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Catering and Hotel Business Management
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Summary of the Profile
General Description:
Objective of a study programme:
To prepare qualified managers of restaurants and cafes, able to create, plan and manage the activity of restaurants and cafes, applying the provisions of a healthy and balanced nutrition, food culture and aesthetics, perceiving the innovative principles of attracting and retaining customers, and responsibly developing the business of restaurants and cafes under the changing conditions of the environment.
Learning outcomes:
After graduating from the studies, a person will be able:
1. to apply the general modern theories and conceptions of economics, management, finance, marketing and other social sciences while managing the companies of restaurant and cafe business.
2. to apply theories and concepts of balanced nutrition and modern catering services, by developing catering business, as well as aiming for its sustainable expansion.
3. to apply quantitative and qualitative research methods, as well as prepare research instruments, while performing research of areas relevant to business of catering services.
4. to perform market analysis, aiming to evaluate and forecast business changes, taking into consideration national and international business environment, as well as its impact for business development.
5. to apply the legal acts and other normative documents, regulating the establishment and activity of restaurants and cafes.
6. to apply the principles of rational and balanced nutrition, while forming traditions and culture of healthy nutrition.
7. to organise multiple processes of catering business, by rationally using material and human resources, while applying the principles of environment-friendly management and socially-responsible business.
8. to design, organise and manage the activity of catering company (affiliate), by solving the questions of optimising company’s activity and reducing its costs, while applying modern management methods and leadership principles.
9. to manage design and sales processes of innovative catering services, taking into consideration the needs of the changing market and consumers, as well as seeking for competitiveness and sustainable growth of the company.
10. to think systemically, critically and creatively, initiate independently new ideas or make decisions in a teamwork, accepting the responsibility for the quality and results of an activity.
11. to communicate (orally and in writing) professionally in the field of specialisation with business partners and clients in one’s native and at least in one foreign language, applying the skills of cooperation and presentation, as well as using modern information technologies and informational sources.
12. to broaden constantly one’s knowledge and skills, by evaluating personal professional activity and experience; to foresee the directions of self-expression and self-improvement, and develop independently one’s professionalism, performing in the changing business environment.
Activities of teaching and learning:
Analysis of practical situations and case studies, project work, concept and mind mapping, service organisation processes‘ simulation, task solution,
analysis of documents, problem teaching, practice in the workplace, demonstration and analysis of practical examples, professional internships, preparation of final thesis, etc.
Methods of assessment of learning achievements:
Cumulative assessment and a ten-point assessment system are applied. When applying cumulative assessment the learning outcomes are evaluated by interim assignments. Course unit programmes foresee certain structural elements of assessment, their weight in the final assessment, content, criteria and requirements for certain tasks of assessment. Studies of each course unit end with an examination. In the Final Thesis students demonstrate the achieved learning outcomes of Management of Restaurants and Cafes study programme.
Framework: Course units, practice:
Course Units of the Study Field:
Economics, Management, Nutrition Theory, Professional Foreign Language, Food Aesthetics and Culture, Marketing, Food Composition and Structure, Food Safety and Hygiene, Finance and Accounting, Food Processing Technologies and Equipment, Social Research Methodology, Sales Management, Catering Business Organization, Work Safety and Ergonomics, Customer Management and Etiquette, Personal Management, Food Logistics, Management of Food Raw Materials and Resources, Organization of Restaurant and Café Events, Menu Planning AND Cuisines of Different Countries, Food Ecology or Heath–Friendly Nutrition.
Teaching and Final practices of professional activity are done.
Optional course units correspond to the values of the University and aim at developing exceptional competences of a student in order to form a unified portrait of a student. 4 competences of a student are distinguished: Creativity and Entrepreneurship, Digital Communication, Linguistic Communication, Personal Development and Career Management.
Graduates will be prepared to work at restaurants, cafeterias, bars and other public catering enterprises or catering divisions in enterprises and able to establish and manage catering enterprises, develop and monitor the state of the business while assessing changes in business environment. Graduates with acquired marketing, management, economy, project and resource management knowledge, will be able to apply principles of healthy and balanced nutrition, importance of food culture and aesthetics in professional activity, will be able to supervise employees, manage client service, organise gatherings and events as well as manage material and financial resources.
Access to further studies:
Studies can be continued in Lithuanian and foreign higher schools, implementing II cycle study programmes in the group of Business and Public Management study field. Graduates, aiming at studying in the second cycle studies of business field must conform to the requirements pre-set by the higher school and in the descriptor of the group of study field or fields, have knowledge and abilities necessary for studies in accordance with the programmes of a certain field.
