Formation of the professional competence of bachelors in the hotel and restaurant right pid hour of practice


  • Олена Каролоп

Abstract

Annotation. Problematic nutrition of theoretical and practical training of bachelors, as well as passing of practical training with a hotel and restaurant service, were reviewed. It is the pedagogical mind and the formulation of the students' competence in the minds of professional and practical training. The model for the formation of the faculty competence of bachelors of the hotel and restaurant right of the Western Military District has been broken up and the way of reforming the system of organization and methodical safety has been introduced. Rozkrito the specialty of the widespread practice and significance for the effective professional training of bachelors of the hotel and restaurant service. The main functions of practical training in the training system of faculty have been designated. The peculiarities of the professional development of bachelors of the hotel and restaurant service in the process of passing the virobniche practice at the enterprises are characterized. A set of professional competencies has been established, which is formed at bachelors in the process of passing a viral practice. The role of general practice in the process of forming professional competence is assigned

 Key words: professional competence, bachelor's degree, hotel and restaurant on the right, virobnich practice

Published
2020-10-30
How to Cite
Каролоп, О. (2020). Formation of the professional competence of bachelors in the hotel and restaurant right pid hour of practice. Adaptive Management: Theory and Practice. Series Pedagogics, 9(17). Retrieved from https://amtp.org.ua/index.php/journal/article/view/279
Section
3. Еxperience in the development of adaptive managemеnt