Research On Campus Practical Teaching Reform Of Hospitality Management Major In Secondary Vocational Schools

The Food & Beverage of the Hospitality Management major of the secondary vocational school has played an important role in cultivating the hospitality service talents with comprehensive professional ability.However,in reality,the practical teaching of catering services in the professional management of secondary vocational schools has more emphasis on operational skills training,and the students’ comprehensive vocational ability training presents insignificant problems.The hotel catering service department reflects that the interns of the hotel management major in secondary vocational schools,although strong in hands-on ability,lack comprehensive literacy in the basic operation and management work,and the comprehensive professional ability is weak.The on-campus practice teaching of professional service catering services for secondary vocational schools cannot truly achieve the goal of integrating education with education and integration.Through the literature method,investigation method and interview method,this study has learned that the practical teaching content of hotel management professional catering service in secondary vocational schools is incomplete,which is not conducive to the cultivation of students’ complete professional cognition;the relatively independent teaching mode of theory and practice makes it difficult for students.Obtain effective learning;professional teachers lack experience in hotel industry operation and management,practice guidance is not strong;school practice base function is not perfect,students’ comprehensive vocational ability training effect is not significant;process evaluation is not timely,assessment results are not objective,these The factors are the reasons for the incomplete professional cognition and the weak comprehensive professional ability of the middle school hotel management students.After an in-depth analysis of the causes of the problem,a corresponding reform strategy was proposed.The research follows the basic principles of combining theoretical analysis and empirical research,and comprehensively adopts research methods such as literature research,observation method,questionnaire survey method,and interview method to reflect the logic of “discovering problems—analysis problems—solving problems”.This study proposes five major aspects in improving the practical teaching effect of the professional catering service school by studying the practical teaching content of the professional catering service of the hotel management,the practice teaching mode in the school,the practice teaching base in the school,the professional faculty,and the teaching evaluation.Reform strategy: First,improve the practical teaching content of the complete work content of catering services,develop practical courses matching the content of catering services,and integrate the complete work system of material procurement to post-drink preparation into the practical teaching of the catering service in the school.Secondly,constructing a practical and integrated practical teaching model for a complete work process,enabling students to gain effective learning in the integration of theory and practice;third,through the "three integrations" and "double divisions" of school-enterprise cooperation,Integrate catering service practice courses with catering service industry standards,practice teaching activities and work processes,practice teaching evaluation and customer satisfaction,industry teacher introduction,professional teacher output training and two-way integration,so that industry teachers and professional teachers Common "double division",thus achieving The goal of integration of production and education and the goal of dual education;Fourth,build a multi-functional oncampus practice teaching and education base,integrate the catering kitchen and the restaurant,and make the school practice base have production and operation functions,in order to develop students’ professional skills and Lay the foundation for comprehensive professional ability;finally,pay attention to process evaluation to improve students’ learning effect.