Tourism and Hospitality

Catering services for residents and tourists Fields of professional activity of bachelors in the field of education:

Catering service for residents and tourists "Service sector" is a direction related to the field of education, which solves issues related to the development of the service sector; organization of activities of catering enterprises in the hotel industry, development of rations for residents and tourists, organization of activities of catering enterprises of different forms of ownership, service of trading hall meters; catering manager; sales hall manager; restaurant manager; restaurant head waiter; restaurant management; activities of an expert in the field of catering; analysis of restaurant business service processes and technologies, synthesis and optimization; application of product quality assurance and certification methods; application of mathematical models for the processes taking place in the service; defining and applying the strategy of modernization of catering services; computer technology and programming; creation and design of service technical operation and principles; knowledge engineering; implementation of systematic approach mechanisms; covers a complex set of issues related to software, information and communication technology and engineering.

Catering services for residents and tourists objects of professional activity of bachelors in the field of education:

• in catering establishments with different forms of ownership (restaurants, cafes, bars, kitchens, cafeterias, wedding halls and other modern express (fast) catering establishments);
• in catering establishments owned by enterprises, organizations and institutions;
• in the processes of technical-technological and organizational activity of service enterprises related to the food of residents and tourists;
• in the process of scientific research processes, spiritual-educational promotion works on specialization;
• in the process of controlling the quality of work performed according to sanitary and hygiene requirements in food establishments;
• in the processes of correct implementation of the operation of technological equipment in catering establishments;
• in the process of using modern progressive methods in the service of organizing food for residents and tourists;
• in the processes of perfect knowledge of ecology and food safety issues in the organization of food for residents and tourists;
• biochemical and microbiological processes in food products;
• in the process of optimizing the composition of food using mathematical methods and using modern information technologies like cloud kitchens in the service sector;
• in the processes of developing measures for environmental protection, ensuring labor safety, preventing injuries and occupational diseases;
• in production enterprises;
• solving complex issues in public administration bodies, state and non-state institutions of secondary, secondary special vocational education.

Catering services for residents and tourists after passing the pedagogical retraining of bachelor's graduates in the field of education, to engage in pedagogical activities in the teaching of general professional and specialized subjects determined by the competent management bodies of education in professional educational institutions, The Academy of Sciences of the Republic of Uzbekistan and network research institutes will have the right to solve complex issues. With the exception of undergraduate vocational courses.

Types of professional activities of bachelor’s in the field of education: catering services for residents and tourists:

• organizational management;
• service;
• scientific research;
• entrepreneurship.

Catering services for residents and tourists of bachelors in science professional duties.

Catering services for residents and tourists According to the 6th qualification level of the National Qualifications Framework and the fields, objects and types of the bachelor's professional activities, the bachelor's graduate should be able to perform the following professional tasks:

Organizational managementin the activity:

• knowledge of current issues of civil society, an active life perspective based on the development strategy of Uzbekistan;
• to systematically acquire philosophical knowledge related to worldview, to be able to analyze independently, to be able to take them into account in professional activity;
• to know the history of the Motherland, to be able to express and scientifically justify one's opinion on the issues of spiritual national and universal values, to have an active outlook on life based on the idea of ​​national independence;
• to understand the essence of documents and works related to professional activity in one of the foreign languages, to have the necessary knowledge in the field of professional activity in natural sciences and to be able to use them in life and professional activity on a modern scientific basis;
• to have mastered the methods of collecting, storing, processing and using information, to be able to make independent decisions in their professional activities;
• organization and management of production and collective work in service enterprises in the direction of organization of food services for residents and tourists;
• planning of the necessary measures and resources for the implementation of service processes in the direction of establishing a catering service for residents and tourists;
• development of a monitoring mechanism of transport processes related to the creation and use of modern information technology systems in service processes in the direction of establishing a catering service for residents and tourists;
• making a management decision in the process of service delivery, when opinions differ;
• use of the main normative documents on intellectual property issues as part of the executive team, conducting research on the sources of patent information;
• development of requirements for life safety specialists in production;
• monitoring compliance of production processes with environmental protection, fire, technical and labor safety requirements.

Service in the activity:

• use of objects, technological means and organization of effective service for residents and tourists;
• development and application of model technological processes that serve the means of service, their mechanisms and systems, as well as technological equipment in the direction of organizing a catering service for residents and tourists;
• business planning to create and develop new organizations (activities, products)
• coordination of business activities in order to ensure consistency in the implementation of the business plan by all participants;
• preparation of organizational and administrative documents necessary for the creation of new business structures;
• application of advanced technological processes and science-based service systems and their rational use.

In scientific research activities:

• participation in scientific-research works related to the improvement of services performed in the service of organizing meals for residents and tourists;
• to be able to calculate the economic benefit obtained as a result of the service provided in the catering service for residents and tourists;
• study of special literature, scientific and technical information, achievements in the field of science and technology achieved abroad and in our republic in the field of catering services for residents and tourists;
• participation in the development of scientific research and development in the field of catering services to residents and tourists;
• collection, processing, analysis, and systematization of scientific data on the topic (assignment);
• participation in the implementation of research results and developments;
• participation in the analysis of the state of activity objects using modern methods and tools;
• participation in scientific research institutes and scientific centers in conducting scientific-research works on industry-related topics;
• purposefully searching and finding information about the latest scientific achievements on the Internet;
• preparation of scientific research developments, participation in the implementation of field literature expertise;
• participation in data collection, retraining, and systematic analysis of scientific data on the subject.

In business activities:

• formation and implementation of new business projects related to the field;
• business organization, development, and implementation of business plans.

Catering service for residents and tourists requirements for professional competencies of bachelors in the field of study

General competencies:

• knowledge of current issues of state policy, ability to independently analyze socio-economic problems and processes;
• development of logical thinking, making correct conclusions, formation of mathematical culture;
• to understand the essence of documents and works related to professional activity in one of the foreign languages, to have the necessary knowledge within the scope of professional activity in natural sciences and to be able to use them in professional activity on a modern scientific basis;
• to be able to use information technologies in their professional activities, to have mastered the methods of collecting, storing, processing and using information, to be able to make independent decisions in their activities;
• able to independently acquire new knowledge, work on oneself and organize labor activities on a scientific basis;
• to have an idea about a healthy lifestyle and the need to follow it.

Professional competencies:

• to have the skills to search, analyze and use regulatory and legal documents in their professional activities;
• to have the skills to optimize organizational structures, apply personnel management strategies, plan and implement events;
• know how to conduct negotiations, meetings, business correspondence and implement online communications;
• to know the legal and moral criteria that determine the attitude of a person to another person, to society and to the environment, to be able to take them into account in professional activities;
• to have mastered the methods of collecting, storing, processing and using information, to be able to make independent decisions in one's professional activity;
• have a competitive general professional training in the relevant bachelor's field;
• able to independently acquire new knowledge, work on oneself and organize labor activities on a scientific basis;
• independent work in the positions that should be occupied by persons with higher education in the field of education;
• continuing higher education at the master's degree in the chosen specialty within the relevant bachelor's course;
• increase of additional professional knowledge and skills in personnel retraining and qualification improvement system;
• working as a specialist in catering establishments;
• to work as a specialist of catering enterprises established under production and service enterprises;
• operating in catering establishments in the hotel industry;
• working as a specialist in the organization of nutrition services in sanatoriums and preventive health facilities;
• working as a specialist in the organization of catering services in pre-school educational institutions, general secondary and professional educational institutions;
• will have the opportunity to work as a methodologist in the ministries, its branch departments and institutions that carry out education in the appropriate educational areas.

Requirements for subjects and practices that ensure the acquisition of general and professional components.

            Students' acquisition of general and professional competencies, knowledge and skills are included in the curriculum in a logical sequence, mandatory and optional are carried out with the help of mastering subjects, passing practices and performing other educational activities and academic tasks.

Compulsory subjects are a complex of subjects aimed at the the acquisition of general and professional competencies in the field of bachelor's education, providing the necessary basic knowledge and skills.

Elective subjects are a set of subjects deepened based on specialization within the field of education, providing additional knowledge, expanding competencies necessary for direct specialization, as well as supporting the student's personal interests, creative approaches and talent.

The following practices are carried out in the field of education:

Educational practice- introduction to organizations, enterprises, firms and other enterprises of the service sector, aimed at strengthening theoretical knowledge in general professional subjects;

Qualification (production) practice- compulsory and optional subjects focuses on the direct consolidation of theoretical knowledge from specialization and the formation of relevant practical skills, competences and qualifications in the organization and management of service processes.

Pre-graduation internship - designed to collect and systematize information for the preparation of a graduate thesis.

Qualification: service technician (in the field of general catering).