Особливості Викладання Дисципліни «устаткування Готельно-Ресторанного Господарства»: Змістовий Аспект

Abstract

The article is devoted to the peculiarities of teaching the educational component «Equipment of the hotel and restaurant industry» for students of the first (bachelor's) level of higher education in the specialty 241 «Hotel and restaurant business» of the field of knowledge 24 «Sphere of service» and determining the ways of its modernization to achieve the program learning outcomes.Competencies that, in accordance with the requirements of the Standard of Higher Education, must be developed in those seeking bachelor's degrees are characterized.The requirements for the professional training of a specialist, the level of his knowledge, abilities and skills, the formation of general and professional competences, sufficient for the successful solution of specialized complex tasks and practical problems, characterized by the complexity and uncertainty of conditions in the field of hotel and restaurant business, have been analyzed.The subject and purpose of teaching the course «Equipment of the hotel and restaurant industry» was determined, its content was analyzed as one of the basic, theoretical disciplines important in the training of specialists in the field of hotel and restaurant industry in new market conditions.The role of students' independent work in the process of studying content modules of the discipline is determined.It has been proven that for the successful training of highly qualified specialists in the field of hotel and restaurant business, who will be competitive in the labor market, it is necessary to: form systemic knowledge, thanks to a balanced ratio of theoretical and practical training and the use of modern educational technologies, interactive methods; develop entrepreneurial skills; during the development and updating of the work programs of the disciplines, take into account the suggestions of practitioners and business representatives.