Ogui S. Formation of organizational and methodological competence of future specialists in service industry during their professional training

Тhe dissertation is devoted to the problem of formation of organizational and methodological competence of vocational pre-higher educational institution graduates in specialty 241 “Hotel and restaurant business”. The functional technology model of forming organizational and methodological competence is structured and characterized as a unity of goal-setting, content- and process-defining, and evaluative blocks in the work. The author’s interpretation of the concept of “organizational and methodological competence” is presented as an integral multilevel professional ability to design, organize, and control the quality of technological processes in hotel and restaurant business establishments. In the structure of organizational and methodological competence, two main components are distinguished: methodological and organizational, each of them containing specific elements of activity that are displayed in the components of the particular category, defined as conceptual, project-creative, analytical and managerial, communicative, and ergonomic. Educational and methodological resources for specialty-oriented academic disciplines “Bar Business,” “Products and Services Quality Management,” and “Service Organization” have been created and developed, featuring methodological recommendations that contain target-oriented tasks meant to stimulate students’ organizational and methodological activities and facilitate the formation of such qualities as self-organization, self-regulation, self-motivation for the educational, activity.