Defining features of profesional training of specialists in hotel and reustaurant business

Abstract

The article substantiates the relevance of the issue of quality professional training of future specialists of hotel and restaurant service and highlights its specific features, based on the analysis of the theory and methodology of vocational education. It is established that one of the highly profitable sectors of the world economy and the leading direction of economic and social development of Ukraine is the hotel and restaurant industry, and a necessary prerequisite for active and successful promotion of this industry in the state market is modern tourist infrastructure. Based on the analysis of the current state and trends in the hotel and restaurant business in Ukraine, it was found that further dynamic development of the hospitality industry requires improving the quality of training, providing tourism, hotel and restaurant industry specialists who meet international standards in services. It was found that higher professional education in the field of hotel and restaurant services should be aimed at forming the personality of a specialist capable of self-realization in modern society, able to respond quickly to changes in national and international standards of service in the tourism market. The main component of vocational education, which provides professional qualifications, is vocational training. It is determined that the most important factors in improving the quality of training in the field of hotel and restaurant services are theoretical training in the formation of their business skills, development and formation of scientific and methodological support, paying due attention to student practice in organizations of various economics, psychological support and training, innovative methods in the learning process.