(I) Chapter Analysis

Catering Service and Management is a compulsory course for students majoring in tourism management. It focuses on cultivating students' professional quality and ability in the process of catering service and management, follows the cognitive law, and gives the knowledge, ability and attitude that students must learn and the corresponding teaching requirements. It has strong pertinence and its content is combined with the actual catering work in hotels. The second section of the second chapter, Basic Skills of Chinese Food Service, is a standardized basic skill or skill related to catering business. It mainly introduces and tells about the types, uses, operation methods of trays and the types, characteristics and basic techniques of napkin folding, so as to improve students' service skills in Chinese food.

teaching emphasis and difficulty

teaching emphasis: master the basic skills of Chinese food service, mainly including tray, napkin folding, table setting, wine service, dish service and related Chinese food service skills.

Teaching difficulties: napkin flowers can be folded and innovated within the specified time, and Chinese food can be set quickly, accurately and with high quality.

(2) Analysis of academic situation

The teaching object of this course is high school students in vocational colleges. Because these students are in middle school, their awareness of theoretical learning foundation and autonomous learning cognition is weak, and their initiative is generally not high. Coupled with the college entrance examination, their self-confidence will naturally decline on this basis. For them, higher vocational education is the first year of the new learning mode, leaving the traditional learning mode and starting a new learning mode. They don't like learning theoretical knowledge, but they are very interested in practical operation and have high enthusiasm. In the process of practical operation, many students like to express their opinions and participate in practice. At this time, students are active in thinking, highly creative and eager to learn, and some students have a difficult family and a certain spirit of hard work.

(3) Teaching objectives

Knowledge objectives: 1. Master the basic skills of Chinese food service and etiquette, basic skills of folding trays and napkins, and basic skills of setting tables, drinks and dishes.

ability goal: 1. Through the teacher's explanation and demonstration, students can operate by themselves, learn and understand the basic skills such as tray, wine service, table setting for Chinese

meals, napkin folding and so on, so as to cultivate students' ability to analyze and solve problems,

and improve their professional skills and hands-on operation ability, and master the skills that catering service personnel should have.

2. Mastering the methods of sorting out materials and autonomous learning

3. Enabling students to fully understand and master the knowledge of Chinese food

Emotional goal: Through teachers' teaching, students actively participate, think and discover, stimulate students' desire to know about food and beverage, strengthen professional knowledge, cultivate students' unique professional feelings, and re-understand China food and beverage, and love it

.

(4) Teaching methods

Because the section "Basic Skills of Chinese Restaurant Service" is practical, and students are interested in practical operation and good at expressing themselves, in the teaching principle of integrating theory with practice, in order to highlight the important and difficult points, let students master the general operational skills of Chinese restaurant service (tray, flower folding, table setting, etc.) to complete the teaching objectives. The following teaching methods are specially formulated:

1, teaching method

2, simulation teaching method, combination of explanation and display

3, questioning method

4, students' on-site demonstration method

(5) teaching utensils and equipment: blackboard, teaching materials, multimedia courseware, trays, 2 beer bottles and napkins

2. B: Good morning, teacher! A: Boys and girls, yesterday we just learned the contents of the first section "Introduction to Chinese Food" in Chapter 2 "Chinese Restaurant Service" of our course. I still remember when I told you after class that I would call my classmates up to review the contents of our last class in the next class. I wonder if you have reviewed them when you go back, or if there are any students who still remember the contents of our lecture yesterday? Who's up to review? (The students are discussing under the podium) If anyone gets up to review, please raise your hand (some students raise their hands). Okay, Zeng Xiaoqian B: I talked about the classification of China cuisine, the methods and characteristics of Chinese cooking and the characteristics of Chinese restaurant management. (Students are free to answer) A: Ok, please sit down. Mr. Zeng Xiaoqian just gave a comprehensive answer, which shows that he listened carefully in class. I wonder if our classmates under the stage remember it like Mr. Zeng Xiaoqian? Ok, so because of the time, we won't ask our classmates to get up and review today. In recent days, I think everyone is a little tired in class. Is it because they didn't have a good rest at night? Anyway, everyone should listen carefully in class. Students, last class, we talked about the knowledge related to the introduction of Chinese food in Chapter II. So today, in this class, we will learn the second section of this chapter, Basic Skills of Chinese Food Service, and show you a video about Chinese food service before the new class. In this class, we will learn the knowledge and skills of tray, restaurant folding and table setting. After watching it, we will pay attention to how people in the video tray. We will invite students to come up and show (including the process of tray, flower folding and Chinese food table setting service) to attract students' attention and increase their interest in Chinese food service learning. ) How do you feel after watching this video? Do you think it is complicated to serve Chinese food? So where is it complicated? Through this film, we can see that Chinese food service is a meticulous and complicated work, which needs a lot of small details. What does it need? Today, with these questions, I want us to enter our new content today, Chapter 2, Chinese Restaurant Service, Section 2, Basic Skills of Chinese Food Service (2) and teach new lessons.