Tea Service and Management Practice: 2nd Edition (21st Century Higher Vocational College Tourism and Hotel Management

ID: GDZPS4024

Title: Tea Service and Management Practice: 2nd Edition (21st Century Higher Vocational College Tourism and Hotel Management "Twelfth Five-Year Plan" Series Textbook)

Edition: Southeast University Press

Authors: Yang Yong, editor-in-chief, Jin Jiang, Cui Juanmin, Peng Xiaojie, Liu Gangwei, deputy editor-in-chief

书号：ISBN 9787564135652

Pricing: 38.00

Publication date: 201212

Introduction

Since the publication of the first edition of "Tea Art Service and Management Practice" edited by Yang Yong et al., it has been fully affirmed and praised by relevant experts, colleges and universities, practitioners and readers. In order to further strengthen the cultivation of students' professional ethics and professionalism, strengthen practical education, strengthen the practicality, openness and professionalism of the teaching process, highlight the cultivation of ability, highlight the professional skills and job orientation of talent specifications, and also reflect the new trend of the development of tea art, the editor has greatly revised the original textbook. On the basis of retaining the essence and characteristics of the original textbook, this textbook breaks through the traditional textbook mode, closely combines the job tasks and vocational ability training, and rearranges the content of the textbook with the teaching mode of project-oriented, task-driven, and learning-doing, highlighting the practical application of tea art service and management, and organically integrating theory and practical operation. Yang Yong et al.'s "Tea Art Service and Management Practice" breaks through the traditional textbook compilation mode, closely combines the job tasks and vocational ability training, and rearranges the content of the textbook with the teaching mode of module teaching, project orientation, task driven, and learning and doing, highlighting the practical application of tea art service and management, and organically integrating theory and practical operation. At the same time, in terms of content arrangement, it takes into account the effective connection with the national vocational skills appraisal level assessment, so that students can also closely connect with their own career planning when learning this textbook, and highlight its applicability.

"Tea Art Service and Management Practice" is divided into three parts: upper, middle and lower. Part I: Fundamentals of Tea Art, mainly through the study of tea selection, water selection, tea set combination, tea tasting environment creation, tea brewing methods and drinking requirements, etc., so that learners can master the tea art knowledge that a junior tea master should have; The middle edition: life-oriented tea art, mainly through the study of green tea tea art, flower tea tea art, black tea tea art, oolong tea tea art and Pu'er tea art, so that learners can master the tea art knowledge and service skills that an intermediate tea master should master; Part II: Stage performance tea art, mainly through the creation and arrangement of tea performances, the basic elements of tea ceremony design, the use of tea art explanations and tea etiquette, so that learners can master the tea service skills that a senior tea master should master. Set up simulated training after each work task, set up project tests after each project, and set up mock assessment papers for tea masters (primary, intermediate, and senior) at the national vocational skill appraisal level after each part, with detailed answers. "Tea Art Service and Management Practice" can not only be used as a teaching material for students of tourism management, hotel management and related majors in higher vocational colleges, but also as a training material or self-study book for tea art enterprises and hotels engaged in tea art service and management personnel, as well as a learning reference book for tea art lovers.

directory

The foundation of tea art is compiled

Project 1: Practicing thrift and cultivating the mind - tea people

Task 1: Cognition of tea etiquette

Task 2: Tea art service cognition

Project 2: This thing is unknown in the Qing Dynasty - knowing tea

Work task 1: Tea cognition

Task 2: Tea identification

Task 3: Tea storage

Project 3: No water can not be compared with tea - water appreciation

One of the tasks is to choose water

Task 2: Use water

Project 4 is enhanced by tea - equipment

Work task one option

Task 2: Equipment

Project 5: Tea smoke is light and the wind of falling flowers - creating a landscape

The task is to understand the situation

Task 2: Create a harmonious environment

Project 6: The high mountain flowing water has a bosom friend - brewing

Work task 1 brewing

Work task 2: Taste tea

Comprehensive assessment - tea master (junior) mock test

Medium weaving life type tea art

Project 1: It has always been a beautiful tea - green tea and tea art

Task 1: Detailed explanation of green tea

Task 2: West Lake Longjing Tea Art

Project 2: Fragrant flowers and green leaves support each other - flower tea and tea art

A detailed explanation of the work task

Task 2: Jasmine Tea Tea Art

The third project is the most kung fu tea and soup - oolong tea tea art

Task 1: Detailed explanation of oolong tea

Task 2: Chaoshan Kung Fu Tea Art

Work task 3: Taiwan Kung Fu Tea Art

Project 4: The red soup is the most mellow - black tea tea art

Task 1: Detailed explanation of black tea

Work task 2: black tea and tea art

Project 5: Aged Chen Yun nourishes the body and mind - Pu'er tea art

Task 1: Detailed explanation of Pu'er tea

Task 2: Pu'er raw tea tea art

Work task 3: Pu'er ripe tea tea art

Comprehensive assessment - tea master (intermediate) mock test

The next stage performance type tea ceremony

Project 1: Piano, chess, calligraphy and painting into the tea room - stage performance tea art choreography

Work task 1: Cognition of stage-type tea art performance

Task 2: Creation of stage-type tea art performances

Project 2: Elegant and Folk Appreciation and Interpretation of Tea Art - Folk Tea Art Performance Choreography

Task 1: Cognition of folk tea art performance

Task 2: "Changliu Copper Kettle" tea art performance

Task 3: "Tea Making" tea art performance

Project 3: Cleanse the dust and clean the heart - the scribe's tea art performance is created

Task 1: Cognition of tea ceremony performance

Task 2: "Will Enter Tea" tea art performance

Task 3: "Lotus Tea Language" tea art performance

Project 4 and ate Zhaozhou tea - religious-themed tea art performance choreography

Task 1: Cognition of religious tea ceremony performance

Task 2: "The Meaning of Zen Tea" tea art performance

Comprehensive assessment - tea master (senior) mock test

Refer to the answer

bibliography

Yang Yong, female, born in August 1973, graduated from Hebei Normal University, associate professor of tourism management of Hebei Tourism Vocational College, and senior tea artist.

Jin Jiang, female, born in 1980, master of management, lecturer, senior tea artist, intermediate tea evaluator, Chengde tea master professional qualification evaluator, currently teaching at Hebei Tourism Vocational College. He has been engaged in the teaching and research of tea art and tea culture for many years, mainly teaching courses such as tea art service and management, tea art and tea health, and tourism image building. He has presided over and participated in a number of provincial and municipal research projects, participated in the compilation of textbooks: "Tea Art Service and Management", "Tea Art Service and Management Practice", and published more than 20 academic papers such as "Exploration of the "Mountain Villa Tea Ceremony" Model in Chengde Based on the Development of Tourism Economy in Beijing-Tianjin-Tang Region", "Tea Culture Tourism and Economic Development", and "Exploration of the Optimization Path of Chengde Tourism Service Image Based on Tourists' Perception".

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