The readiness of specialists of the hotel-restaurant area to innovative professional activity: level characteristic

Abstract

The article presents the level of readiness of the specialists in hotel and restaurant business for innovative professional activities. It has been investigated that this indicator is determined by the professional orientation of a student, on the basis of the chosen specialty, acquired education, creative search and use of knowledge, skills and abilities, obtained during professional training, in practice, as well as the desire for self-improvement. To determine the level of readiness of specialists in hotel and restaurant business to innovate professional activities in accordance with the components the following criteria has been proposed: motivational, personal, cognitive and active. Determining the level of psychological readiness of the individual to the activity should be based on the ratio of the effectiveness of a particular professional activity in terms of professionally set goals and those new forms occurring in the individual under the influence of professional activity. The purpose of activity and personal meaning. can be considered as psychological correlates of activity effectiveness and personal new growth.
K. S. Pitsul presented a model of readiness for professional activity of future specialists in hotel and restaurant business in the result of professional training, which highlights the levels of readiness of specialists in the given field.
A number of modern scientists have devoted lots of studies to the problem of the level of readiness of specialists to innovate professional activities but the definition of readiness level of hotel and restaurant business specialists to innovate professional activities have not been studied. We have highlighted this problem on the basis of determining the professional orientation of students in this specialty, obtaining qualitative education by them, developing their creative inquiries and using knowledge, skills and abilities in practice, obtained during the professional training, as well as the desire for self-improvement.
On the basis of the analysis of scientific literature, the readiness levels of specialists in hotel and restaurant business for innovation professional activity have been determined and characterized: (low (passive), average (stimulative-productive), sufficient (search) and high (creative).