603 Food and Beverages Management

GENERAL INFORMATION
Food and Beverage Management department is established in 2009. Established in 2001, Food and Beverage Management department is one of rapid growing department in the university. The Food and Beverage Management department are offered theoretical and practical instruction on tourism sector

Objective
The purpose of the Food and Beverage Management programme is to educate students about the principles and pratical knowledge on Food and Beverage Management in order to prepare them to meet the highly qualified staff requirements of tourism sector
The main goal of Food and Beverage management department is to provide the students with robust knowledge in the fields of Food and Beverage management.


Admission Requirements
Higher School Degree

Graduation Requirements
Students are required to complete all compulsory and elective courses in the curriculum successfully with no failing grades, including compulsory practical trainings, and have a minimum CGPA requirement as stated in Pamukkale University’s undergraduate program guidance.

Career Opportunties
Food and beverage management department of Tourism and Hotel Management School graduates in the tourism industry, food and beverage businesses can operate as an administrator.

Qualification Awarded
Food And Beverages Management

Level of Qualification
First Cycle (Bachelor's Degree)

Recognition of Prior Learning


Qualification Requirements and Regulations
Students are required to complete all compulsory and elective courses in the curriculum successfully with no failing grades, including compulsory practical trainings, and have a minimum CGPA requirement as stated in Pamukkale University’s undergraduate program guidance.

Access to Further Studies
Candidates who have successfully completed their undergraduate studies can study in post-graduate programs provided that they receive valid grades from ALES and have sufficient knowledge of English.

Mode of Study
Full Time

Examination Regulations, Assessment and Grading
Measurement and evaluation methods that is applied for each course, is detailed in "Course Structure&ECTS Credits".

Contact (Programme Director or Equivalent)
Contact information was not found.


PROGRAM LEARNING OUTCOMES
1Principles of nutrition and food science and the field will have information on implements,
2 Related to the field of physical environment, and tools and technologies, recognizes, uses, and protects by maintaining,
3Know and apply various cooking methods,
4Will have information on national and international cuisines, and implements,
5Food and beverage cost analysis, control and makes the menu pricing,
6Alcoholic and non alcoholic drinks will have detailed information on food production uses a variety of alcoholic and non alcoholic drinks,
7Purchase stage to the stage of presentation, and it knows all the processes related to food and beverage production processes, resolve issues that may arise,
8Work related to the field of national and international legal regulations and professional standards, know and apply,
9Know and apply the standards of professional ethics.
10In the field of both basic and advanced uses of information and communication technologies and software,
11European Language Portfolio for at least the general level of C1 in English reading, comprehension, speaking and writing skills, shows.
12A second foreign language at least at the level of the European Language Portfolio B2 general reading, comprehension, speaking and writing skills, shows,
13Basic concepts in the field of business and economics, theories, principles, and will have information on cases,
14Effectively manage the operation of a food and beverage management theories and practices know and apply,
15Work independently and effectively with others,
16Written, verbal and nonverbal presentation skills to effectively communicate and show,
17Personal care, hygiene, clothing and appearance, gastronomy and the culinary arts field pays attention to the requirements,
TEACHING & LEARNING METHODS
NameComments
LecturingLecturing is one of the methods that come first, where the teacher is in the center. It is a method where the teacher actively describes topics and the students are passive listeners. With this method, lesson proceeds in the form of report, description and explanation.
DebateDepending on the situation, debate is a tool that allows all students, or a specific portion of the class to participate in the lesson. In this method, members of the group discuss a topic by addressing the various points of view and discuss alternative opinions about problem-solving.
DemonstrationIn this method the teacher demonstrates, an experiment, test, in front of the class. And then assists students to do so too. Students learn not only by just by looking and watching, but also by taking part and participating. This method is usually applied when teaching skills.
Case Study Case studies require students to actively participate while using an analytical perspective to think about real and problematic events. The problematic event may be real or very close to real life. Student(s) working on the documents that include the necessary data and descriptions of the
Problem SolvingThe name given to any doubt or ambiguity that arises is, a problem. Problems which usually have a role in human life, that have preventing or annoying aspects are solved by considering the stages of scientific methods. (a) Problems are determined. (b) The problem is identified. 
Cooperative LearningCooperative Learning is; a kind of learning that is based on the students working together for a common purpose. Children with different skills come together in heterogeneous groups to learn by helping each other. Students gain experiences such as becoming aware of the unity
PerformanceIn this method, the teacher performs activities such as experiments and demonstrations in front of the class, students try to learn by looking and watching. This method is usually applied where there are limited facilities and in dealing with dangerous experimental situations.
Questions –AnswersThe different types of Questions used (associative, differential, assessment, requesting information, motivating, and brainstorming) although students get in to more active positions during the process; the method is teacher-centered. If possible Questions, that serve a purpose and
Concept MapsExpress a relation network, based on figures, graphics and words propositions and principles. It enables visual learning. These steps are followed: 1) Concepts about the subjects to be taught are listed. 2) The name of the subject that will be taught is written at the top.3) Relations between
Learning Stations Is a student –centered method in which the whole class contributes to each stage and with this contribution, progress further to the next level in learning than the previous group. With the station method groups of 3-5 students are made up in classes. Each group is assigned a station chief,
Meaning Analysis ChartsThe Meaning Analysis Charts is a method that allows students to participate actively in class. Students learn by working on a two-dimensional table. For example, if in one dimension there are animals and in the other dimension food is shown, students have the opportunity to learn by
Cooperative LearningCooperative Learning is; a kind of learning that is based on students working together for a common purpose. Children with different skills come together in heterogeneous groups and learn by helping each other. Students gain experiences such as becoming aware of the unity within the
Micro-Teaching Although this method aims to produce prospective teachers’ who have adopted the role in which they undertake and apply in the classroom, it can also be applied in different areas. It makes it possible to carry certain skills to the learning environment by using video and audio recording
Scenario-based teaching Although it is similar to the Case Study method, there is a fictional approach in the scenario. The subject can be presented by inserting it in to a fiction and can also lead the student’s to producing their own scenarios.
Simulation Expresses situations where in real life learning is dangerous, difficult to reach and expensive and where students work on models which are very similar to the real thing. For example, before airplane pilots and astronauts embark their aircrafts and spacecrafts, they perform applications
Role Playing Role-playing is a learning way which helps students to express their own feelings and thoughts by playing the role of other personalities. It is necessary that students use creative thinking to succeed. Students put themselves in someone’s place by purifying themselves from their actual
Drama Drama is a method in which students learn a skill or situation by reenacting in front of the class. As well as gaining knowledge by experience, it has important effects on the development of verbal expression and socialization. It enables us to bring up individuals who are creative, productive,
ProjectProject-based learning is a learning way which leads students to deal with interesting problems and to create extraordinary products at the end of this. It allows students to use their creativity and it requires them to look at events perceptively.
Technical TourIs a method that takes learning to the out of the classroom. It is a method that provides students to make direct observations and to gain information by taking them to places, such as factories, museums, libraries, various government agencies, mountains, forests, lakes, parks and gardens.
Observation Although we generally get information related to the nature through observations, the Observation method can also be used for other situations and under other conditions. We try to reach certain generalizations by thinking about our findings which we gather from our observations.
Testing Means reaching results by using various information with certain mechanisms, which are set up to imitate natural events in artificial environments and to have students take a certain topics and applying them to reach certain aims/objectives. Nature researchers, scientists, and educators
InterviewThis is when the teacher brings in (writers, artists, designers, writers, illustrators, etc.) because he/she is not equipped with the adequate facilities to do with certain issues or situations. It is a technique that triggers the senses of students. In some cases, students interview certain people
Programmed InstructionAt its basis lays the Individualization of instruction. Programmed instruction is an individual teaching technique, guided by the reinforcement principles of Skinner. Its Basic principles are: the principle of small steps, the principle of effective participation, the achievement principle, the
DebateDebate is a type of discussion on a topic in compliance with certain rules and procedures. Debate, is two groups of students in either twos or threes, putting forward points, which are for or against an idea, proposal, point, action or recommendation.  The aim is to discuss topic ideas that
Six Hat ThinkingThe Six hat thinking technique, is based on looking at a topic from different angles. Individuals learn to, develop the ability to face events from different points of view and to improve their empathizing skills. Because thoughts are looked upon from of every aspect, issues raised can be
Vision Development This technique is not all the students in small groups, but all students participating in a study as a class. It is a discussion technique, used to teach students to respect others views and improve their vision, when thinking about conflicting points of view. Topics with apparent contradictions 
Brainstorming Brainstorming is a group work process that has been regulated to reach solutions for a problem without limitations or evaluation. The purpose of brainstorming is to make it easier for students to express themselves and to generate ideas. This technique is used as a high-level discussion

Learning Outcomes - NQF-HETR Relation
NQF-HETR CategoryNQF-HETR Sub-CategoryNQF-HETRLearning Outcomes
INFORMATION  01
SKILLS  01
SKILLS  02
COMPETENCIESCommunication and Social Competence 01
COMPETENCIESCommunication and Social Competence 02
COMPETENCIESCommunication and Social Competence 03
COMPETENCIESCommunication and Social Competence 04
COMPETENCIESCommunication and Social Competence 05
COMPETENCIESCompetence to Work Independently and Take Responsibility 01
COMPETENCIESCompetence to Work Independently and Take Responsibility 02
COMPETENCIESCompetence to Work Independently and Take Responsibility 03
COMPETENCIESField Specific Competencies 01
COMPETENCIESField Specific Competencies 02
COMPETENCIESLearning Competence 01
COMPETENCIESLearning Competence 02
COMPETENCIESLearning Competence 03
    

Learning Outcomes - Fields of Education Relation (Academic)
FOE CategoryFOE Sub-CategoryFOELearning Outcomes
INFORMATION  01
SKILLS  01
SKILLS  02
COMPETENCIESCommunication and Social Competence 01
COMPETENCIESCommunication and Social Competence 02
COMPETENCIESCommunication and Social Competence 03
COMPETENCIESCommunication and Social Competence 04
COMPETENCIESCommunication and Social Competence 05
COMPETENCIESCompetence to Work Independently and Take Responsibility 01
COMPETENCIESCompetence to Work Independently and Take Responsibility 02
COMPETENCIESCompetence to Work Independently and Take Responsibility 03
COMPETENCIESField Specific Competencies 01
COMPETENCIESField Specific Competencies 02
COMPETENCIESField Specific Competencies 03
COMPETENCIESField Specific Competencies 04
COMPETENCIESField Specific Competencies 05
COMPETENCIESLearning Competence 01
COMPETENCIESLearning Competence 02
COMPETENCIESLearning Competence 03
    

Learning Outcomes - Fields of Education Relation (Vocational)
No Records to Display

COURS STRUCTURE & ECTS CREDITS
Year :
1st Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
ATI 101 ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - I 2+0 3 Compulsory
THM 101 INTRODUCTION TO TOURISM 3+0 5,5 Compulsory
FBM 113 TOURISM SOCIAL 3+0 4,5 Compulsory
EKON 101 INTRUDUCTION TO ECONOMICS - I 3+0 4,5 Compulsory
THM 107 TOURISM GEOGRAPHY 3+0 4 Compulsory
THM 111 MARKETING 3+0 2,5 Compulsory
THM 109 ACCOUNTING 3+0 4 Compulsory
- Elective 3+0 2 Elective
  Total 30  
1st Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
ING 103 ENGLISH- I 3+02Elective
ING 113 ADVANCED ENGLISH - I 3+02Elective

2nd Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
ATI 102 ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - II 2+0 3 Compulsory
FBM 102 FOOD & BEVERAGE MANAGEMENT 3+0 4,5 Compulsory
FBM 104 HOTEL MANAGEMENT 3+0 3,5 Compulsory
THM 104 TOURISM AND ENVIRONMENT 3+0 3,5 Compulsory
THM 106 TOURISM ECONOMICS 3+0 4 Compulsory
THM 114 TOURISM MARKETING 3+0 4,5 Compulsory
THM 116 STATISTICS 3+0 3,5 Compulsory
FBM 150 INTERNSHIP - 30 BUSINESS DAYS 0+0 1,5 Compulsory
- Elective 3+0 2 Elective
  Total 30  
2nd Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
ING 104 ENGLISH-II 3+02Elective
ING 114 ADVANCED ENGLISH - II 3+02Elective

3rd Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
TKD 201 TURKISH LANGUAGE - I 2+0 3 Compulsory
FBM 205 FOOD SCIENCE AND TECHNOLOGY 3+0 4,5 Compulsory
FBM 209 KITCHEN TECHNOLOGY 2+0 4 Compulsory
FBM 213 FOOD AND BEVERAGE SERVICE 2+2 4,5 Compulsory
THM 209 FRONT OFFICE APPLICATIONS 3+0 5 Compulsory
FBM 211 GASTRONOMY 2+0 4 Compulsory
FBM 215 BUSINESS ENGLISH I 5+0 5 Compulsory
  Total 30  

4th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
TKD 202 TURKISH LANGUAGE - II 2+0 3 Compulsory
FBM 216 PROFESSIONAL ENGLISH II 5+0 5 Compulsory
FBM 210 PRINCIPLES OF NUTRITION AND MENU PLANNING 3+3 6 Compulsory
FBM 212 FOOD AND PERSONAL HYGIENE 3+0 5,5 Compulsory
FBM 214 FOOD AND BEVERAGE SERVICE 2+2 5,5 Compulsory
THM 214 THERMAL TOURISM 2+0 5 Compulsory
  Total 30  

5th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
FBM 305 READING AND SPEAKING ENGLISH-I 5+0 8,5 Compulsory
FBM 307 FOOD AND BEVERAGE COST ANALYSIS AND CONTROL 4+0 8,5 Compulsory
THM 305 ALTERNATIVE TOURISM AND ANALYSIS 2+0 9 Compulsory
- Elective 3+0 2 Elective
- Elective 3+0 2 Elective
  Total 30  
5th Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
ALM 103 GERMAN - I 3+02Elective
CIN 103 CHINESE - I 3+02Elective
FBM 350 FOOD SAFETY 3+02Elective
FBM 364 ERGONOMICS OF THE KITCHEN AND RESTAURANT 3+02Elective
FBM 406 NUTRITION AND DIET 3+02Elective
FRA 103 FRENCH - I 3+02Elective
ISP 103 SPANISH - I 3+02Elective
ITA 103 ITALIAN - I 3+02Elective
JAP 103 JAPANESE - I 3+02Elective
RUS 103 RUSSIAN - I 3+02Elective
THM 307 INTRODUCTION IN TOURISM AND GUEST RELATIONS 3+02Elective
THM 309 TOUR PLANNING AND IMPLEMENTATION 2+02Elective

6th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
FBM 306 READING AND SPEAKING ENGLISH-I 5+0 8,5 Compulsory
FBM 308 FOOD PRODUCTION TECHNIQUES 2+2 9 Compulsory
FBM 310 FOOD AND BEVERAGE MANAGEMENT PACKAGE PROG. USE 3+0 8,5 Compulsory
- Elective 3+0 2 Elective
- Elective 3+0 2 Elective
  Total 30  
6th Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
ALM 104 GERMAN - II 3+02Elective
CIN 104 CHINESE - II 3+02Elective
FBM 312 FOOD AND SOCIETY 3+02Elective
FBM 360 FAST FOOD SERVICES AND FRANCHISING 3+02Elective
FBM 401 SPECIAL GROUPS OF NUTRITION AND MENU PLANNING POLICY 3+02Elective
FRA 104 FRENCH - II 3+02Elective
ISP 104 SPANISH - II 3+02Elective
ITA 104 ITALIAN - II 3+02Elective
JAP 104 JAPANESE - II 3+02Elective
RUS 104 RUSSIAN - II 3+02Elective
THM 308 PRODUCTIVITY ANALYSIS IN HOSPITALITY MANAGEMENT 2+02Elective
THM 312 TOURISM ANALYSIS AND DEMAND FORECAST 3+02Elective
THM 320 TOURISM ANALYSIS AND DEMAND FORECAST 3+02Elective
THM 328 HUMAN RESOURCES MANAGEMENT IN HOSPITALITY MANAGEMENT 3+02Elective

7th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
FBM 407 ENGLISH FOR BUSINESS-I 5+0 12 Compulsory
FBM 415 TURKISH CUISINE AND APPLICATIONS 3+3 12 Compulsory
- Elective 3+0 2 Elective
- Elective 3+0 2 Elective
- Elective 3+0 2 Elective
  Total 30  
7th Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
FBM 417 BANQUET AND PROTOCOL ORGANIZATION 3+02Elective
FBM 419 FOOD AND BEVERAGE STYLING AND PHOTOGRAPHY 3+02Elective
FBM 421 DRINK CULTURE 3+02Elective
FBM 425 ENGISH FOR HOTEL AND CATERING INDUSTRY - I 2+12Elective
7th Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
ALM 401 GERMAN-III 3+02Elective
CIN 401 3+02Elective
FRA 401 FRENCH-III 3+02Elective
ISP 401 3+02Elective
ITA 401 3+02Elective
JAP 401 JAPANESE - III 3+02Elective
RUS 401 RUSSIAN - III 3+02Elective
THM 405 LEGAL ASPECTS OF TOURISM 3+02Elective
THM 409 RECREATION AND ANIMATION IN TOURISM 3+02Elective
THM 411 TRAVEL AGENCY AND TOUR OPERATIONS 3+02Elective
THM 413 CONGRESS AND EXHIBITION MANAGEMENT 3+02Elective
THM 417 GUEST RELATION MANAGEMENT IN HOSPITALITY MANAGEMENT 3+02Elective
THM 423 COMMUNICATION SKILLS I 2+12Elective

8th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
FBM 408 ENGLISH FOR BUSINESS-II 5+0 12 Compulsory
FBM 410 WORLD CUISINES 3+3 12 Compulsory
- Elective 3+0 2 Elective
- Elective 3+0 2 Elective
- Elective 3+0 2 Elective
  Total 30  
8th Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
FBM 372 NUTRITION EDUCATION 3+02Elective
FBM 412 FOOD FORMULATION AND SENSORY FOOD ANALYSIS 3+02Elective
FBM 414 CATERING 3+02Elective
FBM 426 ENGLISH FOR HOTEL AND CATERING INDUSTRY - II 2+12Elective
FBM 430 ACADEMIC TRANSLATION 2+12Elective
8th Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
ALM 402 GERMAN-IV 3+02Elective
CIN 402 3+02Elective
FRA 402 FEENCH- IV 3+02Elective
ISP 402 3+02Elective
ITA 402 ITALIAN- IV 3+02Elective
JAP 402 JAPANESE - IV 3+02Elective
RUS 402 RUSSIAN- IV 3+02Elective
THM 414 TOTAL QUALITY MANAGEMENT IN HOSPITALITY MANAGEMENT 3+02Elective
THM 416 MANAGEMENT ACCOUNTING 3+02Elective
THM 422 CULTURE AND TOURISM 3+02Elective
THM 424 REGIONAL PLANNING IN TOURISM AND DESTINATION MANAGEMENT 3+02Elective
THM 428 ACADEMIC WRITING 2+12Elective
THM 430 COMMUNICATION SKILLS II 2+12Elective


COURSE & PROGRAM LEARNING OUTCOMES
Year : Compulsory Courses
Course TitleC/EPO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
ACCOUNTINGC*****************
ALTERNATIVE TOURISM AND ANALYSISC*****************
ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - IC               
ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - IIC               
BUSINESS ENGLISH IC          ***    
ENGLISH FOR BUSINESS-IC          **     
ENGLISH FOR BUSINESS-IIC*****************
FOOD & BEVERAGE MANAGEMENTC*****************
FOOD AND BEVERAGE COST ANALYSIS AND CONTROLC**********  *****
FOOD AND BEVERAGE MANAGEMENT PACKAGE PROG. USEC*****************
FOOD AND BEVERAGE SERVICEC*****************
FOOD AND PERSONAL HYGIENEC************ ****
FOOD PRODUCTION TECHNIQUESC**********  *** *
FOOD SCIENCE AND TECHNOLOGYC*****************
FRONT OFFICE APPLICATIONSC*****************
GASTRONOMYC*****************
HOTEL MANAGEMENTC*****************
INTERNSHIP - 30 BUSINESS DAYSC*****************
INTRODUCTION TO TOURISMC*****************
INTRUDUCTION TO ECONOMICS - IC*****************
KITCHEN TECHNOLOGYC*****************
MARKETINGC*****************
PRINCIPLES OF NUTRITION AND MENU PLANNINGC************ ****
PROFESSIONAL ENGLISH IIC******    **     
READING AND SPEAKING ENGLISH-IC        **     
STATISTICSC               
THERMAL TOURISMC*****************
TOURISM AND ENVIRONMENTC*****************
TOURISM ECONOMICSC*****************
TOURISM GEOGRAPHYC*****************
TOURISM MARKETINGC*****************
TOURISM SOCIALC*****************
TURKISH CUISINE AND APPLICATIONSC*****************
TURKISH LANGUAGE - IC                 
TURKISH LANGUAGE - IIC                 
WORLD CUISINESC*****************
Click to add elective courses...
Elective Courses
Course TitleC/EPO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
 E
ACADEMIC TRANSLATIONE*****************
ACADEMIC WRITINGE*****************
ADVANCED ENGLISH - IE               
ADVANCED ENGLISH - IIE               
BANQUET AND PROTOCOL ORGANIZATIONE*****************
CATERINGE*****************
CHINESE - IE
CHINESE - IIE               
COMMUNICATION SKILLS IE*****************
COMMUNICATION SKILLS IIE*****************
CONGRESS AND EXHIBITION MANAGEMENTE***              
CULTURE AND TOURISME**               
DRINK CULTUREE*****************
ENGISH FOR HOTEL AND CATERING INDUSTRY - IE*****************
ENGLISH FOR HOTEL AND CATERING INDUSTRY - IIE*****************
ENGLISH- IE               
ENGLISH-IIE               
ERGONOMICS OF THE KITCHEN AND RESTAURANTE*****************
FAST FOOD SERVICES AND FRANCHISINGE*****************
FEENCH- IVE               
FOOD AND BEVERAGE STYLING AND PHOTOGRAPHYE*****************
FOOD AND SOCIETYE*****************
FOOD FORMULATION AND SENSORY FOOD ANALYSISE*****************
FOOD SAFETYE*****************
FRENCH - IE               
FRENCH - IIE               
FRENCH-IIIE               
GERMAN - IE               
GERMAN - IIE               
GERMAN-IIIE               
GERMAN-IVE               
GUEST RELATION MANAGEMENT IN HOSPITALITY MANAGEMENTE****             
HUMAN RESOURCES MANAGEMENT IN HOSPITALITY MANAGEMENTE***              
INTRODUCTION IN TOURISM AND GUEST RELATIONSE***              
ITALIAN - IE               
ITALIAN - IIE               
ITALIAN- IVE               
JAPANESE - IE                 
JAPANESE - IIE                 
JAPANESE - IIIE                 
JAPANESE - IVE                 
LEGAL ASPECTS OF TOURISME*****            
MANAGEMENT ACCOUNTINGE               
NUTRITION AND DIETE*****************
NUTRITION EDUCATIONE*****************
PRODUCTIVITY ANALYSIS IN HOSPITALITY MANAGEMENTE***              
RECREATION AND ANIMATION IN TOURISME               
REGIONAL PLANNING IN TOURISM AND DESTINATION MANAGEMENTE*****            
RUSSIAN - IE              
RUSSIAN - IIE               
RUSSIAN - IIIE <