Methodological alternative to contribute to the communicative interaction in English on the Gastronomic Services specialty. (Original)

Abstract

The present article is a result of the doctorate thesis of one of the authors. It is directed to find a solution to one of the problems that stand out in the teaching reality of the Gastronomic Services (GS), specialty of Technical Education (TE), perfecting thus the teaching learning process of the subject English. The article offers an alternative to contribute to the communicative interaction in the teaching learning process of the subject English on the Gastronomic Services specialty. The research that led to submit the proposal is supported by the use of the theoretical, empirical and statistical methods. The importance of it is manifested in its contribution to perfecting the teaching learning process of the subject English in the technical level, so that it enhances the communicative interaction of the graduates with the foreign client during their service performance using the English Language. Moreover, it stretches the knowledge of the English language teacher of the level in his labor towards the efficient professional preparation of the future GS technicians.