STUDY PROGRAM RESTAURANT MANAGEMENT
General information
The Restaurant Management Study Program is aimed at young creative people who love challenges and innovations and are ready to work in various catering facilities for providing food and beverage services, ie in restaurants, taverns, bars and hotels, including those of the highest categories belonging to famous world chains. This study program offers students mastery of different theoretical knowledge and practical skills in the field of guest service. The focus is on restorating within the food and beverage sector, work on the reception of guests, sales, presentation and servicing of restorative products, which implies a high level of professional competence, knowledge of foreign languages, as well as communication skills that come into being in direct contact with guests. Those who opt for this study program will learn to be good psychologists, to recognize different cultures and customs in the behavior of restaurant guests, to help them select and adjust food and drink choices, and encourage their satisfaction. In this way, they will become dedicated restaurers who love their work and who are professionally realized through loyal and satisfied guests.
All students activities are rated according to the European Credit Transfer System (ECTS), (European Credit Transfer and Accumulation System, ECTS), so that each semester is awarded 30 ECTS credits. The basic applied studies last for three years, that is, six semesters and they award 180 ECTS points. The studies were conducted in the form of class-based teaching (face-to-face) in Serbian. The study program is realized within the field of Management and business , the field of Restaurant management.
Qualification
After completing basic applied studies, a student is appointed a title of Bachelor (appl.) in Restaurant Management. According to the National Framework of Qualifications of the Republic of Serbia (NFQRS) the completion of basic applied studies is achieved at the sixth level, sub-level one (level 6.1). The condition for acquiring this level is previously achieved level 4 of (NFQRS) and passed general, professional or artistic graduation.
Teaching and exams
Teaching is performed using one-semester courses. Students activities during the semester (pre-examination obligations), such as colloquiums, seminar work and homework, are scored. The ratio of the number of points earned in pre-examination and exams is determined for each subject individually, with pre-examination obligations participating with at least 30 and up to 70 points. The final exams are placed in the School within the appropriate exam terms, which are: January, February, June, September and October. By completing preliminary exams and taking the exam, a student can earn a maximum of 100 points, with a score of at least 51 points for a grade of 6, a score of 61 points for a grade of 7, a score of at least 71 points for a grade of 8, a score of at least 81 points for a grade of 9 and a score of at least 91 points for a grade of 10.
Goals and outcomes
Study program Restaurant Management provides graduates with the competencies for the job:
- Restaurant management;
- Promotion of restaurant services;
- Realisation of processes and operations in food and beverage division.
Continuation of studies
After completing basic applied studies, a student can enrol in specialist applied studies.
Curriculum accredited in 2017.
| No. | Code | Course Title | Status | ECTS credits |
| FIRST YEAR | ||||
| First semester | ||||
| 1. | ОРРЕСОА1 | Restaurant business 1 | compulsory | 7 |
| 2. | ОРИОХОА1 | Construction and equipment of hotels | compulsory | 4 |
| 3. | ОРПОПОС1 | Trade law | compulsory | 4 |
| 4. | ОРЕУХОС1 | Economics of the hotel industry | compulsory | 3 |
| 5. | ОРПОКОО1 | Business communication | compulsory | 3 |
| 6. | ОРПЕНОА1 | English 1 | compulsory | 3 |
| Elective block (choose one) | ||||
| 7. | ОРНЕМИС1 | German 1 | elective | 2 |
| ОРРУСИС1 | Russian 1 | elective | 2 | |
| ОРФРАИС1 | French 1 | elective | 2 | |
| Second semester | ||||
| 8. | ОРРЕСОА2 | Restaurant business 2 | compulsory | 7 |
| 9. | ОРОХООА2 | Fundamentals of hotel management | compulsory | 4 |
| 10. | ОРХМАОС2 | Hotel marketing | compulsory | 3 |
| 11. | ОРСОЦОО2 | Sociology | compulsory | 3 |
| 12. | ОРПЕНОА2 | English 2 | compulsory | 3 |
| Elective block (choose one) | ||||
| 13. | ОРНЕМИС2 | German 2 | elective | 2 |
| ОРРУСИС2 | Russian 2 | elective | 2 | |
| ОРФРАИС2 | French 2 | elective | 2 | |
| 14. | ОРСТПР12 | Internship | compulsory | 12 |
| Total ECTS credits per year | 60 | |||
| No. | Code | Course Title | Status | ECTS credits |
| SECOND YEAR | ||||
| Third semester | ||||
| 1. | ОРБАМОА5 | Banquet management | compulsory | 6 |
| 2. | ОРОРХОС3 | Organization of work in the hotel industry | compulsory | 3 |
| 3. | ОРТХПОС3 | Food and beverage technology | compulsory | 4 |
| 4. | ОРРХПОО3 | Accounting of hotel establishments | compulsory | 3 |
| 5. | ОРПЕНОА3 | English 3 | compulsory | 3 |
| Elective block (choose one) | ||||
| 6. | ОРНЕМИС3 | German 3 | elective | 3 |
| ОРРУСИС3 | Russian 3 | elective | 3 | |
| ОРФРАИС3 | French 3 | elective | 3 | |
| Fourth semester | ||||
| 7. | ОРПМХОС4 | Personnel management in the hotel industry | compulsory | 3 |
| 8. | ОРПОФОС4 | Business finance | compulsory | 4 |
| 9. | ОРИУХОО4 | Information systems in the hotel industry | compulsory | 5 |
| 10. | ОРОГАОА4 | Fundamentals of gastronomy | compulsory | 4 |
| 11. | ОРПЕНОА4 | English 4 | compulsory | 3 |
| Elective block (choose one) | ||||
| 12. | ОРКЕТИА4 | Catering | elective | 4 |
| ОРПИПИА4 | Promotion and sale | elective | 4 | |
| Elective block (choose one) | ||||
| 13. | ОРНЕМИС4 | German 4 | elective | 3 |
| ОРРУСИС4 | Russian 4 | elective | 3 | |
| ОРФРАИС4 | French 4 | elective | 3 | |
| 14. | ОРСТПР34 | Internship | compulsory | 12 |
| Total ECTS credits per year | 60 | |||
| No. | Code | Course Title | Status | ECTS credits |
| THIRD YEAR | ||||
| Fifth semester | ||||
| 1. | ОРРЕМОА5 | Restaurant management | compulsory | 5 |
| 2. | ОРМБКОС6 | Bar and casino management | compulsory | 4 |
| 3. | ОРПРАОА5 | Project work | compulsory | 3 |
| Elective block (choose two) | ||||
| 4. & 5. |
ОРПМЕИС5 | Menu planning | elective | 3 |
| ОРПЕЈИС5 | English 5 | elective | 3 | |
| ОРМДАИС5 | Event management and animation in hotel industry | elective | 3 | |
| ОРИУУИС5 | Innovations in hospitality | elective | 3 | |
| Elective block (choose one) | ||||
| 6. | ОРНЕМИС5 | German 5 | elective | 2 |
| ОРРУСИС5 | Russian 5 | elective | 2 | |
| ОРФРАИС5 | French 5 | elective | 2 | |
| Sixth semester | ||||
| 7. | ОРМКХОС6 | Quality management in the hotel industry | compulsory | 4 |
| 8. | ОРСУСОА3 | Restaurant service systems | compulsory | 5 |
| Electiveblock (choose three) | ||||
| 9. – 11. |
ОРППХИС6 | Business psychology in the hotel business | elective | 3 |
| ОРСЗБИС6 | Hygiene and safety in the hotel industry | elective | 3 | |
| ОРМНСИС6 | Teaching methodology of applied courses | elective | 3 | |
| ОРПРМИС6 | Entrepreneur management in the hotel industry | elective | 3 | |
| ОРМАСИС6 | Mass nourishment | elective | 3 | |
| ОРГУХИС6 | Globalization in the hotel industry | elective | 3 | |
| 12. | ОРСТПР56 | Internship | compulsory | 12 |
| 13. | ОРДИПЛО6 | Graduation thesis | compulsory | 10 |
| Total ECTS credits per year | 60 | |||