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时间:2020-05-19
《英文稿饭店管理(双语)教学大纲2014版定稿.doc》由会员上传分享,免费在线阅读,更多相关内容在工程资料-天天文库。
1、SyllabusofHotelManagement(BilingualinChineseandEnglish)CourseCode:ACourseName:HotelManagementCredits:2Assessment:UniformExaminationPreparatoryCourses:TourismStudy,ManagementI.InstructionalobjectiveHotelManagementisacorecourseforuniversitystudentsmajoringintourismmanagemen
2、t.Onthebasisofmanagementscience,thecoursestudiesthedistinguishingfeaturesofhotelmanagementandthoseoftheroutinebusiness.Onthecompletionofthiscourse,andwithresearchofclassicalcases,thestudentswillhaveacquiredtheknowledgeaboutfrontiermanagerialphilosophyandmanagingtechniques
3、ofhotelbusiness,theworld-top-levelhotelmanagementgroupcorporations,thebackgroundinwhichthegroupsareestablishedandthetrendoftheirdevelopment.Essentially,thestudentswillhaveagoodcommandofbasictheoryandskillsforhotelmanagement.Withpracticaltraining,theywillbecomeacquaintedwi
4、ththeworkprocedureoffrontdesk,house-keepingandfoodandbeverageservices.Themasteryandacquisitionendowsthestudentswithhigherprofessionalqualitiesandexpertiseandadaptsthemtothefutureworkinhotelbusinessandtourismindustry.Thecoursestudywilllayagoodfoundationforstudentsintheirco
5、ntinuedstudyandengagementinmanagingothermodernserviceindustries.II.Teachingrequirements2.1contentsKeypointsofthestudyareasfollows:1.Theevolutionhistoryandpresentsituationofhotelandhospitalitybusiness,hotelclassificationandstar-hotel-ratingstandardsaswellasthegeneralviewan
6、ddevelopmenttrendofhotelmanagementgroups.2.Thebasicconcepts,contentandfunctionofhotelmanagementandhotelorganizationalstructure.Onthebasisofmanagementknowledge,thestudentswillfurtherlearnabouttheessenceofhotelmanagementandestablishtheconceptionofstrategicmanagement.3.Intro
7、ductiontotherelevanttheoryofhotelservicemanagement,designofservicestandardsandtherulesofhowtocarryoutservicequalitymanagementaswellasthecases.4.Thefrontofficeorganizationalstructureandrelatedresponsibility.Mainly,thestudentsneedtobefamiliarwiththefrontofficebusinessandope
8、rationalprocessandlearnconstantchangingroom-reservingtechniquesandhaveasystematicknowledgeaboutt
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