J2 Hotel and Restaurant Business and Catering

Bachelor in specialty 241 "Hotel and Restaurant Business" is qualified to hold the following positions:

- Hotel service specialist; 

- Specialized service specialist; 

- Special service specialist; 

- Leisure organization specialist; 

- Organizer of tourism and hotel activities; 

- Assistants to managers; 

- Manager (administrator) in trade, hotels, and restaurant establishments; 

- Manager (administrator) in a hotel; 

- Manager (administrator) of a restaurant; 

- Manager (administrator) of a cafe (bar, canteen); 

- Manager (administrator) of an enterprise for the preparation and supply of ready-made meals; 

- Hospitality specialist in accommodation facilities (hotels, tourist complexes, etc.); 

- Hotel business specialist; 

- Restaurant business specialist; 

- Manager of small hotel enterprises and restaurant establishments without administrative staff.

Upon completion of their studies, a bachelor acquires the skills to: analyze current trends in the development of the hospitality and recreational industry; understand the principles, processes, and technologies for organizing the work of hotel and restaurant business entities; analyze, interpret, and model service, production, and organizational processes of the hotel and restaurant business based on existing scientific concepts; organize the service process for consumers of hotel and restaurant services based on the use of modern information, communication, and service technologies and compliance with quality standards and safety regulations; apply productive communication skills with consumers of hotel and restaurant services; select technological equipment and machinery; resolve issues regarding the rational use of spatial and material resources; develop new services (products) using modern production and customer service technologies; apply modern information technologies to organize the work of hotel and restaurant establishments; carry out effective quality control of products and services in hotel and restaurant establishments; determine and form the organizational structure of departments, coordinate their activities, define their tasks and staffing schedules, and personnel qualification requirements; organize work in hotel and restaurant establishments in accordance with occupational health and fire safety requirements; understand economic processes and carry out planning, management, and control of the activities of hotel and restaurant business entities; perform tasks independently, solve problems and issues, apply them in various professional situations, and be responsible for the results of their activities; argue their views in solving professional tasks when organizing effective communications with consumers and hotel and restaurant business entities; present their own projects and developments; justify their proposals for business development; act in accordance with the principles of social responsibility and civic consciousness; understand the requirements for professional activities necessitated by the need to ensure the sustainable development of Ukraine and its strengthening as a democratic, social, and law-governed state; understand and realize their rights and duties as a member of society; be aware of the values of a free democratic society, the rule of law, and the rights and freedoms of humans and citizens in Ukraine; preserve and multiply the achievements and values of society based on an understanding of the place of the subject area in the general system of knowledge; and use various types and forms of physical activity to maintain a healthy lifestyle.

The material and technical base of the educational laboratory of hotel and restaurant business includes classrooms (rooms) equipped for practical and laboratory classes, seminars, trainings, round tables, master classes, etc. The educational laboratory of hotel and restaurant business is divided into separate locations: restaurant service, cooking technology, and hotel service. The premises are equipped with modern computer and multimedia equipment. The educational process utilizes computer labs with specialized software packages from the Department of Economics, Entrepreneurship, and Hotel and Restaurant Business, as well as other university departments.

Practical classes are held at restaurants, hotels, and recreation centers in our city, across the country, and abroad.

Our partners: hotels "Reikartz Kropyvnytskyi", "Maria", "Skifia", hotel and restaurant complex "Kozatska Zastava"; cafes and restaurants: "Skhidnyi Kutok", "Vanil", "Praga", "Tvoya Varenychna", "Pizza 32 cm", "Pecorini", "Kozatska Zastava", "Gashtet", "Reikartz", "Dvi Kavy".

Training of future specialists involves mastering professional knowledge in economics, technology, and organization of hotel and restaurant business, information technologies in the hotel and restaurant industry, learning foreign languages, and other disciplines. Throughout the entire educational process, an effective combination of theory and practice is implemented. The main emphasis in training is placed on the practical aspects of the hotel and restaurant business (using real examples of operating establishments in our city, the country, and abroad (Germany, Poland)). Every week, students have the opportunity to hone their practical skills, gaining professional experience in the city's restaurant and hotel establishments. Classes are taught by professional practitioners, experts in restaurant consulting, hotel business, and tourism. A modern approach to the educational process has been implemented. The program is focused on training hotel and restaurant business specialists capable of implementing eco-friendly technologies in the industry. The training of hotel and restaurant business specialists includes the study of artificial intelligence technologies and the use of chatbots.