Bar Management and Service Training Course: Vocational and Technical Tourism Professional Training Course Series

Author: Wang Jingqiang
Publisher:
Publish Date: 2002-12-01
Features: Tourism is a highly practical major. In the past decade, with the rapid development of China's tourism industry, tourism colleges have emerged like mushrooms after rain. However, since the introduction of vocational higher education in China at the end of the 20th century, there has been a lack of practical teaching materials tailored to the training model of tourism vocational and technical professionals. Most existing textbooks are condensed versions of undergraduate materials and fail to reflect the teaching needs focused on practical skills development. To address this, based on long-term teaching practice, we have organized relevant personnel to develop a new series of tourism vocational and technical training textbooks, characterized by systematicity and practicality. This series consists of six books: "Tourism Hotel Front Office Service Training Textbook," "Tourism Hotel Room Service Training Textbook," "Tourism Hotel Chinese and Western Catering Service Training Textbook," "Bar Management and Service Training Textbook," "Tour Guide Service Training Textbook," and "Tourism Service Etiquette Training Textbook." This series of textbooks has the following distinctive features:
Novel Format. The series breaks away from traditional textbook formats, presenting a fresh and innovative approach. In the table of contents of each textbook, under the chapters, there are training projects listed clearly and concisely.
Practicality and Operability. The training textbooks embody the characteristics of hands-on learning. The knowledge and skills students should master in tourism services are broken down into various training projects. Each project outlines the materials and tools needed, how to prepare training venues or design training scenarios, what steps and standards to follow in training students, how to conduct scenario design and role-playing to achieve practical drills, and how to evaluate training effectiveness and organize and implement training projects. Detailed arrangements are provided for all these aspects. Additionally, a test sheet is included after each training project to reinforce and assess students' learning outcomes.
Practical Application. The series closely aligns with the actual practices of the tourism industry and adheres to job operation standards. Training projects are categorized into four types based on the characteristics of the tourism industry:
1. Hands-on Operation: Such as tray handling techniques, bed-making techniques, and cocktail-making techniques.
2. Operation Procedures: Such as Chinese banquet service and room tidying.
3. Form Operation: Such as guest check-in services and room reservation services.
4. Adaptability: Providing corresponding services to guests based on different situations during service operations.
Conciseness in Text. The textbooks use concise language, with minimal textual descriptions. They primarily rely on various tables and flowcharts to illustrate the processes and steps of training operations. Theoretical knowledge related to training is included as appendices at the end of relevant chapters for teaching and self-study purposes.
The writing of tourism professional training textbooks is a first in China. Its development and publication have created a new format for training textbook writing. It is believed that the publication of this series will undoubtedly drive and promote the construction and prosperity of tourism vocational and technical training textbooks in China, as well as the development of tourism professional practical teaching.