1. 瞭解餐服精神及管理面的理論知識 2. 熟練餐服及房務技巧 3. 具備獨立操作基本餐飲服務及房務的能力1. Understand the theoretical knowledge of catering clothing spirit and management 2. Be familiar with catering clothing and room skills 3. Have the ability to independently operate basic catering services and room services
基礎理論有關餐飲及旅館服務，並配合實際演練，做為考證照的先修技能.
Basic theory discusses catering and hotel services, and cooperates with actual practice to do preliminary training skills for exams.
1. 餐廳服務管理 (2002)，孫路弘譯，桂魯有限公司出版
2. 丙級餐旅服務學術科通關寶典-2008年最新版 (2008)，謝美美、楊蕙娟，台科大出版社。
1. Restaurant Service Management (2002), Sunlu Honglu, published by Guilu Co., Ltd.
2. Class C Catering and Tourism Service Academics Tongguan Ceremony-2008 Latest Edition (2008), Xie Meimei, Yang Huijuan, NTU Tech Press.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 房務期中考 15%房務期中考 15% Housing midterm exam 15% |
15 | |
| 房務小考三次 24%房務小考三次 24% Three quiz tests for housing 24% |
24 | |
| 房務上課出席率 5%房務上課出席率 5% House attendance rate 5% |
5 | |
| 房務小組清潔 6%房務小組清潔 6% Housekeeping group cleaning 6% |
6 | |
| 餐飲期末考 15%餐飲期末考 15% Dining final exam 15% |
15 | |
| 餐飲小考2次 30%餐飲小考2次 30% 2 meal tests 30% |
30 |
