Martynenko L. Formation of Professional Culture of Future Specialists in the Field of Restaurant Service in Higher Vocational Schools and Colleges.

The dissertation on competition of a scientific degree of the candidate of pedagogical sciences on a specialty 13.00.04 the theory and a technique of professional education. Ivan Zyazyun Institute of Pedagogical and Adult Education of the National Academy of Pedagogical Sciences of Ukraine, Kyiv, 2021. The dissertation is a theoretical and experimental study of the problem of formation of professional culture of future specialists in the field of restaurant service in higher vocational schools and colleges. The dissertation clarifies the state of development of the problem of formation of professional culture of future specialists in the field of restaurant service, considering the essential characteristics of the concepts of «culture» and «professional culture». Based on the study of scientific sources, semantic analysis of basic research categories, the essence of the concept of professional culture of future restaurant service professionals as a complex integrated personal education, combining personal and professional qualities, characterized by a stable professional orientation in its formation, the presence of professional theoretical knowledge and practical skills and skills that allow to carry out high-quality cultural professional activity in the field of restaurant service. The structural components of the professional culture of future specialists in the field of restaurant service (professional and motivational, cognitive and praxeological, personal and behavioral, professional and reflexive) are determined, and their content is specified. According to the components, the criteria, indicators (need and motivational, knowledge and activity, emotional and conative, personal and reflexive) and levels (low (passive), medium (normative-oriented), high (professional-creative)) of the formation of professional culture of restaurant service specialists are characterized. The model of formation of professional culture of future specialists in the field of restaurant service is developed and the efficiency of the author's methodology of formation of the specified quality in the educational process of higher professional schools and colleges is proved. An educational and methodological complex on the formation of professional culture of future specialists in the field of restaurant service has been prepared and introduced into the educational process of higher vocational schools and colleges.