General information about the department

Department of the hotel and restaurant business was established in September 2009 and it is a part of the Department of Tourism, hotel and restaurant business "Kyiv University of Tourism, Economics and Law" and is a graduating students of the specialty 6.140101 "Hotel and restaurant business". 

Management Department

Head of Department - Zubar Nadezhda – Candidate of Technical Sciences, associate professor;

Deputy Head of Department - Kush Tatiana - Associate Professor;

Methodist - Volkova Alina - senior lecturer. 

Teaching staff of the department

1. Zubar Nadegda - associate professor, Department Head, Ph.D.
2. Pyatnitskaya Nila - professor, candidate of economic sciences
3. Kysch Tatyana - associate professor, Deputy Head. Department
4. Sergeeva Natalia - professor, candidate of agricultural sciences
5. Zhelyezko Ivan - associate professor
6. Volkova Alina - senior lecturer, methodist
7. Gaevoy Ivan - senior lecturer, candidate of pedagogical sciences, head of laboratory director "Ukrainian-German restaurant training center"
8. Polumbryk Oleg - professor, Doctor of Chemistry
9. Kravchuk Nadiya - associate professor, Ph.D.
10. Lyubarets Dmitriy - lecturer
11. Shish Irina - lecturer
12. Fedirko Valentine - lecturer 

Subjects taught at the Department

1. Bar case
2. Safety
3. Buildings, structures, tourist complexes
4. Hygiene and Sanitation
5. Civil Engineering
6. Business etiquette catering
7. Engineering Graphics
8. Engineering equipment buildings
9. Innovative Culinary Technology
10. Culture of hotel and restaurant business
11. Logistics in the hospitality sector
12. Management of hotel and restaurant management
13. Microbiology
14. Monitoring the global market of hotel and restaurant services
15. Organization of food services
16. Organization of restaurant services
17. Organization of restaurants
18. Organization of service
19. Basic physiology and nutrition
20. Health
21. Health (institutions in hotel and restaurant management)
22. Health (by economic activity)
23. Occupational Health in
24. Practice (Training) "Introduction to the profession" (1 year)
25. Practice (prediploma) (5 year)
26. Practice (technological) in the restaurant business establishments (2nd year)
27. Practice (management) in hotel complex (4 year)
28. Designing facilities hotel and restaurant management
29. Sanitation and hygiene in the mass accommodation
30. Technology products restaurants
31. Technology restaurant services
32. Restaurant Business Technology
33. Commodity
34. Quality management products and services in the hospitality sector
35. Equipment institutions hotel and restaurant management
36. Food Chemistry

 

CHAIR`S RESEARCH TOPIC

Research theme of the department "Innovative technologies in restaurant management". Joined on 21.04.2010 №0110U002913

Head - Assoc. Prof. Zubar N.M.

Cathedral topics (sections):

"Modern technology products restaurants»

Leader: Ph.D., Assoc. Zubar N.M.

Implementers: lecturer Shish I.V.

"Innovative technology service in the restaurant business"

Supervisor: Associate Professor Kysch T.A.

Implementers: lecturer Gaevoy I.I., senior lecturer Volkova A.A.

"Modern technologies of designing institutions restaurant economy"

Leader: Assoc. Prof. Sergeeva N.V.

Implementers: Assoc. Prof. Zhelyezko I.D.

"Competitiveness of exhibitions and fairs to promote innovation"

Leader: Pyatnitskaya N.O.

Implementers: Researcher Sinitsina O.V., applicant Naydyuk V.S. 

There is a scientific student study group "Restaurateur" at the department.

Supervisor of the study group  - Associate Professor, Doctor of Agricultural Sciences, Doctor of Philosophy - Sergeeva Natalia.

Subjects of roundtables of the student’s study group "Restaurateur":

• Innovative technologies of providing services in the hotel and restaurant management establishments.
• Modern technology of products of the restaurant industry.
• Improving the processes of customer service in the restaurant industry establishments of different types.

Plan of the annual student festivals

• Festival "Christmas treat"
• Day of the Faculty "Virtuosos of restaurant service"
• All-Ukrainian Students` Olympiad 

ZUBAR NADEZHDA, born in 1957, Ph.D., associate professor. Work experience - 32 years, experience teaching career - 29 years.

In 1979 graduated from Kyiv Trade and Economic Institute, specializing in technology and catering.

1979 - 1981 y. - Deputy Head of producing of restaurant “Rus” of Hotel Kiev association of “Intourist”.

1981 - 1982 y. - Head of production of restaurant “Rus” of Hotel Kiev association of “Intourist”.

1982 – 1985 y. - Post-graduate department of technology products catering Kyiv Trade and Economic Institute.

Candidate of Technical Sciences since 1988, received her Ph.D. in special council of the Moscow Institute of National Economy named after G.V. Plekhanov (1988).

Assistant professor of technology and restaurant business since 2002.

Zubar N.N. has more than 100 scientific and methodological publications, including a certificate of authorship, 4 Specifications.

Textbooks and manuals:

• Zubar N.N., Ryl J.V., M.K. Bulgakova. Physiology of food: Workshop: Teaching allowance. - K.: KDTEU, 2000. - 258 p.
• Mazaraki A.A., Peresichniy M.I., Zubar N.N., Kutepova R.G. Culinary Arts: Competition rules (requirements, comments, recommendations). - K. KNTEU, 2004. – 86 p.
• Zubar N.N. Basic physiology and nutrition. El. Textbook for students for higher institutions. - K.: KNTEU, 2006.
• Design Restaurants economy: Tutorial / Ed. A.A. Mazaraki. - K.: KNTEU, 2008. - 307.
• Zubar N.N. Basic physiology and nutrition. Textbook for students for higher institutions. - K: Center for textbooks, 2010. - 336 p.
• Zubar N.N., Grigorak M.Y. Logistics in the hospitality sector. Tutorial for students. - K: Center for textbooks, 2010. - 336 p.
• Zubar N.N., Ryl J.V., M.K. Bulgakova. Physiology of food: Workshop: Teaching. allowance. - K: Center for textbooks, 2011. - 258 p.

Direct the research work of the Department “Innovative technologies in the hospitality sector” (registered in UkrISTEI, 21.04.2010).

For a long time was the executive secretary of the Culinary Association of Ukraine (2000-2006 years), participated actively in organizing and conducting festivals culinary arts of Ukraine, member of the jury championships culinary and pastry arts.

Awards:

• Diploma of the Ministry of Education and Science of Ukraine, 2007
• 6 Acknowledgements Festivals Culinary Art of Ukraine (2000 - 2006);
• Two certificates of appreciation to the International festival of Slavic cuisine
• 2 Credits of Head Desnyanskiy district administration of Kyiv for a significant personal contribution to the development of the Desnyanskiy region and skill in a professional activity (2005, 2007)
• Diploma of Culinary Association of Ukraine for active participation in organizing and conducting festivals and competitions, a significant personal contribution to the development of culinary arts
• Sign of professional respect for III degree Culinary Association of Ukraine (2007).

Conducts extensive educational and vocational and educational activities. Actively pursuing pre-university and professional training of students.

Discipline of teaching

• “Technology of Product Restaurant Industry”,
• “The Equipment Facilities of Hotel and Restaurant Industry”
• “Fundamentals of Physiology and Nutrition”
• “Hygiene and Sanitation”.

Methodical provision of disciplines:

• “Technology of Product Restaurant Industry” - a work program, guidelines and requirements for course work, methodical self-discipline study for students of correspondence courses, “Supporting a lecture synopsis”;
• “Fundamentals of Physiology and Nutrition” - a program, work program, tutorial, workshop, reference notes, methodological instructions of the independent learning of discipline for students of correspondence courses.
• “Hygiene and Sanitation” - a program, work program, the reference synopsis of lectures, guidance for independent learning of the discipline for students of correspondence courses.
• “The Equipment Facilities of Hotel and Restaurant Industry” - a program, work program, the reference synopsis of lectures, guidance independent of the discipline for students of correspondence courses.

KUSH TATYANA - vice Head of Department of the hotel and restaurant business, professor.

1966-1970. - Kiev College of Catering

1970-1976 years - Kyiv Trade and Economic Institute

Teaching experience - 35 years

She teaches such subjects: "The supply of nutrition services", "Organization of restaurant services", "Technology of restaurant services", "Technology of restaurant business".




 

POLUMBRIK OLEG - professor, Doctor of Chemical Sciences.

In 1961 he graduated from Kiev Shevchenko State University, at the Department of the hotel and restaurant business of KUTEL works from September 1, 2009. Doctoral dissertation defended in 1986.

Published a monograph, as well as benefit co-authored, has about 300 articles. Author of 12 patents and certificates. Scientific Pedagogical focus: kinetics and mechanisms of chemical reactions, chemistry of free radicals. Train 6 candidates of science.

Teaches disciplines: "Food Chemistry" and "Microbiology".
 
 

 

ZELEZKHO IVAN - Associate Professor

In 1980 he graduated from the Kiev Institute of National Economy, with the qualification of economist.

In 1985 he graduated from the Moscow Institute Goskomturizma USSR, with the qualification of "Organizer of the hotel and restaurant industry."

In 1998, by a Presidential Decree was given the honorary title "Honored Worker of services in Ukraine".

In KUTEL works as a teacher since 2003. Since 2006 - worked as assistant professor.

He teaches such subjects: "Public building", " Equipment facilities of hotel restaurant management ", "Engineering machinery and equipment means of accommodation".

 

NECHAYUK LIDIA - Associate Professor, Candidate of economic Sciences.

In 1968 she graduated from the Kiev College of Catering, in 1975, Kyiv Trade and Economic Institute with a degree in technology and catering, with the qualification of engineer.

In 1990 she defended her thesis on the topic: "Organizational and economic conditions for improving the efficiency of semi-finished products in catering".

She has 54 scientific and methodological publications, among them: 11 - in scientific collections, 2 - in magazines, 4 - in the materials of international conferences. From the manual "Hotel and restaurant business: management", which is reprinted in 2003,2005,2009 respectively. (370 pages)

In 1999, she was trained in Germany.

She teaches such subjects: "The restaurant industry", "Business etiquette of restaurant service". 

NATALIA SERGEEVA - Associate Professor, Candidate of Agricultural Sciences.

Natalia Sergeyeva is a specialist with extensive experience in industrial, scientific and aesthetic gardening, landscaping and interior fitodesign.

Complete higher education, Candidate of Agricultural Sciences since 1985 full-time postgraduate study in the All-Union Scientific - Research Institute of Horticulture with protection in Moscow (zonal scientific - research institute nechornozemnoyi bandwidth)

Doctor of Philosophy in 2007, Kyiv Ukraine HAC. Competitor doctoral degree in economics in specialty 08.06.01 “Economics, Organization and Management” since 2004

She was senior fellow at the VNII gardening named after I.V Michurina VNII kvitovodstva and rock gardening from 1980 to 1990 y.y.

Associate Professor of Statistics and Economic Analysis in KSAU from 1993 to 2000 in Kherson. Assistant professor of design and computer graphics KSTU from 2000 to 2002 in Kherson.

Assistant Professor of Environmental Design from 2002 to 2007 and modern fashion design department of the Kiev Institute of decorative - applied art and the Kiev National University of Arts.

From 2007 to present - Associate Professor Department KUTEL methods and organization of excursions and museum activities of the department and hotel - restaurant business.

He has published over 75 scientific - methodical works in national and foreign journals.

Research interests: development of teaching and the syllabus "Ecotourism", "Health", "Safety", "Interior design schools phytodesign", "Phytodesign Landscape", "Garden - park culture" for full-time students and part-time forms of education training areas 6.14101 "Hotel - Restaurant Business," 6.020107 "Tourism" 6.050400 "Hospitality" and teachers retraining 7.010104 lecturers - turyzmoznavtsiv. 

VOLKOVA ALINA - Master's Degree in Food Technology, lecturer in hotel and restaurant business.

Graduated from Chernivtsi Trade Economics Institute KNTEU in 2008 with a degree in Food Engineering.

In 2009 she received a complete higher education at the Kyiv Trade and Economic University with a degree in food technology. Works as a teacher of the hotel and restaurant business KUTEL.

Teaches discipline: "Hygiene and Sanitation", "Technology product of  restaurant management", "Engineering", "Quality management and services of restaurant management". 

 

PYATNICKA NILA, professor of Department of Tourism Industry Management of Enterprises of KUTEL

General and teaching experience - 50 years, including in universities III - IV level of accreditation – 35. Teaches courses in “Management of Hotel and Restaurant Business“, “Management of competitiveness of enterprises”.

In 1960 she graduated from the Stalinist Soviet Trade Institute with a degree in technology equipment and catering, qualification - engineer-technologist. In 1976 she defended his thesis on the specialty 08.00.05 “Economics, organization and planning of public catering”. Degree - PhD, Academic rank - Professor.

Has 170 publications, including 99 research and 71 teaching character, including textbooks and manuals - 16.

Over the past 10 years, approved by Ministry of Education and Science of Ukraine issued:

• Pyatnicka G.T., Pyatnicka N.O. Catering Management: textbook for universities.- Kyiv: Kyiv. National. trad.-economics. University Press, 2001. - 655 p.
• Organization of service in restaurants and catering enterprises: textbook for universities / Ed. Prof. N.O. Pyatnicka.- Kyiv: Kyiv. National. trad.-economics. University Press, 2005. - 632 p.
• Management of Restaurant Industry: teach. manual: [for education. teach. bookmark.] / [Pyatnicka G.T., Pyatnicka N.O., L.V. Lukashova and others]; Eds. Pyatnicka G.T.- Kyiv: Kyiv. National. trad.-economics. University Press, 2008. - 374 p.
• Management of Restaurant Industry: teach. manual.: [for education. teach. bookmark.] / [Pyatnicka G.T., Pyatnicka N.O., L.V. Lukashova and others]; Eds Pyatnicka G.T.- 2-nd ed., Revised. and suppl. - Kyiv: Kyiv. National. trad.-economics. University Press, 2010. - 430 p.
• Organization of service in the restaurant business establishments: Tutorial: [for education. teach. bookmark.] / [N.O. Pyatnicka, A.A. Mazaraki, G.T. Pyatnicka and others]; Ed. by N.O. Pyatnicka .- 2-nd ed., Revised. and suppl. -K.: Center for educational literature, 2011. - 584 p.

State Awards:

• Medal in memory of 1500-anniversary of Kyiv;
• Honor of the Ministry of Education of Ukraine “Excellent of education of Ukraine”;
• Honor of the Association of Culinary of Ukraine “Badge of Honor III professional degree”;
• Honor of the Ministry of Economy of Ukraine for many years of work related to the implementation of economic policy - mark the third degree “for his diligent work”