6B11111 Restaurant and hotel business
PASSPORT of the EP
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. |