Diplomirani ekonomist (VS)/diplomirana ekonomistka (VS)

General competences acquired through the programme:

• Creativity and innovation;
• Entrepreneurship and business ethics;
• Concern for the development and achievement of constant quality of tourist products / services;
• Hospitality and people-centeredness;
• Intercultural communication;
• Flexibility;
• Management of key socio-psychological factors of tourism;
• Quality process management;
• Development management;
• Strategic business orientation;

Subject-specific competences acquired through the programme:

• knowledge and understanding of the basics of economics, economics and other business sciences important for successful entrepreneurship and tourism;
• knowledge and understanding of the history of economic development, economics, other business sciences, entrepreneurship and tourism;
• ability to understand and solve concrete work problems in the field of entrepreneurship, economy and tourism, using appropriate methods and procedures;
• ability to connect knowledge from different fields (interdisciplinarity);
• ability to place new information and interpretations in the context of the development of the profession of entrepreneurship and management with an emphasis on tourism;
• development of skills and abilities in designing and marketing products in the field of tourism;
• recognizing and managing the importance of human resources and professional career planning in tourism;
• recognizing and managing the introduction of new forms of organization, establishing relationships and innovating forms of work;
• getting to know the importance and basic management of business finance as a basic business function both in terms of obtaining financial resources and and above all in terms of managing them;
• the ability to use information and communication technology (ICT) to create new businesses and gain value for existing projects in the field of tourism;
• ability to analyze, synthesize and predict solutions and consequences of phenomena in the conditions of intercultural communication and international business;
• ability to use knowledge in the field of business ethics and culture in unpredictable business situations of the EU environment;
• ability of more complex business planning in the modern world - upgrading knowledge for business planning (business plan of an entrepreneur) with more demanding and modern methods;
• understanding of the way of managing the tourist area, sustainable development of the tourist area, potentials of the tourist area and the concepts of integrated tourist product and product market combination;
• understanding the importance of connecting tourist providers in the tourist area into networks and clusters in order to achieve synergy effects and for greater visibility of the tourist area;
• ability to apply the basic customs of private international law in the field of tourism in concluding transactions and resolving various disputes in the field of tourism with an international element;
• understanding the importance and ability to provide interdisciplinary thinking in the case of planning new and especially the growth and development of existing enterprises;
• ability to use project manager techniques and methods;
• ability to practically apply theoretical knowledge on quality management of tourist services.

Subject-specific technical-technological competences acquired through electives in the programme:

• ability to professionally plan, organize, implement and analyze a catering event;
• knowledge to design different forms of offer according to the type of establishment and market conditions, taking into account culinary trends;
• knowledge of planning and designing decorative culinary elements according to the catering ambience, opportunity and form of offer;
• ability to use modern technologies of preparation of standard, alternative and dietary food and combination of food and drink to create culinary events for selected target groups in space and time;
• knowledge of the art of combining dishes and wines to develop the excellence of culinary products;
• understanding the importance of design and its role in the development of tourism, especially in the field of development of the design component of various tourist offers;
• ability to design an integral wellness product in accordance with the needs and wishes of the target group and cooperate with providers in the destination;
• knowledge to position an integral product of wellness in comparison with competitors;
• the ability to use heritage in the design of integrated tourism products;
• ability to use culinary heritage and regional culinary characteristics in catering and tourism;
• knowledge of the importance and possible forms of social enterprises and special knowledge and skills for successful management of a social enterprise (social entrepreneurship) in the field of rural tourism;
• managing the key factors of supply and demand for rural tourism products and ways of designing and managing effective programs for the development of rural tourism and the promotion of entrepreneurship;
• mastering the skills and abilities for successful planning of entrepreneurial enterprises in the field of rural tourism.