Methodology and Organization of Scientific Research in the Hospitality Industry : Program of the course for higher education students of specialty J2 Hotel and Restaurant Business and Catering study program «Hotel and Restaurant Business» at the second (Master’s) study cycle

Abstract

The document outlines the topics and key issues to be covered during the course, the competencies and learning outcomes, the assessment procedures and point distribution throughout the study period, as well as recommended literature. Recommended for higher education students specializing in J2 Hotel and Restaurant Business and Catering study program «Hotel and Restaurant Business» at the second (master's) study cycle.