Professional Training of Hospitality Specialists in Turkish and Ukrainian Vocational Schools

Autor/in	Malysheva, Makhira
Titel	Professional Training of Hospitality Specialists in Turkish and Ukrainian Vocational Schools
Quelle	In: Comparative Professional Pedagogy, 8 (2018) 4, S.65-70 (6 Seiten) PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	2353-9518
DOI	10.2478/rpp-2018-0056
Schlagwörter	Vocational Education; Hospitality Occupations; Tourism; Cooperation; Cross Cultural Studies; Specialists; Foreign Countries; Correlation; Theory Practice Relationship; Graduates; Occupational Aspiration; Working Hours; Educational Improvement; Expectation; Work Environment; Secondary School Students; Turkey; Ukraine + Suchen Sie Ihr Suchwort? Ausbildung; Berufsbildung; Gastgewerbegehilfe; Tourismus; Co-operation; Kooperation; Cultural comparison; Kulturvergleich; Ausland; Korrelation; Theorie-Praxis-Beziehung; Graduate; Absolvent; Absolventin; Hochschulabsolvent; Hochschulabsolventin; Berufsneigung; Berufsziel; Hours of work; Arbeitszeit; Teaching improvement; Unterrichtsentwicklung; Expectancy; Erwartung; Arbeitsmilieu; Sekundarschüler; Türkei
Abstract	The article analyzes the organization of practical training for hospitality specialists in vocational schools in Turkey and presents the specificity of collaboration between vocational education institutions and tourism enterprises, which are based on the principles of responsibility, expediency of using available resources at the appropriate level, support of youth and society, expanding of opportunities for education, etc. It also outlines the main objectives of collaboration between vocational education institutions and tourism enterprises, which are aimed at integrating theory and practice, adjusting learning to real-life conditions, developing professional skills, expedient using opportunities and resources of industrial sectors, etc. In addition, it proves that vocational education and institutions and tourism enterprises have certain common and distinct views on the goals of industrial training for pupils. Based on the analysis of researches by Turkish scholars, the model of practical training for hospitality specialists in Turkey is characterized. The key problems in the organization of practical training for students at enterprises are specified. They include some differences between graduates' expectations of career in tourism and real working conditions at tourism enterprises; lack of theoretical and practical knowledge required for effective professional performance; trainees' dissatisfaction with inflexible working hours; discrepancy between types of activity and a chosen specialization; violations of social rights to meals and accommodation, etc. Some relevant recommendations for improving practical training of future hospitality specialists in Turkey and Ukraine are outlined. (As Provided).
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Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2020/1/01