THE APPLICATION OF PERSONAL-ACTIVITY APPROACH IN THE PROFESSIONAL PREPARATION OF FUTURE MASTERS OF RESTAURANT MAINTENANCE

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THE APPLICATION OF PERSONAL-ACTIVITY APPROACH IN THE PROFESSIONAL PREPARATION OF FUTURE MASTERS OF RESTAURANT MAINTENANCE

Journal Title: Молодь і ринок - Year 2018, Vol 161, Issue 6

Abstract

The modern reform processes that have been taking place in the Ukraine’s vocational technical education system are aimed at bringing it closer to the level of world standards for the training of skilled workers in different sectors, in particular, in the services sector. In accordance with the modern educational paradigm, the system of vocational education should provide each person to be able to receive the qualitative professional training in accordance with the needs and abilities, gradually and consistently increase one’s qualifications, improve key and professional competencies throughout the life, taking into account the socio-economic demands and demands of society. The main task of the modernization of modern vocational education is the formation of the future masters of restaurant maintenance the knowledge, skills and skills of entrepreneurial activity in the restaurant industry as a guarantee of successful mastery of this specialty. The purpose of the research is justification the feasibility of applying a personal-activity approach in the preparation of future masters of restaurant services to entrepreneurship. Professional training of future masters of restaurant services to entrepreneurship is considered in the unity of personal and activity aspects, which are aimed at maximum self-realization of the personality in professional activities. The personality aspect puts in the center of educational process the student’s personality as a subject of learning with the motives, goals, psychological peculiarities, which demands recognition of one’s uniqueness, intellectual and moral freedom, the right to respect. The implementation of the activity aspect at the preparation of future masters of restaurant services to entrepreneurial activity provides the development of them on the basis of theoretical knowledge of practical skills and skills of entrepreneurial activity. It is substantiated that the personal-activity approach will promote understanding of the essence, content, functions and structure of entrepreneurial competence of masters of restaurant service as a factor of ensuring the personal and active readiness of future graduates of higher professional schools for entrepreneurship in the restaurant industry. Taking into account the personal and activity aspects will also allow to justify the pedagogical conditions of forming entrepreneurial competence of future masters of restaurant services and develop a method for their implementation in the educational process of the higher vocational school.

Authors and Affiliations

Olena Zamferesko

Keywords

professional training; a higher vocational school; the personal-activity approach; a master of restaurant service; the vocational and technical education; the restaurant industry.

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EP ID EP580064
DOI 10.24919/2308-4634.2018.137047
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