Product Technology and Catering Management

Specializations of training:"Technology and organization of public catering production"

Graduates will skilled at:
• developing new types of products, beverages and dishes and providing for the technological processes and their production;
• developing and implementing the methods of technical control and testing of products;
• participating in research and development of food organization projects and programs.

Specializations of training: "Technology and organisation of restaurant service"

Graduates will be qualified to work in the catering, hospitality and tourism industries. They will be able to work as a restaurateurs, economists-managers, administrators, ergonomics specialists, conceptualists, designers, advertisers, and marketers. The top world technologies for personnel training and development used in training experts in service will help to achieve a sustainable competitive advantage and ensure a leading position in the market.

Research and development is focused on the following areas:
• Analysis and modernisation of school, dietary and therapeutic and preventive nutrition.
• Development and improvement of food quality control and management systems.
• Development of methods and technological tools to ensure the quality of public catering products.
• Development of methodology for design and implementation of functional food and culinary products taking into account individual characteristics and consumer preferences of certain groups of population.
• Information development of the food industry.

For more information about the program, entrance exams and enrollment procedure please send an email to: oms@kemsu.ru