A restaurateur technologist is a specialist in the restaurant business. He is a competent restaurateur, a highly qualified technologist, and a specialist in finished products' quality control. The current state and pace of development of the food industry and the hospitality sector's needs for specialists of this level allow us to ensure a high level of employment after graduation.
Training in the "Technologies of Restaurant Business" profile provides a wide range of knowledge about the chemical properties of products, sanitary and hygienic requirements of restaurant production, technologies of food production equipment, and ensuring their loading, design, and economic justification of restaurant activities, as well as develops skills and knowledge of food quality control catering, Organization of restaurant service, forecasting customer demand, doing business in Russia and abroad.
Technologists-restaurateurs are in demand not only by catering enterprises but also by hotels and sanatoriums of the 4-5 stars category, state control bodies for the quality and safety of public catering products, and Russian and international associations, restaurateurs, appraisal organizations, and consumer protection societies.
The restaurant technologist can control the approved recipes, draw up new ones, check the sanitary and hygienic condition of workshops and production facilities, negotiate with suppliers of raw materials, cooperate with the relevant government bodies, and check the quality of finished products. A restaurateur technologist manages technological processes at catering establishments, forms part of a hotel product, and can create his restaurants and cafes. The complete satisfaction of the needs of the population in high-quality restaurant service, the popularity, and the catering enterprise's financial results depend on the activities of the restaurant technologist.
The hospitality market is waiting for newly qualified restaurateurs!
A graduate of the direction "Product technology and organization of public catering" can engage in the following activities:
Participation in the development of a concept for the development of a catering enterprise, taking into account the consumer market trend;
Organization and implementation of control over compliance with the production process;
Development and implementation of measures to manage the quality and safety of raw materials, semi-finished products, and finished products;
Introduction of new types of raw materials, high-tech production of food products, new technological equipment;
Development and implementation of programs to attract consumers and ensure their loyalty to the catering company.
Career after graduation in the field of "Technology of the restaurant business."
The head of the catering department: organizing and monitoring the work of the catering service in the hotel complex, plans the needs of the service departments, manages the work of employees, determines the degree of their responsibility, coordinates the preparation of the menu, decorating the halls of the restaurant, cafe, bar.
The chef manages the kitchen's production and economic activities; directs the collective labour activities to ensure the rhythmic output of products of the required range and quality; carries out work to improve the Organization of the production process, the Introduction of advanced technologies.
The restaurant manager plans, organizes, and controls the work of the restaurant, calculates the needs of the restaurant for products and other inventory items; plans and manages logistics; controls the quality of customer service in the restaurant; ensures the profitability of the restaurant based on a competent marketing policy and the fullest satisfaction of the needs of visitors.
Head of catering enterprise: management of material resources and personnel of departments (services, departments) of the catering enterprise; control and performance evaluation; development and implementation of a catering enterprise development strategy; management of projects and changes in the catering enterprise; interaction with the owners of the enterprise and business partners.