Name of qualification Name of qualification: Diplomirani ekonomist (vs)/diplomirana ekonomistka (vs)Add to comparison
Translated title (no legal status) Translated title: Diploma in economics (vs)
Type of qualification Type of qualification: Professional bachelor's degree
Category of qualification Category of qualification: Educational Qualification
Type of education Type of education: Professional bachelor's education
Duration Duration of education:
3 years
Credits Credits: 180 credits
Admission requirements Entry conditions:
  • Matura or
  • vocational matura; or
  • school-leaving examination (prior to 1 June 1995) under any four-year secondary school programme.
ISCED field Field:
Business, administration and law
ISCED subfield subfield: management and administration
Qualification level

SQF Level: SQF 7
EQF Level: EQF 6
EOVK Level: First level

Learning outcomes:
The qualification holder will be able to:
(general competences) 
  • demonstrate creativity and innovation,
  • demonstrate enterprise and business ethics,   
  • demonstrate concern for the development and attainment of continuous quality of tourist products/services,
  • show hospitality and an orientation towards people,
  • conduct successful intercultural communication,
  • show adaptability,
  • master the key socio-psychological factors of tourism,
  • demonstrate high-quality management of processes,
  • manage development,
  • demonstrate a strategic business orientation,
(subject-specific competences)
  • demonstrate familiarity with and understanding of the foundations of the economy, economics and other business sciences that are important for successful entrepreneurship and tourism,
  • understand and resolve specific development problems and challenges in the field of entrepreneurship and tourism through the application of appropriate methods and procedures,
  • link knowledge from various areas (interdisciplinary aspect) and “orchestrate complex processes and products in tourism”,
  • place new information and interpretations in the context of development of the profession of entrepreneurship and management, with emphasis on the tourism sector,
  • develop skills in the design and marketing of products in the field of tourism,
  • recognise and master the importance of human resources and pursue professional planning of careers in tourism,
  • recognise and master the introduction of new forms of organisation, establishing relations and innovating forms of work,
  • recognise the importance and basic mastery of business finances as a fundamental business function in terms of both obtaining sources of finance and even more so in terms of managing those sources,
  • apply information and communication technology for effective management of internal processes, create new undertakings and obtain the value of existing projects in the field of tourism,
  • analyse, synthesise and envisage solutions and the consequences of phenomena in intercultural communication and international operations,
  • apply knowledge from the field of business ethics and culture in unpredictable business situations of the EU environment,
  • carry out complex business planning in processes of dynamic global entrepreneurship (business plan of new undertaking, business plan of company in growth) using demanding and up-to-date methods, understand the importance and ensure interdisciplinary thinking in the case of planning new and especially the growth and development of existing undertakings, apply techniques and methods of project management in a practical case,
  • make practical use of theoretical knowledge of managing the quality of tourist services,
  • professionally plan, organise, implement and analyse a hospitality event,
  • design various forms of offer depending on the type of facility and conditions in the market, taking account of culinary trends,
  • plan and design decorative culinary elements depending on the ambience of the establishment, the occasion and type of offer,
  • apply modern technology of preparing standard, alternative and special diet food and combine food and drink to create culinary events for select target groups in space and time,
  • demonstrate familiarity with the art of combining food and wine to develop excellence in culinary products,
  • understand the importance of design and its role in the development of tourism, especially in the area of developing design components of diverse tourist services,
  • design an integral wellness product in line with the needs and desires of a target group and collaborate with providers at the destination,
  • position an integral wellness product relative to the competition,
  • use heritage in the design of integral tourist products,
  • use the culinary heritage and regional features of cuisine in hospitality and tourism,
  • recognise the importance and possible forms of social undertakings and special knowledge and skills for successful management of a social undertaking (social enterprise) in the area of rural tourism,
  • master key factors of supply and demand for rural tourism products and methods of formulating and managing effective programmes to develop rural tourism and promote entrepreneurship.

Assesment and completion:
Students' knowledge is assessed by means of practical exercises and seminar papers, and also via products, projects, performances, services, etc. and by examinations. Examination performance is graded as follows: 10 (excellent); 9 (very good: above-average knowledge but with some mistakes); 8 (very good: solid results); 7 (good); 6 (adequate: knowledge satisfies minimum criteria); 5–1 (inadequate). In order to pass an examination, a candidate must achieve a grade between adequate (6) and excellent (10).

Progress:

Students may progress to the next year if by the end of the academic year they have completed all requirements defined by the study programme for progression to the next year.

Diplomirani ekonomist (vs)/diplomirana ekonomistka (vs)

SQF 7

EQF 6

The Career path tab shows the possible career path within the selected qualification area, which is not the only one and is not mandatory. The actual transition between qualifications, which is determined by law, is defined in the Transition tab.

Magister evropskih poslovnih študij/magistrica evropskih poslovnih študij

Magister kadrovskega managementa/magistrica kadrovskega managementa

Magister managementa v športu/magistrica managementa v športu

Magister managementa/magistrica managementa

Magister poslovne informatike/magistrica poslovne informatike

Magister poslovnih in ekonomskih ved/magistrica poslovnih in ekonomskih ved

Magister poslovnih ved/magistrica poslovnih ved

Magister poslovnih ved/magistrica poslovnih ved

Magister poslovnih ved/magistrica poslovnih ved

Magister poslovnih ved/magistrica poslovnih ved

Magister poslovnih ved/magistrica poslovnih ved

Magister poslovnih ved/magistrica poslovnih ved

Magister poslovnih ved/magistrica poslovnih ved

Magister turističnega managementa/magistrica turističnega managementa

Magister upravljanja trajnostnega razvoja/magistrica upravljanja trajnostnega razvoja

SQF 8 / EQF 7

Doktor znanosti/doktorica znanosti s področja managementa

Doktor znanosti/doktorica znanosti s področja organizacije in managementa kadrovskih in izobraževalnih sistemov

SQF 10 / EQF 8

Progression:

Second-cycle master's study programmes (SQF level 8)

Conditions for obtaining a public document:

Students must meet all requirements defined by the study programme to complete their studies.

Awarding body:

Independent higher education institution, GEA College – Faculty of Entrepreneurship (Entrepreneurship in Tourism programme)

URL

Awarding body URL:
http://gea-college.si/en/fakulteta/entrepreneurship/
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