Tour to the Platforma Restaurant Center
On November 5, 2024, 4th-year students of the Kazakh department specializing in "Catering and Hotel Business," along with their teachers, visited the restaurant center "Platforma." The purpose of the visit to the Platform Restaurant Center was to encourage students to recognize the importance of aesthetics and design in the restaurant and hotel business, as well as to monitor the impact of the restaurant on development.
The program of the event:
The event consisted of three main parts:
1. Excursion to the restaurant and acquaintance with its aesthetics and design. The students became fully acquainted with the internal organization of the restaurant, its cuisine, and the design of the restaurant center. An important part of the tour was understanding how aesthetics affect the appearance and interior of the restaurant so that it looks modern and attracts a large number of guests.
2. Lecture on "Aesthetics and Design in the Restaurant Business." During the lecture, a representative of the restaurant explained to the students the importance of restaurant aesthetics, analyzing the modern types of design used in the restaurant industry. He also demonstrated how to properly apply consumer requirements to aesthetics in the hospitality industry.
3. Tasting of dishes from the restaurant center "Platforma." At the end of the event, students participated in a tasting of dishes from various cuisines offered at the restaurant center "Platforma." The tasting aimed to assess the quality of the dishes, their taste characteristics, and the overall impression of the menu.
Visiting the restaurant center "Platforma" proved to be a useful and informative experience for the 4th-year students in the "Catering and Hotel Business" specialty. They not only learned about aesthetics and the importance of design in the restaurant business, but also observed examples that should be implemented to increase restaurant profitability. This event helped students better understand the importance of sustainability in the hospitality industry and contributed to their further professional growth.
