The availability of electronic information and educational environment of an educational institution today is the most important requirement of the Federal state educational standards of higher education in all areas of preparation for the conditions of implementation of educational programs by universities. The purpose of the study is to rationale for use in modern educational process of the University electronic information-educational environment and study of its use in training future employees of the tourism industry. Research methodology: system-structural, competence-based, informational approaches; research methods: theoretical (analysis of normative documents, local acts of the University, experience in implementing the electronic information and educational environment at the University, comparison, synthesis of educational and methodological knowledge on the research problem, the method of analogy, forecasting; empirical (observation, study of educational products, description). The research was carried out on the basis of the faculty of service and tourism of the Kuban state University of physical culture, sport and tourism. Results: the necessity of using the modern educational process of higher school of electronic information and educational environment, discloses the functionality and experience of using electronic information-educational environment in the professional training of tourism industry personnel; the structural-functional components and design principles of the electronic information-educational environment of the University; the ways of implementing forms of educational activities with the use of e-learning technologies in the process of training future employees of the tourism industry and their advantages are revealed. Conclusions: the electronic information and educational environment of a University is a set of tools and resources based on information and communication technologies aimed at ensuring the requirements for the implementation of educational activities; in the training of future employees of the tourist industry used the following electronic information-educational environment: electronic library system; e-library of the University; module "qualifying work" on the platform MEGAPRO, Date Express LLC, management system training courses (virtual learning environments); information system "Document of the University"; the software package "Plans"; system "Antiplagiat.VUZ " electronic portfolio and other components; the advantages of using electronic information and educational environment are: the ability to build the educational process with active interaction of all subjects of the educational system; prompt informing of participants of educational activities about changes in the educational process; the ability to form various virtual communities, etc.
At present, the educational paradigm of professional education shows a tendency to change towards the creation of electronic information-educational environments of universities. This trend is determined by the global conditions of the COVID-19 pandemic, as well as national state interests. The problem of the study lies in substantiating the potential of the electronic information-educational environment of a university in professional education in the context of global changes. The goal of the study is to reveal the potential of university electronic information-educational environments in professional education and identify the trends and perspectives of creating electronic information-educational environments of higher education institutions. Results: A characteristic of the electronic information-educational environment of a university is provided, and its components and resources are identified. The predominant tendencies in the development of e-learning in modern professional education are revealed. The advantages of electronic information-educational environments of universities in professional education are allocated. The prospects for the development of electronic information environments of universities are substantiated.
The article is devoted to three topical areas of work in the management activities of catering enterprises in the modern realities of doing business. These areas are working with guests through the activation of feedback, working with staff through their 100% involvement in the trade and technological process of the enterprise, working to expand the range of offers offered to the market that can activate consumer interest, using the possibilities of collaboration and gastroactivity. The article highlights the features of conducting dialogues with guests using IT technologies and the capabilities of automated marketing services, which allow the company to become more open and understandable for its target consumer segment. The most informed guest feels his involvement in the business of this enterprise, and therefore becomes his more loyal guest. The restaurant business is a team of like–minded professionals and this article highlights the areas of work with the team that make it possible to maximize the potential and capabilities of each of its employees to strengthen the company's market positions. The article shows the relevance of the transition from competition to cooperation through collaboration, all participants involved in the project under development remain the winners, the main goal of which is to maximize the satisfaction of consumers' needs through the possibility of expanding their intellectual and gastronomic horizons with a rich leisure organization.
ПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ ПО-РОШКОВ ФРУКТОВ И ОВОЩЕЙ В ОБЩЕ-СТВЕННОМ ПИТАНИИОсновным способом продления сроков использо-вания фруктового и овощного сырья считается низкотемпературная сушка, отличающаяся высо-ким качеством продукции, низким энергопотреб-лением производства и доступной стоимостью го-товой продукции. Более полно таким требованиям отвечает двухступенчатая сушка, первой ступенью которой является конвективная сушка и второй ступенью -конвективная вакуумная сушка. В ста-тье обоснованы перспективы использования по-рошков фруктов и ягод в общественном питании, с использованием электрофизического воздействия, существенно снижающих потери ценных компо-нентов исходного сырья. Авторы предложили ком-бинацию обычных конвективных процессов обез-воживания с вакуумной СВЧ-обработкой, с целью достижения высоких качественных показателей сушеной продукции. Целью работы является сни-жение энергозатрат на сушку и повышение каче-ства готовой продукции. Среди объектов исследо-ваний находится фруктовое и овощное сырье, кон-струкции сушильных установок и технологические режимы двухступенчатой сушки и обеспечиваю-щие его устройства. К предметам исследований относится установление свойств фруктового и овощного сырья в процессе двухступенчатой суш-ки. Методы исследований основаны на использо-вании современных методов анализа и контрольно-измерительных приборов. На пути широкого внед-рения порошков в производство различных пище-вых продуктов стоит проблема недостаточного внимания производственников этому виду продук-та, невысоких объемов его производства и монопо-лизм отдельных производителей порошков UDC 664. 959 .5:[636.084.413:636.5]
Purpose: The article analyzes the existing marketing strategies in catering and define their influence on the competitiveness level of catering business entities in Russia. Design/Methodology/Approach: This article is dedicated to generalizing papers on the problems of catering marketing strategy formation. The object of the research is marketing strategies in catering and their influence on the competitiveness level of the entities. Findings: The novelty of the research is an algorithm of evaluation of the competitiveness level and marketing strategy adjustment of operating catering business entities based on the analysis of their major performance indicators. The algorithm with its system of certain indicators allows defining the competitiveness level, selecting and adjusting marketing strategies and sub-strategies, and, thus, enhancing the effectiveness of catering business entity performance. Practical implications: Flexibility and adaptiveness of this system entails that any catering business entity can select priority indicators from it and then calculate them to adjust marketing strategies and sub-strategies based on data obtained in the meantime. Originality/Value: The value lies in the disclosure of industry specifics of strategic marketing management in a definite economic activity considering essential strategic and operational factors which determine ultimate economic effectiveness of target marketing exposures.
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