Management in Gastronomy

Teaching results

By completing the course, the student will gain knowledge, skills and competences in the management of gastronomic operations that will enable him/her to understand the principles of customer care, including complaint management, procurement processes, inventory management, specific contractual relationships with suppliers, food safety and quality, HACCP principles, human resource planning, the use of gastronomic information technologies, and online distribution platforms. Additionally, they will gain insights into legal basics in gastronomic practice and investment in gastronomy. The course can be delivered in cooperation with partners from business practice, either in the form of their participation in seminars or students' participation in field trips.
Knowledge
By completing the course, the student will gain theoretical knowledge of the specifics of managing gastronomic operations under simulated market conditions.
Skills
Students will acquire managerial skills necessary for managing food service activities. The course enables to develop the student's ability to think analytically and critically. Furthermore, the course develops the student´s problem-solving skills, their ability to cooperate and work in a team, think creatively, and also their creativity and imagination.
Competences
The course enables to improve communication, presentation, intercultural, and digital competencies of students, as well as their initiative and entrepreneurial spirit.