The aim of higher education vocational training is to train professionals who speak foreign languages and have practical experience in tourism and hospitality businesses and non-profit organizations. Graduates are able to establish, manage, and operate micro and small businesses in tourism and hospitality, as well as perform specialist and assistant tasks to support senior management. In tourism specialization, students also learn about the different areas of tourism and are qualified to perform assistant and specialist tasks independently or alongside managers.

Lectures

-The historical development of hospitality, stages of its development. The concept and tasks of hospitality. -Areas of activity in hospitality, procurement -Areas of activity in hospitality, warehousing -Areas of activity in hospitality, conceptual definition, process and methods of sales and service. -Obligations imposed on hospitality workers. -The hospitality business network. Classification of hospitality by type. Characteristics of business areas and types of businesses. -The hospitality market, the concept of inventory, its types and rules. -Pricing in hospitality -Essential definition of accounting and accountability. -Planning restaurant offerings -Concept, types, and rules for issuing receipts.

-Micro and Macroeconomics Workbooks -Legal & Regulatory Guides: Booklets on HACCP (Food Safety), labor laws, and consumer protection specific to the hospitality industry. -Standard Operating Procedures (SOPs) -UN Tourism (formerly UNWTO): The primary source for global tourism trends and sustainability reports.