The modern program for the modernization of higher humanitarian education in Ukraine aims to prepare bachelor's degree students majoring in "Hotel and Restaurant Business" who will be able to easily adapt to the modern information space and meet new international standards of the hospitality industry. The requirements for profession-oriented foreign language teaching in higher education, according to the State Standard, are constantly growing. Among these requirements, the following competencies are distinguished:
1. The ability to communicate fluently in the state and foreign languages in a professional environment, mastering professional terminology and professional discourse.
2. Acquiring skills in applying knowledge about methods, technologies, forms, and means of managing hotel and restaurant enterprises using a foreign language in professional activities.
3. The ability to analyze, summarize, and critically evaluate information.
4. The ability to formulate and defend one's point of view.
5. The ability to substantiate one's opinion on professional issues in a foreign language.
However, as the training practice of bachelor's degree students in "Hotel and Restaurant Business" shows, their level of foreign language training does not always meet these requirements. One of the possible ways to improve the quality of learning, in our view, is the creation of a profession-oriented foreign language course taking into account the needs of the students. Let us consider the content of such a profession-oriented course regarding the training process of future specialists in specialty J2.
Through experimentation, it was found that the optimal content is represented by specially selected texts of a popular science style and fragments of professional educational literature, for example, "How to manage a front desk" or "Top trends in restaurant guest service," which students read and discuss in English after certain preparatory work. A grammatical corrective course serves as an independent task for better results.
The structural feature of the course at the content level consists in constantly focusing students' attention on various aspects of hotel and restaurant management, a comprehensive approach to activities in the hotel and restaurant business not only in Ukraine but also in English-speaking countries worldwide. At the same time, an equally important role is played by the system of tasks used in the course to develop skills in working with authentic texts and participating in oral communication on professional topics.
The proposed system includes three groups of exercises: receptive, receptive-productive, and productive. Simultaneously, professional vocabulary is practiced taking into account the recognition of syntactic complexes, as well as the grammatical material necessary for communication in a professional environment. Special attention is paid to the most active types of polysemy (for example: book - noun/verb; check -bill/verification/check; run - manage/operate, etc.).
To form the skill of linguistic guessing, work is proposed on the most productive suffixes of subject terminology (-er/-or to designate subjects of the professional process: manager, waiter; -ing, -ation, -sion to designate processes and industries: catering, accommodation, hospitality).
For the formation of independent work skills with vocabulary, special importance is paid to understanding synonymic and antonymic relations, since in the English terminology of the hospitality industry even basic terms can be synonyms (e.g., hospitality and service express related concepts in the industry).
The list of typical situations of profession-oriented communication proposed in the work includes: establishing business contacts with guests and partners in oral and written forms; exchanging information in the process of professional interaction; reasoned reporting on service problems; conversation on specific topics, scenarios for resolving conflict situations with clients, etc.
The results of experimental training showed that as a result of working with the profession-oriented foreign language course, almost all students showed significant progress in reading and speaking.
Reference:
1. Бондар Н. Міжкультурна комунікація як передумова іншомовної підготовки фахівців сфери туризму. Актуальні проблеми філології та методики викладання іноземних мов у сучасному мультилінгвальному просторі : матеріали Всеукраїнської науково-теоретичної конференції. Вінниця, 2019. С. 8–9.
2. Прадівлянний М.Г., Бондар Н.Д. Стратегії формування професійної компетентності фахівців сфери туризму в процесі вивчення іноземних мов. Вісник Вінницького політехнічного інституту. 2017. № 6. С. 168–174.
3. Povidaychik O., Popyk M. Sоme scientific approaches to professional training of future specialists of hotel and restaurant business. Modern science and practice. Abstracts of VII International Scientific and Practical Conference. Boston, USA. March 26–27, 2021. P. 51–53.
4. Проєкт стандарту зі спеціальності J2 Готельно-ресторанна справа та кейтеринг Науково-методичної комісії № 10 з транспорту та послуг сектору вищої освіти Науково-методичної ради Міністерства освіти і науки України. 2026. .https://mon.gov.ua/news/proiekt-standartu-vyshchoi-osvity-pershoho-bakalavrskoho-rivnia-zi-spetsialnosti-j2-hotelno-restoranna-sprava-ta-keiterynh
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