Conceptual structure of the professional competence vocation to serve in gastronomic services

Abstract

The article reveals the result of the process of a doctoral investigation, with the aim of socializing the description of the conceptual structure of the professional competence vocation to serve in the public servants of the gastronomic services for their training and development from the training courses developed by the Technical and Vocational Education to the state sector, and new economic actors. Methods such as: analysis-synthesis, inductive-deductive, system approach, modeling, documentary analysis, observation, survey and expert judgment were used. From the theoretical systematization carried out, the experiences and experience of the authors, it was possible to unveil the particularities of the professional competence vocation to serve. The contextual problems to which it provides a solution, the procedural axes that derive from it, the performance criteria and the required evidence were determined. In addition, levels and patterns of achievement are proposed that facilitate their formation, development and evaluation for each of their processual axes.

Keywords:

Competence, professional competence vocation to serve, gastronomic services, public servant.