Study course Business Administration
Speciality Catering Management (Food, Beverage and Culinary Management)
Well-qualified employees are one of the most important contributory factors to a company’s success. Specialist knowledge, soft skills and practical experience determine the level of competence and commitment in the firm. The Business Studies course in the form of a sandwich course alternating between the University of Cooperative Education and the company forms the ideal foundation:
Our parallel classroom/company timetable (2½ days practical training and (at least) 2 days per week in the University respectively 1 week practical training and 1 week in the University) ensures on-going integration in the company and introduction to practical assignments. Students become actively engaged in the firm’s daily activities from early on.
The overall economic environment
The hotel and catering trades assimilate the impulses of the global tourism market and adapt them with regard for the market, services and current trends. Tender conditions, advice and implementation of individual customer requirements demand a high degree of flexibility and professionalism.
Students of the speciality in Food, Beverage and Culinary Management are effectively prepared by means of marketing and management-orientated academic study (which includes the latest developments) to take on these tasks. Horizontal and lateral diversification models are part of the study content.
Course Objectives
The course objectives in 6 semesters (3 years) make high demands. As a result, we expect from our students an above-average commitment, both in the company and in the classroom. Exceptional interest in their specific subjects, novel developments and trends, as well as the overall economic context of these activities are a focal point. Objectives are:.
-
to impart the knowledge necessary for an academically-based and, at the same time, practically-orientated qualification within a short period
- the attainment of methods and soft skills, both in the theoretical part of the course, as much as in the hands-on activity
- to enable graduates to shoulder specialist and management tasks early on
- recognition by the students of the fact that their own know-how is their intellectual capital; continually adapting to the demands of the market is an objective and a guiding principle
Fields of activity
Graduates are capable, immediately after finishing the Course, of taking on positions of responsibility:
-
Assistant to top management
- Food & Beverage
- Room Division
- Sales
- Guest Relations
- Housekeeping
- Reception/Front Office
- Marketing and Sales
- Planning and Organisation
- Event Organisation
- Human Resources
- Financial Controlling
Companies
The course training partners can be any of the types of company or enterprise in the industry:
- Hotels
- Restaurants
- Event/Incentive Programme Organisers
- Health resorts
- Cruise lines
- Food service industry
- Catering
- Leisure hospitality and fair and congress catering firms
- Country Cottage Resorts and Theme Parks
Course Duration: 3 Years / 6 Semester
Academic Award: B.A. (Bachelor of Arts), Speciality Food, Beverage and Culinary Management
Study locations: Berlin, Bochum, Darmstadt, Erfurt, Göttingen, Hamburg, Heidelberg, Kassel, Cologne, Munich, Nuremberg
[Curriculum.pdf]
