Master of International Gastronomy and Hospitality Management
HEC Faculty for International Management in Tourism and Hotel Industry€2,000
Taxes included
Course overview
The primary objective of these studies is to achieve the advanced professional management competencies required to hold responsible positions in gastronomy and hospitality companies and institutions, especially for innovative and research tasks, leading teams and designing projects in a complex, changing environment.
What you will learn
Year 1
Semester I Semester II
FOOD THEORY STRATEGIC AND OPERATIONAL MANAGEMENT
METHODOLOGY OF RESEARCH IN ECONOMIC AND FINANCIAL MANAGEMENT
TOURISM, HOSPITALITY MANAGEMENT OF ORGANIZATION AND
AND GASTRONOMY HUMAN RESOURCES
INFORMATION SYSTEMS IN HOSPITALITY MARKETING MANAGEMENT
INNOVATIONS IN TOURISM MANAGEMENT TOOLS IN TOURISM
METHODS OF EVALUATION OF PROJECTS AND GASTRONOMY
IN TOURISM, HOSPITALITY AND GASTRONOMY
Year 2
Semester I Semester II
BUSINESS COMMUNICATION IN ENGLISH MASTER THESIS
ELECTIVE 1
ELECTIVE 2
ELECTIVE 3
PREPARATION OF MASTER THESIS
ELECTIVES
HOTEL MANAGEMENT GASTRONOMY MANAGEMENT
CUSTOMER SERVICE MODERN TENDENCIES IN GASTRONOMY
INTERCULTURAL COMMUNICATION GASTRONOMY PRODUCTS
IN HOSPITALITY FOOD AND TERRITORIES
EVENT MANAGEMENT IN HOSPITALITY CREATIVE GASTRONOMY WITH AESTHETICS
INTERIOR DESIGN AND HOTEL ECOLOGY LAW
ARCHITECTURE
ECOLOGY LAW
Course details
Who is the course for?
These studies are providing graduates with competencies for planning processes,
organizing, leading, coordinating and controlling human,
material, financial, information and other resources and works
achievement of organizational goals under the most favorable conditions,
including the realization of research tasks in processes that are
an integral part of the above mentioned sectors. There is the possibility of employment in a large number of jobs in gastronomy and hospitality industry for different hierarchical levels (top, middle and lower) and different areas of management (personnel,
commercial, finance, quality ...).