Intelligent Management and Artificial Intelligence: Trends, Challenges, and Opportunities, Vol.1

Purpose: The aim of this article is to present the assumptions and conclusions of the completed project entitled: “Methodology of teaching human resource management to current and future gastronomy industry employees”. To reflect on and discuss the observations and conclusions resulting from the implementation of the project aimed at supporting students and graduates of the gastronomy industry in the field of human resource management, as well as to discuss its key stages and results. Need for the study: The presentation of the human resource management topics covered in the project has not only a theoretical dimension, but also a practical one. It highlights areas of deficiency, the need to address which not only develops the competences of managers in the gastronomy industry but also promotes employee stability. Methodology: The method used is project. Findings: The results explored the opinions representatives of the gastronomy, on the possibility of using AI in their workplace. The results indicated areas where AI can benefit and be applied. Concerns about AI and the level of readiness for its implementation were also indicated. Practical Implications: The outcome of the research is the implementation of an educational project within the Erasmus+ programme entitled: “Methodology of teaching human resource management for current and future gastronomy employees”, No. 2023-1-PL01-KA220-VET-000167215.