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本文通过多次调研和多年对毕业生的就业情况跟踪,发现餐饮企业、学校二者在人才素质、服务管理技能等方面存在供需矛盾问题,笔者以解决供需矛盾和提高学生创业素质为基点,重新修订了《餐饮服务与管理》课程的教学内容,并在实践中探索出了较为适用有效的如团队与创新项目管理法、角色互换法、实体调研、观摩、交流法等教学方法。
This article through several surveys and years of employment tracking of graduates, found that catering enterprises, schools, both in the quality of talent, service management skills and other aspects of the existence of supply and demand conflicts, the author to solve the contradiction between supply and demand and improve student entrepreneurship as the starting point, Revised the teaching content of “Catering Service and Management” course, and explored in practice more effective and effective teaching methods such as team and innovative project management, role exchange, entity research, observation and exchange.