DOI: 10.5176/2251-2039_IE16.30
Authors: Anne Roosipõld
Abstract: On the basis of different either quantitative or qualitative studies (Roosipõld, 2011; Roosipõld, Loogma, 2014) One might state that studying of entrepreneurship is very important while teaching future restaurant staff. Collating teaching of entrepreneurship into different subjects is necessary because most of restaurant managers and chefs have the wish to open their own alimentation place (Roosipõld, 2011, 2012). As many students while studying in university are also working practitioners, conducting of tuition with traditional methods is not justified any more. From the results of the research appeared that chefs evaluate learning by way of cooperation networks (Roosipõld et al, 2016). The study explained who the main cooperation partners are and how close is the communication. Daily, weekly or monthly, the densest communication is with the establishment’s employees, clients and other enterprises and organizations. Originating from the results of the research the teaching is planned in the manner that in addition to theory, part of the training is carried out in organizations and practical homeworks are aimed to be conducted for the enterprises's benefit. Already working students with larger experience are involved in the study process - participate in giving lectures. Every cycle of the lecture have built up so that it consists of three parts: theoretical lecture, meeting with director of enterprise and practical work of students for the enterprise’s benefit. This research points out that the necessity of the entrepreneurship training exists. It would be good to match formal and informal study. The example of good practice is short-term training together with learning in cooperation networks.
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