BA/BS in Restaurant and hotel management

The programme prepares managers for restaurants and cafes, combining management, economics, marketing and finance theory with the principles of balanced nutrition, food culture and food aesthetics. Coursework includes nutrition theory, food composition and safety, food processing technologies, menu planning and the cuisines of different countries, catering-business organisation, sales management, food logistics, customer management and etiquette, and the organisation of restaurant and cafe events, alongside foreign-language and research-methodology study. Students learn to analyse catering markets and forecast business changes, apply legal requirements governing restaurants and cafes, organise catering operations using resources responsibly, and design and manage the sales and service processes of a catering business while controlling costs. Assessment combines interim cumulative tasks with a final examination for each course unit and a thesis demonstrating the outcomes achieved. Graduates can work in restaurants, cafeterias, bars and other catering establishments, or establish and run their own catering enterprises, with the possibility of continuing into second-cycle studies in business and public management.