Development and formation of student competencies for the hotel and restaurant sphere with distance learning

Keywords: competence, competence formation model, distance education, quarantine conditions, hotel and restaurant industry, competitiveness

Abstract

A developed model of the formation of the competencies of future specialists in the field of the hotel and restaurant industry is proposed, which takes into account the peculiarities of teaching students in quarantine conditions of distance education.

The research carried out makes it possible to systematize scientific views on the desired competencies of scientists, researchers and specialists in the field of the hotel and restaurant industry.

The object of research is the competence of students for the hotel and restaurant sector, as well as the peculiarities of their formation in conditions of quarantine during distance learning.

Investigated problem consists in the development and analysis of the features of the formation of the competencies of future specialists in the hotel and restaurant industry in the course of distance learning. Higher education is obliged to prepare not just a specialist endowed with knowledge and skills. It should be aimed at the formation of a competitive specialist and a successful personality.

In Ukraine, the hotel and restaurant industry does not have a system of competencies common for employers, specialists, higher educational institutions and colleges. Therefore, the presented study is aimed at creating such a basis in the form of a developed model for the formation of the competencies of future specialists in the hotel and restaurant industry, which takes into account the peculiarities of teaching students in quarantine conditions of distance education.

Main scientific results: the necessary components of the model for the formation of the competencies of a modern specialist for the hotel and restaurant industry were identified. The essence of the competence-based approach to professional training of a specialist in the context of modernization of education, taking into account distance education during quarantine, is revealed. The modern scientific view of the requirements for specialists in the hotel and restaurant sector is analyzed. The results obtained are adapted to the needs prevailing in the hotel and restaurant industry.

The area of practical use of the research results: the comparative analysis allows to systematize scientific views on the desired competencies of scientists, researchers and specialists in the hotel and restaurant industry. This, in turn, will make it possible to better inform students about the qualities that are in demand and make the necessary changes to the curriculum in the future.

An innovative technological product: a model for the formation of specialist competencies for the hotel and restaurant industry has been developed, which takes into account the peculiarities of teaching students in quarantine conditions of distance education.

Scope of application of an innovative technological product: the use of a competence-based approach in higher education using the proposed model for the formation of competencies of a future specialist for the hotel and restaurant industry.

Downloads

Download data is not yet available.

Author Biographies

Anna Radchenko, Kharkiv State University of Food Technology and Trade

Department of Food Technologies in Restaurant Industry

Galina Dyukareva , Kharkiv College of Trade and Economics Kyiv National University of Trade and Economics

Department of Food Technology, Hotel and Restaurant Business

Leonida Bilenko , Kyiv National University of Trade and Economics

Kharkiv College of Trade and Economics

References

Hartel, R. W. (2008). Core Competencies in Food Science: Background Information on the Development of the IFT Education Standards. Journal of Food Science Education, 1 (1), 3–5. doi: http://doi.org/10.1111/j.1541-4329.2002.tb00003.x

Cawley, R. C. (2011). The interface of technology in culinary arts education. Las Vegas, 34. doi: http://doi.org/10.34917/2452187

Brown, J. N., Mao, Z. “Eddie”, Chesser, J. W. (2013). A Comparison of Learning Outcomes in Culinary Education: Recorded Video vs. Live Demonstration. Journal of Hospitality & Tourism Education, 25 (3), 103–109. doi: http://doi.org/10.1080/10963758.2013.826940

McDowall, S., Lin, L. (2013). A comparison of students' attitudes toward two teaching methods: Traditional versus distance learning. Journal of Hospitality & Tourism Education 19 (1), 20–26. doi: http://doi.org/10.1080/10963758.2007.10696879

Mandabach, K. H., Harrington, R., VanLeeuwen, D., Revelas, D. (2002). Culinary Education and Computer Technology: A Longitudinal Study. Journal of Hospitality & Tourism Education, 14 (2), 9–15. doi: http://doi.org/10.1080/10963758.2002.10696729

Hsu, L., Chang Chien, M.-Y., Chang Chien, M.-Y. (2015). The Effectiveness of Applying Multimedia Web-Based Technologies in Culinary Skills Training. International Research in Education, 3 (2), 131. doi: http://doi.org/10.5296/ire.v3i2.8055

Surgenor, D., Hollywood, L., Furey, S., Lavelle, F., McGowan, L., Spence, M. et. al. (2017). The impact of video technology on learning: A cooking skills experiment. Appetite, 114, 306–312. doi: http://doi.org/10.1016/j.appet.2017.03.037

Papachristos, N., Ntalakas, G., Vrellis, I., Mikropoulos, T.; Mikropoulos, T. (Ed.) (2018). A virtual environment for training in culinary education: Immersion and user experience. Research on e-Learning and ICT in Education. Cham: Springer, 367–380. doi: http://doi.org/10.1007/978-3-319-95059-4_22

Temizkan, R., Cankül, D., Kızıltaş, M. Ç. (2018). Food and Beverage Education and Scholars in Turkey. Journal of Gastronomy Hospitality and Travel (JOGHAT), 1 (2), 18–25. doi: http://doi.org/10.33083/joghat.2018.6

Cankül, D. (2019). Assesing the quality of gastronomy education: Turkey case. Electronic Journal of Social Sciences, 18 (70), 998–1013. doi: http://doi.org/10.17755/esosder.491083

Techanamurthy, U., Alias, N., DeWitt, D. (2018). Problem-Solving Strategies Among Culinary Arts Students in Community Colleges. Journal of Technical Education and Training, 10 (1), 56–70. doi: http://doi.org/10.30880/jtet.2018.10.01.005

Rocío, K., Beltran, K., Lucía, M., Escobar, L. (2020). Proposal of a tool to develop tasting and sensory skills through e-learning platforms for culinary arts & gastronomy students. doi: http://doi.org/10.13140/RG.2.2.26175.33441


👁 112
⬇ 136
Published
2021-04-30
How to Cite
Radchenko, A., Amiraslanov, T., Dyukareva , G., Bilenko , L., & Islamova, A. (2021). Development and formation of student competencies for the hotel and restaurant sphere with distance learning. ScienceRise, (2), 65-71. https://doi.org/10.21303/2313-8416.2021.001803
Section
Social sciences