Etiquette in Tourism (in English)

  • Credits: 4
  • Ending: Examination
  • Range: 2C
  • Semester: summer
  • Year: 2
  • Faculty of Commerce

Teachers

Included in study programs

Tourism Management

Teaching results

Knowledge
The student will gain knowledge about the importance of etiquette in tourism for service providers and clients, with an emphasis on correct verbal and non-verbal communication in an intercultural environment. He will master the principles of adhering to the dress code and dining rules in an international context. He will learn how to act professionally in accommodation and catering facilities, respond professionally to complaints and special requests from clients. He will master the correct principles of applying managerial etiquette during business negotiations.
Competencies
The student will gain comprehensive professional and social competencies necessary for the successful application of correct principles of etiquette in tourism. He will be able to communicate effectively with clients and colleagues on a verbal, non-verbal and intercultural level, thus ensuring a high level of services provided.
Skills
Based on active participation in role plays that illustrate the correct application of etiquette in tourism, the student will acquire practical skills that will enable him to apply the rules of etiquette in restaurants, accommodation facilities, means of transport and during business negotiations, including the application of the correct dress code and digital etiquette, thus being able to professionally represent himself and the tourism entity he represents.

Indicative content

The subject Etiquette in Tourism provides students with practical knowledge of proper behavior and communication in a professional tourism environment. It focuses on verbal and non-verbal communication, conflict resolution, and adaptation to different cultural environments. It focuses on the principles of personal and professional presentation, as well as etiquette when providing services to customers in individual tourism services. The aim of the subject is to prepare students for various situations where proper behavior enhances the positive impression of the quality of the services provided to clients and completes professional relationships with business partners.

Support literature

Basic literature:
1. PRAMEZWARY, A. et al. Etiquette and protocol in hospitality. Penerbit NEM, 2021, 91 p. ISBN 9786236293676
Support literature:
2. AINAPUR, J. – KINAGI, A. Business Communication. OrangeBooks Publication, 2024, 222 p. ISBN 9789356218468
3. LEE, D. C. Master the Art of Manners: Modern-Day Etiquette for Any Situation. USA: Page Street Publishing, 2023, 160 p. ISBN 9781645678175
4. NEWTON, A. Dining Etiquettes: Essential Table Manners. USA: Larsen and Keller Education, 2023, 206 p. ISBN 9798888360910
5. PANDEY, S. – SINGH, P. Communication skills and personality development. Thakur Publication Private Limited, 2024, 168 p. ISBN 9789357559041

Syllabus

1. The importance of etiquette in tourism for the service provider as well as the client himself 2. Principles of social etiquette focused on verbal communication (greetings, introductions, titling, etc.) 3. Principles of social etiquette focused on non-verbal communication (facial expressions, gestures, proxemics, etc.) 4. Intercultural communication in tourism, social faux pas and tools for their elimination 5. Etiquette in the digital environment. Principles of behavior in online communication and on social networks. Protection of clients' personal data. 6. Adherence to the correct dress code in individual tourism services with regard to the employee's job position, various events and specific situations. 7. Dining etiquette and table behavior. Specifics of dining in an international environment with a focus on selected gastronomy. 8. Professional behavior of restaurant staff. Client behavior towards staff. 9. Application of proper principles of etiquette in fine dining restaurants. 10. Etiquette in accommodation facilities with an emphasis on the proper behavior of hotel employees towards guests, handling complaints and managing special requests. 11. Travel etiquette in means of transport. Boarding, disembarking, seating passengers, respect, communication between staff and clients. 12. Managerial etiquette. Etiquette during business negotiations and concluding major contracts in the tourism industry. 13. Punctuality etiquette. Effective time management, meeting deadlines, dealing with delays.

Requirements to complete the course

50 % role plays illustrating the correct application of etiquette in tourism
50 % written exam

Student workload

Workload: 104 hours
Participation in seminars: 26 hours
Preparation for seminars: 52 hours
Preparation for written exam: 26 hours

Language whose command is required to complete the course

English

Date of approval: 11.03.2025

Date of the latest change: 01.04.2025