At the Ivan Bobersky Lviv State University of Physical Culture (11 Kostyushka St.), on Thursday, December 5, 2024, a meeting of the Stakeholder Council of the Department of Hotel and Restaurant Business of the Faculty of Tourism was held "Current issues of implementing educational, professional and educational and scientific programs in specialty 241 "Hotel and Restaurant Business" at the first (bachelor's), second (master's) and third (educational and scientific) levels of higher education."
The moderator of this event is the head of the Department of Hotel and Restaurant Business of our university, Professor Maria Paska, co-organizer is the Chairman of the Stakeholder Council of the Department of Hotel and Restaurant Business, Doctor of Philosophy, Manager of the Swiss Hotel and Restaurant Valentino, Mykhailo Shevelyuk.
The meeting of the Stakeholder Council was opened by the head of the Department of Hotel and Restaurant Business of our university, Professor Maria Paska, who made a presentation on information about the scientific, educational, and international activities of the staff of the Department of Hotel and Restaurant Business for 2024 with an emphasis on the individual educational trajectory of students, student-centeredness, and practice-orientedness, outlined the concept of educational programs of the Department of Hotel and Restaurant Business - emphasized the uniqueness of the programs and the high level of personnel, methodological, and scientific support.
MEETING PARTICIPANTS:
▶ Mykhailo Shevelyuk – Chairman of the Stakeholder Council of the Department of Hotel and Restaurant Business of the Ivan Bobersky Lviv State University of Food and Beverage, Doctor of Philosophy, Head of the Ukrainian Horeca School, Development Manager of the Swiss Hotel and Restaurant Valentino;
▶ Iryna Magaletska – Candidate of Technical Sciences, Head of the Optima Hotel Group Hotel and Restaurant Training Center);
▶ Yulia Feschyn – Head of the Reservation Department at the Vintage Boutique Hotel, Manager of the Horeca School Hospitality School;
▶ Iryna Chikita – Deputy Director of Eden Resort & SPA LLC;
▶ Bohdan Bazyuk – Founder of Professional Culinary Courses in Lviv – The Cooking of Life;
▶ Veronika Bobyk – Chef of Garden Prostir, Lvivent;
▶ Yana Merzlyakova – Director of LH Hotel & SPA
▶ Andriy Nimets – Founder of the restaurant “Boykivska Gostyna”, restaurateur, postgraduate student of the Department of Hotel and Restaurant Business.
The meeting was also attended by teachers, researchers and students of the Department of Hotel and Restaurant Business of the Ivan Boberskyi Lviv State University of Food and Beverage.
MAIN DISCUSSION QUESTIONS:
1. Current trends in the development of the hospitality industry.
2. Involving students in practical classes to gain professional experience.
3. Forming a portrait of the ideal hospitality worker.
SPEAKS OF THE SPEAKERS AND KEY MOMENTS OF THEIR REPORTS:
• Maria Paska emphasized the need for close cooperation between the university and business to provide students with relevant knowledge and skills, as well as the importance of high-quality guest service and training staff in communication skills.
• Mykhailo Shevelyuk emphasized the importance of implementing innovative technologies in the hotel and restaurant business to increase competitiveness.
• Iryna Magaletska spoke about the peculiarities of Optima Hotels' activities in Ukraine during martial law and emphasized the importance of adapting business processes to modern challenges.
• Iryna Chikita noted the importance of maximum involvement in the field chosen by students, emphasized the importance of responsibility and discipline among hotel and restaurant business employees.
• Yulia Feshchyn emphasized the importance of implementing service standards to increase competitiveness.
• Bohdan Bazyuk discussed the issue of personnel shortage in the hospitality industry, and also suggested ways to attract young specialists through partnerships with educational institutions and culinary courses that he founded.
• Yana Merzlyakova emphasized the importance of marketing strategies in promoting hotel and restaurant services in the segment and noted the role of digital technologies in attracting customers and increasing brand awareness, in particular, she mentioned the importance of constantly updating the website and interior to attract new guests.
• Veronika Bobyk discussed the importance of team training, continuous improvement, and emphasized the importance of stress resistance in the hospitality industry.
• Andriy Nimets shared his experience in opening and managing a restaurant and street food with national cuisine, and also emphasized the importance of popularizing local products and Ukrainian gastronomic culture.
During the meeting of the Stakeholder Council, a portrait of a modern hospitality specialist in 2024 was formed.
THE MEETING PARTICIPANTS TOGETHER DEFINED THE KEY TRAITS THAT AN IDEAL HOSPITALITY EMPLOYEE SHOULD HAVE:
▶ professional passion – love for one’s work and the desire for constant self-improvement;
▶ discipline and responsibility – conscientious performance of duties and adherence to established standards;
▶ service orientation – the ability to anticipate customer needs and provide a high level of service;
▶ gastronomic awareness – a deep understanding of culinary traditions and modern trends in gastronomy;
▶ foreign language skills – fluent communication in English and a desire to learn other languages to improve communication with foreign guests;
▶ conflict management skills – the ability to effectively resolve conflict situations and maintain a positive atmosphere;
▶ promotion of local products – support and promotion of local producers and national cuisine;
▶ patriotism and cultural awareness – the dissemination of Ukrainian culture and traditions at the international level.
RECOMMENDATIONS FROM THE MEETING:
1. Involving students in practical classes – expand cooperation with hotel and restaurant establishments to provide students with opportunities for internships and training, which will contribute to the acquisition of necessary professional skills.
2. Improving the qualifications of teachers – organize trainings and seminars for teachers to familiarize themselves with the latest trends in the field of hospitality and implement them in the educational process.
3. Developing language competencies – introduce additional courses in foreign languages for students, especially English, with an emphasis on professional vocabulary in the field of hospitality.
4. Forming ethical standards – include in the curricula disciplines that cover business ethics and the culture of professional communication to prepare students for the real challenges of the profession.
5. Support for local initiatives – encourage students to participate in projects aimed at popularizing Ukrainian culture and local gastronomic products, both at the national and international levels.
The implementation of these recommendations will contribute to the training of highly qualified specialists who are able to work effectively in modern conditions and make a significant contribution to the development of the hospitality industry of Ukraine.
We sincerely thank all participants for their cooperation and joint work to improve the professional skills of students.
Until next time, we hope for a peaceful 2025!
