The Department of Tourism and Hospitality is an inspiring community where students can explore the diverse world of tourism through modern educational technologies and the latest professional trends. Our lecturers support students not only with theoretical knowledge but also with industry experience and connections, enabling them to apply what they have learned immediately in practice. Our goal is to train internationally competitive and adaptive professionals in the fields of tourism and hospitality.
Presentation of the Department’s Educational Field
The training focuses on a comprehensive understanding of the sectors of tourism, including sustainable tourism, destination management and marketing, hotel and hospitality management, gastronomy, event organization, travel organization, as well as topics related to other small and medium-sized enterprises connected to tourism and hospitality.
During their studies, students have the opportunity to develop their gastronomic and culinary skills and to take an active, creative role in organizing university events. In addition, students gain insight into the role of innovation and technological solutions, which are indispensable in this dynamically changing industry.
The Department of Tourism and Hospitality is relevant not only in tourism but also in several related fields, including business management and entrepreneurship. Upon completing the program, our students acquire practical knowledge that enables them to succeed in the global labor market of tourism and hospitality.
Presentation of the Department’s Research Field
The department carries out significant research activities. Our research is closely linked to teaching, ensuring that students have up-to-date knowledge and enter professional life well-prepared. The aim of our research is to contribute to the development of the industry and to support our students in becoming confident professionals and future leaders. Our main research areas include various aspects of tourism and hospitality, such as sustainability, guest experience, accessibility, cultural and especially culinary values, as well as industry innovations and the development of employee skills.