В статті йдеться мова про методику навчання ресторанної справи для забезпечення
індустрії гостинності професійними фахівцями. Ефективність формування у студентів
професійних компетенцій у сфері гостинності в процесі соціального партнерства вищого
навчального закладу та підприємства ресторанного господарства. Інтеграція науки в бізнес,
створення власної бази практики – Комбінату Громадського Харчування. Подання індустрії
гостинності, як соціально-економічної сфери, яка постійно розвивається та потребує
новаторських рішень та логічного оновлення. Системне, цілісне уявлення процесу і результату
соціального партнерства вищого навчального закладу та ресторанного підприємства по
професійній підготовці.
The article deals with the methods of teaching the restaurant business to provide hospitality
industry with professionals. The effectiveness of formation the students’ professional competencies in
the sphere of hospitality during the process of social partnership between a Higher Educational
Institution and Enterprise of restaurant economy. It is important to understand that integration of
science into business, the creation of its own practice base makes the Public Catering Facility. Author
represents the hospitality industry as a socio-economic sphere, which is constantly evolves and
requires innovative solutions and logical renewal. There is represented the systematic, holistic view of
the process and outcome of the social partnership of a higher education institution and a restaurant enterprise on vocational training.
Staff training for the tourism industry is a major problem, the effective solution of which will
ensure the development of this industry as an integral part of the economy.
The teachers` recognition in higher educational institutions, which theoretically and practically
justify the problem of development trends aimed at improving modern education, especially research.
Results of this research are embodied in the practical implementation in the process of forming the
necessary conditions that contribute to solving the most difficult tasks facing modern vocational
education in the restaurant business. The need for a training base before the beginning of the study of
the discipline: in order to better assimilate the material students before starting the discipline study
must master the knowledge and skills of the production and service processes at public catering
establishments. The effectiveness of the professional competences formation in the hospitality sphere
for students in the process of social partnership in the university and the restaurant business is
provided by a combination of organizational and pedagogical conditions. They reveal the content and
organization of the teaching process, the interaction between students and teachers, the interaction
between teachers and employees of the hotel and restaurant enterprise, and restaurant specialists,
educational and methodological support.
