Keyword: «project method»

The article considers the project method as an effective tool for the formation of professional competencies among students of the hotel and restaurant business. Its advantages (practice-oriented approach, development of soft skills) and limitations (time costs, complexity of assessment) are analyzed. Special attention is paid to interdisciplinary projects related to natural sciences and their application in the service sector. Examples of project topics and forms of protection are given, demonstrating the integration of theory and practice in the training of specialists.