Current structure of professional competence of future specialists of restaurant services

Abstract

The article substantiates the relevance of the training of skilled workers in vocational education institutions in order to achieve a balance between the requirements of the restaurant industry and the quality of educational services. It is found out that the rational use of scientific and practical potential of a competencebased approach to the training of future specialists of restaurant services makes it possible to introduce changes in the content of vocational education, in organizing and providing methodological support to the educational process, and in the assessment of the academic achievements of students. The scientific findings in problems of competence-based paradigm of vocational education are analyzed. The categories of competence-based approach are substantiated: "professional competence", "key competencies", "entrepreneurial competence" etc. The content of the concept "professional competence of future specialists of restaurant services" is grounded, which is based on the specification of the knowledge, skills, professionally important qualities, which are necessary for professional activity in the restaurant industry. The process of formation of professional competence of future specialists of restaurant service, which is characterized by the formation of the personality in social and professional environments, is analyzed. In order to achieve positive dynamics in the levels of the formation of professional competence of future specialists of restaurant services, the components of the investigated phenomenon are identified, which are: value-motivational, cognitive, personal-professional and activity-reflexive. The purposeful development of these components in the educational process will provide skilled workers with the successful socialization and effective performance of their functions in the restaurant industry.