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Bachelor Program - Undergraduate Studies

Year I

Semester I

  1. Fundamentals of Tourism and Hotel Management
  2. Theory of Restaurant and Gastronomy
  3. Marketing and Communication in Hospitality
  4. Hotel Management Fundamentals
  5. English Language
  6. Italian Language

Semester II

  1. Accounting in Hospitality
  2. Information Systems in Tourism and Hospitality
  3. Business Law in Tourism
  4. Organization of Work in Hospitality and Gastronomy
  5. English Language
  6. Italian Language
  7. Internship I (HOTEL)

Year II

Semester III

  1. Food and Beverage Technology Basics
  2. Entrepreneurship in Hospitality
  3. Food and Beverage Management
  4. Cost Control in Food and Beverage
  5. English Language
  6. Italian Language

Semester IV

  1. Human Resources Management
  2. Financial Management in Hospitality
  3. Gastronomy and Practical Culinary Skills
  4. Student’s Independent Project
  5. Elective Course (from shared group for both modules)
  6. English Language
  7. Foreign Language
  8. Internship II (F&B department)

Year III

Semester V

  1. Customer Service
  2. Event Management
  3. Group Project for Events
  4. Quality Management in Hospitality
  5. English Language
  6. Italian Language
  7. Elective Course (from groups for the chosen module)
  8. Elective Course (from groups for the chosen module)

Semester VI

  1. Practical Training (Internship)
  2. Graduation Thesis

Elective Courses

Shared Elective Courses for Both Modules

  1. Introduction to Sustainable Development Management
  2. Business Communication and PR Activities
  3. Market Research in Tourism and Hospitality
  4. Sales Management
  5. Modern Food Trends
  6. Sommellier

Elective Course for Hospitality Management Module

  1. Restaurant Management and Modern Service Techniques
  2. Management of Spa & Wellness Centers
  3. Hotel Technology and Security
  4. Consumer Behavior and Protection in Tourism
  5. Tourism Destination Management
  6. Global Influence of Tourism
  7. World Cultural Heritage and Tourism

Elective Course for Gastronomy Management Module

  1. International Cuisines
  2. Mediterranean Gastronomy
  3. Baking and Pastry Arts
  4. Food Decoration
  5. Menu Planning
  6. Bartending and Cocktail Preparation
  7. Banquet Organization