241 Hotel and restaurant business

Master of Hotel and restaurant business

90 ECTS credits, duration of study – 1 year and 4 months (full-time and part-time study formats).

Object of study: scientific-research, organizational-technological and organizational-management systems of operation of hotel and restaurant business entities of all forms of ownership.

Theoretical content of the subject area:

• theoretical knowledge of the current state and prospects for the development of the hotel and restaurant industry; innovative research methodology techniques for the hotel services market; methods of forecasting and planning activities, as well as crisis management of service industry enterprises;
• theoretical basis for researching global trends in the hospitality industry, factors influencing the formation of supply and demand for hotel and restaurant services in a competitive environment;
• theoretical knowledge of management models and analytical technologies for optimizing and maximizing the profitability of a hotel and restaurant business entity based on forecasting consumer behavior and stimulating the market;
• methodology for controlling the quality and safety levels of products and services in accordance with ISO 9000, HACCP, environmental safety and resource conservation in service, technological and production processes;
• іmplementation of project and research work related to the study of service and production processes, the introduction of new technologies, and the improvement of existing technologies in the service sector; 

Methods and tools: general and specialized scientific methods (spatial analysis methods, economic, sociological, psychological); informational;

methods of service in the hospitality industry (technological-production, interactive, service); conducting techno-economic calculations; innovative technologies, such as: research (problem-search), communicative (discussion-based), simulation modeling (game-based), psychological (self-determining), activity-based (process-oriented), project method, etc.

Professional proficiency in methods of observation, description, parameterization, identification, systematization, typology, classification and modeling of economic objects, phenomena and processes.

Methodologies for conducting physico-chemical, organoleptic, analytical and mathematical research using information systems and technologies.

Methodology for conducting lectures and practical classes, internships, and organizing students’ independent work.

Tools and equipment:

Specialized licensed application programs, equipment for thematic laboratories in hotel and restaurant business; specialized classrooms and laboratories, multimedia equipment  and computer technology.

Keywords: hotel and restaurant enterprises, competitiveness, innovative technologies, project management, scientific research.

Teaching elective courses in English, which significantly expands opportunities for new enrollments and academic mobility; internships abroad with certification; interactive classes; master classes in hospitality establishments.

Part of the academic courses (lectures, practical, and laboratory classes) take place using the material and technical resources of employers and renowned industry professionals – within hotel and restaurant establishments – where the structure of the establishment, product assortment and service level are analyzed. This is conducted as part of the educational process under established cooperation agreements.

The program provides for the acquisition of practical skills through hands-on training directly in hotel and restaurant establishments.

Professional job titles (according to DK 003:2010):

• 1210.1 – Chief Executives of Enterprises, Institutions, and Organizations
• 1222.1 – Chief Specialists-Managers and Technical Managers of Production Units in Industry
• 1222.2 – Heads (Other Managers) and Supervisors of Production Sites (Units) in Industry
• 1225 – Manager of Production Units in Restaurants and Hotels
• 1227 – Manager of Production Units in Commercial Services
• 1229 – Manager of Other Core Units
• 1233 – Head of Marketing Departments
• 1235 – Head of Material and Technical Supply Departments
• 1315 – Managers of Small Hotels and Restaurants Without a Management Apparatus
• 1317 – Managers of Small Enterprises Without a Management Apparatus in Commercial Services
• 1455.1 – Managers in the Hotel Industry
• 1456.1 – Managers in Restaurants
• 1456.2 – Managers in Cafés, Bars, Canteens
• 1456.3 – Managers in Enterprises That Prepare and Supply Ready-Made Meals
• 1473 – Managers in the Field of Information Services
• 1474 – Managers in Research and Development
• 1476.1 – Advertising Managers
• 1477.1 – Managers for Recruitment, Provision and Utilization of Personnel
• 2310 – University and Higher Education Lecturers
• 2320 – Secondary Education Teachers
• 2471 – Quality Control Professionals
• 2482.2 – Hospitality and Restaurant Industry Professionals
• 2483.2 – Health Resort and Spa Industry Professionals

International Standart Classification of Occupations 2008 (ISCO-08):

• 1411 Hotel managers
• 1412 Restaurant managers
• 2351 Education methods specialists

Acquiring additional qualifications within the postgraduate education system.