《酒水服务与管理》作为酒店专业的专业核心课程,是校企合作开发的基于酒店、酒吧员工、调酒师岗位及酒吧基层管理人员工作过程、理论与实践融为一体的课程。本文基于校企合作进行基于工作过程的课程改革与实践,对《酒水服务与管理》课程的整体设计进行探讨。一、课程设计的基本理念为了实现课程目标,本课程基于工作过程进行了整体设计,坚持终身学习的教育观,能力本位的质量观,工作过程 As a professional core curriculum of hotel professional, “Wine Service and Management” is a course based on the working process, theory and practice of hotels, bar staffs, bartender positions and pub grassroots management personnel developed by school-enterprise cooperation. Based on the work-course curriculum reform and practice based on the cooperation between school and enterprise, this article discusses the overall design of the course “Service and Management of Wine”. First, the basic concept of curriculum design In order to achieve the curriculum objectives, the course based on the overall design of the work process, adhere to the concept of lifelong learning, ability-based quality concept, work process