BSc in Tourism and Catering

Last modified: 13. March 2025

The aim of the program is to train business experts who, having obtained knowledge of economics, social theory, applied methodology and specialized information and are able to perform, organize and manage activities in the field of tourism and catering. They have enough knowledge for continuing the training at master level. Through our international links, our students have the opportunity to gain international work experience and study abroad, so they have a competitive degree and knowledge in an international environment. The program is offered as dual training as well.

Qualification of the degree:

level of degree: Bachelor of Science (BSc);
qualification: Economist in Tourism and Catering.

Length of program: 8 semesters
Work schedule: full-time (HU, EN) or correspondence (HU)
Financial options: state scholarship or self-financed
Program Leader: Dr. Csilla Molnár associate professor (Szent István Campus, Buda Campus)

Operative program coordinators:

Dr. Edit Ilona Pallás associate professor (Károly Róbert Campus)
Dr. Zsuzsanna Lőke associate professor (Georgikon Campus)

Training sites:

Gödöllő (Szent István Campus)
Gyöngyös (Károly Róbert Campus)
Keszthely (Georgikon Campus)
Budapest (Buda Campus)

Language of conduction:

Gödöllő: Hungarian
Gyöngyös: Hungarian, English
Keszthely: Hungarian
Budapest: Hungarian

Optional specializations

SPECIALIZATIONS	RESPONSIBLES FOR SPECIALIZTAION	WORK SCHEDULE AND LOCATION
Rural, nature and wine tourism specialization	Dr. Edit Ilona Pallás associate professor	Full-time and correspondence, at all training location, where applicants number reaches minimum level
Health Tourism	Dr. Csilla Molnár associate professor	Full-time and correspondence, at all training location, where applicants number reaches minimum level
Specialization in Event Management	Dr. Zsuzsanna Lőke associate professor	Full-time and correspondence, at all training location, where applicants number reaches minimum level
Tourism Development and Regional Management	Dr. Zoltán Bujdosó university professor	Full-time and correspondence, at all training location, where applicants number reaches minimum level

Conditions for selecting specialization

The students can choose their specialization in their 4th semester. When choosing a specialization, the student indicates 2 specializations (first and second choice). The specialization is launched only if the number of applicants reached minimum 10 students. Applications for the specialization are assessed by the responsible of specialization.

Professional practice

According to model curriculum, professional practice shall be done in 2 semesters at maximum 2 different companies.
The professional practice can be carried out in various jobs in tourism and hospitality businesses (accommodation; catering; travel agency; event management; cultural, sports and spa facilities; nature conservation directorates; local, regional and state tourism management and destination management organizations, etc.), or in the own hostel of the University (Hotel Opál, Gyöngyös).
One semester of the professional practice can be a practice-oriented part-time training abroad organized under an agreement between the Hungarian and the foreign higher education institution.

The practice in full-time work schedule

Fulfillment of professional practice:

companies in cooperation with the University;
at the student's own placement, approved by the supervisor, following the conclusion of a cooperation agreement with the University;
Erasmus professional practice placement.

Student's obligations during the placement:
During the professional practice, the student will work under the supervision and guidance of a designated professional (mentor) in the host company, in accordance with the company's working hours as set out in the student's employment contract.
Students shall comply with the company labor safety rules in force.
During the professional practice, the student's work may be supervised at any time by the University's designated instructor (supervisor) without prior notice.

Assessment and recognition of the professional practice:
At the end of the professional practice, students prepare a written report, which is signed by the employer.
In the case of a professional practice abroad, the report shall be written in two languages (Hungarian and the language accepted by the host country).
The report shall be submitted in the required form and content to the program leader or operative coordinators or to the person designated by them.
In addition to signing the written report prepared by the student, the workplace supervisor certifies the completion of the professional practice by completing and signing the "Certificate of Completion of Professional practice and Workplace Supervisor Evaluation" form. A copy of this will be given to the student on the last day of the professional practice and a copy will be sent to the program leader or operative coordinators or a designated member of staff.

Recognition prior to work experience:
The professional practice can be completed with work experience. The credit for previous work experience shall be initiated with the Institutional Academic and Credit Transfer Committee. Only work in a field relevant to the training may be counted as work experience, provided that the duration of the work is at least as long as the duration of the professional practice in terms of hours worked, as defined in the training curriculum.
The Institute's Academic and Credit Transfer Committee may ask the program leader for additional information in the case of a request for credit for work experience.

Skills and professional competences acquired on completion of the training

Holders of a bachelor's degree in economics with a major in tourism and catering:

are familiar with the principles of the tourism sector, its domestic and international markets, its players, their characteristics, specificities, operations and interconnections;
know the different types of tourism enterprises and the principles and management methods for their operation and the management of their market activities;
the ability to plan, organize, manage and control part or all of the activities of tourism and catering enterprises, to formulate, analyze and evaluate professional problems, and to manage and solve them;
with an environmentally sensitive, practical and quality-oriented approach, they are prepared to independently monitor changes in the social, economic, technological and legal environment of tourism, to draw responsible conclusions and to carry out professional and administrative tasks;
are able to carry out advisory tasks.

Students graduating from the program will be able to use their skills mainly for employment in the following types of companies and institutions:

in front office (reception, concierge), housekeeping, catering, event management, sales and marketing, as well as in management and administration related jobs in hotels, even in middle management positions;
as a conference and event organizer;
as an employee and manager of tour operators and travel agencies;
as an employee or manager of a catering establishment;
working in spas (health, wellness and leisure baths);
as an event organizer or marketing officer or manager in cultural and sports facilities;
as a tourism expert and program organizer for nature protection directorates and national parks;
in local, regional and national tourism management in a variety of jobs
as a tourism officer for local authorities;
as an employee of a destination management (TDM) organization;
working for companies and organizations involved in writing tenders and research;
running their own tourism/leisure business.

Conditions of obtaining pre-degree certificate (absolutorium)

completion of all the compulsory subjects of the program, the subjects of the chosen specialization, the required number of optional credits according to the curriculum and the number of credits for the preparation of the thesis, for a total of 180 credits;
completion of 60 credits of professional practice.

Final exam

Condition to attend final exam:

obtained pre-degree certificate (absolutorium);
submission of thesis and its acceptance by reviewers;
the student shall not be in debt to the University.

Parts of final exam:

thesis defense;
comprehensive complex exam consisting of questions A (general professional knowledge related to tourism and hospitality) and B (specialization-subjects). The "A" series is drawn up in each academic year by the lecturers and program leaders, and the "B" series by the specialization responsible. The questions are practice-oriented and focus on the student's up-to-date knowledge of the market.

Further detailed information on the final exam can be found in Appendix 5, point 1.6 of the Study and Exam Regulations.

Calculation of the final exam result and the qualification of the diploma from the academic year 2020/21

Accordingly, to chapter 4.3.16 Final exam and chapter 4.3.17. Degree certificate.

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BSc in Tourism and Catering