Management in Hospitality and Gastronomy
Secure your first-class ticket to the world of premium hospitality and gastronomy!
3 YEARS
180 ECTS
MODULES
Management in Hospitality Management in Gastronomy
Tourism, with its associated hospitality and gastronomy, is much more than an industry. It is a specific way of thinking and living. By providing premium services, we enhance our own lives and those of our guests, broaden cultural horizons, and discover a better, different world.
Personalization is the key to your education!
Through the three-year program Management in Hospitality and Gastronomy, students master subjects in economics, psychology, human resources, management, finance, hotel operations, hotel and restaurant design, gastronomy, and culinary arts.
The curriculum is designed for students to gain theoretical knowledge in classrooms and practical experience in the most modern kitchens and gastronomic laboratories in our region. Each specialized subject is conducted in dedicated facilities (hotel, kitchen, gastronomic laboratory). Lecturers include top professional chefs, sommeliers, oenologists, hotel and hospitality managers, and food technologists. Completing specialized subjects allows students to earn professional certifications.
Hospitality
57
Boutique hotels, independent hotels, corporate hotels, glamping resorts involved in the program
- Hotel Operations
- Decision-Making in Hospitality
- Yield Management in Hospitality
- Event Management
- Hotel Engineering
- Career Management in Hospitality
- Application of Software Solutions in Hospitality
- Control and Audit of Hotel Operations
- Internship in Montenegro, Croatia, Greece, Italy, and Cyprus
Gastronomy
47
Hotels, restaurants, specialized kitchens, and other companies involved in the program
- Food Technology
- Oenology and Sommeliership
- Culinary Arts
- Applied Aesthetics in Gastronomy
- Food Culture and Nutrition
- Creative Gastronomy
- Food Safety and Standardization
- Consulting Business in Gastronomy
- Food and Beverage Sector Operations
- National and International Gastronomy
- Ecological Agriculture and Gastronomy
- Internship in hospitality venues in Serbia, Croatia, Greece, North Macedonia, Italy.
Paid Internship
Internship is paid and mandatory each year. Each internship is strictly mentored by facility mentors and Faculty lecturers. Standards for internship venues include:
- Hotels – categorized with 4 and 5 stars;
- Restaurants – with Michelin recommendation or Michelin star;
- HORECA (Hotels, Restaurants, Cafes) centers – internationally certified centers with professional kitchens and premium ingredients.
Teaching Bases
Teaching bases for the study program Management in Hospitality and Gastronomy include:
- Luxury boutique hotel Saint Ten in Belgrade,
- Hotel Crni vrh on Divčibare,
- Company Montenegro Tourist Service from Podgorica,
- Consulting firm MoreHotelier from Belgrade,
- Hotel Mövenpick Resort & Spa Fruške terme.
In addition to teaching bases where part of the practical and field teaching is conducted, 57 hotels categorized with 4 and 5 stars from Serbia, Croatia, Montenegro, Slovenia, Italy, and North Macedonia are included for professional paid internships.
The study program is recognized by FJ Culinary Consultants and the Serbian Association of Hoteliers and Restaurateurs HORES.
The exclusive program partner is World Institute of Service Education WinsedSwiss.
Subjects
1st Year
- Introduction to Tourism
- Economics and Business Organization
- Management
- English Language 1
- Basics of Gastronomy
- International Economics
- Psychology
- Business Informatics
- Entrepreneurship
- Business Etiquette (I1)
- Ecological Management (I1)
- Tourism and Modern Economic Concepts (I1) – 2023/4
- Professional Practice I
2nd Year
- Commercial Law
- English Language 2
- Hotel Operations
- Marketing
- Human Resources Management (I2)
- Ethics (I2)
- Food Technology
- Hospitality Management
- Project Management (I3)
- Strategic Management (I3)
- Principles and Practices of Hospitality and Gastronomy (I4)
3rd Year
- Gastronomic Management
- Family Business Management
- Financial Management
- Construction and Equipping of Hospitality Venues
- Creative Gastronomy with Aesthetics (I5)
- Event Management in Tourism and Hospitality (I5)
- Strategic Management of Business Events (I5)
- Tourism and Sustainable Development
- Food Safety
- Food Culture and Nutrition (I6)
- Revenue Management in Hospitality (I6)
- Professional Practice II
