Tourism major [A preliminary study on the teaching integration of catering service course for tourism major]

Catering service and management is a compulsory course for students majoring in tourism service in secondary vocational and technical schools. The purpose is to let students not only understand and master the basic knowledge of catering service in classroom teaching, but also use and master the basic skills of catering service in practical operation. This course is in the core position in the curriculum system of tourism specialty, and has the dual characteristics of theory course and practice course. It is an applied course that is badly needed by the market and welcomed by students. However, with the development of catering industry and secondary vocational education, catering service and management is a practical professional course. In practical teaching practice, how can teachers make this course effective and enable students to master the necessary knowledge and skills? The author believes that the integrated teaching has injected vitality and vigor into the catering service course in secondary vocational schools.

First, the necessity of integrating teaching

The present situation of catering service courses in secondary vocational schools;

1. Follow the traditional education and teaching system.

The purpose of secondary vocational education is to cultivate applied and skilled talents with basic professional theoretical knowledge and skilled operation skills, which are suitable for the front line of production and service. In the teaching of catering service courses, the traditional teaching mode is often centered on teachers and teaching materials. Generally, teachers explain demonstrations first, and then arrange students to practice. This practice ignores the cultivation of students' subjective status and practical ability, which makes theory and practice seriously out of touch, not only causing repeated teaching and waste of resources, but also failing to meet the requirements in skills, resulting in the cultivation of students who can only reach the level of "semi-finished products" and affecting the improvement of teaching quality.

2. There is a certain gap between the talent training mode and the level and industry requirements of secondary vocational school students.

The curriculum is out of touch with the market and lacks market research. Because this major is a three-year technical secondary school, with only two years of study in school and limited main courses, the teaching focus is on the two major areas of "catering waiter" and "room attendant" in the future employment direction. When most students majoring in catering go to work after graduation, the employer has to retrain them before they can work normally.

3. Lack of stamina and career planning.

Although the society has a great demand for students majoring in catering services, the demand is in short supply all the year round. However, after students are employed, due to the lack of stamina to continue their studies, the society lacks respect for this type of work, and the phenomenon of students giving up halfway, leaving their jobs, leaving their jobs and jumping ship is common, which may lead to "high employment rate and poor stability", thus affecting future enrollment and employment and causing a vicious circle. Moreover, frequent recruitment by employers also has an impact on the work efficiency of enterprises.

With the development of tourism, the talent training mode of secondary vocational schools has also been greatly adjusted to meet the needs of society and market. In the actual teaching practice, we deeply feel that the construction of integrated teaching is the appropriate starting point of curriculum reform in secondary vocational schools, and it is the key to realize school-enterprise cooperation, serve regional economic construction and sustainable development of schools.

In recent years, with the goal of cultivating catering service and management professionals who meet the needs of modern catering industry, the author's school has comprehensively implemented the exploration and reform of teaching integration, constantly improved the curriculum system of catering service and management, and strived to improve the practicality and demonstration of the curriculum, and achieved certain results.

Second, the premise of comprehensive teaching method

Based on the current situation of secondary vocational students and the actual market demand, we should give full play to the leading role of teachers and students in the teaching process, break the original teaching mode and original rules and regulations, absorb the essence of similar courses extensively in accordance with the principle of "practicality, practicality and practicality", integrate and optimize the original course content, highlight the cultivation of students' technical application ability and professional quality, and carry out curriculum system reform.

"Compress" unnecessary content, delete outdated content, absorb the latest research results and trends of this discipline in time, and realize the organic combination of the vital classic content and cutting-edge research of this discipline.

"Simplify" overlapping contents, follow the principle of "fewer but better", avoid overlapping teaching contents, and maintain the discipline integrity and organic development of the course itself;

"Add" knowledge points that are closely related to vocational ability training and are widely used. According to knowledge points and skill points, choose the knowledge and practice needed to cultivate a comprehensive ability.

In the process of implementing integrated teaching, the author's school has also paid attention to five changes, namely, from attaching importance to the ability of knowledge education to the ability of employment development, from attaching importance to knowledge examination to social evaluation, from taking full-time as the main body to combining work with study and alternating work with study, from a single classroom activity space to the integrated activity space of tourism training bases and practice units, and from knowledge theory to the construction of double-qualified teachers.

Third, the application of teaching integration in catering service courses

1. Effective use of school teaching resources

The content of catering courses is mostly about the knowledge of service process, and it is difficult for students to really master it only by teachers.

The use of modern educational technology to assist classroom teaching, with vivid, vivid and real teaching methods, can well display teaching contents such as knowledge points, service scenes, essentials and operation skills, which can not only stimulate students' senses, but also arouse their enthusiasm for learning. It can also make effective use of classroom teaching time, put more teaching time into practical teaching, improve the density of skill training and the mastery rate of knowledge, and get twice the result with half the effort. Therefore, the effective use of modern educational technology resources in schools is one of the means to improve the teaching quality of catering courses.

Using knowledge is more important than having knowledge. In addition, it is necessary to change the monotonous teaching mode of students' observation after the teacher has finished speaking, make full use of the on-campus training base, and cultivate students' practical ability. Set up a professional training base after class, organize students' training operations in batches, and give full play to the role of extracurricular training base.

2. Social practice cultivates excellent skills.

According to the new reform ideas, the school strives to build a teaching environment integrating teaching, training and evaluation. Although students have received systematic theoretical study and operational training during their school days, it still takes a process to truly adapt to the needs of the post and the working environment of the enterprise in terms of service skills, behavior habits and physical fitness. In order to highlight the practical link, according to the instruction of the Ministry of Education that vocational schools should combine production with teaching and keep close contact with enterprises, our school has taken a series of measures to organize students to go out of the campus world and enter the social classroom.

Introduce corporate culture into campus, let students feel corporate culture, cultivate students' professionalism, visit and study in star-rated hotels, learn corporate culture in a real corporate atmosphere, understand the current situation of enterprises in the industry, and truly feel the future jobs; In the semester before leaving school, let each student go to a professional post for practical exercise and internship, let students connect with the post in advance, and truly combine theory with practice. When they get their diplomas, students will have one year's working experience in relevant positions. These measures make students feel the corporate culture and greatly improve their professional quality.

3. Comprehensive vocational ability training

Today's era is not an era of single-handedness, but an era of teamwork and team efficiency. In addition to knowledge, we should pay more attention to the improvement of students' ability, including not only hands-on operation, but also teamwork, professionalism and social responsibility.

In order to achieve the classroom teaching effect of cultivating students' comprehensive ability, all students are grouped according to different gender, learning attitude and grades. In this learning team, students are the main body and teachers are the instructors and helpers. Try to make the ability of each group of students more balanced, and choose the team leader to be responsible for the work of each group. Let each group cooperate with each other in this group. Students who lack enthusiasm for learning can learn under the drive of others, learn from each other and help each other at the same time, so that all students can make progress. Another purpose of grouping is to let each group take turns to be on duty, check and sort out training equipment, and be on duty in health class to cultivate the ability of unity and cooperation.

4. Reform of personnel training mode

Secondary vocational and technical school education should adhere to employment orientation. The author's school has re-integrated educational resources, and basically formed a modern catering service and management personnel training model based on quality, ability, work-study combination and school-enterprise cooperation. Strive to realize the integration of teaching, so that the knowledge, skills and professional posts taught by the school are the "zero distance" training goals.

(1) According to the demand of modern hotel industry. Keeping close to the pulse of the market, the basic task is to cultivate applied and skilled catering service and management professionals, and the main line is to cultivate students' practical ability and quality, emphasizing the combination of theory and practice teaching, so as to realize the transformation of students from knowledge recipients to knowledge practitioners.

(2) The exploration and practice of the teaching mode of "work-study combination, school-enterprise cooperation" are in full swing. While making effective use of campus resources, we should give full play to the role of off-campus training base, so that the organic combination of school and society, school and enterprise, theory and practice becomes an important way to train catering service talents, and promote the maturity and development of the talent model of "work-study combination and school-enterprise cooperation". In the course teaching, the teaching needs are closely combined with the actual business needs of the industry, and students are arranged to work and study alternately in four-star and five-star hotels in a flexible way. This practice not only cultivates students' practical ability to apply professional knowledge, but also solves the contradiction of shortage of staff during the peak operation period of hotel enterprises. At the same time, it has achieved the purpose of alternating work with study and combining production with study, and the effect is very good, which is well received by hotel enterprises.

(3) Pay attention to the cultivation of students' comprehensive quality. It is not limited to the general operating skills, but also includes the knowledge, skills and attitudes necessary for the occupation. In teaching, we always aim at cultivating students' comprehensive quality, adhere to the principle of coordinated development and comprehensive improvement of knowledge, ability and quality, and strive to cultivate students' sense of social responsibility, professional ethics, learning ability, interpersonal communication ability, professional coordination ability, innovation ability and practical ability.

Fourth, improve the vocational access ability through integrated teaching.

With the development of economy, the progress of science and technology and the shortage of skilled talents in the industry, the employment situation of catering service students is getting better and better. Secondary vocational school graduates are willing to start from the grassroots level, and their employment concept is more practical and more acceptable to society, market and employers. In order to improve the quality of personnel training, improve students' employment competitiveness, make secondary vocational graduates truly realize the goal of "getting in, staying, using well and rising quickly" and realize the sustainable development of their personal career, the school where the author works has carried out a series of explorations.

School-enterprise cooperation, catering enterprises cultivate their own employees, and students have feelings for the enterprise and can retain people. The teaching mode of teaching integration is very suitable for this requirement, and its employment advantage lies in the fact that secondary vocational education is completed by both schools and enterprises. The professional knowledge learned is closely related to the professional skills of the work, while the recruiters of catering enterprises require certain work experience to save training costs.

The school requires students to have two certificates when they graduate. In addition to the diploma, we should also obtain the corresponding vocational qualification certificate, so that students can master solid basic knowledge and have one or several professional skills, which undoubtedly opens a window for graduates' employment.

The school provides employment guidance in a planned and systematic way. In addition to offering vocational guidance courses, senior executives and outstanding graduates from the Labor Training Department and tourism enterprises are also invited to give lectures at the school, or to lead students to visit and study in the enterprise, so as to guide students to correctly understand society, occupation and self, face up to their own advantages and characteristics, and determine their career direction. Smooth through the psychological adaptation period from "ivory tower" to "enterprise hall", so that students can realize the role change from "campus person" to "enterprise person" as soon as possible.

After the integrated teaching method was implemented in the course of Catering Service and Management, the cultivation of students' comprehensive professional ability was always emphasized in the whole teaching process. In essence, it changes the teaching purpose of this course, so that students no longer feel that learning this course is just to pass the exam, but to really master a technology, have certain practical ability and be able to undertake the corresponding work.

(Author: Longyan Overseas Chinese Vocational Secondary School, Fujian Province)