营养与食品卫生是高职酒店管理专业一门重要的专业理论课程,由于开设时间比较晚、相关的配套教材不够完善、专业的师资队伍缺乏,加之学生的营养学和卫生学基础比较薄弱,教学很难达到专业的培养目标。因此,加大教学改革力度、更新教学观念、创新教学方法成为本课程的迫切之需。 Nutrition and food hygiene is an important professional theory course in higher vocational hotel management. Due to the relatively late opening hours, the related supporting materials are not perfect, the shortage of professional teaching staff, and the weak foundation of students’ nutrition and hygiene, the teaching Difficult to achieve professional training objectives. Therefore, increasing the intensity of teaching reform, updating the teaching concept, innovative teaching methods become the urgent need of this course.