Course overview

This program is designed to provide students with all the knowledge and skills required by a career in the gastronomy and hospitality industry. Considering that it is one of the most progressive industries in the world market, there is a constant demand for highly qualified personnel, people whose education is service oriented and management techniques. Students learn the basics of hospitality and gastronomy, as well as management skills including computer science, menu planning, financial analysis, and project management and quality in the hospitality industry. Emphasis is placed on applied knowledge that empowers students to work in restaurants and hotels, and through collaboration with Algonquin College of Canada, enables them to earn both Montenegrin and Canadian diplomas

What you will learn

Year 1 Semester I Semester II TOURISM AND HOSPITALITY BASICS ACCOUNTING IN HOSPITALITY RESTAURANT AND GASTRONOMY BASICS INFORMATION SYSTEMS IN HOSPITALITY MARKETING AND COMMUNICATIONS BUSINESS LAW IN TOURISM HOTEL MANAGEMENT BASICS ORGANIZATION IN HOTEL AND GASTRONOMY MANAGEMENT ENGLISH 1 ENGLISH 2 ITALIAN 1 ITALIAN 2 SUMMER INTERNSHIP (HOTEL) Year 2 Semester I Semester II FOOD AND BEVERAGE TECHNOLOGY BASICS HUMAN RESOURCES MANAGEMENT ENTREPRENEURSHIP IN HOSPITALITY FINANCIAL MANAGEMENT IN HOSPITALITY FOOD AND BEVERAGE MANAGEMENT GASTRONOMY AND FOOD PRACTICAL FOOD AND BEVERAGE COST CONTROLL STUDENT PROJECT ASSIGNMENT ENGLISH 3 ELECTIVE 1 (BOTH MODULES) ITALIAN 3 ENGLISH 4 ITALIAN 4 SUMMER INTERNSHIP (RESTAURANT, KITCHEN, FOOD & BEVERAGE) Year 3 Semester I Semester II GUEST SATISFACTION INTERNSHIP EVENT MANAGEMENT BACHELOR THESIS QUALITY MANAGEMENT IN HOSPITALITY TEAM PROJECT ASSIGNMENT ENGLISH 5 ITALIAN 5 ELECTIVE 1 (FROM SELECTED MODUL) ELECTIVE 2 (FROM SELECTED MODUL) ELECTIVES FOR BOTH MODULES INTRODUCTION TO SUSTAINABLE DEVELOPMENT MANAGEMENT BUSINESS COMMUNICATION AND PUBLIC RELATIONS SALES MANAGEMENT MODERN NUTRITION TENDENCIES SOMMELIER SKILLS MARKET RESEARCH IN TOURISM, HOSPITALITY AND GASTRONOMY MODUL GASTRONOMY MANAGEMENT INTERNATIONAL CUISINE MEDITERRANEAN GASTRONOMY BAKERY AND PASTRY FOOD DECORATION BANQUET ORGANIZATION ANALIZING, PLANNING AND DESIGNING A MENU BARTENDING AND COCKTAIL PREPARATION MODUL HOTEL MANAGEMENT RESTAURANTS AND MODERN SERVICE TECHNIQUES SPA & WELLNESS MANAGEMENT TECHNICAL AND SAFETY STANDARDS IN HOTELS BEHAVIOR AND PROTECTION OF CONSUMERS IN TOURISM DESTINATION MANAGEMENT GLOBAL IMPACT OF TOURISM WORLD CULTURAL HERITAGE AND TOURISM

Course details

Who is the course for?

Graduates may find a wide range of employment opportunities in the global hospitality and gastronomyindustry. Career opportunities may include front desk accommodation, guest service/housekeeping, sales and marketing, banquets, food and beverage, attractions, events and conferences, etc. The managerial content of this program enables graduates to progress into such diversified areas in gastronomy as food and beverage control, purchasing and receiving, as well as traditional employment areas, such as department chefs, junior sous-chefs, executive sous-chefs, chefs de cuisine and executive chefs de cuisine. Graduates may also pursue self-employment opportunities.
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