| № | Learning outcomes: |
| 1 | Has the ability to evaluate and apply innovative approaches to understanding public socially significant phenomena and processes in the legal, business, industrial, and environmental environment |
| 2 | Can: plan and design restaurant and hotel business establishments, based on the use of modern equipment and technologies; analyze the state of formation of the restaurant and hotel infrastructure.. Able to navigate a variety of types of hotel services., work in the “contact zone” as a field of implementation of hotel activities, apply information technology, office equipment and personal tools in hotel activities |
| 3 | Can: plan and design restaurant and hotel business establishments, based on the use of modern equipment and technologies; analyze the state of formation of the restaurant and hotel infrastructure.. Able to navigate a variety of types of hotel services., work in the “contact zone” as a field of implementation of hotel activities, apply information technology, office equipment and personal tools in hotel activities |
| 4 | It is able to organize the workplace of a waiter, bartender, organize service and provision of services taking into account the needs of various categories of consumers; it is able to apply progressive forms and methods of service. It is able to organize services in the hotel complex. Describes compliance with service standards: greeting, registration, answering questions, working with special requests, saying goodbye |
| 5 | Has the skills of professional communication in the hospitality industry in Kazakh, Russian and foreign languages; prepare and execute business documentation in accordance with regulatory and methodological acts. applies psychological techniques and techniques of effective communication, rules of listening, conversation, persuasion, argumentation in professional activities in the service sector; is able to prevent and regulate conflict situations in the professional activities of the service sector, work in the contact zone |
| 6 | It is able to create a selection of technological equipment and automation devices for the specified technological conditions, is able to perform various types of serving and table decoration, make different types of menus and wine lists, provide services based on demand, type and class of the enterprise |
| 7 | He is able to manage the production cycle at public catering enterprises, conduct food expertise, use the acquired knowledge in the organization of the technological process of cooking culinary products, organize the work of personnel, calculate the required number of dishes, appliances, table linen, inventory |
| 8 | He is able to apply innovative technologies in the hotel and restaurant business; evaluate and analyze the existing quality management system at the enterprise, analyze the improvement of the integrated management system. continuous improvement and introduction of new innovative methods and procedures for customer service in the field of tourism and service |
| 9 | Evaluates the features of modeling business technologies in the logistics of the service sector. He is able to contact clients on the subject of his service in the client’s language. Able to navigate both traditional and modern methods of planning and forecasting in the service sector |
