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The Bachelor’s programme “Restaurant Business” prepares future professionals for the hospitality sector by combining managerial, service, and operational perspectives of modern restaurant activity. Designed within the field of Transport and Services and aligned with the specialty “Hotel and Restaurant Business and Catering,” the programme equips students with a solid conceptual foundation and practical competencies needed to solve complex professional tasks in restaurant and broader hospitality environments, where decisions must often be made under conditions of uncertainty and rapidly changing market expectations. From the outset, the curriculum positions restaurant business not merely as a service activity, but as an integrated system that unites customer experience, production processes, technology, business strategy, and compliance with safety and quality standards. This approach ensures that graduates understand how restaurant operations function end-to-end—from concept development and service design to production workflows, resource management, and consumer satisfaction.
To achieve this, the programme provides students with interdisciplinary knowledge covering hospitality industry fundamentals, restaurant and hotel operations, service psychology, marketing, economics, management, and legal regulation relevant to professional activity. Students learn to interpret and apply national and international standards governing hospitality services, with particular attention to consumer safety, hygiene and sanitation, and quality assurance. Building on these foundations, the programme develops the ability to model service, production, and organisational processes using modern managerial tools and evidence-based approaches. A strong emphasis is placed on understanding current trends in hospitality and recreational industries, enabling students to evaluate how global and local market dynamics influence restaurant formats, customer behaviour, and competitive positioning.
A distinctive feature of the programme is its balanced integration of operational expertise and management competencies. Alongside studying restaurant technologies and production processes, students master planning and control of business activity, cost management, and managerial accounting. They also develop practical skills for organising customer service through contemporary service and communication technologies, while maintaining quality and safety requirements. In parallel, the programme strengthens communication capacity through extensive professional foreign-language training, preparing students to work in multilingual environments and to engage with international hospitality practices. The curriculum is structured to support problem-oriented and interactive learning, combining classroom study with independent work and digital learning elements, including the use of distance learning technologies. This student-centred model encourages responsibility for learning outcomes, critical thinking, and the ability to apply theoretical knowledge in practical scenarios.
Professional readiness is reinforced through systematic practical training, including multiple stages of work-based practice and specialised trainings related to safety in professional activity, cloud technologies, and digital business communications, as well as personal and professional development. Students gain hands-on experience in real hospitality settings and have opportunities for practice in national and international organisations in the hospitality sphere, supporting adaptability and employability. The programme also promotes the enrichment of course content through non-formal education, encouraging students to incorporate relevant online learning into their academic progression and to remain flexible in a transforming labour market.
Assessment is comprehensive and reflects real professional demands: students complete exams and pass/fail assessments, deliver oral presentations, participate in discussions, solve situational tasks and cases, write essays, and demonstrate learning through continuous evaluation. The programme culminates in an attestation exam and a public defence of a qualification thesis, which requires independent resolution of a complex applied problem in hospitality business practice. Graduates are prepared for diverse career paths in hotel and restaurant enterprises and related service organisations, including roles in hospitality operations, restaurant service management, specialised customer service, leisure organisation, and conference services, and they may continue their education at the Master’s level or pursue additional professional qualifications through postgraduate learning.
Programme overview
Main Subject
Business and Management Studies
Degree
BBA
Study Level
Undergraduate
Study Mode
Blended
The Bachelor’s programme “Restaurant Business” prepares future professionals for the hospitality sector by combining managerial, service, and operational perspectives of modern restaurant activity. Designed within the field of Transport and Services and aligned with the specialty “Hotel and Restaurant Business and Catering,” the programme equips students with a solid conceptual foundation and practical competencies needed to solve complex professional tasks in restaurant and broader hospitality environments, where decisions must often be made under conditions of uncertainty and rapidly changing market expectations. From the outset, the curriculum positions restaurant business not merely as a service activity, but as an integrated system that unites customer experience, production processes, technology, business strategy, and compliance with safety and quality standards. This approach ensures that graduates understand how restaurant operations function end-to-end—from concept development and service design to production workflows, resource management, and consumer satisfaction.
To achieve this, the programme provides students with interdisciplinary knowledge covering hospitality industry fundamentals, restaurant and hotel operations, service psychology, marketing, economics, management, and legal regulation relevant to professional activity. Students learn to interpret and apply national and international standards governing hospitality services, with particular attention to consumer safety, hygiene and sanitation, and quality assurance. Building on these foundations, the programme develops the ability to model service, production, and organisational processes using modern managerial tools and evidence-based approaches. A strong emphasis is placed on understanding current trends in hospitality and recreational industries, enabling students to evaluate how global and local market dynamics influence restaurant formats, customer behaviour, and competitive positioning.
A distinctive feature of the programme is its balanced integration of operational expertise and management competencies. Alongside studying restaurant technologies and production processes, students master planning and control of business activity, cost management, and managerial accounting. They also develop practical skills for organising customer service through contemporary service and communication technologies, while maintaining quality and safety requirements. In parallel, the programme strengthens communication capacity through extensive professional foreign-language training, preparing students to work in multilingual environments and to engage with international hospitality practices. The curriculum is structured to support problem-oriented and interactive learning, combining classroom study with independent work and digital learning elements, including the use of distance learning technologies. This student-centred model encourages responsibility for learning outcomes, critical thinking, and the ability to apply theoretical knowledge in practical scenarios.
Professional readiness is reinforced through systematic practical training, including multiple stages of work-based practice and specialised trainings related to safety in professional activity, cloud technologies, and digital business communications, as well as personal and professional development. Students gain hands-on experience in real hospitality settings and have opportunities for practice in national and international organisations in the hospitality sphere, supporting adaptability and employability. The programme also promotes the enrichment of course content through non-formal education, encouraging students to incorporate relevant online learning into their academic progression and to remain flexible in a transforming labour market.
Assessment is comprehensive and reflects real professional demands: students complete exams and pass/fail assessments, deliver oral presentations, participate in discussions, solve situational tasks and cases, write essays, and demonstrate learning through continuous evaluation. The programme culminates in an attestation exam and a public defence of a qualification thesis, which requires independent resolution of a complex applied problem in hospitality business practice. Graduates are prepared for diverse career paths in hotel and restaurant enterprises and related service organisations, including roles in hospitality operations, restaurant service management, specialised customer service, leisure organisation, and conference services, and they may continue their education at the Master’s level or pursue additional professional qualifications through postgraduate learning.
Selecting the right scholarship can be a daunting process. With countless options available, students often find themselves overwhelmed and confused. The decision can be especially stressful for those facing financial constraints or pursuing specific academic or career goals.
To help students navigate this challenging process, we recommend the following articles:
Restaurant business
State University of Trade and Economics (main campus), Kyiv, Ukraine
31 Jul, 2026Application Deadline
SepStarting Month
Programme overview
Main Subject
Business and Management Studies
Degree
BBA
Study Level
Undergraduate
Study Mode
Blended
The Bachelor’s programme “Restaurant Business” prepares future professionals for the hospitality sector by combining managerial, service, and operational perspectives of modern restaurant activity. Designed within the field of Transport and Services and aligned with the specialty “Hotel and Restaurant Business and Catering,” the programme equips students with a solid conceptual foundation and practical competencies needed to solve complex professional tasks in restaurant and broader hospitality environments, where decisions must often be made under conditions of uncertainty and rapidly changing market expectations. From the outset, the curriculum positions restaurant business not merely as a service activity, but as an integrated system that unites customer experience, production processes, technology, business strategy, and compliance with safety and quality standards. This approach ensures that graduates understand how restaurant operations function end-to-end—from concept development and service design to production workflows, resource management, and consumer satisfaction.
To achieve this, the programme provides students with interdisciplinary knowledge covering hospitality industry fundamentals, restaurant and hotel operations, service psychology, marketing, economics, management, and legal regulation relevant to professional activity. Students learn to interpret and apply national and international standards governing hospitality services, with particular attention to consumer safety, hygiene and sanitation, and quality assurance. Building on these foundations, the programme develops the ability to model service, production, and organisational processes using modern managerial tools and evidence-based approaches. A strong emphasis is placed on understanding current trends in hospitality and recreational industries, enabling students to evaluate how global and local market dynamics influence restaurant formats, customer behaviour, and competitive positioning.
A distinctive feature of the programme is its balanced integration of operational expertise and management competencies. Alongside studying restaurant technologies and production processes, students master planning and control of business activity, cost management, and managerial accounting. They also develop practical skills for organising customer service through contemporary service and communication technologies, while maintaining quality and safety requirements. In parallel, the programme strengthens communication capacity through extensive professional foreign-language training, preparing students to work in multilingual environments and to engage with international hospitality practices. The curriculum is structured to support problem-oriented and interactive learning, combining classroom study with independent work and digital learning elements, including the use of distance learning technologies. This student-centred model encourages responsibility for learning outcomes, critical thinking, and the ability to apply theoretical knowledge in practical scenarios.
Professional readiness is reinforced through systematic practical training, including multiple stages of work-based practice and specialised trainings related to safety in professional activity, cloud technologies, and digital business communications, as well as personal and professional development. Students gain hands-on experience in real hospitality settings and have opportunities for practice in national and international organisations in the hospitality sphere, supporting adaptability and employability. The programme also promotes the enrichment of course content through non-formal education, encouraging students to incorporate relevant online learning into their academic progression and to remain flexible in a transforming labour market.
Assessment is comprehensive and reflects real professional demands: students complete exams and pass/fail assessments, deliver oral presentations, participate in discussions, solve situational tasks and cases, write essays, and demonstrate learning through continuous evaluation. The programme culminates in an attestation exam and a public defence of a qualification thesis, which requires independent resolution of a complex applied problem in hospitality business practice. Graduates are prepared for diverse career paths in hotel and restaurant enterprises and related service organisations, including roles in hospitality operations, restaurant service management, specialised customer service, leisure organisation, and conference services, and they may continue their education at the Master’s level or pursue additional professional qualifications through postgraduate learning.
Programme overview
Main Subject
Business and Management Studies
Degree
BBA
Study Level
Undergraduate
Study Mode
Blended
The Bachelor’s programme “Restaurant Business” prepares future professionals for the hospitality sector by combining managerial, service, and operational perspectives of modern restaurant activity. Designed within the field of Transport and Services and aligned with the specialty “Hotel and Restaurant Business and Catering,” the programme equips students with a solid conceptual foundation and practical competencies needed to solve complex professional tasks in restaurant and broader hospitality environments, where decisions must often be made under conditions of uncertainty and rapidly changing market expectations. From the outset, the curriculum positions restaurant business not merely as a service activity, but as an integrated system that unites customer experience, production processes, technology, business strategy, and compliance with safety and quality standards. This approach ensures that graduates understand how restaurant operations function end-to-end—from concept development and service design to production workflows, resource management, and consumer satisfaction.
To achieve this, the programme provides students with interdisciplinary knowledge covering hospitality industry fundamentals, restaurant and hotel operations, service psychology, marketing, economics, management, and legal regulation relevant to professional activity. Students learn to interpret and apply national and international standards governing hospitality services, with particular attention to consumer safety, hygiene and sanitation, and quality assurance. Building on these foundations, the programme develops the ability to model service, production, and organisational processes using modern managerial tools and evidence-based approaches. A strong emphasis is placed on understanding current trends in hospitality and recreational industries, enabling students to evaluate how global and local market dynamics influence restaurant formats, customer behaviour, and competitive positioning.
A distinctive feature of the programme is its balanced integration of operational expertise and management competencies. Alongside studying restaurant technologies and production processes, students master planning and control of business activity, cost management, and managerial accounting. They also develop practical skills for organising customer service through contemporary service and communication technologies, while maintaining quality and safety requirements. In parallel, the programme strengthens communication capacity through extensive professional foreign-language training, preparing students to work in multilingual environments and to engage with international hospitality practices. The curriculum is structured to support problem-oriented and interactive learning, combining classroom study with independent work and digital learning elements, including the use of distance learning technologies. This student-centred model encourages responsibility for learning outcomes, critical thinking, and the ability to apply theoretical knowledge in practical scenarios.
Professional readiness is reinforced through systematic practical training, including multiple stages of work-based practice and specialised trainings related to safety in professional activity, cloud technologies, and digital business communications, as well as personal and professional development. Students gain hands-on experience in real hospitality settings and have opportunities for practice in national and international organisations in the hospitality sphere, supporting adaptability and employability. The programme also promotes the enrichment of course content through non-formal education, encouraging students to incorporate relevant online learning into their academic progression and to remain flexible in a transforming labour market.
Assessment is comprehensive and reflects real professional demands: students complete exams and pass/fail assessments, deliver oral presentations, participate in discussions, solve situational tasks and cases, write essays, and demonstrate learning through continuous evaluation. The programme culminates in an attestation exam and a public defence of a qualification thesis, which requires independent resolution of a complex applied problem in hospitality business practice. Graduates are prepared for diverse career paths in hotel and restaurant enterprises and related service organisations, including roles in hospitality operations, restaurant service management, specialised customer service, leisure organisation, and conference services, and they may continue their education at the Master’s level or pursue additional professional qualifications through postgraduate learning.
Admission Requirements
Scholarships
Selecting the right scholarship can be a daunting process. With countless options available, students often find themselves overwhelmed and confused. The decision can be especially stressful for those facing financial constraints or pursuing specific academic or career goals.
To help students navigate this challenging process, we recommend the following articles:
How to get a full scholarship
Looking for a fully-funded scholarship to see you into university? Find out how to boost your chances of getting one.
Scholarships to study abroad
Find scholarships to study abroad with our lists of international scholarships – categorized by country, by subject, and by type of student.
Scholarship Applications: Frequently Asked Questions
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