Management of Restaurants and Cafes

Vilnius
Klaipeda
The Degree of Professional Bachelor in Business and Management

Study area: Social Sciences

Study field: Management

Study language: Lithuanian

Study aim

 To prepare qualified managers of restaurants and cafes, able to create, plan and manage the activity of restaurants and cafes, applying the provisions of a healthy and balanced nutrition, food culture and aesthetics,  perceiving the innovative principles of attracting and retaining customers, and responsibly developing the business of restaurants and cafes under the changing conditions of the environment. 

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Learning outcomes

A graduate of studies will be able:

To apply the general modern theories and conceptions of economics, management, finance, marketing and other social sciences while managing the companies of restaurant and cafe business..

To apply theories and concepts of balanced nutrition and modern catering services, by developing catering business, as well as aiming for its sustainable expansion. 

To apply quantitative and qualitative research methods, as well as prepare research instruments, while performing research of areas relevant to business of catering services.

To perform market analysis, aiming to evaluate and forecast business changes, taking into consideration national and international business environment, as well as its impact for business development.

To apply the legal acts and other normative documents, regulating  the establishment and activity of restaurants and cafes

To apply the principles of rational and balanced nutrition, while forming traditions and culture of healthy nutrition.

To organise multiple processes of catering business, by rationally using material and human resources, while applying the principles of environment-friendly management and socially-responsible business.

To design, organise and manage the activity of catering company (affiliate), by solving the questions of optimising company’s activity and reducing its costs, while applying modern management methods and leadership principles. 

To manage design and sales processes of innovative catering services, taking into consideration the needs of the changing market and consumers, as well as seeking for competitiveness and sustainable growth of the company.

To think systemically, critically and creatively, initiate independently new ideas or make decisions in a teamwork, accepting the responsibility for the quality and results of an activity.

To communicate (orally and in writing) professionally in the field of specialisation with business partners and clients in one’s native and at least in one foreign language, applying the skills of cooperation and presentation, as well as using modern information technologies and informational sources. 

To broaden constantly one’s knowledge and skills, by evaluating personal professional activity and experience; to foresee the directions of self-expression and self-improvement, and develop independently one’s  professionalism, performing in the changing business environment.

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Study curriculum

Full - time - 3 years, Part - time - 4 years.

I year: II year: III year:
  • Economics
  • Management
  • Nutrition Theory
  • Professional Foreign Language
  • Communication Psychology
  • Information Technology
  • Business Communication
  • Marketing
  • Applied Mathematics and Economic Statistics
  • Food Composition and Structure
  • Finance and Accounting
  • Social Research Methodology
  • Basics of Law
  • Freely Optional Course Unit
  • Food Safety and Hygiene
  • Food Processing Technologies and Equipment
  • Personal Management and Career / Entrepreneurship / Creative Enterprise
  • Enterprise Economy
  • Personnel Management
  • Work Safety and Ergonomics
  • Pricing
  • Sales Management
  • Food Logistics
  • Freely Optional Course Unit
  • Training Intership of Professional Field
  • Course Paper
  • Effective Customer Service 
  • Organising of Catering Services 
  • Events Organization / Image Formation of Catering Enterprise
  • The Aesthetics and Culture of Food / Consumer’s Behaviour Research
  • Food Ecology / Heath–Friendly Nutrition
  • Management of Raw Food Materials and Resources / Menu Planning
  • Freely Optional Course Unit
  • Final Internship of Professional Field
  • Final Thesis

 

 

I year:

II year:

III year: IV year:
  • Economics
  • Management
  • Nutrition Theory
  • Communication Psychology
  • Professional Foreign Language
  • Information Technology
  • Food Safety and Hygiene
  • Business Communication
  • Basics of Law
  • Freely Optional Course Unit
  • Applied Mathematics and Statistics
  • Marketing
  • Finance and Accounting a
  • Food Composition and Structure
  • Organising of Catering Services
  • Personnel Management
  • Work Safety and Ergonomics
  • Sales Management
  • Food Processing Technologies and Equipment
  • Personal Management and Career / Entrepreneurship / Creative Enterprise
  • Freely Optional Course Unit
  • Social Research Methodology
  • Enterprise Economy
  • Pricing
  • Food Logistics
  • Organising of Catering Services
  • Effective Customer Service
  • Management of Raw Food Materials and Resources / Menu Planning
  • Freely Optional Course Unit
  • Training Intership of Professional Field
  • Course Paper
  • Events Organization / Image Formation of Catering Enterprise
  • The Aesthetics and Culture of Food / Consumer’s Behaviour Research
  • Food Ecology / Heath–Friendly Nutrition
  • Management of Raw Food Materials and Resources / Menu Planning
  • Final Internship of Professional Field
  • Final Thesis

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Career opportunities

Graduates will be prepared to work at restaurants, cafeterias, bars and other public catering enterprises or catering divisions in enterprises and able to establish and manage catering enterprises, develop and monitor the state of the business while assessing changes in business environment. Graduates with acquired marketing, management, economy, project and resource management knowledge, will be able to apply principles of healthy and balanced nutrition, importance of food culture and aesthetics in professional activity, will be able to supervise employees, manage client service, organise gatherings and events as well as manage material and financial resources.

Career Center is an SMK department, which provides individual career planning, work/internship search consultations, helps pupils to make independent, related to studies decisions, and for students – to integrate successfully into study process and labour market, coordinates Alumni Club activity and implements monitoring of graduates, communicates with social partners and representatives of the employers, organises seminars, courses and lectures.

Studies can be continued in Lithuanian and foreign higher schools, implementing II cycle study programmes in the group of Business and Public Management study field. Graduates, aiming at studying in the second cycle studies of business field must conform to the requirements pre-set by the higher school and in the descriptor of the group of study field or fields, have knowledge and abilities necessary for studies in accordance with the programmes of a certain field.

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