Restaurant and bar management
ECTS: 5
Year/Semester: 3 . years, 6 . semester
Total hours: 30
Lecturers
Course objectives
To introduce students to the basic knowledge and skills required to open and manage a catering facility. To provide students with insight into the specifics of restaurant and bar operations in the areas of financial management, procurement, sales, and administrative and operational tasks. To provide students with the knowledge and skills required to start a business and manage their own restaurant. To provide an understanding of the concept, types and types of restaurants, as well as their inventory and technical aids.
Learning outcomes
To introduce students to the basic knowledge and skills required to open and manage a catering facility. To provide students with insight into the specifics of restaurant and bar operations in the areas of financial management, procurement, sales, and administrative and operational tasks. To provide students with the knowledge and skills required to start a business and manage their own restaurant. To provide an understanding of the concept, types and types of restaurants, as well as their inventory and technical aids.
