Anna KrasilnikovŠ°, Irina Drozich. Professionally significant physiological qualities of the individual chef


Social Sciences / Education / Special education

Submitted on: Jan 22, 2017, 16:24:10

Description: Under the conditions of intensive development of the restaurant industry, profession "Chef" in great demand among the population and in the labor market. The competitiveness of skilled workers is ensured not only the formation of a high level of professional competence, but also physiological qualities, which are essential keys to their successful production activities. The research deals with the importance of the formation and development of professionally significant physiological qualities of a specialist as part of the structure of the individual, in the course of their training. It was proved that the professionally significant physiological qualities of the individual chefs include: visual, gustatory, olfactory, tactile sensations, feeling the passage of time, observation, visual (visual) perception, eye-developed, long-term memory (visual, logical, imaginative), operational memory 'Five (short-term, direct labor), a highly developed imagination, a good level of switching and distribution account developed practical thinking, precision and coordination, high reaction speed, concentration, etc . Keywords: cook, professional person, professionally significant physiological qualities of the individual chef.

The abstract of this article will be published in the January 2017 issue of "Intellectual Archive Bulletin", ISSN 1929-1329.

The Library and Archives Canada reference page: collectionscanada.gc.ca/ourl/res.php?url_ver=Z39.88......

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Article_Krasilnikova, Drozich.docx



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