SCINTIFIC COMPONENT OF TRAINING FUTURE SPECIALISTS IN THE SPHERE OF FOOD INDUSTRY

Abstract

One of the actual problems of today in the training of highly qualified specialists of restaurant business and food production is their professional training of high quality. That’s why, during the professional training crucial role is paid to cognitive skills, knowledge and human capacity needed for effective organization of innovative activity in any field. The question is in training specialists of new generation that could be competitive in today's dynamic world. According to official documents of the European Commission, an important factor of European competitiveness is professional knowledge of research activities