《酒水知識與調(diào)酒技能》雙語課程標準CriterionforBeverageKnowledgeandBartendingSkills課程名稱：酒水知識與調(diào)酒技能CourseName：BeverageKnowledgeandBartendingSkills課程性質(zhì)：專業(yè)核心課CourseCharacteristics：RequiredCoreCourse學(xué)分：4學(xué)分Credit：Fourcredits計劃學(xué)時：60學(xué)時PlannedHours：60hours適用專業(yè)：酒店管理專業(yè)MajorApplied：HotelManagementSpecialty（一）1前言Preface1.1課程定位CourseOrientation《酒水知識與調(diào)酒技能》課程是酒店管理專業(yè)的專業(yè)核心課程，是學(xué)生即將從事酒店或餐飲行業(yè)必修的崗位能力課程。BeverageKnowledgeandBartendingSkillsisthecorecourseforthestudentsmajoringHotelManagementandtherequiredcourseforthemwhowillbeengagedinHotelorCateringIndustry。本課程注重知識性與實踐性兩個方面，一方面培養(yǎng)學(xué)生的酒水知識和管理理論；另一方面也注重培養(yǎng)學(xué)生的酒水服務(wù)操作技能；將理論與實踐相結(jié)合，同時也注重學(xué)生應(yīng)變能力、創(chuàng)新能力、創(chuàng)業(yè)能力的培養(yǎng)。Thiscouresefocusesontheknowledgeandpractice。Ononehand，thecoursecanhelpthestudentslearnthebeverageknowledgeandmanagingthreoies。Ontheotherhand，italsocanbehelpfulforthestudentstocatchtheskillsofdrinkservicesoperations。Withthecombinationoftheoryandpractice，studentswilldeveloptheirresilience，innovation，andentreprensurialcompetenceverywell。根據(jù)酒店管理專業(yè)人才培養(yǎng)目標，以及餐飲服務(wù)（餐吧或酒吧等）崗位需求，本課程堅持以酒店管理行業(yè)需求為導(dǎo)向，以就業(yè)為導(dǎo)向，為酒店行業(yè)培養(yǎng)職業(yè)道德良好、理論知識充足、職業(yè)技能熟練、綜合能力較強，適應(yīng)高級酒店餐吧、酒吧或社會餐飲企業(yè)所需的酒水服務(wù)應(yīng)用型人才。AccordingtotheaimsofdevelopmentofprofessionalsmajoringHotelManagementandtheneedforCateringservice（barsformealordrinks），thiscoursestickstotheorientationofneedofhotelmanagementandemployment，cultivatinglotsofappliedtalentswithnobleprofessionalethics，enoughtheoryknowlegde，well—excutedoccupationalskills，goodsyntheitcabilitiesinthebarsformealsanddrinksofsuperiorhotels，andthecompaniesoffoodindustry。本課程與前、后續(xù)課程銜接得當。本課程為酒店管理專業(yè)的專業(yè)核心課程，前導(dǎo)課程是《酒店概論》、《餐飲服務(wù)與管理》、《酒店餐飲英語》；后續(xù)課程為《西餐服務(wù)》、《點菜服務(wù)與技巧》、《宴會與會務(wù)實務(wù)》、《創(chuàng)業(yè)基礎(chǔ)》等。Thiscourseiswellconnectedwiththepreviousandsubsequentcourses。AsoneofthetherequiredcorecourseofHotelManagementSpecialty，precedingcoursesareHotelIntroduction，CateringServiceandManagement，HotelCateringEnglish，SubsequentcoursesareWesternFoodService，OrderingServiceandSkills，BanquetandConferencePractice，andEntrepreneurialFoundations。1.2課程性質(zhì)CourseCharacter《酒水知識與調(diào)酒技能》是針對旅游各大類專業(yè)職業(yè)領(lǐng)域、酒吧員工調(diào)酒師崗位及酒吧基層管理人員工作任務(wù)而設(shè)置的課程，它是一門理論與實踐融為一體的課程，以培養(yǎng)學(xué)生實際能力為目的，它開設(shè)在專業(yè)基礎(chǔ)課之后，為學(xué)生進一步學(xué)習(xí)專業(yè)知識及將來更好地在企業(yè)發(fā)展打下基礎(chǔ)。它與酒店管理方面的課程關(guān)系密切。主要是通過多媒體授課、實訓(xùn)室實操和酒店頂崗實習(xí)的形式進行，提高學(xué)生專業(yè)技能和應(yīng)變能力，使學(xué)生具有酒水知識與酒水服務(wù)所必需的專業(yè)基礎(chǔ)知識和服務(wù)技能，具有良好的職業(yè)素質(zhì)，職業(yè)道德和愛崗敬業(yè)精神。BeverageKnowledgeandBartendingSkillsismainlyforthemwhoaremajoringinprofessionalcareerareasoftourism，bartendersandfront—linemanagerinbars。Itisacouresofintegrationoftheoryandpractice，aimingattrainingthestudents’practicalabilities。Itopensaftertheprofessionalbasiccoursetolaythefoundationforthestudentsoffurtheringtheirprofessionalknowledgeandbenefitingtheirowndevelopmentinenterprisesinthefuture。ThiscouresiscloselyrelatedtoHotelManagement。Duringthiscourse，multimediateaching，traningroomsandtheinternshipwillbeappliedtoimproveprofessionalskillsandadaptabilitytochanges，makingthestudentstoobtainbeverageknowledgeandnecessaybasicknowledgeandserviceskillsofbeverageservice，withgoodprofessionalquality，ethicsandpassionatespirit。1.3設(shè)計思路CourseArrangement1.3.1課程設(shè)計總思路GeneralCourseArrangement課程設(shè)計的職業(yè)性——知識、技能、能力并重VocationalArrangement—knowledge，skillsandabilities。本課程主要設(shè)計三大模塊的教學(xué)內(nèi)容——以酒水知識與調(diào)酒技能活動為主線，系統(tǒng)、全面地講授酒水知識與調(diào)酒技能的理論及方法，使學(xué)生全面地了解酒水知識與調(diào)酒技能的內(nèi)容，掌握酒店餐飲服務(wù)規(guī)范和操作技能，學(xué)會處理和解決在餐飲部門酒水服務(wù)與管理中的一般性問題，注重培養(yǎng)學(xué)生實際應(yīng)用能力和創(chuàng)新能力。Threemodulesarearrangedinthiscourse—takingbeverageknowledgeandbartendingskillsasthemainlinetoteachthestudentsthetheoriesandmethodsofthebeverageknowledgeandbartendingskillssystematicallyandcomprehensively，makingthemunderstandthethemfully，mastertheHotelcateringservicespecificationsandoperatingskills，learntodisposeandsolvethegeneralproblemsinthebeverageserviceandmanagementincateringdepartment。課程設(shè)計的實踐性——過程與方法角色化PracticeArrangement—Role—playingduringtheCoureseandtheProcess本課程的教學(xué)過程注重理論教學(xué)與實踐訓(xùn)練的統(tǒng)一，并采用講授法、多媒體輔助法、案例分析法、演示法、實操演練法等教學(xué)方法，使學(xué)生掌握所需的理論知識和能力，養(yǎng)成必須的職業(yè)素養(yǎng)；學(xué)做合一、校企合一，注重工學(xué)結(jié)合的完善。Theprocessofthiscoursefocusesontheintegrationofteachingandpracticing，withthehelpofteaching，CAI，caseanalysismethod，demonstrationmethod，practicalapplicationandetc。makingthestudentsgainthenecessarytheoryknowledgeandablities，developtheirprofessionalquailty。Theincorpationoflearningandpractice，thecollegesandenterprises，willdefinitelyhelptheperfectionofcombinationoflearningwithworking。酒水基本知識酒水酒水基本知識酒水服務(wù)方式模擬酒吧酒吧經(jīng)營管理實踐性職業(yè)性酒吧概況《酒水知識與調(diào)酒技術(shù)》課程設(shè)計流程BasicBasicBeverageKnowledgeBeverageServicePatternSimulatedbarBarManagementPracticalnessProfessionalBarProfileBeverageKnowledgeandBartendingSkillsCourseDesignProcess將職業(yè)特點及職業(yè)養(yǎng)成教育貫穿于教學(xué)全過程ProfessionalCharacteristicandNurturanceEducationthroughoutthewholeTeachingProcess酒店行業(yè)是旅游的三大支柱產(chǎn)業(yè)，是一個朝陽產(chǎn)業(yè)，但是酒店行業(yè)工作的強度比較大，對于對于現(xiàn)代的高職學(xué)生來說，崗位的適應(yīng)、職業(yè)的認同非常重要。本課程將高級酒店酒吧或社會餐飲企業(yè)的職業(yè)認知與職業(yè)養(yǎng)成教育貫穿于教學(xué)全過程，培養(yǎng)學(xué)生良好的職業(yè)情感、服務(wù)態(tài)度和正確的價值觀。如在教學(xué)中，引入酒吧崗位招聘的職位描述，更好的幫助學(xué)生清晰自己所要從事的職業(yè)特點及素養(yǎng)。AstheHotelIndustryisoneofthethreepillarindustries，alsoafreshandsunrisingindustry，witharelativelyhighworkingintensity，itisveryimportantforvocationalcollegestudentsnowadaystomaintainthecareeradaptionandidentity。Duringthiscourse，careerindentyanddevelopmentofseniorhotelbarorsocialcateringbusinesswillbethroughoutthewholeprocess，aimingtohelpthestudentsdevelopagoodoccupationalemotion，serviceattitudeandresonableValues。Forexample，introducethepositiondescriptionofthejobsinbarsduringtheteaching，tohelpthestudentsunderstandtheprofessionalcharacteristicandaccomplishmentofthejobstheyaregoingtobeengagedin。酒吧服務(wù)員中英文職位描述禮貌而高效地處理所有客人和內(nèi)部客人的投訴和詢問，確保問題得到圓滿解決。Handlesallguestandinternalcustomercomplaintsandinquiriesinacourteousandefficientmanner，followingthroughtomakesureproblemsareresolvedsatisfactorily。與客人和同事保持基于良好工作關(guān)系的互動接觸。Maintainspositiveguestandcolleagueinteractionswithgoodworkingrelationships。Auditandensuresthattherelevantchangesareimplemented。根據(jù)所定的程序引領(lǐng)客人入座、接受點菜及為客人服務(wù)食品及飲料。Seats，takesordersandservesfoodandbeveragetoguestaccordingtotheestablishedsequenceandprocedures。向客人呈送菜單，回答客人問詢并為客人提供關(guān)于食品、飲料及服務(wù)的建議。Presentsmenu，answersenquiriesandmakessuggestionsregardingfood，beverageandservicetorestaurantguests。在每次用餐結(jié)束后清理臺面或餐桌并重新擺臺。Clearsandresetscountersortablesatconclusionofeachcourse。完全了解Micros電腦系統(tǒng)的各方面。FullyconversantwithallaspectsoftheMicrosSystem。對菜單上的所有菜品和飲料有全面的知識和理解，并能推薦菜品和飲料的搭配及促銷。HaveathoroughknowledgeandunderstandingofallfoodandbeverageitemsinthemenuandtheabilitytorecommendFoodandBeveragecombinationsandupsellalternatives。1.3.2理論課程設(shè)計理念Theconceptoftheorycurriculumdesign隨著社會服務(wù)業(yè)快速發(fā)展，酒店管理專業(yè)注重培養(yǎng)的是應(yīng)用型人才。因此本課程緊緊圍繞酒水知識與調(diào)酒技能所應(yīng)具備的知識和技能，從崗位要求的知識入手，引入酒水服務(wù)的基本技能，再強化綜合酒吧服務(wù)應(yīng)用實訓(xùn)，循序漸進，并結(jié)合國際高星級酒店的酒水服務(wù)標準及管理案例，培養(yǎng)學(xué)生具有豐富的專業(yè)知識和嫻熟的專業(yè)技能。Withtherapiddevelopmentofthesocialserviceindustry，thehotelmanagementmajorpaysattentiontothecultivationofappliedtalents。Therefore，thiscourseiscloselyrelatedtotheknowledgeandskillsthatbeverageknowledgeandbartendingskillsshouldpossess。Startingwiththeknowledgeoftherequirementsofthepost，introducingthebasicskillsofdrinkingwaterservice，strengtheningthepracticaltrainingofthecomprehensivebarservice，stepbystep，andcombiningthestandardsandmanagementcasesofthebeverageserviceintheinternationalhighstarhotels，totrainthestudentstogetrichprofessionalknowledgeandprofessionalskills。1.3.3實踐課程設(shè)計理念Theconceptofpracticalcurriculumdesign實踐課程設(shè)計理念Theconceptofpracticalcurriculumdesign實踐教學(xué)是本課程的重要組成部分，在高星級酒店酒吧人才培養(yǎng)過程中起著重要的作用。課程積極倡導(dǎo)“自主、合作、探究”的學(xué)習(xí)方式，強調(diào)學(xué)生通過實訓(xùn)，增強探究和創(chuàng)新意識，學(xué)習(xí)科學(xué)研究的方法，發(fā)展綜合運用知識的能力。本課程緊緊圍繞應(yīng)用型人才應(yīng)該具備的實踐能力和職業(yè)技能，構(gòu)建了三個“三結(jié)合”的實踐教學(xué)設(shè)計理念：Practiceteachingisanimportantpartofthiscourse。Itplaysanimportantroleinthetrainingofhighstarhotelbar。Thecurriculumactivelyadvocates“independent，cooperativeandexploratory”learningmethodsandemphasizesstudentsthroughtrainingtoenhancetheconsciousnessofinquiryandinnovation，tolearnthescientificmethodsofresearch，andtodeveloptheabilityofcomprehensiveuseofknowledge。Thiscoursefocusesonthepracticalabilityandvocationalskillsthatappliedtalentsshouldhave，andconstructsthree“ThreeCombinations”practicalteachingdesignconcepts。1.行業(yè)、企業(yè)、專業(yè)相結(jié)合1.Industry，enterpriseandspecialtycombined：（1）與酒店行業(yè)緊密聯(lián)系，掌握酒店行業(yè)發(fā)展現(xiàn)狀與發(fā)展趨勢。（1）Closelyrelatedtohotelindustry，knowwellthecurrentsituationanddevelopmenttrendofhotelindustry。（2）與萬豪、香格里拉等國際酒店管理集團建立合作關(guān)系，在課程教學(xué)中融入高星級酒店的酒吧服務(wù)標準及崗位素養(yǎng)。（2）EstablishacooperativerelationshipwithMarriott，Shangri—Laandotherinternationalhotelmanagementgroups，andintegratethebarservicestandardsandpostqualityofhighstarhotelsintothecourseteaching。2.專業(yè)、崗位、課程相結(jié)合：2.Specialties，postsandcoursescombined：（1）將實踐教學(xué)與崗位實際需要相結(jié)合，設(shè)計好教學(xué)實訓(xùn)內(nèi)容。（1）Combinepracticeteachingwithpracticalneedsofpost，designingthecontentsofteachingpractice。（2）以仿真的工作流程為載體組織和設(shè)計實訓(xùn)教學(xué)項目。（2）Organizeanddesignpracticalteachingprojectsbasedonsimulationworkflow。3.課程、基地、師資相結(jié)合。3.Courses，basesandteacherscombined：（1）實踐教學(xué)采用“理論教學(xué)+課程實訓(xùn)+酒店頂崗實習(xí)三步”教學(xué)形式，深受學(xué)生歡迎，取得了良好的教學(xué)效果。（1）Thepracticeteachingadoptsthethreestepteachingmodeof“theoryteaching+curriculumtraining+hotelinternship”，whichiswellreceivedbystudentsandhasachievedgoodteachingresults。（2）聘請酒店行業(yè)第一線的工作人員作為本課程的實訓(xùn)教師或?qū)I(yè)指導(dǎo)員。（2）Hirethefrontlinestaffofthehotelindustryasthetrainingteachersorprofessionalinstructorsofthiscourse。（3）廣泛征詢各大酒店餐飲部門或酒吧管理人員意見，更新實訓(xùn)教學(xué)內(nèi)容。（3）Consultthecateringdepartmentsorbarmanagersofvarioushotelstoupdatethecontentsofpracticaltraining。（4）建立結(jié)構(gòu)合理的教學(xué)團隊。（4）EstablishingaScientificstructureofteachingteam。實踐考核設(shè)計理念Designconceptofpracticeassessment本課程的實訓(xùn)技能采取的是“實訓(xùn)過程考核與結(jié)果考核相結(jié)合”的考核方式，即每個項目的訓(xùn)練過程中對學(xué)生的訓(xùn)練過程進行考評，實訓(xùn)項目結(jié)束后對學(xué)生進行考評，綜合計算成績。Thepracticaltrainingskillsofthiscourseare“thecombinationofthetrainingprocessassessmentandtheresultassessment”，thatis，toevaluatethestudents'trainingduringtheprocessofeachproject，andtoevaluatethestudentsafterthetrainingprojectandthecomprehensivelycalculatetheresults。2課程目標Curriculumobjectives本課程目標是依據(jù)酒店專業(yè)的培養(yǎng)目標而確定，課程圍繞酒店酒水服務(wù)應(yīng)用型人才應(yīng)該具備的職業(yè)技能，以酒吧服務(wù)員崗位要求為導(dǎo)向，以職業(yè)崗位能力、行業(yè)基本素質(zhì)培養(yǎng)為目標，開展實踐性教學(xué)。通過實踐課程的學(xué)習(xí)，使學(xué)生掌握從事酒店餐飲服務(wù)與管理的能力，并能綜合運用所學(xué)，成為能適應(yīng)酒店酒吧服務(wù)第一線需要，具有較高的服務(wù)技能，良好的職業(yè)素質(zhì)和愛崗敬業(yè)精神，具有應(yīng)變能力、創(chuàng)新能力與創(chuàng)業(yè)能力的酒店酒吧服務(wù)應(yīng)用型人才。Thiscourseaimstobedeterminedaccordingtothetraininggoalofthehotelspecialty。Thecoursefocusesontheprofessionalskillsthatthehotelbeverageserviceappliedtalentsshouldhave，takingthebarstaffpostastheguidance，anddevelopingtheprofessionalpostabilityandthebasicqualityoftheindustryasthegoaltocarryoutpracticalteaching。Throughthestudyofthepracticecourse，itmakesthestudentsmastertheabilitytoengageinhotelcateringserviceandmanagement，andmakecomprehensiveuseofthestudywhowillbeabletoadapttothefirstlineofthehotelbarservice，havehighserviceskills，goodprofessionalqualityanddedicationspirit，andbecomehotelbarserviceapplication—orientedtalentswithgreatthestrainability，innovationabilityandentrepreneurialability。酒店酒吧服務(wù)人才酒店酒吧服務(wù)人才HotelbarservicetalentHotelbarservicetalent（二）3課程內(nèi)容與要求Curriculumcontentandrequirements3.1課程教學(xué)內(nèi)容及模塊設(shè)計Curriculumteachingcontentandmoduledesign酒水服務(wù)與酒吧管理崗位職業(yè)能力職業(yè)技能酒水服務(wù)與酒吧管理崗位職業(yè)能力職業(yè)技能酒吧概況、就把設(shè)備調(diào)酒師素質(zhì)與能力要求啤酒服務(wù)能力訓(xùn)練葡萄酒服務(wù)能力訓(xùn)練雞尾酒調(diào)制訓(xùn)練基酒知識與酒水調(diào)制模擬酒吧與酒吧英語酒單制作與酒吧營銷主題酒會策劃職業(yè)素質(zhì)酒吧概述、酒水知識雞尾酒調(diào)制與創(chuàng)作酒吧經(jīng)營與管理三大模塊教學(xué)內(nèi)容BeverageserviceandprofessionalabilityofbarmanagementpostBeverageserviceandprofessionalabilityofbarmanagementpostProfessionalSkillsBarprofileandequipmentDiathesisandabilityrequirementsofbartendersTrainingofbeerserviceabilityTrainingofwineserviceabilityCocktailmakingtrainingBaseliquorknowledgeandliquormakingBarsimulationandbarEnglishWinelistmakingandBarMarketingThemecocktailpartyplanningProfessionalqualityBaroverview,beverageknowledgeCocktailmakingandcreationBarmanagementTheteachingcontentofthethreemodules（三）3.2教學(xué)內(nèi)容及課時分配CourseContentandTimeDistribution3.2.2以工作過程為導(dǎo)向組織的教學(xué)內(nèi)容表Tableofteachingcontentorganizedaccordingtotheworkingprocess序號No.工作任務(wù)模塊Modulesofworkingtask課程內(nèi)容和要求Curriculumcontentandrequirements（技能、國家行業(yè)標準）（Skills，NationalStandards）實訓(xùn)設(shè)計PracticalTrainingDesign參考學(xué)時ReferenceTime11基礎(chǔ)知識酒吧概述、酒水知識BasicKnowledgeBaroverview，beverageKnowledge具體見課程內(nèi)容標準與要求RefertotheCurriculumcontentstandardsandrequirements1、軟飲料服務(wù)1.Softbeverageservice2、啤酒服務(wù)2.Beerservice3、葡萄酒服務(wù)3．Wineservice4、外國配制酒服務(wù)4.Foreigncompoundingwineservice202022基礎(chǔ)技能BasicSkills雞尾酒的調(diào)制、創(chuàng)作Mixingandcreationofcocktail具體見課程內(nèi)容標準與要求RefertotheCurriculumcontentstandardsandrequirements1、英式調(diào)酒技能1.Britishstyle2、雞尾酒的創(chuàng)作2.Creationofcocktail272733創(chuàng)新技能Innovativeskills酒吧經(jīng)營與管理BarManagement具體見課程內(nèi)容標準與要求RefertotheCurriculumcontentstandardsandrequirements1、酒吧英語教學(xué)1.BarEnglishteaching2、模擬酒吧經(jīng)營2.Simulationofbarmanagement3、酒會策劃3.CocktailPlanning13133.2.3課程內(nèi)容標準與要求Curriculumcontentstandardsandrequirements情境一：掌握酒水基礎(chǔ)知識Situation1：Masteringthebasicknowledgeofbeverage任務(wù)一（1）：調(diào)酒師素質(zhì)要求訓(xùn)練Task1（1）：TrainingofDiathesisofbartender參考學(xué)時Referencetime2學(xué)時課堂教學(xué)2Hoursforclassroomteaching工作任務(wù)WorkingTask形成調(diào)酒師職業(yè)素養(yǎng)Developmentoftheprofessionalismofbartenders相關(guān)實踐知識RelatedPracticalKnowledge1．了解不同類型的酒吧經(jīng)營方式；1.Understandthedifferenttypesofbarmanagement2．熟悉酒吧的工作流程；2.Familiaritywiththeworkingprocessofabar3．明確酒吧各個崗位職責；4.Cleardutiesofthebar4．形成調(diào)酒行業(yè)的整體印象4.Developingtheoverallimpressionofthebartendingindustry相關(guān)理論知識RelatedTheoreticalknowledge1．調(diào)酒師的職業(yè)素質(zhì)要求；1.Theprofessionalrequirementsofthebartender2、酒吧組織結(jié)構(gòu)；2.Barorganization3、各崗位職責。3.Dutiesofeachpost任務(wù)一（2）：調(diào)酒服務(wù)的技能Task1（2）：SkillsofBartendingService參考學(xué)時Referencetime1學(xué)時課堂教學(xué)1Hourforclassroomteaching工作任務(wù)WorkingTask形成調(diào)酒師職業(yè)素養(yǎng)Developmentoftheprofessionalismofbartenders相關(guān)實踐知識RelatedPracticalKnowledge1．認知調(diào)酒服務(wù)中的17項技能；1.Congnitionofthe17skillsduringbartendingservice；2.掌握調(diào)酒服務(wù)中示瓶、斟酒、杯口加霜等技能訓(xùn)練；2.Masteringtheshowingbottle，pouringandfrostingcupskillsduringbartendingservice；3．理解調(diào)酒服務(wù)中溫度對酒質(zhì)量的影響；3.Understandtheinfluenceofthetemperatureonthebeveragesduringbartendingservice相關(guān)理論知識RelatedTheoreticalknowledge1．調(diào)酒服務(wù)中的17項技能；1.17skillsduringbartendingservice2.調(diào)酒服務(wù)中示瓶、斟酒、杯口加霜等技能操作流程；2.Showingbottle，pouringandfrostingcupskillsduringbartendingservice3．冰塊、糖漿等輔料知識。3.knowledgeofsomeseasoningsuchasicecubesandsyrup.任務(wù)二：酒吧功能分類及識別能力訓(xùn)練Task2：Barfunctionclassificationandrecognitionabilitytraining參考學(xué)時Referencetime2學(xué)時課堂教學(xué)2hoursforclassroomteaching工作任務(wù)WorkingTask了解不同類型的酒吧，熟悉酒吧常用器具和設(shè)備Understanddifferenttypesofbars，familiarwithbarappliancesandequipment.相關(guān)實踐知識RelatedPracticalKnowledge1．了解不同類型的酒吧功能；1.Understandthefunctionsofdifferenttypesofbars；2．熟悉酒吧的常用器具和設(shè)備；2.Familiarwiththecommonequipmentinabar3．正確使用器具和設(shè)備3.Correctuseofequipmentandequipment相關(guān)理論知識RelatedTheoreticalknowledge1．酒吧的分類；1.Theclassificationofbars2．酒吧常用器具和設(shè)備；2.Commonequipmentinabar3．酒吧常用器具的清洗與消毒。3.Cleaninganddisinfectionofcommonutensilsinbars任務(wù)三：軟飲料服務(wù)Task3：SoftBeverageservice參考學(xué)時Referencetime2學(xué)時課堂教學(xué)2Hoursforclassroomteaching工作任務(wù)WorkingTask非酒精飲料的認識與運用能力訓(xùn)練Knowledgeandapplicationabilitytrainingofnon—alcoholicDrinks相關(guān)實踐知識RelatedPracticalKnowledge1．掌握非酒精飲料的知識；1.Mastertheknowledgeofnon—alcoholicbeverages2．調(diào)制出一系列的軟飲料和混合飲料等特飲；2.Mixingaseriesofspecialdrinkssuchassoftdrinksandmixeddrinks。3．掌握特飲的飲用方法及服務(wù)技能3.Masteringthedrinkingmethodsandserviceskillsofspecialdrinks相關(guān)理論知識RelatedTheoreticalknowledge1．果汁；汽水飲料；1.fruitjuice；Sodadrink2．礦泉水、軟飲料的特飲；2.specialdrinksofmineralwaterandsoftbeverage3．軟飲料與混合飲料的區(qū)別。3.Thedifferencebetweensoftandmixeddrinks任務(wù)四：啤酒服務(wù)Task4：BeerService參考學(xué)時Referencetime3學(xué)時課堂教學(xué)及實踐教學(xué)3hoursforclassroomandpracticalteaching工作任務(wù)WorkingTask啤酒常識與服務(wù)能力訓(xùn)練Commonsenseofbeerandtrainingofserviceability相關(guān)實踐知識RelatedPracticalKnowledge1．到實地參觀和學(xué)習(xí)，掌握啤酒的常識1.Tovisitandstudyontheground，masterthecommonsenseofbeer2．掌握啤酒服務(wù)技巧2.Masteringthebeerserviceskills3．調(diào)制出以啤酒為基酒的雞尾酒3.Produceakindofcocktailbasedonbeer相關(guān)理論知識RelatedTheoreticalknowledge1．啤酒的含義、組成成分、特點；1.Themeaning，composition，andcharacteristicsofbeer2．釀造啤酒的主要原料、啤酒的生產(chǎn)流程2.Mainrawmaterialsofbrewingbeerandproductionprocess3．儲藏要求、飲用要求及啤酒服務(wù)中的注意事項3.Storageanddrinkingrequirementsandmattersneedingattentioninbeerservice4．世界著名啤酒的介紹等。4.Theintroductionofworldfamousbeerandsoon任務(wù)五（1）：葡萄酒服務(wù)Task5（1）：WineService參考學(xué)時Referencetime4學(xué)時課堂教學(xué)及實踐教學(xué)4hoursforclassroomandpracticalteaching工作任務(wù)WorkingTask葡萄酒的常識及服務(wù)能力訓(xùn)練Commonsenseofwineandtrainingofserviceability相關(guān)實踐知識RelatedPracticalKnowledge1．掌握葡萄酒的知識；1.Masteringthecommonsenseofwine2．掌握葡萄酒的飲用方法及服務(wù)技能；2.Masteringthedrinkingmethodsandserviceskillsofwine3．掌握調(diào)制葡萄酒為基酒的雞尾酒3.Produceakindofcocktailbasedonwine相關(guān)理論知識RelatedTheoreticalknowledge1．葡萄酒的含義、釀造過程、種類；1.Themeaning，process，typeofwine2．鑒別、服務(wù)禮儀、儲存方法；2.Identification，serviceetiquetteandstoragemethod3．葡萄酒與食品的搭配、葡萄酒的營養(yǎng)價值。3.Wineandfoodmatchingandnutritionalvalueofwine任務(wù)五（2）：法國葡萄酒概況Task5（2）：OverviewofFrenchwine參考學(xué)時Referencetime2學(xué)時課堂教學(xué)2hoursforclassroomteaching工作任務(wù)WorkingTask世界知名葡萄酒產(chǎn)地——法國概況Overviewofworldfamouswineproducingare—France相關(guān)實踐知識RelatedPracticalKnowledge1．掌握法國葡萄酒的品種知識；1.KnowledgeofthevarietyofFrenchwine2．掌握法國葡萄酒酒標識別能力；2.GrasptherecognitionabilityofFrenchwinelabel3．學(xué)習(xí)法國葡萄酒品鑒能力3.LearningtheabilityofFrenchwinetasting相關(guān)理論知識RelatedTheoreticalknowledge1．法國葡萄酒的概況；1.OverviewofFrenchwine；2．法國葡萄酒的常見品種；2.AcommonvarietyofFrenchwines3．法國葡萄酒酒水服務(wù)。3.Frenchwineservice任務(wù)六：外國配制酒服務(wù)Task6：Foreigncompoundingwineservice參考學(xué)時Referencetime4學(xué)時課堂教學(xué)4hoursforclassroomteaching工作任務(wù)WorkingTask外國配制酒的常識及服務(wù)能力訓(xùn)練Commonsenseofforeigncompoundingwineandtrainingofserviceability相關(guān)實踐知識RelatedPracticalKnowledge1．掌握外國配制酒的知識；1.Masteringtheknowledgeofforeigncompoundingwine2．掌握外國配制酒的飲用方法及服務(wù)技能；2.Masteringthedrinkingmethodsandserviceskillsofforeigncompoundingwine3．掌握調(diào)制外國配制酒為輔料的雞尾酒3.Producethecocktailwhichisseasonedbyforeigncompoundingwine相關(guān)理論知識RelatedTheoreticalknowledge1．外國配制酒的種類；1.Typesofforeigncompoundingwine2．餐前開胃酒、甜食酒、餐后酒等酒水知識。2.Knowledgeofaperitif，dessertwine，postprandialwine，etc.情境二：掌握酒水操作基礎(chǔ)技能Situation2：Masteringthebasicoperationskillsofbeverage任務(wù)一：雞尾酒調(diào)酒技能Task1：Cocktailbartendingskills參考學(xué)時Referencetime6學(xué)時課堂教學(xué)及實踐教學(xué)6hoursforclassroomandpracticalteaching工作任務(wù)WorkingTask雞尾酒調(diào)制技能（英式）Cocktailbartendingskills（British）相關(guān)實踐知識RelatedPracticalKnowledge1．掌握雞尾酒調(diào)制調(diào)和法、兌和法、濾冰法、搖和法、電動攪拌法及其它方法；1.Mastercocktailmixing，building，icefiltering，shaking，electricblendingandothermethods。2．掌握切酒技能；2.Masteringtheskillofwinecutting3．正確使用不同款式的雞尾酒調(diào)制方法3.Producedifferentcocktailwithdifferentcorrectmethods相關(guān)理論知識RelatedTheoreticalknowledge1．雞尾酒的傳說、分類、基本結(jié)構(gòu)和裝飾藝術(shù)；1.Thelegend，classification，basicstructureanddecorativeartofcocktail2．雞尾酒調(diào)制方法、調(diào)制原則、調(diào)制步驟及注意事項。2.Method，principle，stepsandmattersneedingattentionduringbartending任務(wù)二（1）：六大基酒品牌Task2（1）：Topsixofbaseliquor參考學(xué)時Referencetime5學(xué)時課堂教學(xué)5hoursforclassroomteaching工作任務(wù)WorkingTask六大基酒的酒水知識Knowledgeoftopsixofbaseliquor相關(guān)實踐知識RelatedPracticalKnowledge1．掌握六大基酒的原料、主要生產(chǎn)國；1.Mastertherawmaterialandmainproducingcountryoftopsixofbaseliquor2．具備識別常見六大基酒品牌的能力；2.Abilitytoidentifycommontopsixofbaseliquor3．羅列用六大基酒調(diào)制的經(jīng)典雞尾酒3.Listtheclassiccocktailofthetopsixofbaseliquor相關(guān)理論知識RelatedTheoreticalknowledge1．六大基酒的釀造原料、釀造過程；1.Thebrewingrawmaterialandprocessoftopsixofbaseliquor2．六大基酒生產(chǎn)國、著名品牌。2.TopSixofbaseliquorproducingcountriesandfamousbrands任務(wù)二（2）：中國白酒Task（2）：Chineseliquor參考學(xué)時Referencetime2學(xué)時課堂教學(xué)2hoursforclassroomteaching工作任務(wù)WorkingTask熟悉中國白酒知識FamiliarwiththeChineseliquor相關(guān)實踐知識RelatedPracticalKnowledge1．識記中國白酒五大香型及代表酒；1.MemorizethefivemajorflavorsandrepresentativewineofChineseliquor2．了解中國十大著名白酒概況；2.UnderstandingthegeneralsituationofthetenfamousliquorinChina3．思考以中國白酒創(chuàng)作雞尾酒。3.ThinkingaboutcreatingcocktailswithChineseliquor相關(guān)理論知識RelatedTheoreticalknowledge1．中國白酒的釀造工藝、香型分類；1.ThebrewingworkandclassificationofChineseliquor2．雞尾酒調(diào)制方法、調(diào)制原則、調(diào)制步驟及注意事項。2.Method，principle，stepsandmattersneedingattentionduringbartending任務(wù)三：六大基酒雞尾酒調(diào)酒技能參考學(xué)時Referencetime14學(xué)時實踐教學(xué)14hoursforpracticalteaching工作任務(wù)WorkingTask國外六大著名基酒雞尾酒的調(diào)制技能Thebartendingskillsofthetopsixfamouscocktailsinforeigncountries相關(guān)實踐知識RelatedPracticalKnowledge1．掌握白蘭地、威士忌、金酒、朗姆酒、伏特加、龍舌蘭酒的基本知識；1.Masteringthebasicknowledgeofbrandy，whisky，gin，rum，vodkaandtequila。2．掌握經(jīng)典雞尾酒的配方；2.Masteringtheclassiccocktailrecipe3．正確調(diào)制不同基酒的雞尾酒3.Producecorrectlydifferentcocktailwithdifferentbaseliquor相關(guān)理論知識RelatedTheoreticalknowledge1．白蘭地、威士忌、金酒、朗姆酒、伏特加、龍舌蘭酒的酒水知識；1.Knowledgeofbrandy，whisky，gin，rum，vodkaandtequila2．六大基酒的飲用方法與服務(wù)技巧。2.Drinkingmethodsandserviceskillsofthetopsixofthebaseliquor情境三：掌握酒水創(chuàng)新技能Situation3：Masteringtheinnovationskillsofbeverage任務(wù)一（1）：模擬酒吧經(jīng)營Task1（1）：Simulationofbarmanagement參考學(xué)時Referencetime1學(xué)時課堂教學(xué)1hourforclassroomteaching工作任務(wù)WorkingTask熟悉酒吧經(jīng)營管理工作Befamiliarwiththemanagementofbars相關(guān)實踐知識RelatedPracticalKnowledge1．掌握酒水服務(wù)能力、酒品推銷能力；1.Masteringtheabilityofliquorserviceandthemarketingabilityofwineproducts2．掌握酒吧成本控制能力；2.Masteringthecostcontrolabilityofthebar3．掌握酒吧服務(wù)知識及經(jīng)營管理技能。3.Masteringtheknowledgeofbarserviceandtheskillsofmanagement相關(guān)理論知識RelatedTheoreticalknowledge1．酒水服務(wù)、溝通技能訓(xùn)練；1.Beverageserviceandcommunicationskillstraining2．酒吧經(jīng)營管理涉及內(nèi)容。2.ContentofBarmanagement.任務(wù)一（2）：酒單制作與收益管理Task1（2）：Winelistproductionandrevenuemanagement參考學(xué)時Referencetime1學(xué)時課堂教學(xué)1hourforclassroomteaching工作任務(wù)WorkingTask熟悉酒吧經(jīng)營管理工作Familiarwiththeoperationandmanagementofthebar相關(guān)實踐知識RelatedPracticalKnowledge1．嘗試設(shè)計不同主題類型酒單；1.Trytodesigndifferentthemesofwinelist2．分組搜集酒吧收益數(shù)據(jù)資料，理解酒吧收益管理內(nèi)容；2.Collectbarincomedataandunderstandthecontentofbarrevenuemanagement相關(guān)理論知識RelatedTheoreticalknowledge1．酒單設(shè)計原則、設(shè)計內(nèi)容與類型；1.Designprinciple，contentandtypesofwinelist2．酒吧成本控制等收益管理相關(guān)理論知識。2.Relatedtheoreticalknowledgeofrevenuemanagementsuchasbarcostcontrol任務(wù)一（3）：員工培訓(xùn)及酒吧營銷Task1（3）：EmployeetrainingandBarMarketing參考學(xué)時Referencetime1學(xué)時課堂教學(xué)1hourforclassroomteaching工作任務(wù)WorkingTask熟悉酒吧經(jīng)營管理工作Befamiliarwiththemanagementofbars相關(guān)實踐知識RelatedPracticalKnowledge1．掌握酒吧員工培訓(xùn)內(nèi)容；1.Masteringthetrainingcontentofthebarstaff2．分組制定酒吧營銷方案；2.Makingamarketingplanforthebaringroups3．掌握酒吧服務(wù)知識及經(jīng)營管理技能。3.Masteringtheknowledgeofbarserviceandtheskillsofmanagement相關(guān)理論知識RelatedTheoreticalknowledge1．酒吧員工培訓(xùn)內(nèi)容；1.Barstafftraining2．酒吧市場營銷等相關(guān)知識。2.Relatedknowledgesuchasbarmarketing任務(wù)二：酒吧英語訓(xùn)練Task2：BarEnglishtraining參考學(xué)時Referencetime3學(xué)時課堂教學(xué)3hoursforclassroomteaching工作任務(wù)WorkingTask全英語式的酒水服務(wù)技能BeverageserviceskillsallinEnglish相關(guān)實踐知識RelatedPracticalKnowledge1．掌握英語酒水服務(wù)的能力；1.GrasptheabilityofbeverageserviceinEnglish2．掌握著名雞尾酒的英語名字；2.RememberthefamouscocktailEnglishnames。3．熟悉六大基酒的英語名稱。3.Familiarwiththenamesofthetopsixofbaseliquor相關(guān)理論知識RelatedTheoreticalknowledge1．酒吧英語口語設(shè)計；1.ThedesignofspokenEnglishinthebar2．酒吧器具、設(shè)備和常見酒水品牌的英語教學(xué)。2.EnglishTeachingforbarapparatus，equipmentandcommonbeveragebrands任務(wù)三（1）：雞尾酒的創(chuàng)作訓(xùn)練Task3（1）：Thecreativetrainingofcocktail參考學(xué)時Referencetime1學(xué)時課堂教學(xué)1hourforclassroomteaching工作任務(wù)WorkingTask雞尾酒創(chuàng)作能力訓(xùn)練Thecreativetrainingofcocktail相關(guān)實踐知識RelatedPracticalKnowledge1．掌握雞尾酒創(chuàng)作思路、方式；1.Masteringtheideasandwaysofcreatingcocktails2．依據(jù)不同主題、客戶需求設(shè)計創(chuàng)作雞尾酒；2.Designcocktailbasedondifferentthemesandcustomerneeds.相關(guān)理論知識RelatedTheoreticalknowledge1．雞尾酒創(chuàng)作要求；1.Thecreationrequirementsofcocktail2．雞尾酒創(chuàng)作原則、方式。2.Thecreationprincipleandwayofcocktail任務(wù)三（2）：流行雞尾酒調(diào)制Task3（2）：Popularcocktailproducing參考學(xué)時Referencetime3學(xué)時課堂教學(xué)3hoursforclassroomteaching工作任務(wù)WorkingTask熟練運用各種雞尾酒調(diào)制方法調(diào)制雞尾酒Makingcocktailwithallkindsofskillfulmethods相關(guān)實踐知識RelatedPracticalKnowledge1.調(diào)制時下流行的雞尾酒1.Makepopularcocktail2。整理總結(jié)流行雞尾酒的特點并加以運用2.Summarizethecharacteristicsofpopularcocktailandpushthemforward.相關(guān)理論知識RelatedTheoreticalknowledge1．雞尾酒創(chuàng)作方法；1.Methodsofbartending2．雞尾酒調(diào)制方式。2.Waysofbartending任務(wù)四（1）：酒吧設(shè)計參考學(xué)時Referencetime1學(xué)時課堂教學(xué)1hourforclassroomteaching工作任務(wù)WorkingTask根據(jù)酒吧功能布局與實際工作要求，提交酒吧設(shè)計方案Accordingtothebarlayoutandactualworkrequirements，submitthebardesignplan.相關(guān)實踐知識RelatedPracticalKnowledge1．分組調(diào)研城市各類型酒吧，整理酒吧設(shè)計思路；1.Studyallkindsofbarsofthecityingroup，andsummarizethedesignideas2．查閱相關(guān)書籍，提升酒吧設(shè)計能力2.Refertotherelatedbookandimprovetheabilityofdesigningbars相關(guān)理論知識RelatedTheoreticalknowledge1．酒吧分類與酒吧功能分區(qū)；1.Barclassificationandfunctionaldivision2．簡易裝潢設(shè)計與色彩搭配。2.Simpledecorationdesignandcolormatching任務(wù)四（2）：酒會策劃參考學(xué)時Referencetime2學(xué)時課堂教學(xué)2hoursforclassroomteaching工作任務(wù)WorkingTask滿足社會需求，服務(wù)大眾消費Meettheneedsofthesocietyandservethepublicconsumption相關(guān)實踐知識RelatedPracticalKnowledge1．滿足社會需求，靈活使用調(diào)酒技能；1.Meettheneedsofsociety，anddevelopbartendingskillsfully。2．根據(jù)客人要求布置酒會現(xiàn)場；2.Accordingtotheguests’requesttoarrangethesceneoftheparty3．調(diào)研社會主流酒會布置案例3.Studythemainstreamcocktailpartyasreference.相關(guān)理論知識RelatedTheoreticalknowledge1．各類中外酒水知識，各種調(diào)酒技能；1.AllkindsofChineseandforeignwineknowledge，variouskindsofbartendingskills2．酒會策劃內(nèi)容；2.Partyplanningcontent3．現(xiàn)場裝飾布置等。3.Decorationarrangementandsoon.（四）4實施建議RecommendationsofImplementation4.1教材選用和編寫原則Theprinciplesofselectionandcompilationoftextbooks4.1.1教材選用TextbookSelection本課程目前選用的教材是，張海玲、易紅燕主編的《酒水知識與調(diào)酒技能》（湖南師范大學(xué)出版社），主要的參考書有《酒水知識與酒吧管理》（匡家慶主編，中國旅游出版社）、《酒水知識與調(diào)酒技能》（費寅、韋玉芳主編，機械工業(yè)出版社）。ThetextbookinusenowisBeverageKnowledgeandBartendingSkillsbyZhangHailing，Yihongyan，publishedbyHunanNormalUniversityPress，mainreferencebooksareBeverageKnowledgeandBarManagement（byKuangJiaqing，publishedChinaTourismPublishingHouse），BeverageKnowledgeandBartendingSkills（byFeiyin，WeiYufang，publishedMachineryIndustryPress）。4.1.2教材編寫原則與要求Principlesandrequirementsforthecompilationoftextbooks理論教材編寫原則與要求Principlesandrequirementsforthecompilationoftheoreticaltextbooks依據(jù)“三位一體”的教學(xué)理念和要求，本課程采用“二個銜接”原則來優(yōu)化整合理論教材的編寫；以“二個結(jié)合”的原則來組織和設(shè)計編寫實訓(xùn)教材內(nèi)容。Accordingtothe“Trinity”teachingconceptandrequir