6B11111 Restaurant and hotel business

Name of the EP

6В11111-Restaurant business and hotel business

Code and Classification of Education

6B11 Services

Code and Classification of Areas of Training

6В111 Service sector

Group of educational programs (EP)

B093 Restaurant and hotel business

Language learning

Kazakh, Russian

The complexity of EP

240 credits

Distinctive features of EP

-

Partner University (JEP) -

-

Purpose of the EP

Providing high-quality training of innovation-oriented, competitive personnel in the field of restaurant and hotel business, meeting modern requirements of the labor market, as a basis for their professional growth and personal development

Name of the degree awarded

Bachelor in Services

Field of professional activity

‑ government bodies related to the organization of the hotel business (ministries, akimats, their regional divisions and structures);

‑ public and private companies engaged in restaurant and hotel business;

‑ service sector, enterprises related to catering (restaurants, hotels and other structures);

‑ research organizations involved in the study of the problems of nutrition development, marketing in catering organizations;

‑ educational institutions that train mid-level specialists in the hotel industry;

‑ advertising agencies engaged in the promotion of services in the restaurant and hotel business to the domestic and foreign markets;

- information resources and systems, means of providing automated information systems and their technologies, etc.

Learning out comes

Graduates of the educational program are characterized by the following abilities:

LO1- Applies philosophical knowledge to form a worldview, analyzes the main stages and patterns of the historical development of society to form a civic position.

LO2 - Demonstrates socio-cultural, professional development, based on the formation of ideological, civic, spiritual and social responsibility, academic honesty and decency, methods of theoretical and experimental research.

LO 3 – Conducts negotiations in Kazakh, Russian and English to solve the problems of interpersonal and professional interaction, demonstrating mastery of the culture of written and oral speech, taking in to account the principles of academic writing and academic honesty.

LO 4 - Uses digital technology, various types of information and communication technologies to search, store, process, protect and disseminate information

LO 5- Interacts with partners and service providers in the domestic and international market, drawing up mutually beneficial contracts and agreements.

LO 6-  Manages the main technological processes in the modern hotel and restaurant business based on the analysis of the current state and knowledge of the features of the hospitality industry.

LO 7- Determines the priority needs of the customer for strategic planning of the sales volume of the hospitality enterprise using open sources of information.

LO 8- Participates in the development of a list of demanded hotel and restaurant services, taking into account their service provision, determines the resources necessary to create comfortable conditions for the guest's stay.

LO 9- Contributes to improving the economic efficiency of the hotel and restaurant enterprise, based on the needs of the modern labor market

LO 10- Analyzes the market of services and business processes, using modern management methods to achieve business goals, taking into account the minimization of business risks.

LO 11- Applies methodological approaches to the study of modern technologies in the food industry of the peoples of the world and uses them in the professional activities of hoteliers and restaurateurs

LO 12- Identifies promising areas of market development for analyzing the competitiveness of the hotel in the development of new market segments in the field of hospitality and identifies innovations for the development of service processes in the hotel.