To choose elective subjects, the student must use the catalog of elective subjects. To do this, in the first semester you need to choose a number of subjects with total 14 credits, and in the second semester 10 credits.
After making the choice, you must fill out the appropriate form in the dean’s office during the first 2 weeks of study.
Catalogue of elective subjects
Elective subjects
Business process reengineering
The subject is aimed at mastering by students of theoretical and practical skills of activity in the conditions of market economy and successful realization of the received knowledge in professional activity in the hospitality industry.
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Business, diplomatic, and protocol events in hospitality
The purpose of teaching the subject is to form in future professionals competence in the rules and regulations of business and diplomatic protocol as a basis for successful business meetings, receptions, negotiations. The main objectives of the subject are to acquire professional skills in the ability to use knowledge of the basics of business and diplomatic protocol, to apply them in practice.
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Occupational safety and civil protection in the industry
“Occupational safety and civil protection in the industry” is an integrated subject of humanitarian and technical orientation, which combines the study of personal and collective safety both in everyday work and during emergencies.
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Energy saving technologies for hotel and restaurant enterprises and environmental management
The purpose of the subject is to master the future specialists of restaurant and hotel business the necessary minimum of knowledge on the theoretical and methodological foundations of energy saving, environmental management, the formation of students’ sustainable system of views and knowledge to minimize the negative impact of economic activity on the environment. energy, environmental safety of the enterprise, raising awareness and environmental culture.
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Business planning in hospitality
The subject is aimed at the formation of students’ general and professional competencies for the successful preparation of business plans and the process of doing business in the hotel and restaurant industry; issues of the essence of business planning, presentation of methodological and organizational bases of planning; determination of methodical principles of functional planning – planning of production, range, sales, marketing activities, final results of production and economic activity of the enterprise in the field of hospitality, resource provision, substantiation of the need to update products, organizational and technical development of the enterprise and determination of appropriate methods.
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Personnel management and corporate governance in hospitality institutions
The purpose of teaching the subject is in-depth preparation of students for effective personnel management, ie the formation of a set of theoretical and practical skills for the development of personnel policy in hospitality institutions. Selection and placement of staff, their evaluation and training, ensuring the effective use of staff in hospitality institutions.
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Technologies of healthy nutrition with the basics of combinatorics
The main goals of the subject are to provide students with knowledge of the basics of health food production, students study general issues and theoretical foundations for developing new and improving existing technologies for health food production, studying the effects of individual components of such products on the human body, mastering quality control methods and safety of raw materials and products made on its basis, in providing students with the ability to use the acquired knowledge to develop new health products.
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Haute cuisine technologies and architecture of dishes
The main objectives of the subject are to study: the basic concepts, characteristics and trends of haute cuisine; information about legendary chefs and famous culinary schools of the world; features of work with food photographers and food stylists; dish architecture; basic principles and rules of design and presentation of dishes; molecular cuisine technologies and modern food processing technologies; features of preparation and rules of participation in culinary competitions.
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Modern restaurant trends and technologies of restaurant products
The main objectives of the subject are to deepen specialized conceptual knowledge of current trends in the restaurant business, trends in nutrition, alternative raw materials, innovations in the provision of restaurant services, new technologies of restaurant products, the formation of general and special (professional) competencies for successful service and production. production and technological, organizational and managerial activities in the field of restaurant business, which involves the implementation of research and innovation activities.
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Recreational business of rest and recovery
The subject considers the current state and trends in the development of recreational business recreation and health. The conditions of functioning of the sphere of hospitality of the health-improving direction in the competitive conditions of the market, technologies of creation of a sanatorium-resort product for consumers of services and reception of profit are studied. The peculiarities of the activity of resort and recreational objects, their equipment and infrastructure are considered. Special attention is paid to innovations in the field of recreational business.
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Modern management system and quality examination of products and services in hotel and restaurant industry
The main goals of studying the subject are to study: the evolution of management systems and examination of service quality in Ukraine and the world; quality management systems and examination of products and services; scientific-theoretical and methodological basis for assessing the quality of products and services; requirements of regulatory documentation to the components of the hotel and restaurant industry in the quality management system and examination; methods and ways of measuring and evaluating the quality of restaurant products and services in hotel complexes.
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Innovative entrepreneurship and management of startup projects
The purpose of the subject is to form a system of knowledge and practical skills in the creation and management of startups at the initial stage, preparing students to participate in incubation, acceleration and grant programs to support startups.
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Conceptual and logical design of hotels and restaurants
The study of the subject contributes to the formation of masters’ skills and abilities on the principles of conceptual design of hotel and restaurant businesses, and the basics of logical modeling of the internal space of the hotel and restaurant business. This provides an opportunity to train a specialist who will have the knowledge related to solving project issues in the field of service.
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Complex international internships
The purpose of comprehensive internships is the formation of the student’s professional skills, skills of independent decision-making in a particular area of work in real, production conditions by performing the duties inherent in their future professional and organizational and managerial activities. The set goals are realized by independent study of production and performance by each student, in the conditions of the enterprise provided by the program of separate production and organizational and administrative tasks.
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