INTEGRATION OF THE CONTENT OF PROFESSIONAL SCIENTIFIC AND SUBJECT DISCIPLINES IN FORMATION OF INTEGRATED COMPETENCE OF FUTURE SPECIALISTS IN HOTEL AND RESTAURANT BUSINESS

Abstract

The article analyzes the essence and role of integration of the content of professional scientific and subject disciplines in formation of integrated competence of future specialists in hotel and restaurant business. Important scientific and practical task of research of forms, methods, means, approaches to integrated learning are substantiated and solved. In the context of the research, the term «integrated learning» is formulated as a scientific-educational-cognitive activity of students, aimed at acquiring skills and motivating to establish links between different disciplines of the curriculum, development of cognitive interest in worldviews. A complex combination of cycles of disciplines of curricula for training future specialists in hotel and restaurant business, which provide integrated (comprehensive) training and implementation of interdisciplinary projects, has been studied and developed. The role of integral competence of future specialists in hotel and restaurant business in providing strong knowledge of educational material, ability to make correct and reasonable decisions in various non-standard situations, realization of theoretical positions of disciplines in practical calculations, analysis and comparison of service sector objects on the basis of professional scientific and subject disciplines knowledge and skills due to knowledge of modern technologies and methods of calculations, independent and team task solving, active participation in discussions, defending their own positions, etc. are advanced. Rational use of forms, methods, means, approaches in integrated training of future specialists of hotel and restaurant business is offered. Influence of integrated learning on students’ personal development, formation of their individual trajectory of learning and social mobility, personality-oriented physical and cultural development, mastering the «culture» of entrepreneurship and willingness to provide quality services are determined.