Engineering and Management in Food Service and Agri-Tourism

-          management of production units / providing catering services and agro-tourism and marketing strategies and policies in the field,

-          planning flows, processes and technical systems, economic, financial and socio-cultural in catering establishments and agro-tourism;

-          control and evaluation of these activities, designing new products and services; audit quality control and production / new service provided,

-          identification, selection and adequate combination of technical and economic documentation and managerial theories, methods and domain knowledge base of engineering and management in catering and agro-tourism.