基于德技并修的餐饮服务与管理课程教学创新探索及实践

Exploration and Practice of Teaching Innovation of Food Service and Management Course Based on the Combination of Virtues and Skills

随着我国酒店业的迅速发展,大量的国内外酒店品牌引进和创建,以及精品酒店、民宿等新型住宿方式的出现和蓬勃发展,都要求我国酒店行业教育必须提升质量.餐饮服务与管理属于酒店管理专业的一门核心课程,在课程教学中更应与企业实践相结合,从课程建设入手,基于德技并修的要求,创新探索酒店教育.本文分析了餐饮服务与管理课程的教学痛点及其原因,从课程内容、教学方法和课程思政、课程评价等方面做教学创新探索与实践,以促进课堂教学效果,提升学生的实践和创新能力.

With the rapid development of China’s hotel industry,the introduction and creation of a large number of domestic and foreign hotel brands,the emergence and vigorous development of new accommodation methods such as boutique hotels and bed and breakfasts. Which all require that the education of China’s hotel industry must improve its quality. Catering service and management belongs to a core course of the hotel management profession,which should be combined with enterprise practice in the course teaching,starting from the construction of the curriculum,based on the requirements of both moral and technical training,and innovative exploration of hotel education. In order to inprove the effectiveness of classroom instruction and develop student’s practical and innovetive shills,we analyze the teaching challenges of the Food Service and Management course in this paper.We also explore and put into practice teaching innvations in terms of course content,teaching methods,thinking and evaluation.