以烹调工艺与营养专业为龙头的旅游服务专业群建设.PDFVIP

以烹调工艺与营养专业为龙头的旅游服务专业群建设 一、建设基础 ································1 （一）专业设置现状 ···························1 （二）师资队伍·····························1 （三）学生规模·····························2 （四）国家、省级、市获奖情况 ······················2 （五）校企合作情况 ···························3 （六）社会服务情况 ···························4 二、建设目标 ································4 （一）总体目标·····························4 （二）分阶段目标 ····························5 三、 具体措施 ·······························5 （一）借助学院管理机制改革，建立旅游管理二级学院。 ···········5 （二）强化师资队伍建设，提高人才培养工作效率。 ··