SITUATIONAL ENGLISH LANGUAGE TEACHING AS A MEANS OF DEVELOPING THE PROFESSIONAL COMMUNICATIVE COMPETENCE OF FUTURE SPECIALISTS IN THE HOTEL AND RESTAURANT INDUSTRY

Abstract

The article investigates the problem of developing professional communicative competence (PCC) in future specialists of the hotel and restaurant industry through situational language teaching in higher education institutions. The purpose of the study is to theoretically substantiate and develop a model for applying the situational approach to English language teaching for students majoring in hotel and restaurant specialties, as well as to determine its effectiveness in developing the components of PCC.

The methodology includes the analysis of scientific literature, synthesis of theoretical concepts, comparative analysis of methodological approaches, pedagogical modelling, and generalisation of practical teaching experience.

The scientific novelty of the study lies in the substantiation of an original model of situational English language teaching that integrates five components of professional communicative competence: linguistic, sociolinguistic, discursive, strategic, and intercultural. These components are implemented through a system of authentic professional situations relevant to the hotel and restaurant industry.

The conclusions demonstrate that the systematic application of the situational approach through role plays, simulations, case-based learning, and authentic materials significantly improves students’ levels of professional communicative competence and ensures their readiness for real-life professional communication in the international hotel and restaurant environment.