DEFINITION OF METHODOLOGY FOR FORMATION OF PROFESSIONAL SKILLS IN THE APPLICATION OF INNOVATIVE TECHNOLOGIES IN FUTURE RESTAURANT BUSINESS TECHNOLOGISTS

Abstract

In article theoretical and empirical methods of research have been used: essence of the concepts «innovation», «innovative activity», «innovative process», etc. are considered by the author. Classifications of innovations by various signs are investigated. Introductions of an innovative component to technology of food and the offer of special services, application of the interactive (electronic) menu of the screen tablet on tables, the touch display, application of a QR code in marketing of the enterprise, the LED technology of the notification, food 3-D printers, touch producers of food, use of three-dimensional projections for demonstration of preparation of dishes, automation and informatization of processes at the enterprises, use of web and telecommunication technologies is analyzed in the article. The main directions of development of modern technologies in institutions of restaurant economy are: creation of restaurants as Free Floor; opening of food-courts; creation of the conceptual enterprises of restaurant economy; expansion of a network of the virtual restaurants providing the order on the Internet and delivery to the consumer; preparations of dishes in the presence of visitors; organization of service for system catering and others. New ideas, advanced restaurant products and services, technological processes, forms of the organization and management will be result of innovative development of institutions of restaurant economy. Introduction of innovations isn`t cheap, however having offered exclusive menus and services for clients, restaurant institutions are capable to ensure a survival and profit. Processes of high-quality transformation of the sphere in general and ensuring competitiveness of her separate objects are result of introduction of innovative technologies of rendering of services and formation of service according to modern requirements. Innovative development of restaurant technologies increases competitiveness of an institution in modern severe conditions. It is necessary to pay attention to the main current trends of development of science and equipment, a novelty and the invention in food sphere and in the market of services.