Leadership Lecture "Sustainable Development in the Restaurant and Hospitality Industry"

On October 9, 2024, students of the Recreational geography and tourism department, and lecturers of the department Sapiyeva A.Zh., Yesenov M.N. visited the restaurant "At Afanasic's" as part of the educational process. The purpose of visiting the restaurant "At Afanasic's" was to familiarize students with the concept of sustainable development in the restaurant business and hospitality. The event also provided an opportunity to learn about practical steps that can be taken within the framework of sustainable development to reduce the negative impact on the environment.

The students get acquainted with the internal organization of the restaurant, its kitchen and the system of working with food suppliers. An important part of the excursion was getting to know how the restaurant implements the principles of sustainable development in its activities, including the use of environmentally friendly products, reducing the use of plastic and waste management. As part of the lecture, a restaurant representative told the students about the principles of sustainable development applied in the restaurant industry and explained how restaurants can reduce their carbon footprint and water consumption. Particular attention was paid to the issues of rational use of resources and support for local producers. At the end of the event, the students took part in a tasting of dishes prepared from local organic products. This allowed them to appreciate in practice the importance of using environmentally friendly and fresh ingredients to ensure a sustainable approach to cooking.

The visit to the Afanasic restaurant was a useful and educational experience for the 4th-year students majoring in Tourism. They not only learned about the concept of sustainable development in the restaurant business, but also saw real examples of its implementation in everyday activities. This event helped the students better understand the importance of sustainable development in the hospitality industry and will be useful for their future professional growth.