CONTRADICTIONS AND PROBLEMS OF EXTERNAL REQUIREMENTS FOR THE TRAINING OF FOOD PRODUCTION AND CATERING SPECIALISTS
DOI:
https://doi.org/10.30890/2567-5273.2024-36-00-056Keywords:
specialist, food production, public catering, competence, quality of specialist training, educational standard, professional standard, competitiveness, public catering technologies, competencies, WorldSkills.Abstract
Many food production and catering industries are currently experiencing a massive shortage of specialists of the most productive and trainable age, who have at least minimal but necessary work experience. Having analyzed the recommendations received fromMetrics
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