study programme: tourism and hospitality...

Study programme: Tourism and Hospitality Management

Course Title: ЕCONOMICS Course Code: SPTH01

Teachers: Petar Veselinović, PhD, Nikola Makojević, Phd

Course Status: compulsory Year: I Semester: I

Number of classes (l +p): 4+2

Number of ECTS: 8

Requirements: /

Course Objective

Acquisition of the basic knowledge of economics, on the level of micro and macro economy by introduction to the

economic theory, models and practice.

Course Outcome

Capacity to understand the key microeconomic phenomena and processes, as well as aggregate analysis of

economics, i.e., its functioning.

Course Content

Course content is drafted to provide knowledge from the following fields: Main terms of economics (economics as a

social science, basic theories and schools in development of economics, basic aggregate economic values, the notion

and basic elements of economic system). Main terms of microeconomics (production as the basic concept of

economics, production costs, market and competition, basic elements of market supply and demand, system and

price policy). Main terms of macroeconomics (economic growth and cyclic movements of economics,

unemployment and inflation, money and credit monetary system, savings and investment, the role of the economic

policy, basis of international economics).

References

1. N. Gregory Mankiw and Mark P. Taylor: Ekonomija,Datastatus, Belgrade 2008 (Economics)

2. P. Samjuelson: Ekonomija, Mate, Zagreb 2005 (Economics)

3. Veselinović, P., Ekonomija, Univerzitet Singidunum, Beograd, 2010.

Number of active classes: 6 Lectures: 4 Practice: 2

Teaching Methods: Lectures.

Final grade(maximum number of points 100)

Pre-exam obligations points Final Exam Points

Course attendance 10 Exam 30

Test I 30

Test II 30

Total: 70 Total: 30


Course Title: SOCIOLOGY Course Code: SPTH02

Teachers: Žarko Šešlija, PhD; Boško Kovačević, PhD



Number of ECTS: 8

Requrements: /

Course Objective

Providing students with the scientific and theoretical basis for understanding the origin, nature and laws of the

human society development.

Course Outcome

Understanding the categorical apparatus of the science of sociology, introducing the basic theoretical orientations in

sociology, structural elements of society, the processes of social development and methodology of the research on

social practice.

Course Content

Introductory lecture : what is sociology – the subject and method of sociology. Culture and society – the notion of

culture; socialisation; types of society; social change. Changes of society; the world is changing; dimensions and

influence of globalisation. Criminal, deliquent behaviour and social order. Social stratification. Poverty, social

protection and social isolation. Modern organisations. Economy and society – work and economic life. Local

communities – rural and urban. Citizen birthrate and ecological crisis. Government and politics – political power,

../KARTICE%20NASTAVNIKA/Nastavnici/Veselinovic%20Petar.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Makojevic%20Nikola.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Seslija%20Zarko.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Kovacevic%20Bosko.docx

politics and power, typology of government. Methods and techniques od sociological research. Contemporary

problems of social practice – discussion and public defence of project works.

References

1. Gidens, E.: „SOCIOLOGY“, Prevod, Ekonomski fakultet, Beograd, 1998.

2. Haralambos M., Holborm M., Haed R., SOCIOLOGY: THEMES AND PERSPECTIVES, London, 2002

3. Pešić, M., Bazić, J., Sociologija, Univerzitet Singidunum, Beograd, 2004.


Teaching Methods:

Lectures, practice, seminar paper, tutorial system.

Final Grade (maximum number of points 100)

Pre-exam obligations points Final Exam points


Test I 30

Test II 30

Total: 70 Total: 30


Course Title: ECONOMICS OF TOURISM Course Code: SPTH03

Teachers: Krunoslav Čačić, PhD, Dragoljub Barjaktarović, PhD



Number of ECTS: 8

Requrements: /

Course Objectives:

The main objective of the course is to introduce students to the basic terms and categories of economics applied in

the field of tourism, as well as to its organization in certain countries. Students also gain basic knowledge about

tourism market and trends in international and domestic tourism.

Course Outcome

Student is enabled to understand the main processes and relations in tourism and to use terminology and

methodology in further research in other fields of tourism in the following years of studies, including management,

marketing etc.

Course Content

Characteristics of tourism as an economic activity. Social and political importance of tourism. The organization of

tourism and basis of tourism policy. The most important economic forms of supplying tourism services and their

integration. Non-economic forms of organisations in tourism.The notion of tourism market. The concept of

marketing and its application in tourism. The specific characteristics of tourism supply and demand.Other

characteristics of tourism market.Reasearch of tourism market.Tourism promotion. Characteristics and perspectives

of the international tourism development. Characteristics of the international tourism development in the most

important European tourism countries (Spain, Italy, Greece, Austria and Europe in general). Characteristics of

tourism development and tourism policies in SFRY, SR Yugoslavia and Federal community of Serbia and

Montenegro. Characteristics of tourism development and tourism policies in Serbia.

References

1. Charles R., Goeldner J.R., B. Ritchie: Tourism – Principles, Practices, Philosophies, John Wileyand Sons inc.,

New Jersey 2006.

2. Unković, S., Zečević, B., Ekonomika turizma, Ekonomski fakultet, Beograd, 2012.


Teaching Teaching Methods:

Interactive classes, discussions, project work, assessments and tests.




Test I 30

Test II 30

../KARTICE%20NASTAVNIKA/Nastavnici/Cacic%20Krunoslav.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Barjaktarovic%20Dragoljub.docx

Total: 70 Total: 30


Course Title: ENGLISH LANGUAGE 1 Course Code: SPTH04

Teachers: Vera Ošmjanski, Ivana Djerić



Number of ECTS: 6

Requirements: /

Course Objective

English Language I is a general English course which systematically covers all basic language structures and skills

through a wide range of relevant and thematic materials. Course objective is to improve speaking skills and achieve

precision in expression in different situations and on variety of topics.

Course Outcome

This course prepares students for better understanding of spoken and written language by usage of basic grammar

structures.

Course Content

A Family Affair. Present Simple and Continuous, Present Perfect Simple and Continuous, Asking questions

Leisure and pleasure. Adjectives with -ed and -ing, Comparison of adjectives and adverbs; Article about free-time

activity. Happy Holidays! Past Simple, Past Continuous and used to, Past Perfect Simple and Continuous. Food,

glorious food. So and such, Too and enough. Studying abroad.Zero, first and second Requirementsals, Indirect

questions. The planet in danger; Ways of expressing the future; Essay on class discussion about protecting the

environment. My first job. Countable and uncountable nouns, Articles. High adventure; Report on sports activities in

your area.

References

1. Complete First Certificate, Student’s Book, Guy Brook-Hart, Cambridge University Press, 2008.

2. Complete First Certificate, Workbook, Barbara Thomas, Amanda Thomas, Cambridge University Press,

2008.

3. English Language Grammars, Dictionaries, Articles from professional magazines and Internet, audio and

visual tapes, CDs.


Teaching Teaching Methods

Lectures, practice, oral exam, written tests, tutorial system




Test I 30

Test II 30

Total: 70 Total: 30


Course Title: QUANTITATIVE METHODS Course Code: SPTH05

Teachers: Olivera Nikolić, PhD; Mirjana Šekarić, PhD

Course Status: compulsory Year: I Semester: II


Number of ECTS: 8

Requirements: /

Course Objective

Learning basic concepts and assertions in the calculus of functions of one and two independent variables, learning

matrix, differential and integral calculus, basic probability and statistics in favor of better mastering of economic

activities, as well as their follow-up and prognosis

Course Outcome

Students learn to solve problems related to the application of mathematical models in economics and practice

Course Content

../KARTICE%20NASTAVNIKA/Nastavnici/Osmjanski%20Vera.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Djeric%20Ivana.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Nikolic%20Olivera.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Sekaric%20Mirjana.docx

Through theoretical and practical classes the following is taught: Matrix calculus, solving systems of equations

using matrices and determinants and differential calculus and its implementation. Processed and integral calculi,

functions of economic, financial mathematics, elements of probability theory and statistics elements are covered as

well.

References

1. Berenson M., Levine D., Krehbiel T., Basic Business Statistics, Pearson Education International, 2006.

2. Bradley H., Calculus for Business Economics and the Social and life Sciences, Mc Graw-Hill International

Edition, 2006.

3. Dowling E., Mathematical Methods for Business and Economics, Mc Graw-Hill, 1993

4. Žižović, M., Nikolić, O., “Kvantitativne metode sa zbirkom zadataka”, Univerzitet Singidunum, Beograd,

2012.


Teaching Teaching Methods:

Tutorial system and lab practice in eletronic classroom – MatLab




Test I 30

Test II 30

Total: 70 Total: 30


Course Title: BUSINESS INFORMATION TECHNOLOGY Course Code: SPTH06

Teacher: Gojko Grubor, PhD

Course Status: compulsory Year: I Semester: II


Number of ECTS: 6

Requirements: /

Course Objective

Introduction to the basis of information technology, hardware and software basis of contemporary computer

systems, as well as the phenomenon of networking and the Internet. The basis of computer literacy are acquired

through practical lab practices such as operating systems, files management, the usage of programme for text

processing and Internet activities. The position of information technology in business environment and its role in

business management is discussed and explained.

Course Outcome

Acquisition of theoretical and practical knowledge on hardware, operating systems, application softwares, Internet

services and contemporary information and communication technologies.

Course Content Development and types of computers.Hardware components. Periphery components of the computer system.

Software. Information systems. Office systems: PowerPoint, Еxcel и Access. Graphics, digital media and

multimedia. Databases .Computer networks and telecommunication. Internet services and technologies. Security of

information systems. Electronic business.Business information systems (ERP, CRM, CMC).

References

1. Beekman G. “Computer Confluence”, Prentice Hall, 6th edition, 2005.

2. Milosavljević, M., Veinović, M., Grubor, G., Informatika, Univiverzitet Singidunum, Beograd, 2009.

3. James A. Seen, “Information Technologies”, Kompjuter biblioteka, 2004.

4. Grupa autora, ECDL, Univerzitet Singidunum, Beograd, 2008.


Teaching Methods:

Lectures, case studies, lab practice and project works



../KARTICE%20NASTAVNIKA/Nastavnici/Grubor%20Gojko.docx


Test I 30

Test II 30

Total: 70 Total: 30


Course Title: ACCOUNTING Course Code: SPTH07

Teachers: Goranka Knežević, PhD, Vule Mizdraković, PhD

Course Status: оbligatory Year: I Semester: II


Number of ECTS: 8

Requirements: /

Course Objective

Acquisition of theoretical and analytical and applied knowledge of accounting methodology, as well as acquisition

of knowledge and skills related to the usage of accounting information for the purpose of business decision making

process of various users, primarily investors and creditors.

Course Outcome

By the end of the course, students are expected to acquire the following knowledge and skills:

а) due to theoretical lectures, students will be enabled to understand the role of accounting in the context of activity

and development of financial markets, as well as the benefits and limits which follow the usage of accounting

information;

b) due to methodological lectures, students will acquire the register of business changes and creation of financial

reports and possibilities and problems which represent a challenge for managers of the hotels and tourism

organisations in usage of accounting information.

Course Content

Accounting information. International standards of financial reporting. Costs and income. Creation of financial

reports. Accounting information, quality of information, objectives and users of accounting information.Subject of

accounting, accounting principles, financial reports.The principle of accounting, bookkeeping of changes through

successive balance sheets. Charts of accounts, bookkeeping acount, diary.Legal and profrssional regulation in

accounting, diary and ledger. Capital raising and long term liabilities. Supply of fixed assets. Accounting treatment

of stocks and working capital, cost of materials. Amortisation costs, salary costs and other costs. Accounting for

revenue. Accounting for goods supply and sales. Business books closure. Result assessment methods.

References

1. NEEDLES, Belverd E.: Principles of Accounting / Belverd E. Needles, Marian Powers, Susan V. Crosson. - 9th

ed. - Boston [etc.] : Houghton Mifflin Co. , 2005

2. Petrović, Z., RAČUNOVODSTVO, Univerzitet Singidunum, Beograd, 2012.


Teaching Methods: Lectures, case studies, creation of analytical tasks




Test I 30

Test II 30

Total: 70 Total: 30


Course Title: SPANISH LANGUAGE 1 Course Code: SPTH08

Teacher: Aleksandra Gagić

Course Status: optional Year: I Semester: II


Number of ECTS: 8

Requirements: /

Course Objective

Introduction to the basis of the Spanih language and culture of Spain and other Spanish – speaking countries, with

../KARTICE%20NASTAVNIKA/Nastavnici/Knezevic%20Goranka.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Mizdrakovic%20Vule.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Gagic%20Aleksandra.docx

an emphasis on communicative language functions. Understanding of the texts of shorter and simple form, as well as

understanding of the basic context of various contents of conversation with one or more interlocutors. Students are

enabled to write essays, notes and descriptions of simple form. Course level is A1 of Common European framework

of Reference for Languages.

Course Outcome

Enabling students to understand and use the expressions in everyday social situations and relations, understanding of

the basic context of a text or conversation, as well as essay writing, notes and descriptions of simple form.

Course Content

Módulo 1. Presentarse. First contact with the Spanish language. Meeting and greeting. Alphabet. Spelling. Spanish

language in the world. Verbs: ser, llamarse, vivir, tener. Numbers. Módulo 2.Hablar de otras personas. Description

of people. Adjectives. (El presente regular e irregular) Verbs in present tense. Módulo 3. Alimentarse; Introduction

to Spanish gastronomy. Business customs. New vocabulary. Modulo 4. Ubicarse en la calle. City and its important

places. (La ciudad) Spanish cities: Madrid, Barcelona. Comparison. Modulo 5. Hablar de acciones cotidianas.

Lesure time and everyday activities. Parts of the day, expressing time and date. Holidays and festivals in Spain and

Mexico (Las Fallas, La Noche de San Juan, La Fiesta de los Мuertos) Modulo 6. Hablar de planes y proyectos.

Plans and intentions. Grammar: Ir+a+infinitivo. Organization and travel planning (Atracciones turisticas). Past

tense (Pretérito perfecto). Presentations: tourist destinations (Destinos turísticos). Organisation of leisure time and

everyday activities (Ocio y tiempo libre).

References

1. Aragón, Gili, Barquero: Pasaporte Compilado , Nivel Inicial (A1+A2), Madrid, Edelsa, 2010; Student's book,

workbook, audio CD.

2. Spanish Language Grammars, dictionaries, textual and multimedia materials, CDs, Internet


Teaching Methods

Lectures, practice, tests, written and oral exam.




Test I 30

Test II 30

Total: 70 Total: 30

Study programme : Tourism and Hospitality Management

Course Title: RUSSIAN LANGUAGE 1 Course Code: SPTH08 - 2

Teacher: Gordana Naumović


Number of classes (l+p): 4+2

Number of ECTS: 8

Requirements: /

Course Objective

Acquisition of language skills in Russian on level B2 of the CEFR. The emphasis is on developing four skills,

speaking, listening, writing and reading. The objective of the lectures is to enable students to communicate in

everyday situations.

Course Outcome

Acquisition of new vocabulary, reading and translation of texts, precision in speaking, connecting already acquired

knowledge with the new material, developing writing skills and summarising.

Course Content

Бронирование номера в гостинице.Как доехать до...? (идти – ходить; ехать – ездить). Который час? В

гостинице НЕТ + родительный падеж . Писма, факсы, мейлы и ответы на них. Выражение вежливости.

Фрукты, овощи, пряности, посуда и прибор. Меню завтрака. Туризм в Сербии и в России Грамматика:

употреба бројева са предлогом в. Общие помещения гостиничной части. Грамматика: придеви тврде и меке

промене. Какая гостиница вам нужна? Молочные продукты. Хлебобулочные продукты. Звёздность

гостиницы.

References:

Naumović, G., Ruski jezik, Zavod za udžbenike i nastavna sredstva, Beograd, 2004.

../KARTICE%20NASTAVNIKA/Nastavnici/Naumovic%20Gordana.docx


Teaching Methods: Lectures include transcription, text work, simultaneous translation, reading, listening, writing,

conversation and acquisition of basic business terminology..

Final grade (maximum number of points: 100)

Pre- examination activities points Final exam points

Course attendance 10 exam 30

Test I 30

Test II 30

Total: 70 Total: 30


Course Title: FRENCH LANGUAGE 1 Course Code: SPTH08 - 3

Teacher: Danijela Tasić


Number of classes (l+p): 4 +2

Number of ECTS: 8

Requirements: /

Course Objective

Course objective is the acquisition of skills and the usage of French in accordance with A1 level of the Common

European Framework of Reference for Languages. The focus is on balanced development of all four skills, oral and

written understanding and communication. Course includes reading, listening, writing, conversation and acquisition

of specific business terminology. Course objective is to enable students to communicate in everyday situations.

Course Outcome

Course outcome is the acquisition of skills in the usage of French and preparation for DELF exams according to the

Common European Framework of Reference for Languages

Course Content

Alphabet of the French language, Introduction, Meetings.Verb être, Male and female gender of adjectives, Personal

pronouns, Present tense of regular verbs, Numbers to 20. Definite article, Numbers to 40, Description. Interrogative

words, Verbs connaître and comprendre, Asking questions. Numbers to 70. Verb avoir. Indefinite article,

Conversations in cafes, Present tense of the verbs partir, lire, dormir, Numbers to 100. Sport activities and leisure,

Verb venir, Contracted article, Days of the week. Reflexive verbs, conversations on everyday activities. Saying yes

and no to suggestions, Verbs pouvoir and vouloir, Future simple tense. Food and meals. Meals. Conversations in a

restaurant. Articles. Finding one’s way around. Expressing needs: il faut и avoir besoin de. Past tense – le passé

composé. Revision - Le passé composé – verbs which uses auxiliary verb être.

References

[1] Girardet J, Pécheur J, Echo 1, CLE International, Paris 2008.


Teaching Methods:

Lectures, tests, practice, essay writing, tutorial system.


Pre-exam obligations points Final exam points


Test I 30

Test II 30

Total: 70 Total: 30


Course Title: GERMAN LANGUAGE 1 Course Code: SPTH08

Teacher: Marina Đukić Mirzayantz

Course Status: optional Year: II Semester: II


Number of ECTS: 8

Requirements: /

Course Objective

../KARTICE%20NASTAVNIKA/Nastavnici/Tasic%20Danijela.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Djukic%20Mirzayantz%20Marina.docx

Course objective is the usage of the German language at A1 level according to the Common European Framework


Course Outcome

This course should enable students to communicate on basic levels, to exchange information in everyday situations

and to communicate their basic needs.

Course Content

Alphabet of the German language, Greeting when meeting and leaving. Verb sein. Present tense / regular verbs.

Personal pronouns, Writing names. Word order, Asking questions, Numbers to 200. Definite and indefinite article in

the nominative case, Verbs with separable prefix. Negation of verbs and nouns, Present Tense/ irregular verbs.

Numbers to one million, Understanding the thelephone call. Compound words. Expressing time.

Hobbies and leisure time activities. Days of the week. Everyday life. Daily schedule. Present tense/verbs with

separable prefix. Meals. Definite and indefinite article in the accusative case. Plural of nouns. Going shopping.

Offering goods and sevices. Negation of nouns in the accusative case. Food and drinks. Going to the restaurant.

Modal verbs.

References

1. Köker, C. Lemke, L. Rohrmann, T.Schering: Berliner Platz 1 neu, Langenscheidt, Berlin, 2010.

DUDEN Grammatik; Wahrig – Deutsches Wörterbuch; Internet-Angebote auf der Seite www.passwort.de


Teaching Methods:

Lectures, practice, presentations, tutorial system.




Test I 30

Test II 30

Total: 70 Total: 30


Course Title: ITALIAN LANGUAGE 1 Course Code: SPTH08

Teacher: Ivona Jerinić



Number of ECTS: 8

Requirements: /

Course Objective

Italian language 1 is a multimedia course in Italian language and culture on A1 level of the CEFR which

systematically develops all four language skills using modern language and balancing acquisition of communicative

and grammar elements.

Course Outcome

This course should enable students to communicate on a basic level, to exchange information in everyday situations

and to communicate their basic needs.

Course Content

Acquisition of grammar and communicative elements, as well as introduction to Italian history and culture.

Alphabet and pronunciation. Personal pronouns, Verb to be (essere) and to have (avere) in present tense and

definite article.Three conjugations, Present tense, Regular verbs. Indefinite article, forma di cortesia. Adjectives

Present tense, irregular verbs. Present tense: modal verbs potere, dovere, volere. Prepositions. Рreposizioni

articolate; il partitivo. Places: c’è – ci sono . Possessive adjectives: (mio/a, tuo/a, suo/a). Past participle –regular

verbs, passato prossimo. Past tense – modal verbs. Future I. Future II

References

1. Nuovo progetto italiano 1 – T. Marin, S. Magnelli – corso multimediale di lingua e civiltà italiana, 2007.

2. Nuovo progetto italiano 1 – T. Marin, S. Magnelli – Quaderno degli esercizi, 2007.

3. Nuovo progetto italiano 1 – T. Marin, - CD audio / CD ROM, 2007.


Teaching Methods:

Lectures, practice, tests, oral and written exam.

../KARTICE%20NASTAVNIKA/Nastavnici/Jerinic%20Ivona.docx




Test I 30

Test II 30

Total: 70 Total: 30

Study Programme/ Study Programmes: Tourism and Hospitality Management

Course title: CHINESE LANGUAGE 1 Course code: SPTH08-6

Teacher: Simić Biljana

Course Status: Elective Year: I Semester: II


ECTS credits: 8

Requirement: /

Course Objective: : Chinese Language I is a creatively designed multimedia course that focuses on introducing

basic rules for reading and writing Chinese characters, phonetic transcription (pinyin), correct pronounciation of

phonemes and tones, functional sentence patterns, practical dialogues and the most interesting aspects of Chinese

culture, history, philosophy and modern Chinese society.

Course Outcome: This course aims to develope students’ competence in understanding and using both spoken and

written Chinese and to enable them to communicate in real-life situations.

Course Content : This course consists of various topics for basic communication and main grammar sections. The

units included are the following:

Introduction to Chinese Phonetics, Structure of Syllables,Chinese Pinyin, Chinese Phonetic system, Phonetic

exercises

Hello! (Introduction; Personal pronouns, Rules of character writing, Basic strokes, Phonetic exercises)

What do you study? (Neutral tone)

Is there a toalet here? (Types of questions, Tone changes, Character writing, Phonetic exercises)

How to say this in Chinese? (Situational dialogue in the shop, Numbers, Measure Words, Characters)

What day is today? What date is today? (Week days, Dates, Characters, Conversation and Exercises)

What’s your surname? (Introduction and conversation at a more advanced level; Adverb+Verb)

What’s your surname? (Tone changes of particle „bu“; Simple sentence pattern 1; Types of questions)

Glad to meet you! (Simple sentence pattern 2; Phonetic exercises; Subject+Adjective)

How many people are there in your family? (Family members, Population, Numbers over one hundred)

How many people are there in your family? (Tone changes of number „yi“; Measure words; Verbs)

References:

[1] Contemporary Chinese 1, Textbook, Wu Zhongwei, Sinolingua, Beijing, 2010.

[2] Contemporary Chinese 1, Exercise Book, Wu Zhongwei, Sinolingua, Beijing, 2010.

[3] Contemporary Chinese 1, Character Book,Wu Zhongwei, Sinolingua, Beijing, 2010.

Number of active teaching units:

6

Lectures: 4 Practice: 2

Teaching Methods

Lectures in the form of oral presentations, project assignments.

Final grade (maximum number of points 100)

Pre-exam obligations Points Final exam Points


Test I 30

Test II 30

Total: 70 Total: 30


Course Title: МANAGEMENT Course Code: SPTH09

Teachers: Jelena Đorđević Boljanović, PhD, Gordana Dobrijević, PhD

../KARTICE%20NASTAVNIKA/Nastavnici/Simic%20Biljana.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Djordjevic%20Boljanovic%20Jelena.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Dobrijevic%20Gordana.docx

Course Status: compulsory Year: II Semester: III


Number of ECTS: 8

Requirements: /

Course Objective

Enabling students to understand the definition of the notion 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; to realize the significance of the process of management in enterprises and to take active participation

in promoting business processes at their Faculty and University in general.

Course Outcome

Capacity to apply acquired knowledge of management in solving real business problems and challenges.

Course Content

Introduction to management. Management and managers; Ethics and social responsibility. Management evolution

theory. Communication. Planning. Decision making; Innovation and change. Organization. Human resource

management. Team management. Motivation. Leadership. Control. Summing up of results of student's activities.

References

1. Robbins S., Coulter M. (2005). MANAGEMENT, Data Status, Beograd.

2. Williams, C. (2010). Management principles, Data Status, Belgrade.

3. Grupa autora, Mašić, B. (2010) MENADŽMENT, Principi, koncepti i procesi, Univerzitet Singidunum, Beograd.

Number of active classes: 3+2 Lectures: 3 Practice: 2

Teaching Methods:

Lectures, practice, project work/presentation, assessments, written exam.


Pre-exam obligations points

Final Exam points


Test I 30

Test II 30

Total: 70 Total: 30


Course Title: MARKETING Course Code: SPTH10

Teachers: Radmila Živković, PhD; Jelena Gajić, PhD; Filip Đoković, PhD

Course Status: compulsory Year: II Semester: III


Number of ECTS: 8

Requirements: /

Course Objective

Introducing students to the basic postulates and criteria of marketing, as well as enabling them to apply marketing

approach in solving business problems. Understanding the key role of marketing in organization. Recognition of

needs and wishes of customers, creation of products and services which will meet these needs. The basis of

promotion and sales, market segmentation and business differentiation.

Course Outcome

Students are, in the first place, expected to gain the basis for the understanding of marketing as a business function,

as well as to implement the acquired knowledge in practice. Capacity to analyze market on their own, predict supply

and demand; understand the role of global market, etc.

Course Content

Introductory lecture. The nature of marketing. Global marketing environment. Understanding of customer’s

behaviour. Marketing research and information systems. Market segmentation, targeting and positioning. Product

and brand management. Service marketing management.Price formatio n policy.Integrated marketing

../KARTICE%20NASTAVNIKA/Nastavnici/Zivkovic%20Radmila.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Gajic%20Jelena.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Djokovic%20Filip.docx

communication 1 – mass communication techniques. Integrated marketing communication 1 – mass communication

techniques. Distribution management. Marketing planning and strategy

References

1. Jobber, D., Fahy J., MARKETING ELEMENTS, Data Status, Beograd, 2006

2. Kotler, J., Armstrong, G., Saunders,J., Wong, V., Principles of Marketing, Prentice Hall, 2007.


Teaching Methods:

Lectures, practice, written and oral tests, assessments, tutorials, exam




Test I 30

Test II 30

Total: 70 Total 30


Course Title: TOURIST DESTINATION MANAGEMENT Course Code: SPTH11

Teacher: Jovan Popesku, PhD

Course Status: optional Year: II Semester: III


Number of ECTS: 8

Requirements: /

Course Objective

Introduction to the basic postulates and preconditions for tourist destination management. Enabling students to

understand ways in which competitiveness and sustainability of tourist destination can be achieved. Understanding

the process of strategic tourist destination management. Introduction to specific characteristics of some organization

forms of tourist destination management with special reference to Serbia.

Course Outcome

Gaining knowledge for understanding the process of tourist destination management as well as the application of the

acquired knowledge in practice. Capacity to use, sustain and improve the basis of strategic tourist destination

management with special reference to Serbia.

Course Content

Tendencies in tourism development – the bases for changes in the way of tourist destination management. Tourist

destinations – a part of tourism as a system. Tourist destinations – a part of tourism as a system. Competitiveness

and sustainability of tourist destination. Competitiveness and sustainability of tourist destination. Basis of the

process of tourist destination management. Basis of the process of tourist destination management. Process of the

strategic tourist destination management. Positioning, image creation and tourist destination branding. Crisis

management in tourist destination. Tourist destination management in Serbia.

References

1. Morisson, A., Marketing and Managing Tourist Destinations, Routledge, Oxon, 2013.

2. Kozak, M., Baloglu, S., Managing and Marketing Tourist Destinations, Routledge, New York, 2011.

3. Popesku, J, MENADŽMENT TURISTIČKIH DESTINACIJA, Univerzitet Singidunum, Beograd, 2011.


Teaching Methods:

Lectures, practice, oral and written tests, assessments, tutorials, exam.




Test I 30

Test II 30

Total: 70 Total: 30

Study Programme: Тourism and Hospitality Management

Course Title: HUMAN RESOURCES Course Code: SPTH11 -2

../KARTICE%20NASTAVNIKA/Nastavnici/Popesku%20Jovan.docx

MANAGEMENT IN THE HOSPITALITY

INDUSTRY

Teachers: Slobodan Čerovic, PhD, Dragoljub Barjaktarović, PhD

Course Status: optional Year: II Semester III


Number of ECTS: 8

Requirements: /

Course Objective

A detailed study of the system of human resources and human potential management in the hospitality industry. In

addition to planning, recruiting, selecting and development of human resources, there is an emphasis on managing

activities regarding rewarding, motivating, career management, safety and health care of the employed.

Course Outcome

Students are expected to develop the ability to create, maintain and improve the human resources management

system in the hospitality industry.

Course Content

Introduction to the role of human resources, the concept of human resources, importance and aims of human

resources management. The process of communication as the basis of human resources management in hospitality

industry. Elements and activities of human resources management, business culture and organization. Organizational

culture and business climate. Strategic human resources management, recruiting – content, analysis and job

specification. Human resources recruiting, ways and process of human resources recruiting. Selection of human

resources, job interview as the most important instrument of selection. Socialization and orientation of the

employed, realisation of educational function in the organization. Performance evaluation, motivation and rewarding

of the employed, motivation theories. Wage system, determing income on the basis of seniority, traditional wage

system. Organization of the function of human resources management, content of the human resources department.

Leadership, the role of the leader manager, defining of leadership and types of leadership styles in hospitality.

Presentation and defence of project works.

References

1. Torrington D.., Hall L., Taylor S.: Human resources management, Data status, Beograd, 2004.

2. Čerovic, S., MENADŽMENT LJUDSKIH RESURSA U HOTELIJERSTVU, Univerzitet Singidunum,

Beograd, 2011.

Number of Active Teaching

Classes: 4

Lectures: 3 Practice: 1

Teaching Methods

Lectures, practice, written tests, project works, exam.


Pre-exam requirements points Final exam points


Test 1 30

Test 2 30

Total: 70 Total: 30

Study Programme: Тourism and Hospitality Management

Course Title: ENGLISH LANGUAGE 2 Course code: SPTH12

Teachers: Jelena Antonijević, Ivana Tomić

Course status: compulsory Year: II Semester: III


Number of ECTS: 6

Requirements: English language 1

Course objective English language 2 is a general English course which systematically covers all basic language structures and skills

through a wide range of relevant and thematic material. The objective of the course is reaching higher level of

fluency and improvement of speaking skills in various situations on diverse topics.

Course Outcome

This course prepares students for better understanding of spoken and written language by using complex grammar

structures. Students are enabled to master successfully complex language structures of the business English language

../KARTICE%20NASTAVNIKA/Nastavnici/Cerovic%20Slobodan.docx


../KARTICE%20NASTAVNIKA/Nastavnici/Antonijevic%20Jelena.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Tomic%20Ivana.docx

course which follows.

Course Content

Star Performances. Reported Speech 1.Secrets of the Mind; Modal verbs to express certainty and possibility

Questions in reported speech; Linking words for contrast (although, even though, while and whereas). Spend, Spend,

Spend! Staying Healthy. Modal verbs expressing ability; Making suggestions and recommendations; Report on

college improvements. Animal Kingdom. Conditionals type I, II (revision), Third conditional; Letter of advice

House Space; Causative have; Expressing obligation and permission. Fiesta. The passive; Email giving information,

inviting and accepting. Machine Age; Reported Speech 2: reporting verbs.

References

1. Complete First Certificate, Student’s Book, Guy Brook-Hart, Cambridge University Press, 2008.

2. Complete First Certificate, Workbook, Barbara Thomas, Amanda Thomas, Cambridge University Press,

2008.

3. English Language grammars, dictionaries, the Internet magazines, CDs Grammars, dictionaries, articles

from magazines and the Internet, CD., 2008.


Teaching Methods: lectures, practice, tutorial system


Pre-exam obligations points Final exam points

Course attendance 10 exam 30

Test 1 30

Test 2 30

Total: 70 Total: 30


Course Title: SERVICES MARKETING Course Code: SPTH13

Teacher: Radmila Živković, PhD; Jelena Gajić, PhD; Filip Đoković, PhD

Course Status: compulsory Year: II Semester: IV


Number of ECTS: 8

Requirements: /

Course Objective

The aim is to introduce students to the basis and principles of marketing usage in the sector of services as a

significant factor in the economy. It implies the analysis of specific features of the service sector, market

characteristics of services and the treatment of concrete cases related to the conception of marketing services.

Course Outcome

Students will be enabled to understand and differentiate services compared to goods and goods market, and capable

of analytic usage of services as the instrument of marketing on the level of enterprises and other institutions.

Course Content

The notion and characteristics of services. Main service sectors and ethical considerations.Unique differences

between products and services. Decision making process in service purchas. Service process. The price of service.

Service promotion. Service environment. Employed in service sector. Consumers – service users. The basis of

evaluation of service users’ satisfaction. Service quality. Enterprise strategy in cases of service users’ dissatisfaction

Strategies for building service user loyalty. Development of organisational culture.

References

1. Hoffman Douglas, Bateson John (2011), Services Marketing, Data Status, Belgrade

2. Bruhn, M., D. Georgi, (2006) Services Marketing: managing the service value chain, Pearson Education


Teaching Methods:

Lectures, practice, interactive lectures (group discussions, case studies), tutorial system.




../KARTICE%20NASTAVNIKA/Nastavnici/Djokovic%20Filip.docx



Test I 30

Test II 30

Total: 70 Total: 30


Course Title: LAW WITH EUROPEAN UNION

LAW BASICS

Course Code: SPTH13

Teachers: Gordana Gasmi PhD; Ivan Nikčević, PhD



Number of ECTS: 8

Requirements: /

Course Objective

Acquisition of the basic and common knowledge of law and state, introduction to the essence of law and its bases,

the history of the development of the EU and understanding of historical aspect of the European integrations.

Understanding of the main characteristics of the legal system of the European Union and the basic characteristics of

organization, authority and ways in which the EU functions.

Course Outcome

Students will be enabled to explain basic conceptual categories about state and government, law and legal

subjectivity, analyze information, consider meanings, causes and correlations of the most important legal-political

movements in the state, explain the nature of establishing the EU and the basic characteristics of its legal system,

critically analyze functioning of the EU and its institutions, as well as decision making in the EU, estimate the

capacity of effectiveness of the EU on the economic and international political plan, predict future developments of

the EU and the European integrations, render reasons pro and contra Serbian membership in the EU.

Course Content

Introduction to the theory of law and ethical concepts of the legal system. The notion and main elements of the state;

Main types of state government and its organization. Main types of state government and political regime

The notion and types of law; The relationship between state and law. Legal state – the government of law.

Legislation as the element of legal system, Big legal systems and legal transplants. Introduction to the basics of EU

law and historical aspects of the EU. Legal nature, structure and goals of the EU. EU legal system – basic principles

and sources of community law. European Council, Council of Ministers, European Commission, European

parliament – legal aspects and evolution of its position. Two-tiered EU justice system (European Court of Justice

and Court of first instance) Court of Auditors. EU counselling institutions (Economic and social commitee and

Commitee of the regions) and European Central Bank. Mutual foreign EU policy; EU domestic market and the four

freedoms. Current EU legal framework – the Treaty of Lisabon.

References

1. Gasmi Gordana, PRAVO I INSTITUCIJE EVROPSKE UNIJE, Univerzitet Singidunum, Beograd, 2011.


Teaching Methods:

Lectures, practice, project works, discussions, tutorial system


Pre-exam obligations points Final Exam Points


Test I 30

Test II 30

Total: 70 Total: 30


Course Title: TOURISM AND SPACE Course Code: SPTH14

Teachers: Marija Maksin, PhD; Tatajana Vujić, PhD; Nataša Sekulović, PhD



../KARTICE%20NASTAVNIKA/Nastavnici/Gasmi%20Gordana.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Nikcevic%20Ivan.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Maksin%20Marija.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Vujic%20Tatjana.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Sekulovic%20Natasa.docx

Number of ECTS: 8

Requirements: /

Course Objective This course introduces space as a general resource and system, as well as tourist resources, their

evaluation and significance when it comes to the formation of tourist product and tourism offer in space. Also,

students will be introduced to the basis of planning, arrangement and building of tourist spaces.

Course Outcome Enabling students to realize the concept of space integrally (area, centre, complex), to analyze and

consider the options of development and organization of tourism activities and contents in space, to use spatial and

planning documents and to participate in the process of spatial planning.

Course Content

Population and tourism – main terms, interdependence, tourist needs. Space and tourism – main terms, usage and

organization of space. Space and tourism - protection and spatial reservation, conflicts within the usage and protection

of space, the role of attractiveness and spatial arrangement in the tourism development. Tourist resources –

characteristics and classification, natural tourist resources. Tourist resources – natural and androgen tourist

resources.Tourist resources – androgen tourism resources. Spatial planning of tourism areas and centers – main terms.

Contemporary trends in the development and spatial planning of tourism areas. Legal basis. Categorization and

content of spatial planning. Categorization and content of spatial plans with the analysis of case studies for tourism

areas in Serbia. Categorization and content of urban plans with the analysis of case studies for tourism centers in

Serbia. Categorization and content of urban plans with the analysis of case studies for tourism centers in Serbia. Urban

parameters. The process of spatial and urban planning. The process of spatial and urban planning.

References

1. Hudman L., Jackson R., Geography of Travel&Tourism, Thompson Delmar Learning, New York, 2003.

2. Maksin – Mićić, M., TURIZAM I PROSTOR, Univerzitet Singidunum, Beograd, 2007.


Teaching Methods: Lectures, practice, presentations, project work, assessments, tutorials, discussions, exam.




Test I 30

Test II 30

Total: 70 Total: 30


Course Title: FRENCH LANGUAGE 2 Course code: SPTH16


Course status: compulsory Year: II Semester: IV

Number of classes (l + p): 4+2

Number of ECTS: 6

Requirements: French Language 1

Course Objective Acquisition of skills and the use of French in accordance with A2 level of the Common European Framework of

Reference for Languages. The focus is on balanced improvement of all four skills: spoken and written understanding

and communication. Course includes reading, listening, writing, conversation, and acquisition of basic professional

terminology. Students should be able to communicate within everyday situations.

Course Outcome

Acquisition of sills in using the French language and preparation for DELF exams according to the Common

European Framework of Reference for Languages.

Course Content

Describing the past events – l ’imparfait; Use of the past tenses. Exchanging information about biographical data.

Retelling a short event. Conjunctions alors, mais, donc; New technologies. Expressing habits and habitual actions;

Pronouns with direct object; Writing a short message. Pronouns with indirect object; Indirect speech; Phone

conversation. Arranging a meeting; Expressing future. Talking about plans; Conditional clauses Si + present + future;

Business environment. Business terminology; Le subjonctif; Understanding short newspaper articles. Talking about

radio, television and press; Expressing opinions and attitudes.

References

1. Girardet, J., Pécheur J, Echo 1, CLE International, Paris 2008.



Teaching methods:

Communication method, audio-visual method, tests, practice, tutorials, essay writing, self-evaluation, understanding

short movie and animation


Pre-exam obligations Points Final Exam Points


Test I 30

Test II 30

Total: 70 Total: 30


Course Title: GERMAN LANGUAGE 2 Course code: SPTH16

Teacher: Маrina Đukić Mirzayantz



Number of ECTS: 6

Requirements: German Language 1

Course Objective

Acquisition of skills and use of German in accordance with A1 level of the Common European Framework of

Reference for Languages.

Course Outcome

Students should be able to conduct basic communication, to exchange information by using simple language in

everyday situation and to communicate basic needs.

Course Content

Dative case of definite and indefinite article. Prepositions used with dative case. Public buildings; Asking for

direction. Means of transport; Interrogative words welcher, welche, welches. Landmarks. Cultural events;

Prepositions used with dative and accusative cases. Professions. Job vacancies; Modal verbs können, müssen,

wollen, möchten; Subjunctive II. Going to the doctor’s. Good and bad habits; Possessive determiner. Modal verb

dürfen; Furnishing the room. Living and work space; Past tense of the verbs sein и haben; Conjunctions und, aber,

denn. Past tense of the verbs having separable prefix; Verbs interchangeable with sein in the past tense; Past tense of

verbs having inseparable prefix; Personal pronouns in dative and accusative.

References

1. Textbook and workbook: Köker, C. Lemke, L. Rohrmann, T.Schering: Berliner Platz 1 neu, Langenscheidt,

Berlin, 2010.

2. Grammar of the German Language, dictionaries, multimedia materials on the Internet, CD.


Teaching methods: Lectures, practice, ppt presentations, tutorials.




Test I 30

Test II 30

Total: 70 Total: 30


Course Title: ITALIAN LANGUAGE 2 Course code: SPTH16




Number of ECTS: 6

Requirements: Italian Language 1

Course Objective

Italian 2 is a multimedia course in the Italian language and culture at intermediate A2 level during which all four



language skills are systematically improved using modern language and permanent shifting between communicative

and grammar elements.

Course Outcome

Students should be able to conduct basic communication, to exchange information in everyday situations and to

communicate their basic needs.

Course Content

Acquisition of grammar and communication elements, as well as introduction to the Italian history and culture.

Possessive pronouns and adjectives; Quello – Bello; Volerci – Metterci; Past Continuous Tense: regular and

irregular verbs; Modal verbs expressing past; Trapassato prossimo; Direct pronouns, pronome partitivo nе; Direct

pronouns in compound tenses and used with modal verbs; Reflexive verbs; Reflexive verbs with modal verbs;

Indirect pronouns; Direct and indirect pronouns used with compound tenses and modal verbs; Imperative – regular

verbs; Imperative – irregular verbs; Unreal conditional clause (present reference); Unreal conditional clause (past

reference).

References

1. Nuovo progetto italiano 1 – T. Marin, S. Magnelli – corso multimediale di lingua e civiltà italiana, 2007.


3. Nuovo progetto italiano 1 – T. Marin, - CD audio and CD ROM, 2007.


Teaching methods: Lectures, practice, tests, written and oral exam.




Test I 30

Test II 30

Total: 70 Total: 30


Course Title: RUSSIAN LANGUAGE 2 Course code: SPTH16




Number of ECTS: 6

Requirements: Russian Language 1

Course Objective

Acquiring skills in using the Russian language at the B2 level. The emphasis is placed on equal improvement of all

four skills: spoken and written comprehension, spoken and written expression. Student should be able to

communicate within everyday basic situations.

Course Outcome

Acquisition of new vocabulary, appropriate reading and translation of texts, correct speaking, connecting the

previously gained knowledge to the new units, acquisition of writing skills and summarizing the previously covered

materials.

Course Content

Когда вы приезжаете? Разговор по телефону; В гостинице (услуги в гостинице); Претензии; Работники

гостиницы; Разговор на томожне; Ресторан; Туризм в Сербии и в России; В кассе аэрофлота; Электронная

почта (применение Интернета); Национальный обед; Напитки; Достопримечательности Белграда;

Грамматика; Категорие гостиниц

References

1. Naumović, G., Ruski jezik, Zavod za udžbenike i nastavna sredstva, Beograd, 2004.


Teaching methods: Transcription, text works, simultaneous interpreting, reading, listening, writing, conversation

and acquisition of basic professional terminology





Test I 30

Test II 30

Total: 70 Total: 30


Course Title: SPANISH LANGUAGE 2 Course code: SPTH16



Number of classes (l+p): 4 + 2

Number of ECTS: 6

Requirements: Spanish Language 1

Course Objective

Reaching level A2 in Spanish according to the Common European Framework of Reference for Languages.

Course Outcome

Preparing students to communicate in different situations, for reading comprehension and writing short essays of

descriptive and narrative form in present, future and past tense.

Course Content

Hablar de planes y proyectos. Comparison. Phone conversation; Verbal periphrasis: estar + gerund; acabar de +

gerund; Hablar del pasado. Talking about past events (preterito indefinido); Writing a CV. Job application;

Describir la ropa. Describing wardrobe and fabrics; In shopping. Pronouns with direct and indirect object; Fashion in

Spain. Dress codes in Spain and Serbia; Describir el entorno. Describing the house we live in. Past Continuous Tense

(el imperfect); Use of Past Continuous. Past tenses – compared; Renting a house or a flat. Spanish cinematography (El

cine hispano); Hablar de la salud. Health. Imperative (еl imperativo); Expressing obligations, needs, and

possibilities. Giving permission; Verbal periphrasis: hay que + infinitive; tener que + infinitive; poder + infinitive;

Imperative of irregular verbs (el imperativo irregular); Health system in Spain. Proverbs about health.

References

2. Aragón, Gili, Barquero: Pasaporte Compilado , Nivel Inicial (A1+A2), Madrid, Edelsa, 2010; Student’s Book,

Workbook + CD audio;

3. Grammar books of Spanish, dictionaries, text and multimedia materials, CD, the Internet


Teaching methods: Lectures, practice, tests, written and oral exam




Test I 30

Test II 30

Total: 70 Total: 30


Course Title: CHINESE LANGUAGE 2 Course code: SPTH16

Teacher: Biljana Simić, PhD



Number of ECTS: 6

Requirements: Chinese Language 1

Course Objective

Chinese II is a creatively designed multimedia course that systematically and thoroughly covers basic structures of

spoken and written Chinese and analyzes the most interesting aspects of the rich Chinese culture, history, philosophy

and modern Chinese society.

Course Outcome

The course gives students opportunity to learn basics of the Chinese grammar, structure of sentence, reading and

writing of several hundreds of the Chinese characters, as well as vocabulary that would enable them to communicate

in everyday situations.

Course Content



Zhe Zhang Ditu Shi Yingwen De (Conversation about states and cities); Zhe Zhang Ditu Shi Yingwen De

(Construction of sentence, classifiers); Zhe Zhang Ditu Shi Yingwen De – exercises; Neng Bu Neng Shi Yi Shi?

(Buying clothes; situations in a restaurant; introduction to Chinese cuisine); Neng Bu Neng Shi Yi Shi ? (Lexical tones

and intonation of a sentence; reduplicating monosyllable and two-syllable verbs; attributive); Neng Bu Neng Shi Yi

Shi ? - exercises; conversation; Мngtian Dasuan Gan Shenme? (Planning work obligations and free time; adverb +

verb/ adjective/; preposition + verb/adjective; adverbials); Мingtian Dasuan Gan Shenme? – exercises; Ni Shenme

Shihou Huilai? (Planning vacation and travel); Ni Shenme Shihou Huilai? (Direction verbs; reduplication of

monosyllable and two-syllable adjectives; dates ); Ni Shenme Shihou Huilai? – exercises; Review of the previously

covered material; conversation; Fujin You Meiyou Yinhang ? (Location words and place expressions); Fujin You

Meiyou Yinhang? ( „zai„ sentences and „you“ sentences; words defining direction and their place in a sentences);

Fujin You Meiyou Yinhang? – exercises; conversation on the previously covered topics.

References

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

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

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

4. General Chinese-English dictionary, Chinese – English dictionary of function words, interesting articles and

texts taken from the Internet covering the Chinese culture, history or economy, audio and video files


Teaching methods: Lectures in the form of oral presentations




Test I 30

Test II 30

Total: 70 Total: 30


Course Title: HOTEL MANAGEMENT Course code: SPTH17

Teacher: Krunoslav Čačić, PhD, Dragoljub Barjaktarović, PhD, Sekulović Nataša PhD

Course status: compulsory Year: III Semester: V


Number of ECTS: 8

Requirements: /

Course Objective The objective of the course is to introduce students to the current characteristics of hotel management and for

students to acquire necessary knowledge for conducting proper business operations and functions within hotel and

other enterprises.

Course Outcome

Students should be able to conduct proper business operations and functions within hotel and other enterprises.

Course Content

Contemporary tendencies in service business; The most important characteristics of hotel and tourism market;

Business orientation of hotels; Growth and development of hotel companies; Adjusting hotel capacities to the

market demands; Hotel and restaurant business in contemporary environment; Business networking of hotels;

Definition and characteristics of service programme in hotels; Types of hotels and classification criteria;

Categorization of hotels; Locating hotel buildings and the choice of the location; Business management in hotels;

Human resources in hotels; Financial management and organizational structure in hotels; Strategic adjustment of

hotel services to the market tendencies.

References

1. Walker J., Introduction to Hospitality Management, Pearson Education inc., New Jersey, 2010.

2. Čačić, K., Poslovanje hotelskih preduzeća, Univerzitet Singidunum, Beograd, 2010.


Teaching methods: Lectures, practice, assessments, exam



../KARTICE%20NASTAVNIKA/Nastavnici/Cacic%20Krunoslav.docx




Test I 30

Test II 30

Total: 70 Total: 30


Course Title: MANAGEMENT OF TRAVEL AGENCIES

AND TOUR OPERATORS

Course code: SPTH18

Teacher: Vesna Spasić, PhD, Stevo Pašalić, PhD



Number of ECTS: 8

Requirements: /

Course Objective

Acquisition of basic notion, introduction to business instruments and business operations management in travel

agencies and tour operators

Course Outcome Students should master basic notions, business instruments and business operations management in travel agencies

and tour operators.

Course Content

Basic characteristics of starting up and developing a travel agency; Place and role of agencies on the tourism market;

Service programmes contents and meeting of conditions in order for the business of travel agencies and tour operators

to be conducted; Resources needed for conducting business within an agency; Mediation services of travel agencies

and tour operators; Terms and types of travel arrangements; Travel arrangement operations; Setting price for a travel

arrangement; Sales, organisation and cost accounting of a travel arrangement; Basic characteristics of travel agencies

and tour operators development; Changes occurring on the tourism market and travel agencies and tour operators

adjustment trends; Contemporary tendencies in integration processes and other forms of business networking of travel

agencies and tour operators; Travel agencies and tour operators development opportunities.

References

1. Holloway C.: Business of Tourism, Pearson Education, London, 2006.

2. Spasić, V., Poslovanje turističkih agencija i organizatora putovanja, Univerzitet Singidunum, Fakultet za

turistički i hotelijerski menadžment, Beograd, 2012.


Teaching methods: Lectures, practice, spoken and written tests, assessments, tutorials, exam




Test I 30

Test II 30

Total: 70 Total: 30


Course Title: FINANCIAL BUSINESS IN TOURISM Course code: SPTH19 - 1

Teacher: Vesna Spasić, PhD, Tijana Radojević, PhD

Course status: optional Year: III Semester: V


Number of ECTS: 8

Requirements: /

Course Objective The objective of the course is to introduce students to the method of operation and organisation of financial business

in travel and financial organizations.

Course Outcome

Structure of the course is adapted for the purpose of acquiring knowledge and skills with the aim to manage finances

in tourism and economics.

../KARTICE%20NASTAVNIKA/Nastavnici/Spasic%20Vesna.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Pasalic%20Stevo.docx


../KARTICE%20NASTAVNIKA/Nastavnici/Radojevic%20Tijana.docx

Course Content

Notion of financial system and financial institution; Central bank and commercial banks within a financial system;

Stock exchange markets and trade business; Investment funds and insurance companies; Para-banking and non interest

financial products; International currency market – current transactions; International payments; International

transactions of capital; Public finances as a part of the state financial system; Budget system and budget deficit;

Decision on financing a tourism enterprise, Financial structure of a tourism enterprise; Risk and leverage in tourism;

Analysis of financial business in tourism.

References

1. Defranco A., Lattin T., Hospitality Financial Management, John Wiley & Sons, Inc., Hoboken, New Jersey,

2007.

2. Radojević, T., Finansijsko poslovanje u turizmu i hotelijerstvu, Univerzitet Singidunum, Beograd, 2012.


Teaching methods: Lectures, practice, project work, assessments, oral exam




Test I 30

Test II 30

Total: 70 Total: 30


Course Title: FINANCIAL BUSINESS IN HOSPITALITY Course code: SPTH19-2

Teacher: Vesna Spasić, PhD, Tijana Radojević, PhD



Number of ECTS: 8

Requirements: /

Course Objective The objective of the course is to introduce students to the method of operation and financial business organization in

hotel and financial institutions.

Course Outcome

Structure of the course is adjusted to acquiring knowledge and skills in order to manage modern finances as an

economist.

Course Content

Notion of financial system and financial institution; Central bank and commercial banks in a financial system; Stock

exchanges and trade business; Investment funds and insurance companies; Para-banking and non interest financial

products; International currency market – current transactions; International payments; International transactions of

capital; Public finances as a part of the state financial system; Budget system and budget deficit; Decision on

financing a hotel, Structure of financing a hotel; Risk and leverage in hospitality; Analysis of financial business in

hospitality.

References

1. Defranco A., Lattin T., Hospitality Financial Management, John Wiley & Sons, Inc., Hoboken, New Jersey,

2007.

2. Radojević, T., Finansijsko poslovanje u turizmu i hotelijerstvu, Univerzitet Singidunum, Beograd, 2012.


Teaching methods: Lectures, practice, project work, assessments, oral exam




Test I 30

Test II 30

Total: 70 Total: 30




Course Title: GASTRONOMY Course code: SPTH19- 3

Teacher: Milijanko Portić, PhD, Svetlana Stanišić Stojić, PhD



Number of ECTS: 8

Requirements: /

Course Objective

The objective of the course is for students to acquire necessary knowledge about gastronomy as a promising area of

human nutrition and life in general, i.e. its significance and application in order for important tourist needs to be met.

Course Outcome

Students should acquire knowledge about terms (categories), discipline methodology, as well as organisation and

practical use of specific principles and procedures within gastronomy.

Course Content

Introduction to the course content; National gastronomies – notion; Gastronomy terminology and its use in tourism;

Gastronomic products made under influence of celebrities that have contributed to development of gastronomy;

Gastronomic products in means of supply – marketing of gastronomic products; Protocol and meals – offers for

formal events; Gastronomic offer in rural tourism; Animal source foods, terms and use in gastronomy; Plant-derived

foods; gastronomic products made of vegetables – stewed vegetables, side dishes and garnishing; Gastronomic

products – cold hors-d’oeuvre and main dish; soups; hot hors-d’oeuvre – dishes, fish, shellfish; Gastronomic

products – ready dishes with meat, fish or game; Gastronomic products – house specials; grilled food; Confectionary

products; finger food, pasta-pastry, cakes; Gastronomic products; hot beverages: coffee, tea, cocoa, hot chocolate;

National gastronomic products in the world.

References

1. Bernard D., Lockwood A., Alcott P., Pantelidis I.S., Food and Beverage Management, Elsevier, Oxford,

2008.

2. Portić, M., Gastronomija, Univerzitet Singidunum, Beograd, 2011.


Teaching methods: Lectures, practice in some restaurants, assessments, project work, oral exam.




Test I 30

Test II 30

Total: 70 Total: 30


Course Title: ENGLISH LANGUAGE 3 Course code: SPTH20

Teacher: Vera Ošmjanski, Ivana Đerić



Number of ECTS: 6

Requirements: English Language 2

Course Objective

Introducing students to professional terminology of disciplines studied within the study programme of Tourism and

Hospitality Management. Classes are based on understanding the language and enabling students to use the covered

language structures independently and creatively, as well as providing them with the skills to understand history and

tourism development, organization and structure of tourism, travel agencies and tour operators business, air, sea and

river transport.

Course Outcome

The course covers all four language skills, with the emphasis on speaking and listening. The activities should enable

students to communicate and write with confidence, with the aim of connecting knowledge of the language with

personal needs and experience.

Course Content

../KARTICE%20NASTAVNIKA/Nastavnici/Portic%20Milijanko.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Stanisic%20Stojic%20Svetlana.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Osmjanski%20Vera.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Djeric%20Ivana.docx

Acquiring language structures and developing language skills necessary for communicating in English in the area of

tourism and hospitality.

The history and development of tourism; The language of tourism; The organization and structure of tourism; Output

task: Producing a CV; Travel agents; Making suggestions and giving information; Obligation and permission; Tour

operation; Handling complaints; Air travel; Travel by sea and river – cruises and ferries; Ticket information and

itineraries; On-board Information.

References

1. Keith Harding: Going International: English for Tourism, Oxford University Press, Oxford, 2005.

2. English Language grammar books, business dictionaries, texts from vocational magazines and the Internet,

audio files, CD.


Teaching methods: Lectures, practice, tests, written and oral exam, tutorials.


Pre-exam obligations Points Final exam Points


Test I 30

Test II 30

Total: 70 Total: 30


Course Title: INFORMATION SYSTEMS IN TOURISM

AND HOSPITALITY MANAGEMENT

Course code: SPTH21

Teacher: Angelina Njeguš, PhD

Course status: compulsory Year: III Semester: VI

Number of classes (l+p): 2 + 2

Number of ECTS: 6

Requirements: Basic knowledge of computer programs and basic applications

Course Objective

Students should be able to understand basic information technology terminology in order to communicate effectively

with IT experts, to develop data basis for travel agencies, hotels and tourism organisations with quality; to comprehend

all the aspects of e-business, with emphasis on business information systems used in tourism enterprises business; to

judge and make adequate decisions regarding information system reflecting the organisation’s strategy and to

comprehend technologies and information systems that manage knowledge and serve as support to decision makers at

all levels of management.

Course Outcome

Students should be able to take part in all segments of business and intelligent information systems development in

different fields of tourism industry. Students should be able to develop data basis by using a system for data basis

management in various economy fields.

Course Content

Basic terminology of information systems; Architecture and basis of information systems development; Basic notions

of data models and modelling; Projecting and implementing data basis; Business in digital economy; Models and

business systems in e-business; E-tourism; E-destinations; E-hospitality; E-air transport; E-tour operators and e-travel

agencies; Intelligent business systems in tourism; Techniques for identifying know-how and data mining.

References

1. Njeguš, A., Informacioni sistemi u turističkom poslovanju, Fakultet za turistički i hotelijerski menadžment,

Univerzitet Singidunum, 2010.

2. Grupa autora, ECDL moduli, Univerzitet Singidunum, 2008.


Teaching methods: Lectures, case studies and practice




Test I 30

Test II 30

../KARTICE%20NASTAVNIKA/Nastavnici/Njegus%20Angelina.docx

Total: 70 Total: 30


Course Title: MARKETING IN TOURISM AND

HOSPITALITY

Course code: SPTH22

Teacher: Jovan Popesku, PhD, Jelena Gajić, PhD, Milorad Miljković PhD



Number of ECTS: 6

Requirements: /

Course Objective

Introduction of students to the categorical use of marketing in both business and travel policy. Students should

understand marketing in tourism and hospitality as an activity, concept, as well as a science or a skill.

Course Outcome

Students should be able to understand the specific aspects of tourism business as well as of tourism destination and as

future managers at all menagment levels (from operational and medium management to strategic and top management)

to be able to make rational decisions with positive outcomes in profit of tourism enterprises and tourism destinations, as

well as natural and social environment.

Course Content

Notion and characteristics of tourism market; Application of marketing concept in tourism and hospitality management;

Marketing environment and marketing information system in tourism and hospitality management; Managing

marketing activities in tourism and hospitality management; Product as a marketing instrument in tourism and

hospitality management; Price as a marketing instrument in tourism and hospitality management; Promotion as a

marketing instrument in tourism and hospitality management; Sales channels as a marketing instrument in tourism and

hospitality management; Other marketing instruments in tourism and hospitality management; E-marketing in tourism

and hospitality; Specific aspects of marketing use in tourism and hospitality management; Place and role of marketing

in modern approach to tourism development.

References

1. Kotler, P., Bowen, J., Makens, J., Marketing for Hospitality and Tourism, Pearson, New Jersey, 2010.

2. Popesku, J., Tourism and Hospitality Marketing, Singidunum University, Belgrade, 2013.

3. Bakić O., Marketing u turizmu, Univerzitet Singidunum, Beograd, 2011.

Number of active classes: Lectures: 3 Practice: 3

Teaching methods: Lectures, tutorials, assessments, final exam, project work




Test I 30

Test II 30

Total: 70 Total: 30


Course Title: BUSINESS LAW Course code: SPTH23

Teacher: Ivan Nikčević, PhD, Zoltan Vig, PhD



Number of ECTS: 6

Requirements: /

Course Objective

Acquisition of basic and general knowledge in the field of business law with an emphasis on the statutory company

law and European economic and legal aspects of modern business. Understanding corpus of law and obligations of

modern managers and within it acquiring knowledge about forms of foreign investments in domestic legal entities

within the business law, basic principles of competition, securities, and contractual provisions.

Course Outcome

Introduction to the basis of business law and understanding legal frames o f modern business of legal entities



../KARTICE%20NASTAVNIKA/Nastavnici/Miljkovic%20Milorad.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Nikcevic%20Ivan.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Vig%20Zoltan.docx

within the law, and herewith managers’ obligations. Based on the acquired knowledge, students should be

able to master organisation of legal entities within the business law, and prepare for both use and interpreting

of relevant business and legal provisions, which provide effective and legal modern decision -making process

and work.

Course Content

Basis of the business law, notion, development, subject and sources; Legal entities of the business law and

individualization of the entities of the business law; Business subjects and representation of legal entities of the

business law; Harmonization of the legal entities and their proprietorship with the intellectual property law;

Termination of the legal entity, liquidation and bankruptcy; Statutory business law – Economic subjects –

Partnerships; Economic subjects – Limited liability companies; Banking business, banks and other financial

institutions; Legal framework of the business law in the developed European countries and legal aspects of foreign

investments; Principles of the competition law, legal entities monopoly on the market, state subsidiaries as a

business framework; Securities; Contractual business law; Contracts within the business and the commercial law.

References

1. Ivan Nikčević, Poslovno pravo, Univerzitet Singidunum, Beograd, 2012.

2. Mirko Vasiljević, Poslovno pravo, Centar za publikacije Pravnog fakulteta, Beograd, 2006.

3. Gordana Ilić, Razvoj kompanijskog prava u Srbiji i Crnoj Gori, Beograd, 2003.


Teaching methods: Lectures with use of multimedia techniques, interactive methods, practice, students’ individual

work on project work and presentations, assessment tests and exam.




Test I 30

Test II 30

Total: 70 Total: 30


Course Title: VOCATIONAL TRAINING IN THE

FIELD OF TOURISM

Course code: SPTH24

Teacher: Vesna Spasić, PhD

Course status: compulsory Year: III emester: VI

Number of ECTS: 6

Requirements: /

Course Objective

The objective of the training is to introduce students to the tourism and other industries functioning and overall

tourism public sector.

Course Outcome

Students should be able to actively participate in all work tasks in a specific travel company. They should master

business communication, business organisation at various public gatherings, use of appropriate information systems

in tourism, and use of computer technology and foreign languages.

Course Content

Introduction to travel agency business. Procedure monitoring during creation, promotion, sales and realization of

the travel package. Organisation of airline and other tickets sales, rapport with certain business partners, and use of

reservation systems. Introduction to the booking procedure of leased or owned capacities. Use of marketing in travel

agencies in regard to consumers and other participants in its overall business. Characteristics of basic business

instruments (contracts, payment instruments, business documentation and records). Business tools and accounting

and financial aspects of travel agency’s business. Strategic management objective in travel agency (human resource

management, planning, overall business organisation, operations management, etc.).

Introduction to tourist organisation business. Programme and organisation method of research and promotional

activities in tourism organisations at various levels (national, regional, local, with emphasis on types and contents of

market research and promotional activities). Publishing business (acquiring, processing and distributing travel

information) and introduction to specific aspects of publishing activities within the field of tourism. Forms,

realization and monitoring of major tourist events. Role of tourist organisation in coordinating activities at certain

KARTICE%20NASTAVNIKA/Nastavnici/Spasic%20Vesna.docx

level (with Chamber of Trade, tourist associations, media, etc.). Importance of horizontal and vertical coordination

within tourist organisation (relations with other organisations at the same or different levels, as well as relations with

the state and its organs). Financial resources and methods of using the resources.

Number of active classes: Theoretic research: Practice research:

Teaching methods: practice research

Final grade


Course Title: VOCATIONAL TRAINING IN THE

FIELD OF HOSPITALITY

Course code: SPTH24

Teacher: Vesna Spasić, PhD


Number of ECTS: 6

Requirements: /

Course Objective

The objective of the training is to introduce students to the hospitality and other tourism industry service branches

functioning.

Course Outcome

Students should be able to actively participate in purchase and sales organisation tasks and other business functions

and operations in hotels. Students should master business communication, business organisation at various public

gatherings, use of appropriate information systems in hospitality management, as well as use of computer

technologies and foreign languages.

Course Content

Introduction to content and characteristics of specific hotel business activities. Organisation of accommodation

sector and its placement on the market. Organisation of food and beverage sectors and sale (organisational units, i.e.

restaurants, bars, kitchen, storages, etc.). Business operations content and its relation to accommodation sector,

placement particularities, including banquets and other events. Introduction to all forms of communication of the so-

called direct marketing of a hotel towards consumers, as well as towards all the others included in the overall

business of the hotel. Characteristics of the basic business instruments (contracts, payment instruments, business

documentations and records). Business tools and accounting and financial aspects of a hotel. Objective of a hotel

strategic management (human resource management, planning, overall business organisation, operation management

and its levels, etc.).

Number of active classes: Theoretic research: Practice research:

Teaching methods:

Practice research

Final grade


Course Title: FRENCH LANGUAGE 3 Course code: SPTH25




Number of ECTS: 6

Requirements: French Language 2

Course Objective Acquisition of skills in using the French Language at the level B 1.1 according to the Common European Framework

of Reference for Language. The emphasis is put on equal improvement of all four skills: spoken and written

comprehension, spoken and written expression. Lectures comprise of reading exercises, listening, writing,

conversation and acquisition of professional terminology. The objective is to enable students to communicate in

situations relating to the profession.

Course Outcome

Acquisition of skills in use of French and enabling students to take DELF exam, which is in accordance with the

Common European Framework of Reference for Language

Course Content

Talking about professions. Review of present tense; Talking about hotel characteristics. Use of definite and indefinite

KARTICE%20NASTAVNIKA/Nastavnici/Spasic%20Vesna.docx


article; Talking with the client. Filling out reservation forms in the hotel; Giving information about working hours.

Making reservations in a restaurant; Writing an e-mail; Making changes in or cancelling reservation, indefinite

pronouns. Review of past tense; Expressing apologies and arguments; Welcoming clients in the hotel; Describing

rooms, furniture and equipment. Demonstrative adjectives; Use of future tenses; Welcoming clients in the restaurant.

Adverbs of place, use of contracted article; Presenting the menu. Partitive article; Telephone conversation.

References

1. Corbeau S, Dubois Ch, Penfornis, J-L, Semichon L, Hôtellerie-restauration.com., Cle international, Paris

2006.


Teaching methods:

Lectures, conversation method, audio and visual methods, tests, practice, tutorials, essay writing, self-evaluation, use

of short movies and animation




Test I 30

Test II 30

Total: 70 Total: 30


Course Title: GERMAN LANGUAGE 3 Course code: SPTH25

Teacher: Мarina Đukić Mirzayantz



Number of ECTS: 6

Requirements: German Language 2

Course Objective

Acquisition of the language at the level А2 in accordance with the Common European Framework of Reference for

Language.

Course Outcome

This course should enable students to understand the German language in various situations, to communicate

without hesitation and to understand other speakers when talking about familiar topics.

Course Content

Family and family celebrations. Reflexive pronoun in accusative case; Expressing past tense with modal verbs.

Culture and customs; Subordinate clauses introduced with the conjunction weil. Dates and ordinal numbers; Verbs

with dative and genitive cases. Invitations. Polite way of accepting and rejecting invitation; Prepositions with dative

and accusative cases; Subordinate clauses introduced with the conjunction wenn; Education. Writing a CV;

Subordinate clauses introduced with the conjunction dass; Future tense. Expressing future plans; Relative clauses.

Writing postcards and letters; Weak adjective declension; Mixed adjective declension; Strong adjective declension.

References 1. Textbook and Workbook: Köker, C. Lemke, L. Rohrmann, T.Schering: Berliner Platz 2 neu,

Langenscheidt, Berlin, 2010.

2. Grammar of German language, dictionaries, multimedia materials taken from the Internet, CD.


Teaching methods: lectures, practice, presentations, tutorials.




Test I 30

Test II 30

Total: 70 Total: 30





Course Status: Compulsory Year: III Term: VI

Number of Classes (l+p): 4+2

Number of ECTS points: 6

Requirements: Italian 2

Course Objective

Italian 3 presents multimedia course from the Italian language and culture at intermediate B1 level where all four

language skills are systematically improved with the use of contemporary Italian and constant alternation of

communicative and grammatical elements.

Course Outcome

This course enables students to use contemporary Italian in various, everyday situations, free communication and

understanding of the interlocutor when it comes to familiar topics and subjects of interest.

Course Content

Complex forms of unstressed pronouns. Complex forms of unstressed pronouns in complex tenses. Interrogative

pronouns, adjectives and adverbs. Relative pronouns; Chi as relative pronoun. Other relative pronouns; Stare +

gerund; stare per + infinitive. Comparison of Adjectives; Verbs farcela and andarsene. Relative and absolute

superlative. Comparison of Adjectives-special forms. Past tense – passato remote. Past tense – passato remoto –

irregular verbs. Roman numerals, Trapassato remote. Adverbs of manner, Present and past tense of subjunctive

Use of subjunctive, irregular verbs. Sequence of tenses and subjunctive – certain doubts about use of subjunctive

References

1. 1. Nuovo progetto italiano 2 – T. Marin, S. Magnelli – corso multimediale di lingua e civiltà italiana 2007.

2. 2. Nuovo progetto italiano 2 – T. Marin, S. Magnelli – Quaderno degli esercizi, 2007.

3. 3. Nuovo progetto italiano 2 – T. Marin, - CD audio i CD ROM, 2007.

Number of classes: 6 Lecture: 4 Practice: 2

Teaching Methods: lectures, practice, tests, written and oral exams




Test 1 30

Test 2 30

Total: 70 Total: 30


Course Title: RUSSIAN LANGUAGE 3 Course code: SPTH25




Number of ECTS: 6

Requirements: Russian Language 2

Course Objective

The objective of the course is to acquire skills in use of the Russian language at the level B2 according to the

Common European Framework of Reference for Languages. The emphasis is placed on equal development of all

four skills: spoken and written comprehension, spoken and written expression. The objective is to enable students to

communicate in everyday situations.

Course Outcome

The outcome of the course is to acquire skills in using the Russian language and to enable students to take DELF

exam, which is in accordance with the Common European Framework of Reference for Languages and the latest

CARDC reforms.

Course Content

Сборные туры: Города Золотого кольца России и Классический Петербург, Туристическое агентство

„Интурист“;Стоимость тура на человека; История Малого и Нового Эрмитажей; Бронирование номера:

Письма, факсы, мейл и ответы на них; Сельский туризм; Путешествие с использованием автотранспорта;



Работа гида на автобусном туре; Как доехать до...? Разговор на рецепшн; Горы Сербии – разговор в

агенстве; Электронная почта (применение Интернета); Национальные блюда Сербии; Крепости Сербии – о

истории крепостях разговор гида и туристов; Достопримечательности Белграда; Грамматика; Путешествие с

использованием автотранспорта.

References



Teaching methods: Transcription, text works, simultaneous interpreting, reading, listening, writing, grammar

exercises, conversation and acquisition of basic professional terminology.




Test I 30

Test II 30

Total: 70 Total: 30


Course Title: SPANISH LANGUAGE 3 Course code: SPTH25




Number of ECTS: 6

Requirements: Spanish Language 2

Course Objective

Acquiring new communication, grammar and lexical units at the intermediate level (B1.1), according to the Common

European Framework of Reference for Languages. Introduction to professional terminology. Teaching units are based on

perfecting language skills in general and business environment situations.

Course Outcome

Students should be able to understand the language, to write and speak using present, past and future tenses, both in

everyday situations and professional environment.

Course Content

Hablar de uno mismo y de los demás. Personal traits; Oraciones comparativas; Federico García Lorca (writer’s

biography); Expresar deseos. El Subjuntivo; De viajes. Las fiestas hispanas; Expresar sentimientos y reaccionar.

(gustar, encantar, molestar, preocupar, etc.); States in Latin America (Costa Rica „paraíso ecológico“, Chile „país de

contrastes“);Subjuntivo para expresar deseos y sentimientos . Subjuntivo para negar hechos y emitir juicios; Narrar.

(Luz Casal, Alejandro Sanz, etc.); Business etiquette in Spain. Los españoles y el trabajo; Vocabulary exercise by using

original references in Spanish language; Conversation; Students presentations: Destinos turísticos.

References

1. Aragón, Gili, Barquero: Pasaporte B1, Nivel Intermedio, Madrid, Edelsa, 2011. Textbook, workbook + CD

audio

2. Grammars of Spanish language, dictionaries, texts and multimedia materials, CDs, the Internet.


Teaching methods: Lectures, practice, tests, written and oral exam




Test I 30

Test II 30

Total: 70 Total: 30


Course Title: CHINESE LANGUAGE 3 Course Code: SPTH25


Course Status: Compulsory Year: III Term: VI





Requirements: Chinese 2

Course Objective

Chinese 3 is creatively thought-out multimedia course which systematically improves already acquired basis of the

written and oral Chinese, enriches vocabulary and analyze in more details grammatical and linguistic structures

typical for communication in Chinese. This course also analyzes the most interesting aspects of the rich Chinese

culture, history, philosophy ans contemporary Chinese society.

Course Oucome

Students master more complex syntactic and grammatical structures typical for expressing in Chinese and

vocabulary typical for both everyday and business communication.

Course Content

Wo Yiqian Yangguo Niaor – travel; famous chinese towns; nature and customs; Wo Yiqian Yangguo Niaor –

reading; dialogs; practice. Ta Qu Yiyuan le – human body; orientation in hospital. Ta Qu Yiyuan le – reading;

dialogs; practice. Tamen Shi Shenme Shihou Lai De- time and obligations organization; Tamen Shi Shenme Shihou

Lai De - reading; dialogs; practice; Jintian Ni Chuan de Zhen Piaoliang – birthday customs. Jintian Ni Chuan de

Zhen Piaoliang. Wo Jiaxiang de Tianqi bi Zher Hao – climate characteristics of the seasons and specific areas; Wo

Jiaxiang de Tianqi bi Zher Hao- reading; dialogs; practice. Wo Laojia Zai Dongbei – geographical concepts and

space orientation; grammar. Wo Laojia Zai Dongbei - reading; dialogs; practice

References

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

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

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

4.Dictionary; phraseological dictionary; interesting articles and texts from the Internet within Chinese culture, history

or ecomony; audio and video materials


Teaching Methods: lectures, presentations


Pre- exam obligations points Final Exam points


Test 1 30

Test 2 30

Total: 70 Total: 30


Course Title: BASICS OF NUTRITION AND SPORTS Course Code: SPTH26

Teachers: Svetlana Stanišić Stojić, PhD, Mirko Rosić, PhD

Course Status: Compulsory Year: IV Term: VII



Requirements: /

Course Objective

Introduction of the basic nutrition and sport principles and their practical application.

Course Outcome

Students will be familiar with the basics of nutrition and sports with the possibility of practical application.

Course Content

Nutrients and their role in metabolism. Macronutrients: carbohydrates, fats and proteins. Micronutrients: vitamins

and minerals; the role of vitamins and minerals in metabolism; illnesses caused by vitamin deficiency. Food

digestion. Metabolism: chemical reactions within the cells. Estimated energy requirements. Energetic metabolism.

Body mass estimation. Modern diseases: obesity and anorexia. Eating disorders. Introduction to the basic principles

of sport. Muscular capacity. Muscle energy systems. Muscle recovery time. The influence of exercise on muscles.

Types of skeletal muscle fibres. Respiratory and cardiovascular systems during the exercise. Defining the intensity

of training. Monitoring heart rate. Pulse meter testing. Body temperature while exercising. Body fitness.

Overtraining syndrome. Nutrition for the specific groups: pregnant women, breastfeeding women, elderly people.

Nutrition during childhood and adolescence. Sport nutrition. Nutrition for the people with heart diagnoses, diabetes


../KARTICE%20NASTAVNIKA/Nastavnici/Rosic%20Mirko.docx

and gastrointestinal tract disaeses. Nutrition for the people with kidney, liver or pancreas disorders. Nutrition for the

people with anemia.

References

1. Rodwel Wiliams: Esential of Nutrition and diet Therapy, Мosby, 2003

2. Stanišić Stojić S., Rosić M., Principi ishrane i rekreacije, Univerzitet Singidunum, Beograd, 2012.


Teaching Methods: lectures, practice, essays, project work, oral examinations




Test 1 30

Test 2 30

Total: 70 Total: 30


Course Title: CONSUMER BEHAVIOUR AND

PROTECTION IN TOURISM

Course Code: SPTH27

Teachers: Jelena Gajić, PhD, Radmila Živković, PhD, Jovan Popesku, PhD




Requirements: /

Course Objective Theoretical and practical enabling students to realize the essence of the concept of consumer behaviour which is

seen as a result of an integrated action of numerous internal and external factors.

Course Outcome

Students should be able to identify needs of the consumers of tourism services and to create and deliver products and

services which meet consumers expectations.

Course Content

Tourism market consumers. Tourism market segmentation. Research process. Determinants of consumer behaviour

in tourism. Economic determinants. Social research. Psychological and motivational research of consumer behaviour

in tourism. Consumers’ attitudes and motivational research. Consumer decision-making at the moment of

purchasing products and services. Strategies for changing consumer attitudes. Consumerism

Consumer protection in tourism. Protection of the tourists as consumers in the European Union. Consumer

protection in the Serbian legal system. Crisis management in tourism.

References

1. Swarbrooke, J., Horner S., Consumer behavior in tourism – 2nd Edition” Oxford: Elsevier Ltd Publishing,

2007.

2. Živković R., Ponašanje i zaštita potrošača u turizmu, Univerzitet Singidunum, Beograd, 2010.


Teaching Methods: lectures, practice, interactive teaching (group discussions, case analyses), consultation meetings

and individual work.




Test 1 30

Test 2 30

Total: 70 Total: 30


Course Title: NATURAL AND CULTURAL RESOURCES

MANAGEMENT

Course Code: SPTH28-1

Teacher: Marija Maksin, PhD

Course Status: Optional Year: IV Term: VII




../KARTICE%20NASTAVNIKA/Nastavnici/Maksin%20Marija.docx



Requirements: /

Course Objective

The course offers students the opportunity to become familiar with the concept and principles of sustainable tourism

development. They should be able to understand the need for cooperation and the possible conflict situations which

may arise in the process of the use and protection of natural resources and cultural heritage on the one hand and,

sustainable development of tourist destinations on the other hand. The students should also know the basics of

environmental protection management and sustainable development of tourist areas.

Course Outcome

Students are expected to be able to use practically the concept, principles and criteria related to sustainable tourism

development; to analyze and always keep in mind the effect which tourism development may have on the natural

environment, cultural heritage and the life quality of local communities; students should also be able to participate in

the system of natural environment quality management.

Course Content

Introductory explanations. The concept of sustainable development. EU sustainable development. Sustainable

tourism development (STD); ecotourism. Agenda 21 for tourism. Challenges and responses in STD realization.

Climate changes and STD. New and renewable energy sources. Energy efficiency. Sustainable protection and use of

cultural heritage on the example of the roads of culture and archeological park Viminacijum. Sustainable tourism

development in the mountain areas. Directing and development management. Legal basis. Efficiency of the

sustainable development management-coordination and multi-sector approach. Efficiency of the sustainable

development management– institutional organization, information, monitoring and control systems, informing the

public. Environmental quality management. ISO standards and ЕМS. Environmental marking.

References

1. Weaver D., Sustainable Tourism: Theory and Practice, Elsevier Ltd., Oxford, 2006

2. Maksin, M., Pucar, M., Korać, M., Milijić, S., Menadžment prirodnih i kulturnih resursa, Univerzitet

Singidunum, Beograd, 2009.


Teaching Methods: lectures, practice, presentations, tests, discussions, project work, consultation meetings and

individual work, exam.




Test 1 30

Test 2 30

Total: 70 Total: 30


Course Title: HOTEL DESIGN AND PLANNING Course Code: SPTH28-2

Teachers: Slobodan Čerović, PhD, Dragoljub Barjaktarović, PhD




Requirements: /

Course Outcome

Students are introduced theoretically and technically to the complex aspect of hotel designing, building and

maintaining of the hotel architecture, as well as to the concept of interior design with all the elements of innovation,

protection and redesigning according to the hotel category and project goals.

Course Outcome

Students should be able to work independently on hotel building projects, to give instructions and know how to

organize space and hotel internal traffic.

Course Content

Investment activities in hotel accommodation. Location choice, criteria and planning. Architectural design of hotels;

hotel construction models. Facility building problems, regulations and conditions of building the facility, economical

building. Building of the facility, technical services contracts, rooms and suites design. Rooms for mentally or

../KARTICE%20NASTAVNIKA/Nastavnici/Cerovic%20Slobodan.docx


physically challenged guests, rooms furniture, devices and equipments, bathrooms. Planned standards, reception

space, reception work planning. Hotel internal traffic organization, restaurants, lounges, bars, congress halls.

Recreation facilities and offices for employees. Interior of the hotels, security, protection. Interior of the hotels,

lighting, sound proofing, fire prevention. Special systems, budgeting and control activities.

References

1. Walter A.Rutes,Richard H.Penner, Lawrence Adams, Hotel Disign-Plannining and Development, Arhitectural

Press is an imprint of Elsevier, 2007.

2. Čerović, S., Čomić, Đ., Projektovanje i izgradnja hotela, Univerzitet Singidunum, Beograd, 2011.


Teaching Methods: group project works, single student projects, models, visual research, visual-intellectual

knowledge assessment, discussions, promotions.




Test 1 30

Test 2 30

Total: 70 Total: 30


Course Title: FOOD SCIENCE AND TECHNOLOGY Course Code: SPTH28-3

Teacher: Svetlana Stanišić Stojić, PhD




Requirements: /

Course Objective

The aim of the subject is to introduce students theoretically and practically to the basic categories and characteristics

of the food used in the hospitality industry and offered to domestic and foreign tourists.

Course Outcome

Students should increase their theoretical and practical knowledge about foods and become familiar with food

preservation and processing.

Course Content

Food microbiology, microorganisms and their identification. Bacteria growth requirements, factors influencing their

presence in food. Food preservation: physical-chemical, chemical and biological methods. Food packaging. Food

nutritional value. Food quality and safety: basic concept. Food quality testing. Use of additives. Vegetables and

mushrooms. Fruit and fruit products. Eggs and egg products. Non-alcoholic and soft drinks: carbonated and non-

carbonated beverages, coffee and tea. Flour-based food: refrigerated, frozen or baked goods, cakes, pastries and

pasta. Seafood: fish, crustaceans, shellfish and mollusks. Milk and dairy products. Meat and meat products.

Alcoholic beverages: fermentation and distillation process. Wine. Beer. Spirits: brandy, gin, rum, tequila, vodka and

whiskey.

References

3. Hansen B., Thomas C., Off-premise Catering Management, second edition, John Wiley &Sons, Inc., Hoboken,

New Jersey,2005.

4. Škrinjar, M., Tešanović, D., Hrana u ugostiteljstvu i njeno čuvanje, PMF, Novi Sad, 2007.

5. Carić, M., Babović, J., Organska prerada, Fakultet za ekologiju i inženjerski menadžment, Novi Sad, 2012.

6. Đurišić, B., Tehnologija hrane i pića, Visoka hotelijerska škola strukovnih studija, Beograd, 2010.


Teaching Methods: lectures, practice, essays, projects, oral exams.




Test 1 30

Test 2 30

Total: 70 Total: 30



Course Title: ENGLISH LANGUAGE 4 Course Code: SPTH29

Teacher: Ivana Tomic, Marija Stankovic




Requirements: English 3

Course Objective

Students are encouraged to expand their vocabulary related to the tourism industry and improve the

language skills necessary for effective oral and written communication in the context of: train and road

travel, travel documents, tickets, booking, insurance policies, information-consulting services, tourist

guide services, promotion and marketing in tourism, travel agencies, etc. Course Outcome

On completion of the course, students are expected to have excellent communication skills, to be able

to make good judgments and to be independent, i.e. to possess all the qualities demanded by the

modern market labour. Сourse Content

Adoption of linguistic structures and development of language skills necessary for communication in English

within tourism and hospitality management field. Travel by road and rail. Dealing with problems. Fax and

Writing. Tickets, reservations, and insurance. Booking and reservations. Tourist information. Where to stay and

what to see. Theme park holidays. Guiding. Promotion and marketing in tourism. Promotion on the Internet.

Developments in tourism.

Sustainable tourism

References

1. Keith Harding: Going International: English for Tourism, Oxford University Press, Oxford, 2005.

2. English grammar books, dictionary of economic terms, articles from technical magazines and the Internet,

CDs.

Number of clsses: 6 Lecture: 4 Practice: 2

Teaching Methods: lectures, practice, tests, tutorials, written and oral exams.




Test 1 30

Test 2 30

Total: 70 Total: 30


Course Title: ECONOMIC AND FINANCIAL ANALYSIS IN

THE HOSPITALITY INDUSTRY


Teachers: Vesna Spasić, PhD, Tijana Radojević, PhD

Course Status: Optional Year: IV Term: VIII



Requirements: /

Course Objective

Students should gain the knowledge of financial and economic analysis of hotel companies.

Course Outcome

On the basis of theoretical and practical knowledge, students should take a final exam doing a financial performance

analysis of a hotel company - a concrete example.

Course Content

Theoretical basis of the economic-financial analysis of the tourism and hospitality enterprises. Tourist demand.

Economic analysis of the hotel industry, UP, PP and MP business enterprises. Hotel industry costs. Analysis of

productivity, economy and cost effectiveness. Price formation in the hotel enterprises. Financial analysis of the hotel

enterprises, financial reports analysis. Indicators of business-ratio analysis. Hospitality budgeting. Estimates of the

../KARTICE%20NASTAVNIKA/Nastavnici/Tomic%20Ivana.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Stankovic%20Marija.docx



investment payability. Writing a business plan for a hotel company. Concrete example elaboration -Writing a

business plan for a hotel company

References

1. Atkinson A. , Banker R. , Kaplan R. , Joung M. , Management Accounting, Prentice Hall International, Inc,

New Jersey, 2003.

2. Spasić, V., Čerović, S., Ekonomsko-finansijska analiza poslovanja preduzeća u hotelijerstvu i turizmu,

Univerzitet Singidunum, Beograd, 2013.

3. Pokrajčić, D. M., Ekonomika preduzeća, Beograd, 2008.

4. Hrustić, H., Finansijski menadžment i upravljačko računovodstvo, Novi Sad, 2007.


Teaching Methods: lectures, practice, tests, tutorials, exams.




Test 1 30

Test 2 30

Total: 70 Total: 30


Course Title: ECONOMIC AND FINANCIAL ANALYSIS IN

TOURISM


Teachers: Vesna Spasić, PhD, Nataša Sekulović, PhD




Requirements: /

Course Objective

Students should adopt knowledge from the area of financial and economic analysis of business within private and

public tourism sector. They will also be enable to analyse independently balance sheets and income statements as

well as to write a business plan.

Course Outcome

On the basis of theoretical and practical knowledge, on completion of the course students are supposed to take a final

exam consisting in the financial analysis of a public or private tourist company - a concrete example.

Course Content

The concept, subject and the method of economic-financial analysis in tourism companies. Tourist company and

demand-revenue relationship (demand definition, determinants, demand functions and demand curves, demand

elasticity). Overall revenue, average revenue and marginal revenue in tourism companies. Costs of the tourist

companies (short-term and long-term costs, fixed, variable and relatively fixed costs, disparity of costs due to

seasonality). The importance and analysis of company profitability according to profitability indicators (productivity,

cost effectiveness). The concept of price in company business policy (price determination on the basis of costs, price

determination on the basis of demand, price determination on the basis of competition)

Financial statements (balance sheet, income statement, cash flow statements). Financial performance indicators

(solvency indicators, financial ratio analysis, financial structure indicators, profitability ratios). Budgeting in the

companies of private and public sector in tourism. Financing big events (the concept of big events, the specificity of

organization). Investment financing (capital expenditures, investment projects and the method for measuring the

return of investment). Return on investment evaluation (return on investment period, average return on investment,

discounting future cash flows). Writing a business plan in tourism

References

1. Atkinson A. , Banker R. , Kaplan R. , Joung M. , Management Accounting, Prentice Hall International,

Inc, New Jersey, 2003.

2. Spasić, V., Čerović, S., Ekonomsko-finansijska analiza poslovanja preduzeća u hotelijerstvu i turizmu,


3. Pokrajčić, D. M., Ekonomika preduzeća, Beograd, 2008.

4. Knežević, G., Analiza finansijskih izveštaja, Univerzitet Singidunum, 2009.




Teaching Methods: Lectures, practice, tests, tutorials, exams.




Test 1 30

Test 2 30

Total: 70 Total: 30


Course Title: THEMATIC TOURISM Course Code: SPTH32-1

Teacher: Verka Jovanović, PhD

Course Status: Optional Course Status: Optional Course Status: Optional



Requirements: /

Course Objective

Students will become familiar with the importance and principal characteristics of some specific forms of tourism on

the domestic and international market. Specific/selective tourism forms and the determination of their importance for

the national economy and tourism development of the country in general.

Course Outcome

Students should be able to identify specific tourism forms and to recognize their valuable advantages in order to

create plans for their development. They should also know how to use the assets of business and tourism policy to

position them appropriately on the domestic and international market.

Course Content

The concept and characteristics of thematic tourism. The main features of thematic tourism market. Thematic

tourism development potentials. Thematic tourism regional development. Health tourism. City tourism. Rural

tourism. Cultural tourism. Happenings and festivals. Nautical tourism and cruises. Sports tourism. Educational

tourism

References

1. Norman Douglas, Ngaire Douglas, and Ros Derrett, Special Interest Tourism, John Wiley & Sons, London,

2001.

2. Jovanović, V., Tematski turizam, Univerzitet Singidunum, Beograd, 2013.

Number of clsses: 6 Lecture: 3 Practice: 3

Teaching Methods: lectures, practice, tests, tutorials, exams, presentations, projects.




Test 1 30

Test 2 30

Total: 70 Total: 30


Course Title: QUALITY MANAGEMENT IN THE HOTEL

INDUSTRY


Teacher: Dragoljub Barjaktarović, PhD




Requirements: /

Course Objective Students should gain the basic knowledge of hotel management and the organization of various service departments.

Course Outcome Students will be enabled to master the essence and techniques of managing business processes within the quality

management in the hotel industry.

../KARTICE%20NASTAVNIKA/Nastavnici/Jovanovic%20Verka.docx


Course Content

Quality management in the hotel industry. Quality characteristics in the hotel industry. Quality management systems.

Total quality management systems in the hotel industry. Services Standardization as basis for quality. Standards

requirements ISO 9000, ISO 9001, ISO 14000, ISO 22000, HASSP system application, HALAL standards; Hotel

organization structure. Hotel management chain. The role of employees in providing quality in hospitality.

Importance and role of hotel management in quality realization. The role of tourists as hotel services users in the

services quality creation. Strategic quality approach. Strategic hotel services adjustment to contemporary trends.

Quality control

References

1. Barjaktarović, D., Upravljanje kvalitetom u hotelijerstvu, Univerzitet Singidunum, Beograd, 2013.

2. Medlik, S., Ingram, H., Hotelsko poslovanje, Golden Marketing, Zagreb, 2002.


Teaching Methods: lectures, practice, tests, tutorials, exams, presentations, projects.




Test 1 30

Test 2 30

Total: 70 Total: 30


Course Title: RESTAURANT SERVICE Course Code: SPTH31-3

Teachers: Milijanko Portić, PhD, Terezija Horvat Skenderović, PhD




Requirements: /

Course Objective

Through both lectures and practice work in catering establishments, students will become familiar with the basics of

restaurant service and gain the knowledge necessary to perform business operations and functions in the

restaurateurship and other companies which provide the same kind of service.

Course Outcome

The aim is to provide students with both theoretical and practical knowledge necessary to perform business

operations in the hospitality structures with restaurant services.

Course Content

Course subject introduction. The most important factors in market development for restaurant service services and

their role in tourism development. Catering establishments and food and beverage offer. Work systems in restaurant

service. Food and beverage offer in restaurant service. Process of work organization in restaurant service;

Normatives and price calculation in restaurants. Standards and quality in restaurant service. Serving technology in

restaurants. Organization and techniques of special products serving in restaurants. Specific features of marketing

and promotion of products and services in restaurant service. The most important areas of management in restaurant

service; Human resources and other capacities management in restaurant service. Restaurant service development

characteristics in Serbia. Restaurant service as a component of tourist offer development in Serbia at domestic and

international markets.

References

1. Powers T., Barrows C. W., Introduction to Management in the Hospitality Industry, John Wiley&Sons,

Inc., Hoboken, New Jersey, 2009.

2. Portić M., etc, Restoraterstvo, Univerzitet Singidunum, Beograd, 2013.


Teaching Methods: lectures, practice in concrete catering establishments, tests, oral exams, presentations.




Test 1 30

../KARTICE%20NASTAVNIKA/Nastavnici/Portic%20Milijanko.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Horvat%20Skenderovic%20Terezija.docx

Test 2 30

Total: 70 Total: 30


Course Title: FRENCH LANGUAGE 4 Course Code: SPTH32


Course Status: Compulsory Year: IV Term: VIII



Requirements: French 3

Course Objective Course objective is to enable students to use French at B2 level (). This course emphasises equal development of all

four language skills. Students should be able to communicate effectively and independently in French in everyday

situations. The teaching includes reading, listening, writing, conversation and professional vocabulary lectures.

Course Outcome

Course outcome is laguage skills adoption and effective use of the French language as well as taking DELF

examination according to the Common European Framework of Reference for Languages.

Course Content

Informing clients about different hotel services and equipment. Relative pronouns. Noting down the orders by

telephone. Description of tourist attractions and landmarks. How to use imperative mood. Hotel jobs description.

Nouns derivation. Food description. The use of preposition de and à уз with the names of meals. Setting a table,

cutlery. The use of personal pronouns. Clients’ complaints and how to reply on it. Past tenses use.

Hotel faults and repairs. Time conjunctions. The use of il y a, depuis, pendant, dans и en. The passive voice

Writing the letter of apology. Making out and paying an invoice. Conducting a survey and services evaluation.

Comparison. Writing promotional brochure

References

1. Corbeau S, Dubois Ch, Penfornis, J-L, Semichon L, Hôtellerie-restauration.com.,Cle international, Paris

2006.


Teaching Methods: lectures, practice, tests, written and oral exams, presentations, short films and animation

application, essays.




Test 1 30

Test 2 30

Total: 70 Total: 30


Course Title: GERMAN LANGUAGE 4 Course Code: SPTH32

Teacher: Marina Đukić Mirzayantz




Requirements: German 3

Course Objective

Course objective is language skill adoption in order to use German at A2 level of the Common European Framework


Course Outcome

This course enables students to use contemporary German in various, everyday situations, free communication and

understanding of the interlocutor when it comes to familiar topics and subjects of interest.

Course Content

Leisure time activities. Pronouns eins, keins, meins. Pronouns eins, keins, meins, man, etwas, alles. Verbs with

prepositions. Conjunctions weder ... noch. Expressing opinions and presenting arguments. Subordinate clause



introduced by conjunction obwohl. Career and job. Internship. Modal verbs subjunctive. Würde – form.

Modes of transport. Subordinate clause introduced by conjunction als, deshalb, wenn. Accusative prepositions für,

durch, ohne, um. Cultural similiarities and differences. Participles as adjectives. Subordinate clause introduced by

conjunction bevor, bis. Nounal adjectives. Everyday life and media.

References

1. Students’ book and Workbook: Köker, C. Lemke, L. Rohrmann, T.Schering: Berliner Platz 2 neu,

Langenscheidt, Berlin, 2010.

2. German Grammar, Dictionaries, Multimedia Materials on the Internet, CD


Teaching Methods: lectures, practice, presentations, tutorials.




Test1 30

Test 2 30

Total: 70 Total: 30







Requirements: Italian 3

Course Objective Italian 4 is a multimedia course in Italian language and culture at B1 level. The course is designed to develop all four

language skills in a systematic way by using the contemporary language through the combination of grammar and

communication skills elements.

Course Outcome

This course should enables students to further develop their language skills and deal with various situations. The

students are expected to communicate effectively in Italian, especially on a wide variety of familiar topics and the

topics of their interest.

Course Content

A great part of the content is dedicated to the acquisition of grammatical and communication elements, as well as to

introducing students to the Italian culture and history. The imperative mood. The imperative mood and pronouns;

imperative-negative form; indefinite adjectives and pronouns. Imperfect subjunctive (congiuntivo imperfetto)

Past perfect subjunctive (congiuntivo trapassato). Subjunctive tense use I. Subjunctive tense use II , Periodo ipotetico

di 1° e 2° tipo. Periodo ipotetico di 3º tipo ,use of „ci“ и „ne“. The passive voice. Passive with andare, potere,

dovere. Si passivante. Direct and reported speech I. Direct and reported speech II, Periodo ipotetico in reported

speech. Gerund and infinitive-present and past forms. Present participle and past participle

References

1. Nuovo progetto italiano 2 – T. Marin, S. Magnelli – corso multimediale di lingua e civiltà italiana, 2007.;


3. Nuovo progetto italiano 2 – T. Marin, - CD audio i CD ROM, 2007.


Teaching Methods: lectures, practice, tests, written and oral exams.




Test 1 30

Test 2 30

Total: 70 Total: 30



Course Title: RUSSIAN LANGUAGE 4 Course Code: SPTH32





Requirements: Russian 3

Course Objective

Course objective is to enable students to use Russian at B2 level (). This course emphasises equal development of all

four language skills. Students should be able to communicate effectively and independently in Russian in everyday

situations.

Course Outcome

Course outcome is laguage skills adoption and effective use of the Russian language as well as taking DELF

examination according to the Common European Framework of Reference for Languages and the latest CARDC

reform.

Course Content

Бронирование номера в гостиницах разных категорий – диалоги. Как доехать, долететь, доплыть – виды

транспорта – диалоги. Разговор в поезде спального вагона и на аэропорту. В гостинице (услуги в гостинице)

– диалоги. Письма, факсы, мейл и ответы на них – согласие и отказ. Работники гостиницы. Разговор с

горничной в номере. Разговор на ресепшн: где находится магазин, универмаг, рынок...?; Ресторан: заказ на

сколько человек и на какое время? Туризм в России: Сибирь и Байкал. Сервировка на сервере: заказ обеда

или ужина по интернете. Электронная почта (применение Интернета); Латиничный адрес. Национальные

блюда Сербии: Из чего это...? Жемчужина России: Герб Москвы, Сокровища Фаберже;

Достопримечательности Белграда: Музей Вука и Досифея. Грамматика. Жемчужина России: Герб Москвы,

Сокровища Фаберже

References



Teaching Methods: lectures, practice, tests, written and oral exams, presentations.




Test 1 30

Test 2 30

Total: 70 Total: 30


Course Title: SPANISH LANGUAGE 4 Course Code: SPTH32





Requirements: Spanish 3

Course Objective

The revision of grammar and language structures learned previously. The introduction of new communicative,

grammatical and lexical elements in order to reach B1.2 level according to the Common European Framework of

Reference for Languages. Introduction of the professional terminology from the original Spanish literature examples.

Course Outcome

Students are expected to participate actively and independently in everyday communication, to be able to express

their needs both orally and in written form and to communicate effectively in various situations, both in everyday

life situations and in their professional working environment. They are expected to be able to interpret independently

business texts, to write business essays, letters and reports.

Course Content

Módulo 5. Debatir y dar la opinión. El subjuntivo. Los periódicos mas leídos en lengua española. Publicidad y lemas



publicitarios. Formal letters. Carta de reclamación. Módulo 6. Describir la vivienda. La vivienda en España, casas,

apartamentos, muebles,etc. Edificios contemporaneos y arquitectos españoles. Módulo 7. Hablar del futuro: hablar

de planes e intenciones. El futuro imperfecto. Los españoles e Internet . Frases relativas y frases finales -para

que+subjuntivo. Módulo 8. Pedir y dar consejos. „La nueva cocina en España“- utensilios de mesa y vocabulario del

restaurante. Gastronomía en España e Hispanoamérica. Vocabulary revision by doing the original Spanish literature.

Conversation

References

1. The principal course book: Aragón, Gili, Barquero: Pasaporte B1, Nivel Intermedio, Madrid, Edelsa, 2011.

Students book+CD

2. Spanish grammar books, dictionaries, textual and multimedia materials, CDs, the Internet.






Test 1 30

Test 2 30

Total: 70 Total: 30


Course Title: CHINESE LANGUAGE 4 Course Code: SPTH32





Requirements: Chinese 3

Course Objective

Chinese 3 is creatively thought-out multimedia course which systematically improves already acquired basis of the

written and oral Chinese, enriches vocabulary and analyze in more details grammatical and linguistic structures

typical for communication in Chinese. This course also analyzes the most interesting aspects of the rich Chinese

culture, history, philosophy ans contemporary Chinese society.

Course Outcome

Students master more complex syntactic and grammatical structures typical for expressing in Chinese and

vocabulary typical for both everyday and business communication.

Course Content

Wo Xueguo Ban Nian Hanyu – phrases for indicating action duration and their use in the sentences. Wo Xueguo

Ban Nian Hanyu – reading, dialogs, exercises. Huochepiao Mai-wan le – modes of transport, traffic, organization of

business obligations; grammar. Huochepiao Mai-wan le - reading, dialogs, exercises. Xianzai Jiu Keyi Ban-jinqu –

renting a flat; grammar. Xianzai Jiu Keyi Ban-jinqu - reading, dialogs, exercises; Conversation in Chinese-topics

from the teaching material. Wo Kongpa Ting-bu-dong – theatre, excursion; grammar. Wo Kongpa Ting-bu-dong -

reading, dialogs, exercises. Wo Ba Qianbao Wang-zai Che shang le – taxi and hotel; grammar. Wo Ba Qianbao

Wang-zai Che shang le - reading, dialogs, exercises. Cha Dianr Bei Qiche Zhuangle yixia –

advantages/disadvantages of our town/place where we live; grammar; Cha Dianr Bei Qiche Zhuangle yixia -

reading, dialogs, exercises

Reference:

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

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

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

4. Dictionary; phraseological dictionary; interesting articles and texts from the Internet within Chinese culture,

history or ecomony; audio and video materials







Test 1 30

Test 2 30

Total: 70 Total: 30


Course Title: PRACTICAL RESEARCH AND BUSINESS

SKILLS

Course Code: SPTH33

Teachers: Milovan Stanišić, PhD, Lepa Babić, PhD, Gordana Dobrijević, PhD, Lazar Dražeta, PhD,

Vladimir Džamić, PhD




Requirements: /

Course Objective

Introducing students to the basic concepts and categories of the applied business skills field with emphasis on

concrete business problems, the possible solutions and performance improvement of a chosen company. Students

should be able to work independently in economy sector and to practically apply knowledge within professional

growth and business skills as well as to apply theoretical knowledge on concrete case studies.

Course Outcome

Students will be enabled to understand and apply essential business skills and basic regularities for aims fulfillment.

They will also understand how important is lifelong learning for achieving business success and positive results as

well as the importance of an individual and his/her role as an employee in the economy sector.

Course Content

Basic concepts of applicable business skills and theories of success; Self-consciousness and self-confidence, stress

management, emotional and social intelligence; Flexibility, consistency and persistence, patience, social skills.

Writing skills, communication skills, rhetoric. Sales skills, negotiation skills, strategic thinking skills.

Organizational skills, project management skills, risk management skills, time management skills, meetings

management skills. Introducing company as business system, organization, documentation, trade.

Leadership, systematic connection skills, personal productivity skills. Research of problems, weaknesses or

challenges in the company in order to improve its business. Imagination skills, invention skills, problem solving

skills, brainstorming, the use of „system of connected“. CV writing, job application writing, communication with

potential employer. Interview with employer, conversation with employer, how to make a good impression

Critical observation in the company and being able to form an independent opinion about it. Summarizing the

results and activities.

References

1. Robbins, S., Essentials of Organizational Behavior, Pearson Prentice Hall, New Jersey, 2005Covey, S.,

Sedam navika uspešnih ljudi, Editor/Alnari, Beograd, 2006.

2. Waldroop, J., Butler, T. Shaping Your Career, Harvard Business Press, 2008.

3. Robbins, S., Essentials of Organizational Behavior, Pearson Prentice Hall, New Jersey, 2005

4. Đorđević Boljanović J., Dražeta L., Babić, L., Dobrijević, G., Razvoj karijere i poslovnih veština,



Teaching Methods: lectures, practice, tests, written oral exams, projects.




Test 1 30

Test 2 30

Total: 70 Total: 30

../KARTICE%20NASTAVNIKA/Nastavnici/Stanisic%20Milovan.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Babic%20Lepa.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Dobrijevic%20Gordana.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Drazeta%20Lazar.docx

../KARTICE%20NASTAVNIKA/Nastavnici/Dzamic%20Vladimir.docx

study programme: tourism and hospitality...

Documents