A practical component in the development of the discipline «Food Culture of the Peoples of the World»

The relevance of the study is due to the need for students to develop practical skills as part of the development of the training course «Food culture of the peoples of the world» for students of the training direction 43.03.03 «Hotel business», profile «Restaurant activity».

The purpose of the article is to analyze the practical component in the development of the discipline «Food culture of the peoples of the world» and determine its importance for the formation of professional competencies of future specialists in the field of tourism and hospitality.

The tasks follow from the research topic and consist in revealing the essence of the discipline «Food culture of the peoples of the world»; to consider its practical component; to conduct a study of the intercultural level of the clientele of Kursk catering enterprises used for practical training by students of the training direction 43.03.03 «Hospitality», the profile «Restaurant activity»; to develop recommendations for improving the training course.

The research methodology includes analysis, synthesis, comparison, generalization, which were supplemented by methods of observation, conversation, and questioning.

The result of the study was the development of recommendations for improving the practical component of the discipline «Food culture of the peoples of the world» for students of the training direction 43.03.03 «Hotel business», profile «Restaurant activity».

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