Interactive Forms and Methods of Teaching in the Process of Training Personnel for the Restaurant Business (on the Example of the Discipline "Business Culture in the Restaurant Business")

Abstract

The modern approach to personnel training for the restaurant business is based, first of all, on the high requirements of employers for staff. This branch of the service sector in comparison with other spheres of activity is characterized by increased dynamics of the emergence of new clientele preferences. This feature leads to the variability of the approach to the organization of educational activities. New training methods are being developed that take into account the features of new technologies introduced by catering organizations and the improvement of customer service standards. Accordingly, the problem of choosing methods and methods of vocational training is becoming increasingly important and relevant. The purpose of mastering the discipline "Business culture in the restaurant business" is the formation of students' competencies that meet the requirements of the Federal State Educational Standard in the direction of training 43.03.03. Hotel business (profile "Restaurant activity"). To achieve this goal, a number of tasks are being solved: to study the features of the discipline "Business culture in the restaurant business"; analyze modern approaches to the development of this discipline; to study the features of the formation of professional skills for the implementation of professional activities; evaluate the effectiveness of using modern digital methods in teaching. In the course of this research, the following methods were used: analysis and generalization of publications of a theoretical and practical nature on the use of interactive technologies in teaching. A selection of publications devoted to improving the process of teaching students was made. Based on the theoretical generalization, a pedagogical experiment was planned and conducted. A comparison of the data obtained based on the results of the conducted pedagogical experiment allows us to assert that the use of interactive technologies in the educational process, namely during practical classes on the academic subject "Business culture in the restaurant business", allows to increase the level of efficiency of mastering educational competencies. The conducted research has shown that the interactive approach can be supplemented with a high degree of efficiency with the use of traditional technologies in teaching students, increasing the level of individualization of vocational training, giving it a creative character.