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This educational program is aimed to create an educational environment for students to develop a set of competencies (knowledge, skills) in restaurant management, research, and industrial management activities. The goals of the program: development of students’ personal qualities that harmoniously combine a high level of professional knowledge and practical skills, active citizenship, adherence to cultural values that contribute to the formation of competencies; development of students’ personal qualities and cultural and professional competencies in accordance with the federal state educational standard for the major; provision of conditions for students to form a harmonious personality, develop the intellectual sphere disclosure of the students’ versatile creative possibilities, the formation of a system of values, needs and aspirations in building a successful career.
Tasks of the educational program: development of students’ personal qualities and cultural and professional competencies in accordance with the federal state educational standard for the major with the help of:
• introduction of innovative and interactive educational technologies to the training process for the preparation of highly-qualified management personnel;
• development of organisational infrastructure for the comprehensive use of various forms of educational technology through analytical and research work of students; providing practice-oriented learning through mutually beneficial cooperation between representatives of education and business, which will allow graduates to obtain a full set of management knowledge and practical skills necessary to carry out a professional activity and/or the opportunity to start their own business.
Competitive advantages for the graduates: high qualification and practical competence in the field of management in general and the restaurant business in particular, adapted to the rapidly changing market requirements, which allows graduates to work in various business areas related to catering. Students master the economic, financial, administrative and organisational methods of enterprise management, which allow them to search for new market opportunities in the restaurant industry. The graduates will acquire knowledge that will help them to work successfully at existing enterprises of the restaurant business, as well as to start their own business.
The advantages of the profession: prestige, creative work, achieving the ambitions, social significance. Professional, cultural and specialized competencies allow graduates to start and manage a new business, carry out organisational, economic, project management, foreign economic, entrepreneurial, research activities.
Employment: an occupational area for the bachelors of 38.03.02 Management, specialization 38.03.02.16 Higher School of Restaurant Management, includes training of future managers:
• for organisations (including restaurant business) of any legal form (commercial, non-commercial, state, municipal), in which graduates work as executors and coordinators for conducting organisational and technical measures and administering the implementation of operational managerial decisions or low-level managers in various management services;
• for structures with the graduates as the entrepreneurs starting and developing their own business, possessing modern managerial methods, able to carry out professional activities in the management of organisations (including restaurant business) and apply managerial tools and modern management technologies.
The graduate of the program can work as: a manager in the restaurant business; administrative staff, HR management, director or deputy director in prestigious restaurants, bars, cafes, etc.; in promotion of restaurant services; and can start their own business.
Tasks of the educational program: development of students’ personal qualities and cultural and professional competencies in accordance with the federal state educational standard for the major with the help of:
• introduction of innovative and interactive educational technologies to the training process for the preparation of highly-qualified management personnel;
• development of organisational infrastructure for the comprehensive use of various forms of educational technology through analytical and research work of students; providing practice-oriented learning through mutually beneficial cooperation between representatives of education and business, which will allow graduates to obtain a full set of management knowledge and practical skills necessary to carry out a professional activity and/or the opportunity to start their own business.
Competitive advantages for the graduates: high qualification and practical competence in the field of management in general and the restaurant business in particular, adapted to the rapidly changing market requirements, which allows graduates to work in various business areas related to catering. Students master the economic, financial, administrative and organisational methods of enterprise management, which allow them to search for new market opportunities in the restaurant industry. The graduates will acquire knowledge that will help them to work successfully at existing enterprises of the restaurant business, as well as to start their own business.
The advantages of the profession: prestige, creative work, achieving the ambitions, social significance. Professional, cultural and specialized competencies allow graduates to start and manage a new business, carry out organisational, economic, project management, foreign economic, entrepreneurial, research activities.
Employment: an occupational area for the bachelors of 38.03.02 Management, specialization 38.03.02.16 Higher School of Restaurant Management, includes training of future managers:
• for organisations (including restaurant business) of any legal form (commercial, non-commercial, state, municipal), in which graduates work as executors and coordinators for conducting organisational and technical measures and administering the implementation of operational managerial decisions or low-level managers in various management services;
• for structures with the graduates as the entrepreneurs starting and developing their own business, possessing modern managerial methods, able to carry out professional activities in the management of organisations (including restaurant business) and apply managerial tools and modern management technologies.
The graduate of the program can work as: a manager in the restaurant business; administrative staff, HR management, director or deputy director in prestigious restaurants, bars, cafes, etc.; in promotion of restaurant services; and can start their own business.
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