Категорія: ОПП Готельно-ресторанна справа
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Професійна практика – важливий етап підготовки майбутніх фахівців сфери гостинності
At the Volyn Professional College of the National University of Food Technologies, an important component of the training for students on the 241 ‘Hotel and Restaurant Management’ course is the professional work placement, which ensures that theoretical knowledge is combined with the real-world working conditions of businesses in the hospitality industry. During their placements, students worked at leading establishments in the hotel and restaurant sector in the Volyn region, where they gained firsthand experience of how modern restaurants and hospitality venues operate. The placement venues included restaurants, hotels, cafés, patisseries, bakeries, bars, children’s entertainment centres and other service sector businesses,…
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Міжкультурний вимір Erasmus+: студенти ВоФК НУХТ у просторі історичної Риги
As part of the Erasmus+ international academic mobility program (project code 2025-1-LV01-KA131-HED-000312975), students enrolled in the “Tourism,” “Hospitality and Restaurant Management,” and “Food Technologies” programs at the Volyn Professional College NUFT participated in a cultural and educational program in Latvia’s capital. Such field trips help broaden participants’ worldviews, develop intercultural competencies, and provide an important context for full integration into the European educational and professional landscape. У межах міжнародної програми академічної мобільності Erasmus+ (project code 2025-1-LV01-KA131-HED-000312975) здобувачі освіти освітніх програм «Туризм», «Готельно-ресторанна справа» та «Харчові технології» Волинського фахового коледжу НУХТ долучилися до культурно-пізнавальної програми в столиці Латвії. Учасники стажування здійснили…
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Підсумковий кваліфікаційний іспит – важливий крок до професійного становлення фахівців сфери гостинності
The Volyn Professional College of the National University of Food Technologies successfully held final qualification exams for students majoring in 241 “Hotel and Restaurant Business” under the “Hotel and Restaurant Business” vocational education program, who were pursuing the Professional Bachelor’s degree. The final examination marked the culmination of their studies and confirmed the graduates’ readiness for professional work in the hospitality industry. During the exam, the students demonstrated a solid theoretical foundation, well-developed professional competencies, and the ability to apply them to solve practical professional challenges. У Відокремленому структурному підрозділі «Волинський фаховий коледж Національного університету харчових технологій» успішно відбулися підсумкові…
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Успішний виступ здобувачки освіти ВСП «Волинський фаховий коледж НУХТ» на ІІІ Всеукраїнському фестивалі фахової майстерності «Золотий шейкер»
The 3rd All-Ukrainian Professional Skills Festival “Golden Shaker” was recently held at the Lutsk Cooperative Vocational College of the Lviv University of Trade and Economics. It was a large-scale educational and professional event that brought together talented young people and educators from across Ukraine. The festival served as a platform for showcasing professional competencies, creative potential, and innovative approaches to bartending and mixology. The Volyn Professional College NUFT was represented by the “Pro BAR” team, consisting of a student, Nataliia Fyshchuk, under the guidance of the lecturer Yuliia Sus. Based on the competition results, the “Pro BAR” team was recognized…
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Ефективна комунікація з гостями: від психології до професійного сервісу
The Tourism, Hotel and Restaurant Business Department hosted a guest lecture titled “Effective Communication with Guests: Psychological Tools for Creating a High-Quality Customer Experience” for students majoring in “Hotel, Restaurant, and Catering Management.” The speaker for the event was Anastasiia Polishchuk, a lecturer, author of the courses “Nova Hospitality – Hospitality and Service According to European Standards,” a specialist with significant practical experience in management positions in the hospitality industry, and author of the course “Hotel Business Owner” on the “Business Constructor” educational platform. During the meeting, students learned about modern approaches to communicating with guests, the specifics of creating…
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Екскурсія до Музею науки і техніки та промислового дизайну як складова вивчення освітнього компоненту «Цифровий інструментарій готельно-ресторанного бізнесу»
A field trip to the Museum of Science, Technology, and Industrial Design was arranged for second-year students of the “Hotel and Restaurant Business” educational professional programme. The event took place as part of the “Digital Tools for the Hotel and Restaurant Business” subject’s practical sessions. It served as a key element of practice-oriented training for future hospitality professionals. The main purpose of the excursion was to familiarize students with modern technological solutions, the principles of industrial design, the development of digital technologies, and their impact on various sectors of the economy, particularly the hotel and restaurant business and the tourism…
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The Art of Service: шлях до професійної майстерності майбутніх фахівців готельно-ресторанної справи
As part of the week-long event organized by the Tourism, Hotel and Restaurant Business Department, the college hosted a professional foreign language event for second-year students majoring in “Hotel and Restaurant Management” – a professional skills competition titled “The Art of Service: The Best Waiter 2026.” The event aimed to improve students’ professionally oriented foreign language communication skills, develop practical guest service skills, foster a culture of professional communication, and increase motivation to study English in the field of restaurant service. У рамках проведення тижня циклової комісії готельно-ресторанних дисциплін у коледжі було організовано та проведено захід з іноземної мови за…
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Технології майбутнього в індустрії гостинності: заняття іноземною мовою для майбутніх фахівців готельно-ресторанного бізнесу
As part of the educational module “Digital Tools for the Hotel and Restaurant Industry,” a practical session in English was held on the topic “Virtual and Augmented Reality Technologies in the Hospitality Industry.” Conducting this session marked an important step in integrating modern digital technologies into the professional training of future specialists in the hospitality and restaurant service sectors. During the session, students learned about current trends in the use of Virtual Reality (VR) and Augmented Reality (AR) technologies in the operations of hotels, restaurants, tourist complexes, and leisure facilities. У межах вивчення освітнього компоненту «Цифровий інструментарій готельно-ресторанного бізнесу» було…
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Естетика смаку під відкритим небом: як студенти-ресторатори підкорювали «French Breakfast Picnic»
Laboratory sessions for future hospitality professionals are not just about working on recipe cards; they are also about creating the right atmosphere. Recently, students enrolled in the 241 “Hotel and Restaurant Business” and J2 “Hotel and Restaurant Business and Catering” educational and professional programme held a practical session on the topic: “A French-style outdoor breakfast picnic still life” as part of the “Catering” educational component. The students’ task was not simply to organize an outdoor meal, but to create a cohesive “picture” where every detail – from the crunch of the baguette to the shade of the napkins -contributes to…
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Інтелектуальний брейн-ринг з санітарії та НАССР: практикоорієнтоване навчання майбутніх фахівців готельно-ресторанної справи
A practical session in the form of a “Brain Ring” quiz was held for second-year students of the “Hotel and Restaurant Business” educational professioal program, focusing on the “Sanitation and Hygiene” curriculum component. The purpose of the event was not only to consolidate and test future professionals’ theoretical knowledge but also to develop their ability to quickly assess situations and make informed decisions in scenarios that closely resemble real-world professional conditions. У межах тижня відділення туризму та готельно-ресторанної справи для здобувачів освіти другого курсу освітньо-професійної програми «Готельно-ресторанна справа» було проведене практичне заняття у форматі інтелектуальної гри брейн-ринг з освітнього компоненту…
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Творчий проєкт «Сервіровка столу до Дня матері» як інструмент формування професійних компетентностей
During the week organized by the Tourism, Hotel and Restaurant Business Department as part of the “Restaurant Management” course, second-year students in the “Hotel and Restaurant Management” educational professional program carried out a creative project titled “Table Setting for Mother’s Day.” The practical component took place at the training laboratory of the “By the Castle” restaurant under the guidance of instructors Yuliia Sus and Tetiana Ishchyk. The goal of the project was to help students develop a comprehensive understanding of the service organization process, cultivate aesthetic taste, foster creative thinking, and build teamwork skills. Під час тижня відділення туризму та…
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Вивчення польської мови крізь призму історії та культури Волині: освітня екскурсія до музеї Луцького братства
As part of Tourism and Hospitality Week, students majoring in the Hotel and Restaurant Business educational professional program, along with their Polish language lecturer, Viktoriia Vlasenko, participated in an educational event that combined Polish language study with a deeper exploration of Volhynia’s historical and cultural heritage from the Polish period. During a visit to the Lutsk Brotherhood Museum, the students took part in a lecture-tour led by the museum’s director, Olena Biriulina, a renowned historian and researcher of Volhynia. У межах тижня відділення туризму та готельно-ресторанної справи студенти групи ГРС-31 разом із викладачем польської мови Вікторією Власенко долучилися до пізнавального…