Open AccessThe key and professional competencies’ development of future specialists of hotel-restaurant and tourist business
Author(s) -
Viktor Strelnikov,
Lesya Lebedyk
Publication year - 2021
Publication title -
ìmìdž sučasnogo pedagoga
Language(s) - English
Resource type - Journals
ISSN - 2522-9729
DOI - 10.33272/2522-9729-2020-3(198)-47-52
Subject(s) - tourism , competence (human resources) , entrepreneurship , public relations , marketing , business , general partnership , psychology , political science , social psychology , finance , law
The article is devoted to the topical problem of the development of key and professional competencies of future specialists of hotel-restaurant and tourist business. The authors outline a range of problematic issues regarding the training of specialists in this specialty and suggest areas of work for the key and professional competencies’ development.The study found that the application of knowledge by practitioners in the hotel-restaurant and tourism business in practice helps to gain experience in the following three areas: entrepreneurship, willingness to work and life skills. Entrepreneurship experience develops the following abilities: decision making; strategic thinking; interaction with competitors; work in cooperation, understanding the risk and rewards; goal setting and achievement. Willingness to work is manifested in the ability to work in a team; municipality; application of knowledge and technologies; planning; responsibility; critical thinking; concentration and self-sufficiency; efficiency and punctuality. Life skills development is provided by communication skills; social skills; ability to reach consensus; self-esteem; conflict-free; endurance; strengthening values and ethics.It is proved that the way of formation of professional skills of future specialists of hotel and restaurant and tourist business should be based on modern approaches (system, problem, personality-oriented, module-competence and context), principles (scientificity, system, social partnership, integration, interdisciplinary relations, professional orientation) and forms of interaction (master classes, training, competitions of professional skill, modeling of production situations).It is concluded that for effective development of key and professional competencies of future specialists of hotel-restaurant and tourism business, their training should be gradual, continuous, cross-functional, contains diversified programs, based on scientific and technical achievements and the latest learning technologies