Organizational and methodological basis for the formation key competencies specialists restaurant service in higher vocational schools

- Кіндзерська, С.Г. (2010) Organizational and methodological basis for the formation key competencies specialists restaurant service in higher vocational schools Thematic publication "Higher Education in Ukraine's integration into the European educational space", 5 (5). pp. 430-436.

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Abstract

The article analyzes essence and classification of understanding the concept of «key competence» in the vocational education, a list of key competencies for the professional training of specialists for restaurant service, proves the role of key competencies to update the content professional training of specialists for restaurant service.

Item Type: Article
Uncontrolled Keywords: competency, competence, key competence, higher professional school, restaurant service, standard of education, a quality of education.
Subjects: Science and knowledge. Organization. Computer science. Information. Documentation. Librarianship. Institutions. Publications > 3 Social Sciences > 37 Education > 377 Specialized instruction. Vocational, technical, professional training. Vocational colleges, institutes. Polytechnics
Divisions: Institute of Vocational Education > Laboratory of vocational education and training content
Depositing User: науковий співробітник С.Г. Кравець
Date Deposited: 29 Mar 2014 17:54
Last Modified: 29 Mar 2014 17:54
URI: http://lib.iitta.gov.ua/id/eprint/2649

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