PROBLEMS OF THE PROFESSIONAL DEVELOPMENT OF THE FUTURE SPECIALIST IN THE HOTEL AND RESTAURANT BUSINESS AT THE STAGE OF STUDYING AT AN INSTITUTION OF HIGHER EDUCATION
DOI:
https://doi.org/10.35433/pedagogy.4(111).2022.195-212Keywords:
competencies, competence, competence approach, technological training, quality of education, standard of higher education, content of education, educational and professional program, hotel and restaurant businessAbstract
The article substantiates the strategy of improving the system of theoretical and practical training of hotel and restaurant bachelors in the conditions of a higher education institution. Based on the analysis of the current state of specialist training for the hotel industry, the trends determining its development were identified: training in accordance with the best global standards of service technologies; the priority of a client-oriented approach; increase in the importance of education, which takes into account the individual development of the student's personality; introduction of modern information technologies into education based on the use of computer networks, taking into account which technological training of students in the field of hotel and restaurant business will be carried out effectively.
The model of technological training of students in the field of hotel and restaurant business is considered, which represents the formation of students' ability to design, implement, control and evaluate the results of the implementation of integral technological processes at the system level.
The conditions aimed at improving the quality of technological training of students of higher education institutions in the field of hotel and restaurant business have been determined as follows: correlation of the content of technological training of students in the field of hotel and restaurant business with the requirements of employers; use of relevant educational literature; mutual integration of academic disciplines, increasing the time allocated to practice; integration with advanced hotel enterprises; conducting master classes by experts-practitioners; use of specialized educational and training classrooms; development of topical tasks for course and diploma projects. It is extremely important to provide methodological support for the technological training of students of higher education institutions in the field of hotel and restaurant business, which includes: educational and methodological complexes of disciplines, study guides, a program for organizing and conducting students' practice; methodical materials for students (workbooks for performing practical tasks in academic disciplines, methodical instructions for performing practice reports) and methodical recommendations for teachers.
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