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一、培养目标 </STRONG> 使学生掌握本专业基础理论、基本知识和相关技能以及国际最新的国际旅游管理知识，熟悉国际惯例，具备较强的英语听说读写译能力,能独立分析、解决旅游管理的实际问题，获得相应的学分和职业资格证书，成为德智体美全面发展、实践能力强的应用型国际旅游人才，适应社会对国际旅游管理和导游人才的需要。 二、基本要求 </STRONG> 英国高等教育文凭（HND）采用“9+5+5”的管理模式。“9”是指9个统一，即统一模式、统一策划、统一形象、统一推广、统一教材、统一师资、统一质量、统一招生、统一服务；“5”是指5个结合，即中国留学服务中心、英国苏格兰资格监管局、中国大学、英国大学和用人单位相结合；“5”是指5年学习方案，即第一年预科，第二、三年专业课程（获得英国高等教育文凭），符合条件的学生可选择英国大学第四年续本、第五年硕士，分段学习，独立文凭。 坚持知识、能力等素质的协调发展，正确处理理论与实践、课堂教学与实践环节等方面的关系，重点提高学生的职业能力和业务能力.认真搞好本专业课程的教学，使学生完成规定各门课程的学习，把握旅游管理和导游的一般规律和特点，英语水平较高，具备国际旅游管理和导游的素质和能力。 三、教学形式 </STRONG> 英文原版教材，双语教学，脱产面授，课堂教学，理论学习与实践实习相结合。 四、学制</STRONG> 三年（第一年语言强化，第二、三年专业课程学习） 五、课程设置 </STRONG>（一）专业课程和学时安排 该专业共开设24门专业课程（含两个综合考试）：航空旅行：预定及票务（初级）（高级）、旅游业市场学、商务会计（初级）（高级）、商务沟通技巧、客户服务文化构建、提高个人效率的技巧、经济学导论、信息技术:应用软件I、国家旅游目的地（缺）、旅游零售商实务（初级）（高级）、旅游业：信息与物资使用、综合1、高级航空旅行：预定及票务（初级）（高级）、团队中的个人成长、长途包价旅游和自助休假、旅游业营销规划、旅游业规划与可持续发展（初级）（高级）、旅游零售行业经营方式（初级）（高级）、水陆运输、旅游胜地指南、旅游实务（初级）（高级）、综合2。 总计1440学时，其中：英国SQA要求的必修专业课程22门 1440学时；办理毕业手续4周,办理出国手续6周。 （二）主要课程基本内容与要求 01 DK0G 34 (2 HN Credits) Air Travel - Reservations, Fares and Ticketing (I and II) This course is designed to enable the student to demonstrate that she/he can process routine air travel requirements and carry out reservation and associated procedures on an airline computer reservation system. It is intended for students intending to seek employment in the retail travel industry (particularly business travel agents or airline consolidators) or with airlines. 02 DK0E 34 (1 HN Credit) Applying Marketing Principles in Travel and Tourism Provide an introduction to the principles of marketing as a management discipline, and to their application within the context of the travel and tourism industry. It focuses strongly on the way in which the particular nature of the tourism product impacts on the marketing activities of travel and tourism businesses. Students will investigate the dynamic nature of the travel and tourism industry and consider methods that can be used to understand and identify existing and potential customers. This will include a study of consumer motivation and market segmentation as well as identification of the factors which influence demand for the travel and tourism product. 03 DE39 34 (2 HN Credits) Business Accounting (I and II) Provides students with an understanding of the use of accounting information within a business organization. Gain skills, knowledge and understanding to prepare basic financial and management accounting reports, and to enable students to interpret and use financial information for decision-making. 04 DE3N 34 (1 HN Credit) Communication: Analyzing and Presenting Complex Communication Analyze complex written business information. Produce complex written business documents, and learning how to organize and participate in a formal meeting. This course is basically about responding to and presenting complex business communication. 05 DJ42 34 (1 HN Credit) Creating a Culture of Customer Care This course is designed to enable the student to recognize, develop and uate effective customer care within a work environment appropriate to his/her needs. It will be relevant to students wishing to enhance their knowledge and understanding of a key area of importance and value in today’s world of work. 06 DF4D 33 (1 HN Credit) Developing Skills for Personal Effectiveness This course will enable students to develop the knowledge, skills and attributes, which underpin personal effectiveness. It will provide them with the underpinning knowledge to audit their own personal effectiveness; equip them with the skills to create an action plan to develop their own personal effectiveness – based on the audit of their existing strengths and development needs; provide them with a framework to implement the action plan: and, require them to uate their plan, its implementation and its contribution to developing their personal effectiveness. 07 DE3A 34 (1 HN Credit) Economic Issues - An Introduction Introduces students to some basic issues in economics with a particular emphasis on the business environment. The Unit introduces the basic economic problem (i.e. the al 阅读全文>> |
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各种食物搭配禁忌
土豆忌香蕉：同食面部生斑 甘薯 (红薯、白薯、地瓜、山芋) 不能与柿子同食,二者相聚会形成胃柿石,引起胃胀、腹痛、呕吐,严重时可导致胃出血等,危及生命； 也不宜与香蕉同吃 鸡蛋 忌与柿子同食，同食可引起腹痛、腹泻，易形成“柿结石”；不宜与兔肉、鲤鱼、豆浆同食； 民间有吃“毛蛋”之习，其实“毛蛋”中含有大量病菌，易中毒。 鸡蛋忌糖精┄┄同食中毒、死亡 不能同吃的食物 吃，是一门很大的学问。各种美食之间，常常相冲相撞，如将这些相冲撞的食物同食，不但不会得到美的享受，反而会损害身体，真是不可不防。 啤酒忌白酒 啤酒中含有大量的二氧化碳，容易挥发，如果与白酒同饮，就会带动酒精渗透。有些朋友常常是先喝了啤酒再喝白酒，或是先喝白酒再喝啤酒，这样做实属不当。想减少酒精在体内的驻留，最好是多饮一些水，以助排尿。 解酒忌浓茶 有些朋友在醉酒后，饮用大量的浓茶，试图解酒。殊不知茶叶中含有的咖啡碱与酒精结合后，会产生不良的后果，不但起不到解酒的作用，反而会加重醉酒的痛苦。 鲜鱼忌美酒 含维生 |
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几年前，在上海和广东广泛推广一种节能安全玻璃贴膜，将它贴到普通浮法玻璃上，便能改变浮法玻璃的物理性能，使之成</SPAN>为具有隔热节能、防爆、防紫外线、美化外观等特点的高性能窗用玻璃。</SPAN> 据上海市房地产科学研究院卫国昌副院长介绍，研究院已经对节能安全玻璃膜进行了大量课题研究，最后认为，此种玻璃</SPAN>贴膜的发展前景是乐观的。资料显示，“16</SPAN>平方米室内玻璃贴膜后24</SPAN>小时可节电0.24</SPAN>度，如按上海物业管理房屋面积</SPAN>12081</SPAN>万平方米计算，扣去50</SPAN>％的房率，居住面积为6040</SPAN>万平方米，考虑50</SPAN>％的玻璃贴膜，一天就可节电：</SPAN>0.24×200000÷16</SPAN>＝447400</SPAN>度，若按当时0.61</SPAN>元／度电计，则一天约可节省电费：0.61×447400</SPAN>＝27</SPAN>万元。”</SPAN>很明显，</SPAN>从长远来看，以上数字还是相当可观的。</SPAN> 据资料统计，全国的玻璃生产行业每年生产玻璃约1344</SPAN>万平方米，除去16</S |
