Master of International Gastronomy and Hospitality ManagementHEC Faculty for International Management in Tourism and Hotel Industry
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
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 ...).