Food Industry in Tourism

Zhunussova Aliya Anarkhanovna, Doctor of Profile, Associate Professor, 1. MOOC Characteristics 1.1 Course Objective: The purpose of studying the discipline is to acquire knowledge and practical skills in the field of the food industry, organization of supply and warehousing, organization of the production and technological process. During the study of this discipline, students acquire knowledge of classifications of catering enterprises, management and marketing of the food industry. 1.2 Course Tasks 1) The discipline introduces the specifics of organizing and functioning food service enterprises within the tourism industry. 2) Learners acquire knowledge in restaurant service, state control, and current trends in the development of the food industry in tourism. 3) The discipline develops communication skills, technical competencies, organizational abilities, and professional etiquette. 1.3 Learning Outcomes: Possesses business skills in the field of nutrition, knows food calculations, and the peculiarities of the food industry 2. Prerequisites: Food culture in restaurants 3. Post-requirements: Resortology 4. Number of Academic Credits / MOOC Duration - 5 credits 5. Course Level: Intermediate