基于职业能力的高职酒店管理专业课程标准研究——以《餐饮服务与管理》为例

Curriculum Based on Vocational Abilities for Mayor of Hotel Management——Take "Dining Service And Management" as an example

我国酒店业迫切需要建立与酒店发展相适应的系统化的专业教学标准。建立专业课程标准,应针对高职酒店专业学生的就业岗位群:基层服务人员、领班和一线经理,分析相关餐饮岗位的职业能力和餐饮岗位群的工作任务,并结合岗位能力设计课程内容:涵盖各岗位的服务技能、基础理论与职业素养。在此基础上,设计课程的三大模块为餐饮服务操作技能模块、餐饮基层服务与管理能力模块和餐饮企业经营与管理能力模块。再按照餐饮企业的实际工作流程,以餐饮企业真实产品(或服务)为项目载体开发课程的模块项目,并依据餐饮岗位职业能力确定每个模块项目的知识目标和能力目标。

A systematic professional teaching standard suited to the hotel development is needed by the hotel industry,which specifies the jobs groupas well as responsibility of routines.The curriculum is expected to combine posts capacity and the course content,while the latter is made up with the following three elements ： Service skills covering all positions,basic theory and professional attainment.Such built courses are three-module one： the food service operation skills module,food and basic services and catering management module and business and management modules.Then in accordance with the catering company＇s actual work processes,to dining on the real product（or service） for the carrier,module projects were developed,and according to restaurant professional qualities,individual module projects of the knowledge goals and capabilities goals were determined.