浅谈英汉语言文化在交际中的差异

不同文化间在语言使用方面的差异很显著,对跨文化交际来讲,对文化差异的研究仍然十分重要。对从事涉外饭店和英语导游工作的人来说,提供的都是面对面的直接服务,因此要特别注意英汉语言文化在交际中的差异。本文分析了中西方语言文化观的差异及其在交际中的表现,对跨文化交际中的语域误用和语用失误进行了深入的分析。因此,把握英汉语言文化差异,对语言交际能力提高以及跨文化交际研究都是十分重要的。     

浅析软装饰在室内空间环境设计中的应用

在经济繁荣的信息时代,人们对物质生活水平的要求越来越高。软装饰的个性化和多元化特征满足人们对室内环境的精神追求。本文分析了软装饰的概念,总结了软装饰在室内空间环境中的应用。最后,根据室内空间软装饰设计的发展现状,阐述了未来软装饰的发展趋势。希望对室内空间软装饰设计理论体系的构建及实践指导提供一定的参考价值。     

合作学习法在营销教学中的应用研究

本文结合合作学习法的特点与大学对营销专业学生的培养要求,探讨了在大学营销课堂中开展合作学习教学法的问题。     

论体验思维在旅游管理教学中的应用

新时期旅游人才需求日益呈现出专业化和多样化的趋势,对旅游教育发展提出了新的要求,各旅游院校人才培养和教学模式的转变迫在眉睫。一切知识源于实践,体验的过程就是实践的过程,通过体验可以培养学生的操作实践能力和创造性思维能力。本文以“体验教学”作为旅游管理教学的价值取向,探索了旅游管理教学中实践体验教学思维的基本途径。     

论体验思维在旅游管理教学中的应用

新时期旅游人才需求日益呈现出专业化和多样化的趋势,对旅游教育发展提出了新的要求,各旅游院校人才培养和教学模式的转变迫在眉睫.一切知识源于实践,体验的过程就是实践的过程,通过体验可以培养学生的操作实践能力和创造性思维能力.本文以"体验教学"作为旅游管理教学的价值取向,探索了旅游管理教学中实践体验教学思维的基本途径.     

体验式教学理念在酒店管理专业教育中的应用策略

近年来,随着教育体制改革的深入推进,越来越多的专家学者意识到高职教育的重要性。在高职酒店管理专业教学中融入体验式教学理念,不仅能够提升学生的学习兴趣,而且能够引导学生在特定情境中体验知识的内涵。文章首先分析了体验式教学理念的概念与内涵,接着阐述了在高职酒店管理专业教学中应用体验式教学理念的常用教学方法,最后根据笔者的教学经验总结了体验式教学理念在高职酒店管理专业教育中的具体应用策略,以期促进我国高职教育的发展。     

试论参与式教学在中职“旅游服务礼仪”教学中的应用

伴随着社会经济的迅猛发展，人们的生活水平也在逐步提升，也越来越重视精神层面的需求。在此背景下，旅游行业快速发展，发展前景十分广阔，进而许多中职院校也开设了旅游服务与酒店管理专业。“旅游服务礼仪”是旅游服务与酒店管理专业的重要课程，其对中职生今后的职业发展和个人素养的提升都有着不容忽视的作用。基于此，文章以参与式教学为核心，深入探究这一教学模式在中职“旅游服务礼仪”教学中的应用策略。     

VR技术在“导游实务”课程教学中的应用

近些年来,人们开始关注VR技术在教学方面的作用,如果将VR技术作用于实训课堂,那么学生可以深入情境中体验课程内容,同时,老师与学生之间的沟通将更加流畅。本文将分析VR技术在实训课程教学方面的应用和优点,研究实际已经构建起的VR实训课程教学系统,找出不足之处,希望提出有助于改善系统的对策。     

基于ACSI的经济型酒店顾客满意度测评模型

文章基于美国顾客满意指数（ACSI）模型,根据经济型酒店的顾客需求结构,提出了针对经济型酒店的消费者满意度评价指标体系,构筑了相应的概念模型,并通过实证研究对该测评模型的实用性和有效性进行了验证。     

Providing a More Successful Education Experience for Asian Hospitality Management Students Studying in Australia

ABSTRACT

Economic necessity and political influence has resulted in many western universities striving to increase the number of international students choosing their institution. The consequences of increased numbers of international students has implications for teaching staff and domestic students. This research is focused on international students from Asia studying the Bachelor of Business (Hospitality Management) at The University of Queensland and is set in the context of those students' learning experience. Focusing on issues of teaching and learning styles, the research is based on the suggestion that Asian students have to make a substantial adjustment in terms of their learning styles in order to succeed in a Western University.

The empirical research focuses on Asian students' motivation, choices and expectations of their learning experience in Australia and identifies difficulties those students have experienced. Insights of staff within the School of Tourism and Leisure Management at the University of Queensland are also discussed, particularly focusing on cultural issues.

This article concludes with several recommendations concerning strategies that could be, and are being adopted by The University, academic staff and Asian students.     

An Integrated Approach to Service Quality in Hotels

ABSTRACT

An examination of service quality in hotels goes beyond the measurement approach by incorporating, customer satisfaction, organizational culture and climate. Customer satisfaction is examined and the use of employee perceptions of customer satisfaction is proposed as an index for customer satisfaction. Organizational climate is discussed as being a fundamental element that needs to be understood and used by managers in order to promote service quality. A conceptual model that incorporates all the elements of an expanded service quality model is presented by utilizing organizational culture and climate as its base. It is argued that hotel managers need to address all aspects of the model simultaneously instead of the single element at a time approach.     

基于现代教育技术的实验式旅游教学模式研究

针对我国传统教育理念与教学模式的不足,结合当前现代教育技术水平不断提高以及高校教学改革发展的实际,从旅游教育理论与教学实践出发,提出构建与现代教育技术相匹配的旅游实验式教学模式;并依据实验研究向实验教学过渡发展的理论基础;对旅游实验式教学模式进行了初步的设计与安排;最后以旅游课程教学为例,对这一教学模式进行了应用和分析。     

论教学工作水平评估与高校常规工作的一致性

国家教育部确立了每 5年一轮的评估工作制度以及近日正式成立的教育部高等教育教学工作水平评估中心 ,标志着评估工作在规范化、专业化道路上已经迈出了关键一步。评估工作成为今后高校教学工作的常规性工作已经成为事实。但实践工作中仍存在不少认知的误区与被动接受评估的行为 ,澄清认识 ,主动根据评估指标体系指导、规范各环节的工作 ,不仅有利于实现高校的办学效率与效益 ,确保教学工作的质量 ,而且符合国家教育部推行评估工作的初衷与目的。     

旅游法语笔译和导游课的“和而不同”

旅游法语专业的教学目标是培养应用性的法语人才。作为技能培养课,法语笔译课和法语导游课都强调技能性,互动性,有互利共生的关系,因此有可能根据“和而不同”的原则设计两门课的内容。在实践中可以采用总结模式及相关模式来实现“和而不同”的原则。     

Accessing leisure in an unfamiliar society via mobile instant messaging: A case study of academic sojourners visiting South Korea

ABSTRACT

This paper explores how academic sojourners, unfamiliar with the local language and culture, accessed casual leisure through mobile instant messaging during a short stay of one or two semesters in South Korea. Ninety-six English-speaking academic sojourners on Korean government scholarships covering tuition, room and board in exchange for contact with local university students seeking informal English language practice took part in this study. They represent a shift in academic sojourner mobility from outbound Asian students seeking language study in English-speaking countries to inbound English-speakers providing language support within Asia. Qualitative analysis revealed how casual leisure, the features of South Korea’s advanced digital environment and mobile instant messaging chat rooms coalesced. The findings show how local digital practices complement casual leisure access and how digital practices can become casual leisure despite limits in language ability and cultural understanding. It recommends further exploration of links between leisure, digital environments and mobile instant messaging in other research settings that are experiencing flows of globally mobile populations.     

Developing a CD-ROM as a Teaching and Learning Tool in Food and Beverage Management

ABSTRACT

Food and Beverage Management is the traditional core of hospitality education but, in its laboratory manifestation, has come under increasing pressure in recent years. It is an area that, arguably, presents the greatest challenges in adaptation to contemporary learning technologies but, at the same time, stands to benefit most from the potential of the Web. This paper addresses the design and development of a CD-ROM learning resource for food and beverage. It is a learning resource which is designed to integrate with rather than to replace existing conventional classroom and laboratory learning methods and, thus, compensate for the decline in the resource base faced in food and beverage education in recent years. The paper includes illustrative material drawn from the CD-ROM which demonstrates its use in teaching and learning.     

Testing a model of effective interpretation to boost the heritage tourism experience: a case study in Macao

While the impact of tour guides’ interpretation on tourism experience is well acknowledged, little research has been conducted on the production of effective interpretation by tour guides. In this study, effective interpretation is defined as producing a positive outcome on tourists’ knowledge and understanding of the visited heritage site, feelings and emotion, satisfaction and likelihood of visiting other relevant nearby heritage sites. Based on a literature review, a conceptual model of effective interpretation consisting of four propositions was formulated and examined by empirical on-site research in the World Cultural Heritage Site in Macau. The empirical findings support the four propositions and the applicability of the model for effective interpretation in Macao. The research was conducted in two phases: on-site guide evaluation and a linked tourist survey. The target market was mainland Chinese visitors. The results revealed the influence of four factors on effective interpretation, namely, heritage and tourist information knowledge, service attitude, communication competence and emotional intelligence. Special attention is given to the use of humor, provocation and emotional sensitivity. Future research should further investigate tourists’ emotion management and the applicability of this model to other tour guides’ heritage interpretation, at different types of site and in different regions.     

The roles of perceived internal and external benefits and costs in innovation co-creation: lessons from Japan

The purpose of this study is to examine the factors that motivate tourists to engage in collaborative efforts with tourist destinations for the co-creation of innovative tourism products. Targeting tourists who have visited Tokyo for tourism purpose, the study verifies the antecedents of tourists’ intention to co-create, which include perceived benefits (PB), perceived costs (PC), subjective norms, and ability to co-create tourism innovation. This study further reveals that PC do not have a significant impact on tourists’ intention to participate in innovation co-creation activities, while the other antecedents play important roles. Also, separating PB and costs into internal and external factors, perceived internal benefits (PIB) play a significant role in motivating tourists to participate in co-creation, while perceived external benefits do not. Practical implications are provided for destinations such as Japan to encourage tourists to share their valuable knowledge to improve tourism products and services of tourist destinations.