LABORATORY OF PROFESSIONAL AND PRACTICAL TRAINING
LABORATORY OF PROFESSIONAL AND PRACTICAL TRAINING
ABOUT THE LABORATORY
Professional and practical training of students is an integral part of the educational process at the Faculty of Management, Hotel and Restaurant Business, and Tourism of the International University.
Introductory internship is conducted with the aim of familiarizing students with the types and classes of hotel and restaurant enterprises, methods and forms of organization in their future profession, and developing professional skills and abilities for making independent decisions during specific work in real market and production conditions.
LEARN MORE ABOUT THE LABORATORY'S PURPOSE
The goal of the industrial internship in Year 2 is to study technological processes at hotel and restaurant establishments. This includes consolidating and deepening theoretical knowledge of the organization of hotel and restaurant enterprises, the specifics of service technology, and the technology of providing core and additional services in the hotel and restaurant business. Students study the use of modern equipment, develop technological professional skills and abilities, and prepare for independent professional activity in a competitive market environment.
The goal of the industrial internship in Year 3 is to develop in students the professional skills and ability to make independent decisions in specific areas of work under real production conditions, by performing duties related to their future professional and organizational-management activities.
The goal of the pre-graduation internship is to consolidate and improve acquired knowledge, practical skills and abilities, gain professional experience, and verify students' readiness for practical work, as well as to analyze materials for the qualification thesis under real production conditions. During the internship, students analyze the operations of food service and hotel enterprises, which contributes to the development of their knowledge and experience in practical work and the acquisition of professional and organizational skills.
The Laboratory of Professional and Practical Training is a structural academic and practical unit of the Faculty of Management, Hotel and Restaurant Business, and Tourism. It organizes and conducts introductory training for Bachelor's and Master's level students in the following specialties: 241 Hotel and Restaurant Business, 181 Food Technologies, 242 Tourism, and 028 Management of Sociocultural Activities. The laboratory familiarizes students with the specifics of their future profession and implements the consolidation of theoretical and practical knowledge directly at hotel, restaurant, and tourism enterprises. Professional and practical training helps reduce the adaptation period for young specialists after graduation to the modern conditions of work in the hotel, restaurant, and tourism business.
Main Areas of the Laboratory's Work
Organization of all types of internships at a high standard
Analysis of the quality of students' internship experience at placement sites
Research into innovative approaches to developing skills, practical training experience, and socio-economic communication
Creating an effective system for placing students at internship sites, which will ensure the development of positive professional values and skills
Organizing cooperation with industry specialists in order to engage students in gaining practical knowledge and to structure academic activities in line with modern innovative technologies and industry development trends
Searching for new forms and methods of professional training for students
The primary goal of the laboratory is to train highly skilled professionals, achieved through a successful combination of theoretical knowledge and practical skills. The Laboratory of Professional and Practical Training of the Faculty of Management, Hotel and Restaurant Business, and Tourism of the International Humanitarian University creates the necessary conditions for improving the level of general theoretical and practical preparation of future specialists, and for acquiring professional work skills at leading hotel, restaurant, and tourism enterprises.
This helps students learn modern methods and forms of work organization in their future professional field, become familiar with the structure of enterprises, functional processes, and the regulatory framework governing their activities. The comprehensive approach to internship organization allows young specialists to develop the skills to make independent decisions for future work in their chosen field.
The main objectives of the laboratory are:
Selection and preparation of placement sites for students' full-value internship experience
Collecting information on the study of internship sites for students' professional and practical training
Concluding agreements with hotel, restaurant, and tourism enterprises for conducting student internships
Monitoring students' completion of internship programs and the timely submission of internship reports
Covering the organization of professional and practical training of faculty students in the media
Creating conditions for obtaining a first job placement
INTERSHIP
Education level: Bachelor's
Internship for Bachelor's level: specialty 241 Hotel and Restaurant Business
Taking into account the requirements and suggestions of employers, the practical training of students in specialty 241 Hotel and Restaurant Business has a continuous character, the effectiveness of which is determined by the conditions of its organization at internship sites. Therefore, the internship sites are the most effectively functioning business entities that ensure the implementation of the requirements of the continuous programs and have specialists of the appropriate level.
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