1. komponenta

Lecture type	Total
Lectures	30
Seminar	15

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

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

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

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

Izborni predmeti - Part-time studij - Tourism management