Bachelor courses
Speciality Code:
6B11103
Speciality Name:
Restaurant and Hotel Business
Faculty:
Geography and Environmental Sciences
Qualification:
- First Stage of Higher Education - Bachelor in the area of Services
- First Stage of Higher Short Education - Bachelor in the area of Services
- Model of graduating student
- Mandatory disciplines
- Elective disciplines
- Professional
ON1: Possesses knowledge of the foundations of the
theory of hospitality, the provisions of the state-legislative regulation of enterprise activities in the accommodation and catering industry.
ON2: Able to carry out production planning, create the highest quality services for living and catering to customers.
ON3: Uses the methods and skills of work with modern technology, computer programs, Internet technologies, GDS in their professional activities.
ON4: Able to search and use information necessary for the effective implementation of professional tasks, professional and personal development.
ON5: Demonstrates the knowledge of special characteristics of people as customers, the ability to competently build communication, the ability to negotiate with difficult and unforeseen situations.
ON6: Determines the need for resources and organizes professional activities in the field of hospitality, taking into account customer needs and high standards of service.
ON7: Able to meet the requirements of the organization of operating activities, health and safety during practical activities.
ON8: Able to organize work on management, entrepreneurship and customer service by the basis of standard and innovative approaches.
ON9: Uses marketing technologies to promote and sale the products and services of hospitality industry enterprises.
ON10: Able to organize the activities of departments: services for reception, accommodation, booking, food &beverage, security, and related services.
ON11: Able to work in a team, communicate effectively with colleagues, management, consumers, take responsibility for the work of subordinates.
ON12: Understands the nature and social significance of their profession, shows a steady interest in it, able to organize own activities in the field of hospitality.
theory of hospitality, the provisions of the state-legislative regulation of enterprise activities in the accommodation and catering industry.
ON2: Able to carry out production planning, create the highest quality services for living and catering to customers.
ON3: Uses the methods and skills of work with modern technology, computer programs, Internet technologies, GDS in their professional activities.
ON4: Able to search and use information necessary for the effective implementation of professional tasks, professional and personal development.
ON5: Demonstrates the knowledge of special characteristics of people as customers, the ability to competently build communication, the ability to negotiate with difficult and unforeseen situations.
ON6: Determines the need for resources and organizes professional activities in the field of hospitality, taking into account customer needs and high standards of service.
ON7: Able to meet the requirements of the organization of operating activities, health and safety during practical activities.
ON8: Able to organize work on management, entrepreneurship and customer service by the basis of standard and innovative approaches.
ON9: Uses marketing technologies to promote and sale the products and services of hospitality industry enterprises.
ON10: Able to organize the activities of departments: services for reception, accommodation, booking, food &beverage, security, and related services.
ON11: Able to work in a team, communicate effectively with colleagues, management, consumers, take responsibility for the work of subordinates.
ON12: Understands the nature and social significance of their profession, shows a steady interest in it, able to organize own activities in the field of hospitality.
-
Kazakh (Russian) Language
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description:
-
Accounting in hospitality
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The aim is to form the ability in mastering theoretical, practical knowledge in accounting in the restaurant and hotel business. The following will be studied: accounting in the field of hospitality; documentation, cost accounting, calculation of the product and services cost; asset accounting; accounting of liabilities and cost accounting in hospitality; financial reporting in the restaurant and hotel business.
-
Foreign Language
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: Purpose: to form the improvement of knowledge of foreign language communicative competence. The main methods of speech skills and foreign language communication skills are considered as a basis for the development of communicative competence; implementation of acquired speech skills in the process of searching, selecting and using material in English.
-
Information-Communication Technologies
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: During the study of the discipline students will learn following aspects:ICT role in key sectors of development of society. Microsoft Office Windows Cybersafety. Internet technologies. Cloud and mobile technologies. Multimedia technologies. Smart Technology. E-technologies. Electronic business. E-learning. Electronic government. Information technologies in the professional sphere.
-
Information Technology in Service
- Number of credits: 3
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability to apply modern information technology in the services sector and find their possibilities for application in hospitality industry. The following will be studied: software and information technologies in the hospitality industry; technical and software information systems; reservation systems; information technology databases; customer base development issues; information resources in tourism; integrated information systems.
-
Нistory of Kazakhstan
- Number of credits: 5
- Type of control: [РК1+MT+РК2+ ГЭК] (100)
- Description: The purpose of the discipline is to give objective knowledge about the main stages in the development of the history of Kazakhstan from ancient times to the present. Expected learning outcomes: 1) demonstrate knowledge and understanding of the main stages in the development of the history of Kazakhstan; 2) to correlate the phenomena and events of the historical past with the general paradigm of the world-historical development of human society through critical analysis; 3) to possess the skills of analytical and axiological analysis in the study of historical processes and phenomena of modern Kazakhstan; 4) be able to objectively and comprehensively comprehend the immanent features of the modern Kazakh model of development; 5) Systematize and give a critical assessment of historical phenomena and processes in the history of Kazakhstan. During the study of the discipline students will learn following aspects: Ancient people and the formation of a nomadic civilization, Turkic civilization and the Great Steppe, Kazakhstan in modern times (XVIII - early XX centuries), Kazakhstan as part of the Soviet administrative-command system, Kazakhstan in the world community (1991-2022).
-
Service culture in hospitality
- Number of credits: 9
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The aim is to form the ability to develop a culture of service in hospitality enterprises and its psychological, ethical, aesthetic, production, technological and organizational aspects. The following will be studied: the main trends in the development of culture at hospitality enterprises, aesthetics of premises, guest service rooms, corporate culture of employees, types of services, requirements for professional behavior of employees and business etiquette, aesthetic requirements for the appearance of employees in the hospitality sector
-
Culturology
- Number of credits: 2
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: Aim of discipline is to form a bachelor's understanding of the specifics of the development of national culture in the context of world culture and civilization, need to preserve the cultural code of the Kazakh people, ability to pursue in independent professional activity a strategy of preserving the cultural heritage.
-
Hospitality Marketing
- Number of credits: 9
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability in mastering the system of marketing methods and techniques of the hospitality industry. The following will be studied: theoretical and practical fundamentals of marketing activities based on a system of integrated marketing analysis, promotion and control of the hospitality industry in a modern market environment, the external and internal marketing environment of enterprises, elements of advertising and strategic positioning in the hospitality industry.
-
Security Management in Hospitality Industry
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability to understand and apply the basics of security management in hospitality industry. The following will be studied: history, basic concepts and definitions, laws of countries, types of security in hospitality, basic security requirements of the external and internal environment, characterization of functions and subsystems of management, technical means of ensuring security, organization of work of the security service of hotels and restaurants.
-
Hotel and Restaurant Management
- Number of credits: 6
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability to intro-duce market aspects into market management practice based on the principles and methods of hotel and restaurant management. The following will be studied: terminology; methods and manage-ment styles of the restau-rant and hotel; types of organizational structures; service management processes at catering enterprises; questions of planning staff of hotels and restaurants.
-
Microeconomics of Hotel Enterprises. Term paper
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability of mastering the tools of microeconomic analysis and the logic of microeconomic modeling in the hospitality industry The following will be studied: theoretical foundations of the activity of hotel business enterprises as subjects of economic activity and an independent microeconomic system, issues of economic planning of activities; fixed assets, intangible assets, working capital and labor resources in terms of a single complex of services.
-
Global hospitality trends
- Number of credits: 6
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The aim is to form the ability to understand and apply global trends in the development of hotel and restaurant businesses. The following will be studied: the current level of restaurant and hotel business enterprises’ development in the world; factors influencing the formation of a competitive offer; modern products of hospitality enterprises; modern world trends, form and methods of reception, accommodation, service, management at the enterprises of the restaurant and hotel business
-
Food & Beverage
- Number of credits: 6
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability an understanding of the organization of catering services. The following will be studied: the organization and preparation control of the service hall to party; questions of managing of waiters’ work, bartenders, sommeliers and other consumer service workers; human resources; selection, design and use of information resources in the service process; production situations; quality of service.
-
Basics of Hotel Industry
- Number of credits: 9
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability to organize accommodation facilities for tourists; master the principles of the hotel industry for the development of tourism. The following will be studied: the history of the hotel industry; classi-fication of tourist accommodation facilities; categories, typology of hotels; general characteistics of hotel facilities; management structure, technological scheme, principles of guest service; hotel security systems; computerization and basic investment strategies.
-
Basics of Restaurant Business
- Number of credits: 6
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability to organize catering for tourists and restaurant business. The following will be studied: history and current state restaurant business, problems of restaurant business, classification of catering, organization of a new restaurant, location, profile, menu, clientele, management structure, technological schemes and forms of service, organization of a bar, receptions and banquets, production activities of a restaurant, marketing and innovation.
-
Political Science
- Number of credits: 2
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The academic discipline “Political science” forms knowledge of the laws and laws of world politics and modern political processes, explaining the essence and content of the policy of national states, on the basis of ensuring national security and the realization of national interests.
-
Legal Basis of Hospitality
- Number of credits: 9
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability to represent the legal regulation of accommodation and catering enterprises; directions, forms, norms, legislative base in the sphere of hospitality. The following will be studied: the essence, structure and instruments of state regulation of the hospitality industry; international experience of legal regulation; legislative, regulatory and legal framework of the main provisions of legal regulation and regulation of activities in the field of hospitality of the Republic of Kazakhstan.
-
Psychology
- Number of credits: 2
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of studying the discipline is to provide scientifically grounded training of highly qualified specialists on the basis of studying the fundamental concepts of psychology management, creating the necessary prerequisites for theoretical understanding and practical application of the most important management problems related to the process of professional development.
-
Service Psychology
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability to apply the features and role of mental phenomena in the service activities of employees of “front of the house” zone and consumer activities of customers. The following will be studied: the basics of the psychology of service; issues of sales and customer service psychology in the office, features of business etiquette, image and conflict psychology; the psychology of the hotel and restaurant service, the questions of the psychology management of hotels and restaurants.
-
Advertising in Hospitality
- Number of credits: 6
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability for application theory and practice of advertising in the hospitality, its content, features and current development trends. The following will be studied: history, basic concepts, terms of international conventions and regulatory rules of advertising in the Republic of Kazakhstan, types, characteristics, classification of advertising, categories of advertising activities, principles for developing advertising texts, features of placement channels, specificity of use in hospitality.
-
Service Activities in the Hospitality Industry
- Number of credits: 9
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to generate knowledge and practical skills that allow to analyze service activities. The following will be studied: the theoretical foundations of service activities; methodologi-cal foundations and interdisciplinary nature of scientific analysis of service activities; organizational basics of service activities, enterprises, personnel; technology implementation of service activities, quality, safety, culture; current state and prospects for improving the service sector.
-
Sociology
- Number of credits: 2
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The course presents general questions of theory and history of sociology, methodology and methods of sociological research, special sociological theories. This course is aimed at shaping the sociological imagination of students, basic ideas about the subject and methods of sociological research, topical problems and sociology branches.
-
Standardization and Certification of Services
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The aim is to form the ability to analyze, develop, apply standards and certificates in professional activities. The following will be studied: history, world experience of standardization / certification (S&C), S&C management in Kazakhstan, CIS intergovernmental standards, standards of the Republic of Kazakhstan in the field of accommodation, transportation of tourists, catering, personal services, certification basics, S&C as a guarantor of security, S&C services / enterprises, problems S&C in hospitality of Kazakhstan.
-
Technological services of hotel and restaurant complexes
- Number of credits: 9
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The aim is to form the ability to deter-mine the peculiarities of technology and organization of hotel services. The following will be studied: the organiza-tional and production structure of hotels, mate-rial and technical base, the management system of a hotel enterprise, the organization of the basic, functional and auxiliary services of the hotel; the issues of providing with excursion, transport, shopping and sports and recreational services by hotels, catering and rec-reation services, business services; hotel service technology.
-
Technology of Organization Hotel Services
- Number of credits: 6
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability to deter-mine the peculiarities of technology and organization of hotel services. The following will be studied: the organiza-tional and production structure of hotels, mate-rial and technical base, the management system of a hotel enterprise, the organization of the basic, functional and auxiliary services of the hotel; the issues of providing with excursion, transport, shopping and sports and recreational services by hotels, catering and rec-reation services, business services; hotel service technology.
-
Transnational Hotel Chains.
- Number of credits: 6
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability to understand the specifics and development prospects of transnational hotel chains. The following will be studied: world hotel chains; hotel franchising and consortium; international hotel chains in Kazakhstan; the specifics of the work of transnational hotel chains; innovations in THC; the influence of various factors on the development of THC; prospects for further development of THC; risks and dangers in the activities of THC.
-
Human Resource Management in the Hospitality Industry
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability to develop personnel policies and apply HR management techniques to improve the efficiency of hospitality enterprises. The following will be studied: the specific features of HR management of enterprises, the practical aspects of HR management (personnel planning, selection, staff development, business evaluation, personnel certification, the role of the manager in personnel management), methods of analyzing personnel management activities in hospitality.
-
Revenue management in the restaurant business
- Number of credits: 9
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The aim is to form the ability to organize risk management in the restaurant business to ensure sustainable development of the enterprise. The following will be studied: The concept, essence and types of risks at catering establishments, risk assessment of the external and internal business environment of catering establishments; risk management problems, risk management mechanisms, risk insurance in the restaurant business.
-
Philosophy
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: Purpose: to form a systematic understanding of philosophy and its main problems and methods in the context of future professional activities. The main content of ontology and metaphysics is considered in the context of the historical development of philosophy; the importance of key worldview concepts in the modern world.
-
Franchising in the Hotel Business
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability to under-stand and apply knowledge in the field of hotel franchising. The following will be studied: history, basic concepts and definitions, cases of franchising from the hotel business, laws of countries, basic requirements of the franchisor, basic obligations of the franchisee, characteristics of the functions and subsystems of franchising.
-
Service pricing and taxation.Term paper
- Number of credits: 6
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The aim is to form the ability of understanding the relationship between theory and practice, forms and methods of pricing for the conduct of pricing policies and taxation of hospitality enterprises. The following will be studied: the features of pricing in the field of hospitality; the main articles of the Tax Code of the Republic of Kazakhstan; methods for calculating basic taxes and tax payments; issues of pricing policy of developed countries and Kazakhstan; customs union issues.
-
Economy of hotel and restaurant enterprises
- Number of credits: 9
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The aim is to form the ability to use economic methods and techniques for analyzing and planning the activities of hospitality enterprises. The following will be studied: the structure and conjuncture of the modern market in the hospitality industry, the theoretical foundations of macro- and microeconomic analysis of the restaurant and hotel business enterprises’ activities, the features of the pricing process at service enterprises, the basics of accounting and tax accounting and reporting in accordance with current legislation and the specifics of the hospitality industry product.
-
Business Ethics
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability of a holistic view on business ethics as one of the modern fields of science and components of professional ethics. The following will be studied: the specifics, the main approaches, the concept and international principles of business ethics; the state of Kazakhstan's business culture and its development trends; basics of corporate culture and corporate ethics; basic rules of business communication and etiquette.
-
Military Training
- Number of credits: 6
- Type of control: MC
- Description: Military Training
-
History of Hospitality
- Number of credits: 6
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability for comprehensive view of the main stages of the hospitality industry develop-ment in the world and in Kazakhstan. The following will be studied: the main stages of the hospitality origin and development; the emergence of the hospitality industry in Europe and in the world; the current state of the industry and its development trends; prospects and directions of hospitality development.
-
Physical Training
- Number of credits: 2
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is the formation of social and personal competencies of students, ensuring the targeted use of the appropriate means of physical culture and sports for preservation, preparation for professional activities. As a result of studying the discipline, the graduate should know the role of physical culture in human development.
-
Branding in Hospitality Industry
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability to apply tools and branding techniques, its features for the development of hospitality. The following will be studied: history, essence, concepts of branding as a technology for building customer loyalty to a branded product, specifics of using in hospitality, types, characteristics, main stages of design, brand development, characteristics of placement channels, using branding to promote services, analyzing brand performance in hospitality.
-
Term paper. Microeconomics of Hotel Enterprises
- Number of credits: 0
- Type of control: -
- Description:
-
Module of socio-political knowledge (Culture)
- Number of credits: 2
- Type of control: RK1+RK2 (100)
- Description: Aim оf discipline: to develop the ability to explain and interpret subject knowledge in all fields of science, shaping of the discipline. Sociology and sociological perspectives, social structure, form of policy, organizational structure, institutions, the legal and organizational rules, content, purpose, value, policy, concept and essence of culture, semiotics of culture, psychology of personality, psychology of interpersonal communication will be studied.
-
Module of socio-political knowledge (Political science)
- Number of credits: 2
- Type of control: RK1+RK2 (100)
- Description: Aim оf discipline: to develop the ability to explain and interpret subject knowledge in all fields of science, shaping of the discipline. Sociology and sociological perspectives, social structure, form of policy, organizational structure, institutions, the legal and organizational rules, content, purpose, value, policy, concept and essence of culture, semiotics of culture, psychology of personality, psychology of interpersonal communication will be studied.
-
Module of socio-political knowledge (Psychology)
- Number of credits: 2
- Type of control: RK1+RK2 (100)
- Description: Aim оf discipline: to develop the ability to explain and interpret subject knowledge in all fields of science, shaping of the discipline. Sociology and sociological perspectives, social structure, form of policy, organizational structure, institutions, the legal and organizational rules, content, purpose, value, policy, concept and essence of culture, semiotics of culture, psychology of personality, psychology of interpersonal communication will be studied.
-
Module of socio-political knowledge (Sociology)
- Number of credits: 2
- Type of control: RK1+RK2 (100)
- Description: Aim оf discipline: to develop the ability to explain and interpret subject knowledge in all fields of science, shaping of the discipline. Sociology and sociological perspectives, social structure, form of policy, organizational structure, institutions, the legal and organizational rules, content, purpose, value, policy, concept and essence of culture, semiotics of culture, psychology of personality, psychology of interpersonal communication will be studied.
-
Module of socio-political knowledge (Sociology/ Political science/ Culture/ Psychology)
- Number of credits: 8
- Type of control: RK + Exam (100)
- Description: Aim оf discipline: to develop the ability to explain and interpret subject knowledge in all fields of science, shaping of the discipline. Sociology and sociological perspectives, social structure, form of policy, organizational structure, institutions, the legal and organizational rules, content, purpose, value, policy, concept and essence of culture, semiotics of culture, psychology of personality, psychology of interpersonal communication will be studied.
-
Physical Training
- Number of credits: 2
- Type of control: РК(с оценкой)
- Description: The purpose of the discipline is the formation of social and personal competencies of students, ensuring the targeted use of the appropriate means of physical culture and sports for preservation, preparation for professional activities. As a result of studying the discipline, the graduate should know the role of physical culture in human development.
-
GDS in Hospitality
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability of practical application of reservation systems and reservation of hotel and restaurant services for the effective management of enterprises. The following will be studied: application software issues; working methods of specialized software of hospitality enterprises based on Saber, Amadeus, Galileo, Worldspan, Fidelio and other distribution systems for conducting armor and reserving clients, creating PNR, masks and so on.
-
Special Forms of Catering
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability to form theoretical knowledge and practical skills, allowing to study special forms of catering and their specifics. The following will be studied: theoretical foundations of the food industry and special forms of its organization; methodological foundations and the interdisciplinary nature of the scientific analysis of the food industry; organizational basis of various forms of catering; the specifics of planning and organizing various forms of nutrition, depending on the type of event; technology for the implementation of service activities, quality, safety, culture; current status and prospects for improving the service sector
-
Al-Farabi and Modernity
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: Aim of the discipline: to form students' ideas about the scientific and philosophical heritage of the great Turkic thinker Abu Nasr al-Farabi in developing the world and national culture. Learning outcomes: explain the main philosophical contents al-Farabi's heritage and his influence on the formation of Turkic philosophy; influence European Renaissance.
-
Animation activities in hospitality
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The aim is to form the ability of organizing leisure activities of tourists in the hospitality industry through animation activities. The following will be studied: the essence, the animation concept; classification of tourists; features of work with different categories of tourists; features of planning in the animation activity; animation in service management; requirements for the professional behavior and culture of animators; mass and individual types of animation leisure activities.
-
ACS in hospitality
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The aim is to form the ability to use modern information support technologies in the service sector for the possibility of their application in the hospitality industry. Will be studied: software and information technology in the hospitality industry; technical and software support for information systems back-office .; information technology databases; internal and external logistics systems, issues of developing a client base; information resources in the hotel industry; integrated information systems.
-
Hygiene and sanitation in food establishments
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The aim is to form the ability to develop and control measures to ensure sanitary and hygienic rules and standards in organizing the service of tourists and the operation of catering enterprises. The following will be studied: systems of sanitary and hygienic supervision at catering enterprises; the main provisions of state legislation and departmental control over compliance with sanitary rules; sanitary and hygienic requirements for technological processes at catering enterprises.
-
Congress services in the hotel business
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The goal is to develop the ability to organize congress services in the hotel business. Will be studied: The essence of congress services and features of the organization. World experience in organizing congress events. Technology for organizing congress services; interaction of hospitality enterprises participating in the provision of a range of services during organization of congress events.
-
Service culture in hospitality
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The aim is to form the ability to develop a culture of service in hospitality enterprises and its psychological, ethical, aesthetic, production, technological and organizational aspects. The following will be studied: the main trends in the development of culture at hospitality enterprises, aesthetics of premises, guest service rooms, corporate culture of employees, types of services, requirements for professional behavior of employees and business etiquette, aesthetic requirements for the appearance of employees in the hospitality sector.
-
Scientific Research Methods
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: Objective - to develop skills in cognitive activity in the field of science. To use methods of scientific research for understanding and assimilating information. To be able to describe the object of research. To master methods of search, processing of scientific information, systematization, analysis, synthesis to obtain an objective content of scientific knowledge. To apply analytical and practical research methods and argumentation systems for justification, assertion, evaluation.
-
Bases of Designing Hotel-Restaurant Complexes
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability to design hotel and tourist complexes. The following will be studied: the current state, theoretical foundations and experience in designing hotel and tourist complexes in different countries, the main building codes and regulations, general development plans for the territory of the Republic of Kazakhstan at various levels, architectural and planning solutions for structures, their internal and external design.
-
Legal Bases of Corruption Control
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The goal of the discipline is to form a responsible attitude and the ability to demonstrate in practice the application of the principles and norms of anti-corruption legislation in order to prevent corruption offenses, to form intolerance towards corruption, an anti-corruption culture in everyday life and at the workplace, civil liability. The following will be studied: anti-corruption legislation, the system and activities of anti-corruption subjects, causes and conditions conducive to corruption, anti-corruption policy, international experience in combating corruption.
-
Entrepreneurship
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: Purpose: to form basic knowledge in the field of theory and practice of creating your own business, necessary for the formation of: an economic way of thinking. The internal and external environment of business entrepreneurship are considered; state regulation and the role of the state for the business environment
-
Design and start-up of catering and hotel business enterprises
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: Design and start-up of catering and hotel business enterprises – to form the ability to implement innovative ideas in the field of restaurant and hotel business in a startup project. The following will be studied: the definition of a startup and the history of its occurrence,: the purpose of creation and types of start-up companies; the main stages and stages of a startup, their features, successful examples and solutions of start-up companies in the restaurant and hotel business; problems of start-up projects, attracting investors to a new project.
-
Sanatorium activities
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The aim is to form the ability to manage sanatorium-resort activities as a material and technical economy. The following will be studied: the structure of sanatorium-resort complexes, organization of activities, services of interaction between the medical sphere and the service sector; Geography of the sanatorium-resort economy of the world and Kazakhstan; features of the provision of a range of services by sanatorium-resort complexes.
-
Event management in hospitality
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The aim is to develop the ability to organize and plan event events. Will be studied: Concept, essence and role of events (Events); historical aspects and world experience in organizing Events. Features and technology of organizing event events, interaction of enterprises involved in the provision of a range of services during organization of Events.
-
Technological services of hotel and restaurant complexes
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The aim is to form the ability to deter-mine the peculiarities of technology and organization of hotel services. The following will be studied: the organiza-tional and production structure of hotels, mate-rial and technical base, the management system of a hotel enterprise, the organization of the basic, functional and auxiliary services of the hotel; the issues of providing with excursion, transport, shopping and sports and recreational services by hotels, catering and rec-reation services, business services; hotel service technology.
-
Production technology at catering establishments
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The aim is to form the ability to organize and manage technological processes in catering enterprises Will be studied: types and stages of technological processes at catering establishments; forms of organization of production operational production planning; regulatory documentation of catering establishments.
-
Emotional Service: Managing Guest Behavior
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The aim is to form abilities and acquire skills in building the loyalty of a restaurant and hotel services’ consumer through emotional service techniques. The following will be studied: the essence of emotional service, its basic methods and techniques; behavioral characteristics of the guest at different stages of service; regional, national, gender and age characteristics of the guests’ behavior in restaurant and hotel business enterprises; motivational differences of services’ consumers; the specifics of the various services interaction in hospitality enterprises with guests; the use of modern methods in managing the behavior of a guest at the enterprises of restaurant and hotel business.
-
Merchandising
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability to form a set of ideas about the classification and standardization of food prod-ucts, chemical composition and physical properties, about methods for assessing the quality of goods. The following will be studied: classification and types of food; fundamental characteristics of goods that make up consumer value; nomenclature of consumer properties and quality indicators of goods; basics of storage, transportation and sale of food products; modern methods for assessing and analyzing food quality.
-
Transnational Hotel Chains
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability to understand the specifics and development prospects of transnational hotel chains. The following will be studied: world hotel chains; hotel franchising and consortium; international hotel chains in Kazakhstan; the specifics of the work of transnational hotel chains; innovations in THC; the influence of various factors on the development of THC; prospects for further development of THC; risks and dangers in the activities of THC.
-
Restaurant Service Quality Management
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability to use tools and techniques for managing the quality of restaurant services, taking into account the variety of assortment and cooking technology. The following will be studied: concepts of product quality, regulatory documents, flow sheets, product rotation rules, intracompany quality standards, tasks of the product inspection manager, specialized chemistry, personnel control, QSI, quality, cleanliness, service, marketing campaigns, customer opinions.
-
Revenue management in the restaurant business
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The aim is to form the ability to organize risk management in the restaurant business to ensure sustainable development of the enterprise. The following will be studied: The concept, essence and types of risks at catering establishments, risk assessment of the external and internal business environment of catering establishments; risk management problems, risk management mechanisms, risk insurance in the restaurant business.
-
Abais Teaching
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The goal of the discipline is to form in future specialists the ability to self-knowledge, the use of Abai's doctrine as the basis of spirituality and intellectuality of modern Kazakhstan, the application of their professional knowledge, understanding and abilities through the prism of humanism and education in order to strengthen the unity of the country and civil solidarity of society.The following will be studied: the concept of the teachings of Abai; sources of teaching; components of Abai's doctrine; categories of Abai's doctrine; measuring instruments of the teachings of Abai; the essence and meaning of Abai’s doctrine.
-
Franchising in the Hotel Business
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability to under-stand and apply knowledge in the field of hotel franchising. The following will be studied: history, basic concepts and definitions, cases of franchising from the hotel business, laws of countries, basic requirements of the franchisor, basic obligations of the franchisee, characteristics of the functions and subsystems of franchising.
-
Ecology and Human Life Safety
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The goal of the discipline is to form a number of key competencies based on modern environmental management concepts that implement the principles of harmonious optimization of the conditions for human interaction with nature, including in the process of tourist and recreational activities.The following will be studied: the principles of sustainable development, conservation and reproduction of natural resources to ensure the safety of human life, methods for assessing and minimizing risks, protecting against dangers, including during travel, measures to eliminate the consequences of accidents, anthropogenic disasters, natural disasters, environmental protection and rational environmental management.
-
E-commerce in hospitality
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability to design e-commerce enterprises in the field of hospitality. The following will be studied: the basic principles of doing business in Internet; development trends of modern e-commerce; designing a site as a point of sale in e-commerce; problems of product, sales, pricing policy in e-commerce; forms of accounts and payments in electronic commerce.
-
Esthetics and Design of Restaurant Complexes
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability to form the theoretical knowledge and practical skills necessary to familiarize yourself with the conceptual foundations of the methodology for developing the design of objects, interior equipment and restaurant design in general. The following will be studied: decorative and artistic means in the design of restaurant interiors; the main features of the design of restaurants; characteristics of restaurant interior decoration styles; interior features of a modern restaurant; selection and designing of restaurant design.
-
Business Ethics
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The objective is to form the ability of a holistic view on business ethics as one of the modern fields of science and components of professional ethics. The following will be studied: the specifics, the main approaches, the concept and international principles of business ethics; the state of Kazakhstan's business culture and its development trends; basics of corporate culture and corporate ethics; basic rules of business communication and etiquette.
-
Professional (educational) practice
- Type of control: Защита практики
- Description: The purpose of the practice is to form the ability to apply in the field in practice their knowledge and skills formed during the development of the discipline "Geodesy", as close as possible to the production conditions of land management. As a result of the internship the student will be able to: 1. use surveying tools; 2. make verification of theodolites, levels, total stations and their installation in the working position; 3. lay theodolite course; 4. make leveling; 5. perform total station survey; 6. to produce laboratory processing of field measurements; 7. make a plan, longitudinal and transverse profiles and other necessary drawings. The practice of geodesy refers to a cycle of training practices. During the practice, the following types of geodetic works will be done: verification of theodolites, levels, total stations and their installation in the working position: centering, horizonting; measurements by theodolite, level, total station; laying of the traverse along the boundary of land use and checking the admissibility of measurement errors; in excess of measurement errors, repeated measurements are made; leveling and checking the admissibility of measurement errors; surveying and manufacturing plan.
-
Pre-Diploma
- Type of control: Защита практики
- Description: TThe objective is form the ability to consolidate the theoretical knowledge, analytical and managerial skills, collecting material for the diploma work. The following will be studied: analysis of enterprises' performance effectiveness, advantages and disadvantages of enterprises, list of partners, agreements, contracts, arrangement of meetings, negotiations, recruitment of personnel, team work.
-
Professional (production) practice
- Type of control: Защита практики
- Description: The purpose of the practice is to form professional knowledge in the field of the chosen specialty, to consolidate the theoretical knowledge obtained in the disciplines of the directions and special disciplines of the program, to master the necessary professional competencies in the chosen direction of specialized training. The practice is designed to create conditions for the formation of practical competencies.