Application of Theoretical Knowledge in Practice

Second-year students of the “Tourism” educational program visited Dademan Hotel as part of the course “Catering Industry in Tourism.”

During the field study visit, students explored the organizational structure of the hotel’s food and beverage department, the operational specifics of the restaurant unit, and the technology behind buffet-style breakfast service. Particular attention was given to menu planning, cost formation, quality control, and compliance with sanitary and hygiene standards.

Students were also shown different categories of hotel rooms in order to observe how the room service system operates in practice. Hotel representatives explained the order-taking procedure, coordination between the kitchen and front office departments, service timing standards, and food presentation requirements for in-room dining.

The visit enabled students to strengthen their theoretical knowledge and gain practical insight into the role of food and beverage services as a key component of hotel management and tourism infrastructure.