Department of Technology in Restaurant Business, Hospitality and Entrepreneurship is a structural subdivision of DonNUET Educational and Scientific Institute of Hotel and Restaurant Business and Tourism.
The Department of Technology in Restaurant Business, Hospitality and Entrepreneurship is an administering department and provides training and advanced training of specialists in different levels of high education (Bachelor’s degree, Master’s degree, PhD’s degree) for the national economy and foreign countries with specializations in:
- 076 “Entrepreneurship, Commerce and Exchange Activities”
- 181 “Food Technologies”
- 241 “Hotel and Catering Business “
The department is one of the leading departments of the University, whose activities are aimed at providing professional and practical training for specialists in catering and hotel business and food industry.
Head of the Department of Technology in Restaurant Business, Hospitality and Entrepreneurship — Olha Nikolaichuk, Candidate of Economic Sciences, Associate professor
Address: Tramvaina, 16, office. 509
+38 (098) 042-25-11
In 1963, the formation of a teaching staff of the Department of Technology and Catering was started for the teaching of special disciplines that provided the professional training of engineers-technologists of technology, organization, management, design, sanitation and hygiene. In 1966, the Department was divided into two profiles: technology of food production and catering. In 2000 the department united three departments and received the name “Department of Technology, Microbiology and Food Chemistry”. In 2001, the department was divided into two departments and was named “Department of Food Technology”. Since October 2014, the teachers of the department continued their work in KryvyRih at the new address of the DonNUET location.
The Department provides the organization and realization of training process in the following disciplines:
- Trade organization
- Commodity science
- Business Economics
- Exchange activity
- Economic analysis
- Market conditions
- Cooperation and organization of production
- Business planning and strategy
- Potential and assessment of business development
- Substantiation of business decisions and risk assessment
- Start-up: creation and operation
- Organizational and legal support of entrepreneurial activity
- Capital management of business entities
- Quality management of goods and services
- Theoretical foundations of food technology
- Microbiology and commodity science
- Physiology, hygiene and sanitation
- Food technology
- Technology of restaurant products
- Organization of restaurant business
- Design of industry enterprises with CAD basics
- Food safety and HACCP in the industry
- Quality management of products and services of hotel and restaurant industry
- Hotel and restaurant infrastructure
- Public construction and design of restaurants
- Basics of culinary skills
- Culinary art of the world
- Technology of restaurant products
- Organization of restaurant business
- Organization of service in restaurants
- Organization of the hotel industry
- Hotel service
- Hotel and restaurant infrastructure
- Revenue management and financial analytics in hospitality
- Design and facilities of the hotel and restaurant business
- World hospitality industry
- Electronic systems in the hotel and restaurant industry
- Gastronomic professional creativity and author’s cuisine
- Bar business and organization of sommelier’s work