Engineering and Management in Food Service and Agri-Tourism

After graduating from this program, graduates will be able to draft and interpret the technical, economic and managerial documentation of public catering, agritourism and tourism. Students also gain knowledge on the planning of flows, processes and technical, economic and financial systems in public catering and agritourism units. This program aims to develop specific and complementary skills in future specialists, by providing the necessary knowledge for research, production, and administration in the field of public catering units, pensions and agritourism farms in the global context of nature-orientated tourism and capitalization of resources in the rural and natural space, based on ecological principles.

Skills acquired: - Carrying out applications to solve specific tasks of engineering and management in the field of agritourism, based on knowledge in fundamental and engineering sciences; - Planning the flows, processes and technical, economic, financial and socio-cultural systems in the public catering and agritourism units; control and evaluation of these activities; - Management of production services in public catering and agritourism and marketing strategies and policies; - Designing new products and services.