Pedagogical Innovations in the Teaching of Professional and Practical Disciplines of Specialists in Hotel and Restaurant Business

Yuliya Zemlina
{"title":"Pedagogical Innovations in the Teaching of Professional and Practical Disciplines of Specialists in Hotel and Restaurant Business","authors":"Yuliya Zemlina","doi":"10.31866/2616-7468.1.2018.151394","DOIUrl":null,"url":null,"abstract":"The purpose of the study is to analyze the effectiveness of innovation in the modern system of higher education and its relevance for the training future specialists in hotel and restaurant business. The research methodology consists in the theoretical analysis and synthesis of psychological, pedagogical, scientific and methodical literature on the problem of future specialists training in hotel and restaurant business. The scientific novelty of the article is to highlight the effectiveness of innovative teaching methods in the system of future specialists training in hotel and restaurant business. Conclusions . The article highlights the need to prepare high-quality hotel and restaurant service specialists who can make the Ukrainian market in this area competitive. The main innovative methods, forms and technologies of teaching have been characterized that contribute to the effective development of professional competencies in future specialists, namely: master classes, project method, trainings. We believe that the application of these pedagogical innovations into the educational process will allow future specialists in hotel and restaurant business not only to get professional knowledge, but it will also develop students’ problem thinking; form professional thinking; intensify research work.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2018-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Restorannii i gotel''nii konsalting Innovatsiyi","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31866/2616-7468.1.2018.151394","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

The purpose of the study is to analyze the effectiveness of innovation in the modern system of higher education and its relevance for the training future specialists in hotel and restaurant business. The research methodology consists in the theoretical analysis and synthesis of psychological, pedagogical, scientific and methodical literature on the problem of future specialists training in hotel and restaurant business. The scientific novelty of the article is to highlight the effectiveness of innovative teaching methods in the system of future specialists training in hotel and restaurant business. Conclusions . The article highlights the need to prepare high-quality hotel and restaurant service specialists who can make the Ukrainian market in this area competitive. The main innovative methods, forms and technologies of teaching have been characterized that contribute to the effective development of professional competencies in future specialists, namely: master classes, project method, trainings. We believe that the application of these pedagogical innovations into the educational process will allow future specialists in hotel and restaurant business not only to get professional knowledge, but it will also develop students’ problem thinking; form professional thinking; intensify research work.
酒店餐饮业专业与实践学科教学的教学创新
本研究的目的是分析现代高等教育体系创新的有效性及其与培养未来酒店和餐饮业专家的相关性。研究方法包括对未来酒店和餐饮业专家培训问题的心理学、教育学、科学和系统的文献进行理论分析和综合。这篇文章的科学新颖之处在于强调了创新教学方法在未来酒店和餐饮业专家培训系统中的有效性。结论。文章强调,需要培养高质量的酒店和餐厅服务专家,使乌克兰市场在这一领域具有竞争力。主要的创新教学方法、形式和技术有助于有效发展未来专家的专业能力,即:大师班、项目法、培训。我们相信,将这些教学创新应用到教育过程中,将使未来的酒店和餐饮业专家不仅能获得专业知识,还能培养学生的问题思维;形成专业思维;加强研究工作。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
11
审稿时长
4 weeks
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信