Education levelBachelor
Passing score (paid education)75
FacultyGeography and Environmental Sciences
ID1634
About the program
Aim of educational program - 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.
Graduate model
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Search and interpret the information necessary for the effective solution of production problems, transform knowledge of the theory of hospitality, historical experi-ence, innovative technologies into practically relevant information for use in the production process at the enter-prises of restaurant and hotel business, also the design / planning of hotel and restaurant complexes.
9. 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.
10. 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.
11. 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.
12. Demonstrate skills, aspiration and ability to independently continue further education, professional excellence and career growth.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Search and interpret the information necessary for the effective solution of production problems, transform knowledge of the theory of hospitality, historical experi-ence, innovative technologies into practically relevant information for use in the production process at the enter-prises of restaurant and hotel business, also the design / planning of hotel and restaurant complexes.
9. 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.
10. 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.
11. 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.
12. Demonstrate skills, aspiration and ability to independently continue further education, professional excellence and career growth.
Contacts
Address: Republic of Kazakhstan, Almaty, 050040, al-Farabi Avenue, 71, Campus of KazNU, Main educational building No. 6 (MEB 6), room: 211, 228, 230.
Contacts: 7(727)3773333, 7(727)3773330; internal numbers: 1404; 1228; 1484
E-mail: rgit.kaznu@gmail.com
Admission
1) Certificate / diploma + appendices(original)
2) Identity card (original and 2 copies)
3) UNT certificate (certificate.testcenter.kz)
4) Documents confirming benefits/quotas (original and copy)
5) 3x4 photos 6pcs.
6) Medical certificate 063/y(copy), 075/y
7) Language Certificate
8) Extract from the statement of the creative/ special exam(if available)
9) Grant award certificate(grant.testcenter.kz )
10) Receipt confirming payment of 50% of tuition fees(for paid tuition)