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The article presents a theoretical understanding of the anthropological dimension of the innovative and technological competence of future hotel and restaurant industry specialists in the context of digitalization and technologization of the hospitality industry. The relevance of the study is determined by the need to reconsider the professional training of future hospitality specialists under conditions of the active implementation of digital technologies, automated systems, smart services, and artificial intelligence technologies into professional activity. The purpose of the article is to provide a theoretical understanding of the anthropological dimension of the innovative and technological competence of future hotel and restaurant industry specialists and to substantiate its content structure through the prism of human- centered, humanistic, and subject-reflective foundations of professional training under conditions of the technologization of the hospitality industry. Based on the stated purpose, the following research objectives were defined: to substantiate the content directions of the anthropological dimension of the innovative and technological competence of future hotel and restaurant industry specialists; to identify the specific features of combining technological efficiency with human-centered service values, preserving the humanistic nature of professional interaction between specialists and clients, and developing the professional subjectivity of future hospitality specialists; to generalize and visualize the content structure of the anthropological dimension of the specified phenomenon. To achieve the purpose of the study, a set of theoretical methods was used: analysis, synthesis, comparison, and generalization of scientific sources – to reveal the essence of the anthropological dimension of the innovative and technological competence of future hotel and restaurant industry specialists; systematization and interpretation of scientific approaches – to determine the human-centered, humanistic, and subject-reflective foundations of professional training in the hospitality industry; and structural and logical analysis – to substantiate the content structure of the anthropological dimension and identify its main directions. The results of the study consist in substantiating the content structure of the anthropological dimension of the innovative and technological competence of future hotel and restaurant industry specialists, which includes three interrelated directions: combining technological efficiency with human-centered service values; preserving the humanistic nature of professional interaction between specialists and clients under conditions of the technologization of the hospitality industry; and developing the professional subjectivity of future hotel and restaurant industry specialists. A structural scheme of the anthropological dimension was developed, reflecting the interrelation of its content directions and their components. Conclusions. It was determined that the innovative and technological competence of a modern hospitality specialist should be considered not only as a set of technological knowledge and skills, but also as an integrative characteristic that involves the ability to ensure human-centred, humanistically oriented, and emotionally comfortable professional interaction within a digitalised service environment. The necessity of strengthening humanistic, communicative, emotional-reflective, and subject-value components in the professional training of future hospitality specialists was substantiated, as these components ensure effective professional interaction under conditions of contemporary technological transformations in the hospitality industry. Therefore, the development of innovative and technological competence should be focused on combining digital readiness with the preservation of the humanistic essence of hospitality services.
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