Hospitality Management
Study languages:
kazakh. russion
Subjects in the UNT:
Geography - Foreign Language
International programs:
Academic mobility
What is it?
The Hospitality Management educational program offers students a harmonious blend of theoretical knowledge and practical skills in the field of hospitality. It is focused on developing professional competencies, entrepreneurial thinking, and gaining real-world experience to enhance competitiveness in the Kazakhstani market. The program prepares specialists to perform administrative, operational, and commercial functions across various segments of the hospitality industry, including hotels, resorts, restaurants, catering businesses, retail outlets, amusement parks, and other related areas of business.
The educational program is aimed at training hospitality industry managers who are competitive in the labor market, in demand by modern enterprises and market structures, able to effectively adapt to dynamically changing social and professional conditions of activity.
- To use advanced communication technologies in professional activities, the ability to correctly build communications based on the purposes and situations of communication, to freely communicate on professional topics in the state, Russian and foreign languages and to realize the social significance of their profession.
- To be able to plan, organize and evaluate the financial activities of enterprises in the hospitality industry. To possess the ability to control the implementation of technological processes and job descriptions in hotel and restaurant activities.
- To understand a foundation for the management of foodservice operations and to realize the management concerns in lodging operations of the hotel business. Gain a broad, integrated understanding of key aspects of the hospitality industry and the changing environment in which it operates.
- To use theoretical and practical knowledge and skills in various aspects of the hotel and restaurant business, with the aim of developing a career in the hospitality industry.
- Apply the knowledge gained in the course of studying general educational and professional disciplines in their work activities to obtain a systematic understanding and increase the effectiveness of managerial influence.
- Be able to use computer methods for collecting, storing and processing information used in the field of professional activity, use modern information technologies, and be flexible and mobile in various conditions and situations of the world economy.
- Predict systems of external and internal factors affecting the activities of enterprises in the hospitality industry, both in the domestic and international markets. To possess knowledge and skills in managing a service company in the face of uncertainty and crisis.
- Possess the basics of economic knowledge, have scientific notions about management, marketing, leadership theory and understand the essence of the main phenomena and relevant problems in the field of enterprise management in the hospitality industry.
№ | Name of discipline |
1 | Economic theory and Microeconomics |
2 | Accounting and Audit |
3 | Introduction to Research Methods |
4 | Second foreign language 1 |
5 | Second foreign language 4 |
6 | Innovative management and entrepreneurship |
7 | Kazakh (Russian) language 3 |
8 | Kazakh (Russian) language 4 |
9 | Hospitality Marketing |
10 | Basics of the hospitality industry |
11 | Fundamentals of organizing a restaurant business |
12 | Fundamentals of law and anti-corruption culture |
13 | Technology of service in restaurants and hotels |
14 | Business Information Management |
15 | Quality Management in the service industry |
16 | Foreign language 3 |
17 | Foreign language 4 |
18 | Foreign language 5 |
19 | Foreign language 6 |
20 | Second foreign language 2 |
21 | Second foreign language 3 |
22 | Accounting and auditing in the restaurant and hotel business |
23 | Customer focus and Consumer Behavior in a Service Economy |
24 | Leadership |
25 | Guest Relations & Customer care |
26 | Destination branding in the hospitality industry |
27 | International Cuisines |
28 | International hotel, resort and spa service systems |
29 | Restaurant and hotel management |
30 | Fundamentals of entrepreneurship activity in the restaurant and hotel business |
31 | Psychology of communication in hospitality |
32 | Strategic planning |
33 | Revenue and Expense Management |
34 | Sustainable hospitality management |
35 | Food & Beverage Management (english) |
36 | MICE tourism – business meeting industry |
37 | Document management in the hotel and restaurant business |
38 | The culture of restaurant and hotel service |
39 | Promotion and sales in the hospitality industry |
40 | Hotel and restaurant design management |
41 | Front Office and Rooms Division Management (english) |
42 | Hospitality Operations Management (english) |
