This course gives the overview and insights of state of the art institutional foodservice management (IFM). At the end of the course, students will be able to:
•Learn the functions related IFM, such as menu planning, purchasing, warehousing, production, meal serving, etc.
•Understand current practices of IFM, such as foodservice for 2008 Beijing Olympic Games and 2009 Kaohsiung World Games, hospital food preparation, school foodservice, airline catering, etc.This course gives the overview and insights of state of the art institutional foodservice management (IFM). At the end of the course, students will be able to:
•Learn the functions related IFM, such as menu planning, purchasing, warehouseing, production, meal serving, etc.
•Understand current practices of IFM, such as foodservice for 2008 Beijing Olympic Games and 2009 Kaohsiung World Games, hospital food preparation, school foodservice, airline catering, etc.
•Reynolds, D. (2003). On-Site Foodservice Management: A Best Practices Approach.
•Warner, M. (1994). Non-commercial Institutional and Contract Foodservice Management, Wiley.
•Reynolds, D. (2003). On-Site Foodservice Management: A Best Practices Approach.
•Warner, M. (1994). Non-commercial Institutional and Contract Foodservice Management, Wiley.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| AttendanceAttendance Attendance |
15 | |
| Class disciplineClass discipline Class discipline |
5 | |
| ParticipationParticipation Participation |
5 | |
| ActivitiesActivities Activities |
5 | |
| Group term paperGroup term paper Group term paper |
40 | |
| Final examFinal exam Final exam |
30 |
