Instr.Dr.Gulmira Samatova
Basic food management, metrology, standardization and certification, advanced services, service organization
Undergraduate Courses:
GMS-102.01 SERVICE TECHNIQUES I TOURISM AND HOTEL MANAGEMENT
GMS-102.01 SERVICE TECHNIQUES I TOURISM AND HOTEL MANAGEMENT
GMS-102.02 SERVICE TECHNIQUES I TOURISM AND HOTEL MANAGEMENT
GMS-201 SERVICE TECHNIQUES II TOURISM AND HOTEL MANAGEMENT
GMS-201 SERVICE TECHNIQUES II TOURISM AND HOTEL MANAGEMENT
GMS-201.01 SERVICE TECHNIQUES II TOURISM AND HOTEL MANAGEMENT
GMS-201.02 SERVICE TECHNIQUES II TOURISM AND HOTEL MANAGEMENT
GMS-214 EVENT MANAGEMENT GASTRONOMY AND CULINARY ARTS
GMS-214 EVENT MANAGEMENT GASTRONOMY AND CULINARY ARTS
GMS-216 HISTORY OF FOOD AND COOKING GASTRONOMY AND CULINARY ARTS
GMS-216 HISTORY OF FOOD AND COOKING GASTRONOMY AND CULINARY ARTS
GMS-405 METROLOGY, STANDARDIZATION AND CERTIFICATION GASTRONOMY AND CULINARY ARTS
TOI-109 FOOD AND BEVERAGE SERVICES TOURISM AND HOTEL MANAGEMENT
TOI-109 FOOD AND BEVERAGE SERVICES TRAVEL BUSINESS AND TOURISM GUIDANCE