Teaching translation of vocabulary with national and cultural connotations to future hospitality managers

Abstract

The search for effective means of stimulating foreign language communicative motivation meets the modern challenges of training highly qualified hospitality managers and allows to intensify the acquisition of professional terminology in the process of studying strategies for English-language translation of Ukrainian vocabulary, in particular vocabulary with national and cultural colouring, which contributes to the formation of students' readiness for professional activity in conditions of international competition and cultural diversity. Objectives. The purpose of the study is to characterize the methodology for teaching English-language translation to students of the specialty "Management" (educational program: "Hotel and Restaurant Management") using local history literature as educational material and to analyse the results of its testing in the context of the formation of internal motivation and speech activity in gastronomic discourse. Research methods. A complex of general scientific and special methods was applied, such as analysis, synthesis, generalization of psychological, pedagogical and methodological literature, modelling of the educational process, as well as observation, testing and analysis of the results of educational achievements. The methodology for teaching aspectual translation of vocabulary with a national and cultural connotation was tested, in particular, the introduction into the educational process and observation of the formation of two-way translation skills. Results. The developed methodology for teaching strategies for professional translation of specialized vocabulary with a national and cultural connotation and developing appropriate skills and abilities in students based on local history literature has shown positive results in the process of testing. The content of the testing includes work with authentic materials that are in the collections of the scientific library of the Uzhhorod Trade and Economic Institute of the State Trade and Economic University. Conclusions. A methodology for teaching English translation of Ukrainian terminological vocabulary, in particular the vocabulary of gastronomic discourse with a national and cultural connotation, adapted to the needs of professional training of hospitality managers, has been developed and characterized. Prospects. A significant contribution to the methodology for teaching translation and the development of intercultural communication competencies will be the study of the implementation of innovative technologies for visualizing concepts of national culture and revealing the meaning of the vocabulary with a cultural component.