DEVELOPMENT OF STUDENTS' COMMUNICATIVE CULTURE IN THE PROCESS OF PROFESSIONAL TRAINING IN THE FIELD OF HOTEL AND RESTAURANT BUSINESS

Abstract

The article describes the requirements put forward by the present society to professional activities of future professionals in hotel and restaurant business. Priority is given to active listening ability, positive impact on the client, constructive interaction with clients and employees. Thus, communicative culture is of great importance for this business. The process of forming communicative culture of future professionals in hotel and restaurant business has been analysed. The cognitive, emotional and regulatory, activity and practical criteria of the communicative culture of future professionals in the hotel and restaurant business have been determined. The indicators of skill levels of communicative culture have been characterized. The necessity of increasing attention of the teaching staff to the problems of forming communicative culture of future specialists in the hotel and restaurant business in higher education establishments has been proved.