Future restaurateurs and hoteliers studied the basics of the profession in a 5-star hotel in the capital

1st year students of the educational program "Restaurant and hotel business" under the guidance of Associate professor of the Department of Tourism V. Balgabaeva completed an educational and introductory internship from May 20 to June 8, 2024 at the 5* hotel St. Regis Astana. The hotel debuted in the capital of Kazakhstan in 2017. Today, about 50 hotels and resorts around the world operate under the St Regis brand (owned by the international hotel chain management company Marriott International).

At the hotel, students got acquainted with the principles of operation of restaurants, the organization of guest service, acquired practical skills in table setting, vacuuming fruits and vegetables for further use, learned how to use an ice maker, fresh, napkin machines, and making different types of coffee. The students had the opportunity to learn about the internal processes that ensure the smooth operation of the hotel enterprise. Working with a warehouse manager taught the basics of logistics and inventory management, including receiving and accounting for goods, controlling shelf life and storage conditions, gave an idea of the importance of proper organization of space and compliance with sanitary standards.

The students provided high-quality guest service and conducted communications with representatives of various nationalities. Traditionally, the St. Regis Hotel hosts Sunday brunches with different themes, and students participated in the Hungarian Week. The practice experience at La Rivière restaurant was incredibly intense and informative.

The practice has given students the skills that are an integral part of successful work in the hospitality industry. As the students wrote in their reports, they got a unique opportunity to meet high-class professionals, the events and work at St. Regis remain in their memory for a long time, inspiring further development and immersion in the world of restaurant business and hospitality.