FACULTY OF

ECONOMIC SCIENCE
COMPUTER SCICENCE AND
ENGINEERING

STUDIES DEGREE:

BACHELOR

ENGINEERING AND MANAGEMENT IN PUBLIC FOOD SERVICES AND AGRI-TOURISM

DURATION

4 YEARS

ECTS

240

LOCATION
Satu-Mare

TEACHING LANGUAGE

ROMANIAN

FIELD OF STUDIES

ENGINEERING AND MANAGEMENT

ENGINEERING AND MANAGEMENT IN PUBLIC FOOD SERVICES AND AGRI-TOURISM

The mission of the bachelor’s degree program in Engineering and Management in Public Food and Agri-tourism, consists in training specialists in the field of public catering and agri-tourism, by participating in a higher level training process, a level that requires a relevant interdisciplinary study. Thus, the unitary approach of the public alimentation, of the agri-tourism activity as well as the treatment of the engineering problems related to these activities is proposed.

 

General objectives

 

  • training of competent specialists in the field of engineering and management in public catering and agri-tourism, well trained in terms of knowledge and skills, to solve flexibly and efficiently current problems in the field;
  • developing research capacity in the field, defining material, human and financial efforts and promoting the transdisciplinary approach, in line with European and global trends;
  • skills development for career guidance and individual formulation of a flexible educational and professional path, depending on the requirements of the labor market.

SPECIFIC OBJECTIVES

The objective of the program is to train highly qualified specialists in the field of border agriculture – tourism for:

 

  • management of agri-tourism farms and public catering units;
  • design and operation of technological lines for processing agri-food products;
  • the economy of tourism and the agri-tourism farm;
  • quality control of agri-food products.

SKILLS

Professional skills

 

  • Performing calculations, demonstrations and applications to solve specific tasks of engineering and management based on knowledge in fundamental and engineering sciences.
  • Elaboration and interpretation of technical, economic and managerial documentation.
  • Planning flows, processes and technical, economic, financial and socio-cultural systems in public catering and agri-tourism units; control and evaluation of these activities.
  • Information systems management: software applications – operation and customization, based on field-specific indicators.
  • Management of production units / services in public catering and agri-tourism and marketing strategies and policies in the field.
  • Designing new products and services; quality control and audit of the newly produced production / service.

Transversal skills

 

  • Apply, responsibly, the principles of the norms and values ​​of professional ethics in the accomplishment of the professional tasks and the identification of the objectives to be achieved, of the available resources, of the work stages, of the execution durations, of the accomplishment terms and of the afferent risks.
  • Identify roles and responsibilities in a multidisciplinary team and apply effective relationship and work techniques within the team.
  • Identifying continuous training opportunities and efficient use, for one’s own development, of information sources and of communication resources and assisted professional training (Internet portals, specialized software applications, databases, online courses, etc.) both in Romanian, as well as in a language of international circulation.
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Curriculum 2016-2020

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Curriculum 2017-2021

THROUGH OURSELVES! – Vasile Goldis