1. komponenta

Lecture type	Total
Lectures	30
Seminar	15

* Load is given in academic hour (1 academic hour = 45 minutes)

The course covers the basic principles of specific types of nutrition depending on age, body weight, health status, physical activity and religion. Define and recognize the difference between intolerance and allergic reaction to food, specify dietary restrictions and select alternative foods. Apply the development of food and beverage standards, protocols for purchasing, transporting and storing food.

1. Demonstrate knowledge and understanding of the course content by defining and describing the core competencies of a food and beverage manager
2. Analyze and compare the specificities of individual catering facilities from the point of view of the food and beverage offerings
3. Analyze and compare the specificities of alternative diets and apply this knowledge when using appropriate alternative foods and when creating specific menus.
4. Apply basic gastronomic rules, standards and regulations
5. Analyze and highlight the advantages of Croatian traditional gastronomy and Croatian indigenous products and apply this knowledge in their offer
6. Evaluate the role of the team and SOP on the operations of the food and beverage sector

1. Food and beverage management, 4th edition, Davis B., Lockwod A., Pantelidis I., Alcott P., Elsevier Oxford, 2008.
2. Menadžment hrane i pića - handouts, Gaćina, N., Veleučilište u Šibeniku, Šibenik, 2022.

1. Prehrana u turizmu: Hrana i turizam I., Gaćina, N., Veleučilište u Šibeniku, Šibenik, 2016.
2. Trendovi u prehrani., Krešić, G., Fakultet za menadžment u turizmu i ugostiteljstvu, Opatija., 2012.
3. Sigurnost hrane od polja do stola, (odabrana poglavlja), Havranek, J., Tudor Kalit, M. (Ur.), M.E.P. , Zagreb., 2014.

Izborni predmeti - Regular studij - Tourism management