The professional undergraduate study programme Management in Gastronomy integrates fundamental economic principles with the core characteristics of the hospitality industry, with a strong emphasis on gastronomy and restaurant operations. Students learn how to manage hospitality businesses by applying key managerial functions, enabling them to coordinate business processes efficiently and systematically.
By acquiring knowledge and practical skills in menu presentation, food and beverage sales, and service quality management, students are prepared to independently design unique offerings and successfully position them in both domestic and international markets.