INTRODUCTION TO THE MAJOR

The Restaurant Management and Food Services program equips students with principles of management in human resources, finance, marketing, facilities, and resources. It develops problem-solving, critical thinking, and management skills, enabling students to supervise a standard international food service business. Students gain comprehensive theoretical and practical knowledge related to restaurant and food service management, understanding specific processes like customer service, beverage preparation, event organization, and restaurant operations. Basic and advanced skills are enhanced through field trips to businesses.

STRENGTHS OF THE TRAINING PROGRAM

Studying Restaurant Management and Food Services, students are equipped and gain real-world experience in an international environment with five main areas of knowledge:

- General Knowledge and Soft Skills: Culinary culture, PR skills, IT skills, knowledge about wines.

- Facility and Resource Management: Specialized knowledge in managing beverage and food business operations, designing and managing facilities, hygiene control, food services, and customer service to international standards.

- Marketing Communication: Business planning, marketing management, human resources training and management, technology management, and financial budgeting.

- Human Resource Management: Presentation, communication, organizational skills, the ability to work independently and in teams, and English skills.

- Self-Learning and Application: Ability to apply knowledge to practice, meeting the continuous changes in the global economy.