The undergraduate professional study Management in gastronomy and restaurateurs emphasizes the connection of basic economic principles with the main features of the hospitality industry, focusing on gastronomy and restaurateurs.

Students learn how to manage the operations of catering facilities by applying managerial functions and thus effectively and systematically coordinate business processes. By acquiring knowledge and techniques on the presentation and selling of food and beverages, while at the same time managing the quality of service, students are prepared for the independent design of a unique product with the aim of placing it on both domestic and foreign markets.

• After completing high school – passing the state exam (lower level) for people under 24 years of age
• Transfer from another faculty – printout of grades and completed courses
• Employees – proof of completed high school
• Athletes – certification of the categorization of athletes

Documentation required for enrollment:

1. Copy of both sides of the ID card with a clearly visible photo of the student,
2. Certificates of high school education (original or notarized copy)
3. Candidates who completed high school outside of Croatia are required to enclose the Decision of the Ministry of Science and Education on the recognition of foreign educational qualifications
4. Birth certificate (original or notarized copy)
5. Certificate of nationality (original or notarized copy)
6. Two photos of 4X6 cm size

Filling out the enrollment form and signing the education contract

After submitting the documentation, fill out the Enrollment Form that you receive (and fill out) in the Study Record office, and by signing the Education Agreement, you become a student of PAR University College.

Within a week after enrollment, the student is under obligation to pay the enrollment fee in the amount of HRK 2,000.00 / €265.45 (paid during the first enrollment) and the first installment of the tuition fee (if the tuition fee is paid in installments) or the entire amount of the tuition fee (if the tuition fee is one-time payment). The enrollment fee for the first academic year is HRK 2,000.00 / €265.45, and the enrollment fee for multiple years of study is HRK 1,000.00 / €132.72.

Fixed conversion rate: 1 € = 7,53450 kn.

Tuition and enrollment fees are paid to one of the following transaction accounts of PAR University College:

Classes are held exclusively in the afternoon hours.

The part-time study is organized in such a way that students are provided with out-of-schedule deadlines for taking exams and individual consultations with mentors, and teaching materials are available on the website via the Moodle system.

See the list of courses here

(SIU 1) Management of business processes in gastronomy and restaurateurs:

• Connect the basic principles of economic theory with the main features of the hospitality industry, with a special emphasis on gastronomy and restaurateurs.
• Apply managerial functions and techniques in gastronomy and restaurateurs.
• Correctly apply acquired theoretical knowledge in everyday business practice.
• Explain and interpret the circular flow of goods in the gastronomy and restaurant industry.
• Interpret financial operations through the analysis of financial reports and indicators in the hospitality industry
• Interpret the elements of the marketing mix
• Identify effective marketing strategies in catering, gastronomy, and restaurateurs.
• Interpret legal acts and applicable legislation in the catering business.
• Apply information and communication technologies and software solutions in gastronomy and restaurant industry.
• Use effective oral and written communication in Croatian and foreign languages.

(SIU 2) Manage human resources and communicate respecting the standards of business culture and ethics:

• Use effective oral and written communication in Croatian and foreign languages.
• Describe the elements of the human resources management process.
• Recognize the importance of business culture and ethics for the successful operation of a modern hospitality company on the domestic and foreign markets.

(SIU 3) Organize the operation of the catering facility and the functioning of the catering offer:

• Develop an efficient organization of work in the hospitality facility.
• To analyze the process of procurement of food and beverages in gastronomy and restaurateurs with regard to the classification and type of catering facility.
• Interpret Croatian and world gastronomic heritage and its significance in the catering offer.
• Carry out systematic monitoring of turnover and costs in the hospitality facility.
• Manage the quality of the service.
• Recognize the importance of a healthy lifestyle and physical activity with the aim of developing, i.e. designing new modern tourist and catering products.

(SIU 4) Know and apply basic gastronomic rules in the preparation and presentation of dishes:

• Explain and interpret basic gastronomic rules, standards, and regulations when preparing different types of dishes – from appetizers to desserts.
• Use modern techniques in serving food, drinks, and beverages.
• To present the offer and sale of food and drinks of the catering facility, respecting contemporary world trends.
• Create a unique gastronomic and hospitality product with the aim of placing it on the domestic and foreign markets.
• Prepare dishes according to the standards of modern culinary and confectionery, and in accordance with HACCP and other standards.

1. Provide systematic, high-quality education in the field of management in gastronomy and restaurateurs;
2. Provide a study program aligned with the Bologna process that will enable students to acquire competencies specific to work in gastronomy and restaurateurs;
3. Enable the development of one’s own understanding of economic principles in gastronomy and restaurateurs;
4. Facilitate the development of critical thinking, creativity, and entrepreneurial thinking in gastronomy and restaurateurs;
5. Facilitate the development of teamwork skills and professional and ethical responsibility in the profession;
6. Encourage the professionalization of work in the profession through the acquisition of international experience necessary for work in modern gastronomy and restaurateurs.