This higher educational training programme is designed to train business professionals working in catering businesses who possess and are able to use in their work theoretical and practical knowledge; speak one or more foreign languages at a high level; can explore and understand consumer needs, implement, provide and enhance the contents of quality services, contribute to organizational work, establish, manage and operate micro- and small enterprises operating in the field, manage certain departments of medium-sized and large companies and perform specialist desk officer and assistant tasks in support of senior executives.
In the field of catering, they acquire special knowledge in how to operate catering outlets (restaurants, pastry shops, small restaurants, taverns, institutional catering units, etc.) located at different places and operating at different levels, with differing equipment and sizes and for different purposes.
Typical jobs available to students with the higher educational qualification according to the Standard Classification System of Occupations (FEOR):
1335 Head of a unit pursuing cultural activities
1339 Head of a unit providing other commercial, hospitality and similar services
3631 Conference and event organiser
3639 Administrator of other business type services not elsewhere classified
4222 Receptionist
5131 Restaurant manager
5132 Waiter
5133 Bartender
Program leader: Dr. Zsófia Csilla Szalók PhD