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Hospitality Management
Languages of instruction:
Kazakh, Russian, English
Main subjects in the UNT:
Geography + Foreign language
International programs:
Academic mobility; Erasmus+.
What is this?
The restaurant and hotel industry is one of the fastest growing economic sectors in the world and a major source of income for the country. Therefore, training specialists for the hotel and restaurant industry is becoming increasingly important. There is a growing demand for specialists who can quickly adapt to the environment, are ready for practical work, identify the most promising and flexible solutions, and are able to predict demand.
The educational program focuses on teaching the administrative, operational, and commercial responsibilities of companies in the hospitality industry, such as hotels, resorts, restaurants, catering establishments, stores, casinos, amusement parks, and many other related businesses.
- Use advanced communication technologies in professional activities, be able to communicate effectively based on the goals and context of interaction, be able to communicate fluently in the state,
- Russian and foreign languages on professional topics and understand the social significance of one’s profession;
- Use computer methods for collecting, storing and processing information used in professional activities, use modern information technologies and be flexible and mobile in various conditions and situations of the world economy;
- Plan, organize and evaluate the financial activities of enterprises in the hospitality industry;
- Control the implementation of technological processes and job descriptions in hotel and restaurant operations;
- Forecast external and internal factors affecting the activities of enterprises in the hospitality industry both domestically and internationally.
- Manage a service company in times of uncertainty and crisis;
- Communicate professionally in two foreign languages;
- Resolve conflict situations (between service personnel, between service personnel and clients);
- Develop an internal personnel management and quality improvement system.
| № | Name |
| 1 | Managers in the hospitality and restaurant industry |
| 2 | Administrators, assistant managers in the hospitality industry |
| 3 | Restaurant or hotel managers or directors |
| 4 | Hotel reception and accommodation services managers |
| 5 | Metro hotels, hall managers, administrators |
