| 基于岗位职责的餐饮服务与管理课程内容设计 |
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| 引用本文： | 孟祥山.基于岗位职责的餐饮服务与管理课程内容设计[J].泰州职业技术学院学报,2021(1):23-25. |
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| 作者姓名： | 孟祥山 |
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| 作者单位： | 泰州职业技术学院 |
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| 基金项目： | 泰州职业技术学院2019年度教改研究课题(TZJG-201905,课题负责人:孟祥山)。 |
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| 摘 要： | 文章在对酒店管理专业毕业生主要就业和升迁岗位职责进行整理汇总的基础上,分析全日餐厅服务员、全日餐厅主管、大堂吧服务员、大堂吧主管、宴会服务员、宴会主管等六个岗位所必需的基础技能和管理知识,并在餐饮服务与管理课程中对应体现。课程内容对接企业岗位职责,有助于毕业生快速适应工作岗位,提升工作效率和工作质量,同时为职业生涯发展奠定良好基础。
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| 关 键 词： | 岗位职责 基础技能 岗位管理 |
Course Content Design of Catering Service and Management Based on Post Responsibility |
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| MENG Xiang-shan.Course Content Design of Catering Service and Management Based on Post Responsibility[J].Journal of Taizhou Polytechnical Institute,2021(1):23-25. |
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| Authors: | MENG Xiang-shan |
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| Institution: | (Taizhou Polytechnic College,Taizhou Jiangsu 225300,China) |
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| Abstract: | On the basis of sorting out and analyzing the main employment and promotion responsibilities of the catering department,this paper analyzes the basic skills and management knowledge required for six positions,in?cluding full-time restaurant attendant,full-time restaurant supervisor,lobby bar attendant,lobby bar supervisor,banquet attendant and banquet supervisor,which are reflected in the catering service and management courses.The course content is connected with the post responsibilities of enterprises,which is helpful for graduates to adapt to their jobs and improve their work efficiency and quality. |
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| Keywords: | post responsibility basic skills post management |
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