LEVELS OF READYNESS OF FUTURE SPECIALISTS IN HOTEL AND RESTAURANT BUSINESS FOR PROFESSIONAL ACTIVITY

Abstract

The article analyzes the levels of readiness of future specialists in hotel and restaurant usiness for professional activities. The criteria of readiness of future specialists in hotel and restaurant business for professional activity are determined: value-personal, epistemological-systemic, technological-activity, health-preserving. In the context of the research, the term "level" is formulated as a degree of education, culture and preparedness for professional activity of future specialists in hotel and restaurant business. The following levels of readiness of the specialists are highlighted: high (creative), sufficient (constructive-variable), average (reproductive), low (receptive-productive). A high level is innate to students with a deep need for constant identification of special creative abilities, volitional self-regulation, independent getting of knowledge, personal self-improvement; thorough knowledge of the subject area and the specifics of professional activity, organization of service and production process and use of acquired knowledge for decision-making in non-standard situations, etc. Sufficient level is characteristic of students with significantly expressed voluntary self-regulation and ability to work in the field of "person – person"; free possession of the studied amount of material, ability to apply it in practice; sufficient knowledge of the subject area and the specifics of professional activity, organization of service and production process, etc. The average level is observed in students who are characterized by unstable voluntary self-regulation and ability to work in the field of "person – person"; lack of stable goals for personal growth, tendency to change one’s beliefs and principles, etc. Low level is typical for students with lack or low manifestation of volitional self-regulation and ability to work in the field of "person – person"; fragmentary mastery of educational material; fragmentary knowledge about the subject area and the specifics of professional activity, organization of service and production process, etc.