6B11103 – Restaurant and hotel business
Educational program |
6B11103 – Restaurant and hotel business |
The field of education |
6B11 Services |
Direction of training |
6B111 Service sector |
Group of educational programs |
B093 Restaurant and hotel business |
The purpose of the EP |
To prepare competitive bachelors with fundamental knowledge and practical skills, able to professionally solve organizational, managerial and industrial-technical problems in the field of restaurant and hotel business. |
Language of instruction |
Kazakh / Russian / English |
Volume of the credits |
240 ECTS |
The awarded academic degree |
Bachelor of Services on the educational program “6B11103 – Restaurant and hotel business” |
Educational outcomes |
ON 1: To justify the choice of forms and methods of organizing production activities, taking into account the current regulatory framework, to implement the general strategy of the accommodation / catering enterprise, as well as the functional ones - marketing, financial, personnel, ensuring its sustainable development. ON 2: To analyze and plan the business in the field of restaurant and hotel services in a competitive environment, evaluate the possible volumes of sales of products and services, financial indicators, as well as identify risks in the conditions of market instability. ON 3: To possess the technological skills of working with office and industrial equipment, computer programs, Internet technologies, automated hotel management systems, GDS and apply them in professional activities. ON 4: To formulate the rules of relations between the staff with the guests, with each other, with the management and other employees, carry out coordination between the employees of the department and between the departments of the hotel / restaurant. ON 5: Demonstrate sociability, knowledge of the principles of building business relationships, interpersonal communication and teamwork, organize and conduct meetings, negotiations, presentations of products and services of accommodation and catering enterprises, manage conflict situations in the team, resolve problems with consumers, partners and stakeholders. ON 6: Determine the need for material resources and personnel, methods for their effective use to ensure high standards of customer service for restaurant and hotel services. ON 7: To carry out a professional function to ensure the safe organization of labor, the provision of services to consumers, organize monitoring and control of the functioning of the internal company routine, labor and financial discipline of employees, compliance with service standards and quality of products and services established by regulatory documents and internal rules of the enterprise. ON 8: Search and interpret the information necessary for the effective solution of production problems, transform knowledge of the theory of hospitality, historical experience, innovative technologies into practically relevant information for use in the production process at the enterprises of restaurant and hotel business, also the design / planning of hotel and restaurant complexes. ON 9: Own relevant marketing technologies, including Digital Marketing, to promote and sell products and services of hospitality industry enterprises, conduct market research and take timely measures to increase competitiveness. ON 10: Organize and plan the activities of the production departments of the hotel and restaurant sector, providing reception, accommodation, booking, meals, security, related services, work with a client database, taking into account the wishes, physical and psychological needs of visitors. ON 11: Demonstrate knowledge of the technological processes of the production of various types of goods and services in the restaurant and hotel business; determine the forms and methods of monitoring the business processes of departments (services, branches) of an enterprise. ON 12: Demonstrate skills, aspiration and ability to independently continue further education, professional excellence and career growth. |
For university entrants |
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Academic activities |
The academic activities of the EP are carried out:
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Scientific activity |
For the implementation of the educational program there are:
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International activities |
Academic mobility is implemented on the basis of relevant agreements with partner universities, including foreign ones, in particular, the Janos Kodolany University (Hungary), Anatolian University and Ankara University (Turkey), Belgorod State University, St. Petersburg State University, M.V.Lomonosov Moscow State University, RUDN University (Russia), Hong Kong Polytechnic University (PolyU) (China), etc. There is a possibility of academic mobility within the framework of the sub-alliance on tourism of the universities of the Silk Road countries (Xi'an, Hong Kong, Samarkand, Almaty), network programs of TedQual.UNWTO Program participants (more than 80 leading specialized universities in the World), international programs MEVLANA, Erasmus +, etc. |
Quality assurance (accreditation, rating, work with employers) |
Practice bases: Kazakhstan Association of Hotels and Restaurants (KAGiR); Kazakhstan Tourism Association (KTA); Ministry of Industry and Infrastructure Development of the Republic of Kazakhstan, The Ritz-Carlton Hotel, Almaty; JSC Hotel “Dostyk", Almaty; Almaty city; Burger King Mega park, Almaty; Company “Resorts of Kazakhstan”; restaurant complex “Jasmin”, JSC NC “Kazakh Tourism”; Department of entrepreneurship, trade and tourism of Pavlodar region; Hotel “Taldykorgan” LLP, Taldykorgan; Hotel “Arai”, Aktobe, etc. The program was developed on the basis of the Professional standards of the service sector of the Republic of Kazakhstan, with the participation of employers – leading hoteliers and restaurateurs of Kazakhstan, taking into account the experience of foreign partner universities and the possibility of integration into the international educational space. |