The Use of Active Methods of Teaching in Training of Higher Education Students in the Speciality «Hotel & Restaurant Business»

Abstract

The article reveals the use of active teaching methods in the preparation of higher education students in the speciality «Hotel & Restaurant Business». The emphasis is placed on the current competencies for professions in the hotel and restaurant business, and it is noted that in the near future the technical skills will prevail, which will be complemented by strong personal, social and cooperation skills. It has been noted that these skills cannot be cultivated in a passive educational environment, and therefore, the preference should be given to active teaching methods that can improve the training of specialists in hotel and restaurant business, improve their attitude to learning and provide them with interesting learning and cognitive opportunities. The main approaches to the definition of the concept «active teaching methods» have been revealed, and it has been determined that active teaching methods are the methods that «activate» students by involving their cognitive abilities and processes, making them the active parts of the learning process, which in its turn promotes the development of critical thinking, the increase of motivation to learning, cognitive interest, the activation of creative potential, independence in obtaining knowledge, and the formation of «soft» competencies. The list of active teaching methods has been supplemented by the methods that are widely advertised and professionally substantiated in higher educational institutions today («incident method», «scribing», «reduced method», «delayed assessment method», «mind mapping», «Plus – Minus – Interesting» and others). It has been proposed to introduce such teaching methods in the training of specialists in hotel and restaurant business as: contest and business simulations. The process of their application has been described as well. The research has established that these methods have not become active yet, but they have significant results in improving the quality of training of higher education students in the speciality «Hotel & Restaurant Business».

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