individual aspect of the role of an individual as an employee in the organization. On the basis of the problem that was processed, the student is trained to write and defend the project - the final work on the studies.

Course Content

TheoryBasic concepts of applicable business skills and theory of success; Personal skills; Introspection skill; Emotional and Social Intelligence; Time management skills; Social skills: negotiation skills, conflict management skills and conflict situation skills, stress management skills and stress reactions; Communication skills: oral, written and non-verbal communication; formal and informal business correspondence; Public speaking skills and oratory skills; Academic skills: academic writing, rules for writing academic papers, the skills of presenting academic papers; Sales skills; Analytical skills.

Practice Personal SWOT analysis. Subjective and objective assessment of personal and business skills: personality tests in an organizational environment; Majer-Brigs personality type indicator. Writing academic texts and practicing academic writing with the skill of presenting academic papers.Primary and Secondary Sources Selection

1. Boljanović-Đorđević, J., Dražeta, L., Babić, L. i Dobrijević, G. Razvoj karijere i poslovnih veština, Univerzitet Singidunum, Beograd, 2016.

2. Dobrijević, G., Poslovno komuniciranje i pregovaranje, Univerzitet Singidunum, Beograd, 2015.3. Džamić, V. Organizaciono ponašanje i korporativna kultura, Univerzitet Singidunum, Beograd, 2016.


Applicable Teaching Methods: lectures, practice, seminar and project paper, case analysis, simulation, interactive discussion, midterms, written exam


Documents

repository.singidunum.ac.rs€¦ · Web viewWord building: adjective suffixes, noun suffixes; Colour idioms, ... Basic foods, Food issues, Restaurants and bars, Cooking methods,