中餐服务课程标准.doc

酒店服务技能2 The hotel service skills 2 课程大纲Course Outline 课程编码Course Number 课时Credit Hours 36 主讲人 Developers 课程描述Description 餐饮部主要负责为宾客提供食品、菜肴、酒水和相关的一系列服务，是饭店和宾客之间联系最活跃的环节。餐饮部服务质量的高低，直接影响着饭店的声誉和其他产品的销售。餐饮服务是一项复杂、细致、专业性很强的工作。本课程从中餐服务的基本技能，中餐服务方法等几个方面，介绍了中餐服务的服务规范。通过本课程的学习，同学们可以对中餐服务较为全面的了解。 FB department is mainly responsible for the guests to provide food, dishes, drinks and other related services,is the most active part between hotels and guests.The quality of FB service is directly affects the hotels reputation and sales of other products.Food service is a complex, detailed, highly professional work. This course lunch service from basic skills, services, methods, and several other aspects of Chinese food, Chinese food service introduced service standards. Through this course, students can be more comprehensive understanding of Chinese food service. 朗读 显示对应的拉丁字符的拼音 ? 字典 教材Textbook 其他资源Additional Resources 课程大纲The course outline 1. 课程导入INTRODUCTION TO THE COURSE 学习目标Learning Objectives 通过本节课的学习了解学习本课程的目的及进入实训中心上课的要求。 Learning to understand the purpose of this course and class requirements to enter the training center. a. 学习本课程的目的 The purpose of this course b. 对于进入实训中心上课的要求 For class requirements to enter the training center 2. 托盘 Tray 学习目标Learning Objectives 通过本课程的学习能够正确掌握托盘的使用方法。 Master the correct use of the tray a. 托盘的分类及用途 Classification and use of tray. b. 整理装盘 Sorting the tray c. 托姿 Position d. 注意事项 Notes e. 托盘练习 Practice 3. 餐巾折花 Flower napkin folding 学习目标Learning Objectives 通过本课程的学习掌握餐巾折花的技巧。 Master the skills of napkin folding a. 餐巾折花的作用 The role of flower napkin folding b. 餐巾折花的基本技法和种类Basic napkin folding techniques and types of flowers c. 餐巾折花练习 Practice the flower napkin folding 4. 上菜分菜 Serve and Sub-menu 学习目标Learning Objectives 通过本课程的学习掌握上菜的基本技能，了解分菜的方式方法。 Master the basic skills of serving, Understand the methods of sub-menu a. 中国菜系知识Knowledge of Chinese cuisine b. 一般上菜顺序G