2011年浙江省普通高职(单考单招)考试说明(旅游类专业基础理论考试大纲)（Vocational College of Zhejiang Province in 2011 (a single test (single) examination shows that the tourism specialty theory examination syllabus)）.docVIP

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2011年浙江省普通高职(单考单招)考试说明(旅游类专业基础理论考试大纲)（Vocational College of Zhejiang Province in 2011 (a single test (single) examination shows that the tourism specialty theory examination syllabus)）.doc

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2011年浙江省普通高职(单考单招)考试说明(旅游类专业基础理论考试大纲)（Vocational College of Zhejiang Province in 2011 (a single test (single) examination shows that the tourism specialty theory examination syllabus)） Syllabus for basic theories of Tourism Specialty Outline of examination outline (a) reference materials State Administration of education planning textbook catering services and management (Higher Education Press published, Guo Minwen and Fan Ping editor, January 2006 second edition); State Education Commission planning textbook tourism psychology (higher education press publishing, Li Canjia editor, June 2005 Third Edition); Zhejiang province national tourist guides qualification examination material tour guide culture basic knowledge (Zhejiang Tourism Bureau, China Travel publishing house, April 2007 second edition). (two) examination content requirements; The content and specific requirements of this syllabus put forward three levels of cognitive competence, that is, understanding, understanding and mastering. (three) score assignment of examination subjects; About 40% of food service and management; about 20% of tourism psychology; about 40% of basic knowledge of tour guide culture. (four) examination questions Single choice questions, multiple choice questions, judgment questions, fill in the blanks questions, noun interpretation, simple answer questions, contingency questions, case analysis questions. Two, examination scope [catering service and management] (I) catering overview 1. master the concept of catering service, understand the position and function of the food and beverage department in the hotel, grasp the characteristics of the food and beverage products, and understand the development trend of the catering industry. 2. knowledge of food and beverage facilities and services. 3. understand the quality requirements of catering staff. (two) Chinese restaurant service 1., understand the classification of Chinese dishes, understand the main features of Chinese cuisine, an