• Scientific and pedagogical direction - Master of Sciences

ON1 Possesses a scientific outlook and interprets modern scientific views, theories and concepts in the context of research and regularities in the development of science, to solve scientific-theoretical, methodological and applied problems and problems of the service sector
ON 2 Able to apply in practice scientific and professional knowledge, pedagogical skills and abilities, for the implementation of the educational process in a higher school in the specialty «Restaurant and hotel business».
ON 3 Ensures the development of the curriculum with the accompanying educational and methodological complex of the discipline, in accordance with the current trends in the development of the service sector for the implementation of the educational process in higher education, specialized institutions for advanced training and retraining of personnel with higher education.
ON 4. Possesses deep professional theoretical and practical knowledge and skills to conduct scientific research and make adequate decisions in the field of sustainable development of the environment and rational environmental control in hospitality.
ON 5 Applies modern techniques and develops scenario development in the field of national and regional planning of the hospitality industry.
ON 6 Organizes processes of effective communication in a multicultural and foreign language environment, inter-functional interaction with interested market participants, negotiates, resolves conflict situations
ON 7 Conducts a marketing analysis of the market, all types of activities of placement enterprises, develops strategic, medium-term and operational plans of the enterprise, and implements mechanisms to improve the efficiency of economic activities, the quality of service and sales.
ON 8 Applies information technologies (including GIS and GDS) to solve the problems of booking, automated control, design, forecasting in the hospitality industry, simulates situations of possible achievement of threshold values through the introduction of information technologies in the hotel and restaurant business
ON 9 Applies in professional activities the methodology of the process approach in managing the quality of the formation of hospitality services; implements the systematic application of international systems and quality standards in the production process (including: TQM, Kaizen, 6 sigma, ISO, TPS)
ON 10 Forms and substantiates ways to overcome the contradictions in the development of the hospitality market by means of forecasting development, taking into account global trends and national programming,
ON 11 Demonstrates the results of independent scientific or applied research in the selected area of the restaurant and hotel business in the form of a business plan model, training material, presentations, explanatory notes, reports, articles and a dissertation in accordance with the requirements and conditions of a multicultural and foreign language environment.
ON 12 Manages the improvement of personal development, evaluates the level of one's own educational training and builds a personal trajectory for further professional training.