BSc in Tourism-Catering

1. Name of the bachelor's training programme: Tourism and Catering

2. Level of qualification obtainable in the bachelor's training programme and designation of professional qualification on the certificate

• level of qualification: bachelor (baccalaureate, abbreviated: BSc) degree
• qualification: Economist in Tourism and Catering

3. Field of training: Economics

4. Duration of training in semesters: 8 semesters

5. Number of credits required to obtain a bachelor's degree: 180+60 credits

• orientation of the programme: practice-oriented (60-70 percent)
• minimum credit value for practical training outside the institution: 60 credits, of which the credit value assigned to the thesis is 10 credits.
• minimum credit value for elective courses: 10 credits.

6. Classification of fields of study according to the uniform classification system for professional qualifications: 812/1015 

7. The educational objectives and professional competencies of the undergraduate training programme

The objective of the training is to train foreign language-speaking economic professionals who perform tasks in the field of tourism and hospitality and who, with their knowledge of economics, social theory, applied methodology and specialist knowledge, are able to perform tasks arising in the field of tourism and hospitality, manage and organise related work processes, identify and analyse factors influencing demand, develop attractive and exciting offerings, and organise and perform related service activities. They are prepared to continue their studies in a master's programme.

7.1. Professional competencies to be acquired

7.1.1. Economist in the Bachelor’s programmeme of tourism and catering

a) knowledge

• Has knowledge of the fundamental, comprehensive concepts, theories, facts, national economic and international contexts of economics, as well as the relevant economic actors, functions, and processes.
• Has mastered the basic theories of micro- and macroeconomic organisation, possesses basic information gathering, mathematical, and statistical analysis methods.
• Familiar with the rules and ethical standards of cooperation in projects, teams, and work organisations, as well as project management.
• Knows the principles of the tourism industry and related sectors, knows the domestic and international tourism market, market players, characteristics, specific features, and connections.
• Knows the different types of tourism businesses (accommodation, catering, leisure facilities) and the principles and management methods relating to their operation and the management of their market activities.
• Familiar with the operation, evaluation, decision-making criteria, professional sub-areas, and sectoral connections of tourism sub-sectors and activities (e.g., accommodation and catering establishments, travel organisation and agency, regional management organisations, other service providers, etc.).
• Knows the basic facts and connections of other fields and sciences related to tourism and hospitality (geography, cultural history, environmental protection, law, health sciences, gastronomy, food science).
• Able to communicate in at least two foreign languages.
• Able to independently process specialist literature.

b) abilities

• Able to plan and organise economic activities and projects, manage and supervise small businesses and economic organisations.
• By applying the theories and methods learned, they are able to uncover, systematise, and analyse facts and fundamental relationships, formulate independent conclusions and critical observations, prepare proposals for decision-making, and make decisions in routine and partially unfamiliar environments.
• Clear and unambiguous communication of his conclusions, as well as the knowledge and reasoning behind them, to both professional and lay audiences.
• Able to organise and manage the market activities of tourism businesses.
• Able to apply IT knowledge relevant to the field.
• Able to develop professional proposals, management reports, and marketing offers (e.g., programme booklets, menus).
• Able to identify and effectively handle issues related to services and intensive customer relations.
• Creatively and independently develops and initiates new practical solutions.
• Able to plan, organise, manage, and supervise the activities of tourism and hospitality businesses, either partially or completely.
• Able to handle and solve economic problems arising in various areas of tourism and hospitality.
• Able to communicate professionally and effectively in both written and spoken form.

c) attitudes

• In order to perform high-quality work, he/she demonstrates problem-sensitive, proactive behavior, and is constructive, cooperative, and proactive in projects and group tasks.
• Receptive to new information, new professional knowledge and methodologies, open to taking on new, independent tasks and responsibilities that require cooperation. Strives to develop their knowledge and working relationships, cooperating with colleagues in this endeavor.
• Follows and interprets global economic and international business processes, changes in economic policy and related policies and legislation relevant to the field, and their effects, taking them into account in their analyses, recommendations, and decisions.
• Open to the authentic communication of the comprehensive mindset of economics and the fundamental characteristics of its practical operation. 
• Environmentally conscious, practice-oriented approach.
• Follows and communicates a quality approach that prioritizes guest satisfaction to employees.
• Open to learning about changes affecting tourism and hospitality, as well as the given business organisation, understanding their effects, and applying new professional knowledge and methodologies.
• It strives to share professional achievements and suggestions among those interested in the development of tourism and hospitality.
• Recognises the importance of career planning and strives for lifelong learning.

d) autonomy and responsibility

• Under general professional supervision, independently performs and organises the tasks specified in the job description. Independently organises the analysis of economic processes, the collection, systematisation, and evaluation of data.
• Takes responsibility for his/her analyses, conclusions, and decisions.
• Independently manages, organizes, and directs organisational units, work groups, businesses, and smaller economic entities within an economic organisation, taking responsibility for the organisation and its employees.
• Consciously accepts and communicates the ethical standards of their profession.
• Ready to independently observe changes in the social, economic, technological, and legal environment of tourism, monitor relevant policies, and draw responsible conclusions.

8. Characteristics of the undergraduate training programme

8.1. Professional characteristics

8.1.1. The disciplines and fields of study that make up the profession and lead to professional qualification:

• economics, methodology, and business knowledge (mathematics, statistics, information technology, micro- and macroeconomics, international economics, finance, business economics, economic law, marketing, accounting, management, business communication, technical language, environmental economics, basic business knowledge) 80-90 credits;
• basic knowledge of social sciences (European Union, general and economic law, economic history, sociology, psychology, philosophy) 10-20 credits;
• professional knowledge of tourism and hospitality (tourism system, hospitality, accommodation, travel organisation, tourism resources, administrative, professional and municipal aspects of tourism, tourism marketing, tourism products, tourism businesses, hospitality organisation, management, international economic relations, and optional specialisations) 70-90 credits.

8.1.2. The proportion of credits for specialised knowledge acquired in fields relevant to the professional requirements of tourism and hospitality may not exceed 30 credits within the entire programme.

8.2. Specific features of the training

In order to obtain a professional qualification in the basic training programme, students must achieve at least an intermediate level (B2) of foreign language proficiency in two foreign languages, corresponding to the technical language of the field of study.

8.3. Requirements for professional practice

The professional internship – as specified in the curriculum of the higher education institution – consists of two semesters of tourism, or hospitality, or in the teaching facilities or training hotel of the higher education institution, of which one semester may be practice-oriented partial training abroad organised within the framework of an agreement between Hungarian and foreign higher education institutions.