TRAINING OF FUTURE SPECIALISTS IN HOTEL AND RESTAURANT BUSINESS: PROGRESS AND RESULTS OF SCIENTIFIC RESEARCH

Abstract

The article focuses on the importance of characterizing the main stages of scientific research on the training of future specialists in hotel and restaurant business and summarizing its results, highlighting the course of scientific research on the clarification of pedagogical tools for the formation of future specialists’ in hotel and restaurant business readiness for professional activity,  its results are clarified and conclusions are formulated.

Research methods are the analysis of scientific and methodical literature on the research problem; survey, observations, analysis of creative works, comparison, ranking, development of tables; analysis and generalization of the data obtained in the research process.

The course of scientific research on the training of future specialists in hotel and restaurant business, which was carried out in three stages, is highlighted: theoretical-ascertaining, experimental-practical and generalizing-implementation. The component of the scientific research was a pedagogical experiment aimed at checking effectiveness of the developed content, forms, and methods of training future specialists in hotel and restaurant business in higher educational institutions.

The significance of the conducted scientific research and the determined practical work lies in the development of electronic educational-methodical complex for educational disciplines, which are distributed in the archive-repository of Kherson State University (eKhSUIR.kspu.edu) of the open educational environment, short-term certificate programs of interdisciplinary orientation, the interactive dictionary "Culinary Dictionary for Restaurateurs", the textbook "Standardization, metrology, certification and quality management" and methodical recommendations. The specially created "Educational Laboratory of Restaurant Technologies" became a platform for testing innovative research ideas, and the activities of the scientific group "Tastes of Kherson Region" were launched.

The analysis of the results of the pedagogical experiment showed that justified pedagogical conditions and proposed methods provide for the systematic, purposeful work of higher educational institutions with students, as well as proper cooperation of scientific and pedagogical workers with stakeholders, leading specialists in the service sector, integrated use of opportunities for formal and informal education and provide implementation of the author's methodical system of training future specialists in hotel and restaurant business in order to achieve the result - readiness of future specialists in hotel and restaurant business for professional activity. The article will be useful for scientific and pedagogical workers during creation of training manuals, methodological recommendations for professionally oriented disciplines, students in process of preparing scientific research and qualification works, scientific and creative projects, etc.