Fundamentals of entrepreneurial activity in the restaurant and hotel business

Yessilov Asylkhan Burambekovich: Assistant Professor, PhD, Ramankulova Aigerim Muratovna: Assistant, Master’s degree, 1. MOOC Description 1.1 Objective The purpose of the discipline is to form knowledge about the fundamentals of entrepreneurial activity in the restaurant and hotel business, including business planning, organization of operations, service standards, and market positioning. By studying the discipline, the student understands how to create and manage hospitality enterprises, evaluate risks, and ensure competitiveness in the service sector. 1.2 Course Objectives - To familiarize learners with the basic principles of entrepreneurship in the restaurant and hotel industry, including business models and market trends; - To teach the application of key tools for starting and managing hospitality businesses, including planning, marketing, financial management, and service quality control; - To develop skills in analyzing business performance, identifying opportunities, and making effective managerial decisions in the hospitality sector. 1.3 Learning Outcomes Applies knowledge and skills to develop and implement business plans in the hotel and restaurant industry, uses methods of managing financial, human and material resources, and applies business principles and sustainable development strategies in a competitive environment. 2. Number of Academic Credits / MOOC Duration 5 credits 3. Course Difficulty Level Intermediate 4. Prerequisites: School program 5. Postrequisites: Hospitality industry basics