6774 - 餐旅營運管理研究 英授 Taught in English
Operations Management of Hospitality
教育目標 Course Target
This course is designed for graduate students to learn hospitality operations management. After taking this course, students can learn the managerial concepts of hospitality operations management, which are useful to academic research and managerial competence of hospitality operations management.
This course is designed for graduate students to learn hospitality operations management. After taking this course, students can learn the managerial concepts of hospitality operations management, which are useful to academic research and managerial competence of hospitality operations management.
課程概述 Course Description
This course is designed for graduate students to learn service operations management. Many examples and cases are related to hospitality. After taking this course, students can learn the managerial concepts of hospitality operations management, which are useful to academic research and managerial competence.
This course is designed for graduate students to learn service operations management. Many examples and cases are related to hospitality. After taking this course, students can learn the managerial concepts of hospitality operations management, which are useful to academic research and managerial competence.
參考書目 Reference Books
Ball, Jones, Kirk, and Lockwood. Hospitality Operations: A Systems Approach. Continuum. (桂魯代理) (東海圖書館647.94068 H794o 2003 )
Jones, P. Introduction to Hospitality Operations. (桂魯代理)
Fitzsimmons and Fitzsimmons. Service Mangement: Operations, Strategy, Information Technology, McGraw Hill. (華泰代理)
Stevenson . Operations Management. (華泰代理)
Waiting time:
1.Maister, D., Czepiel, J. A. et al. (1985). The Psychology of Waiting Lines. The Service Encounter, Lexington Books.
Restaurant operations:
2.Hwang, J., (2008). Restaurant Table Management to Reduce Customer Waiting Times. Journal of Foodservice Business Research, 11(4): 334-351.
Hotel operations:
3.Powell, P. H., & Watson, D. 2006. Service unseen: The hotel room attendant at work. Hospitality Management, 25 297-312.
Location:
4.Kimes, S. E. and Fitzsimmons J. A. (1990). Selecting Profitable Hotel Sites at La Quinta Motor Inns. Inerfaces 20(2): 12-20.
Capacity management:
5.Desai1, S. S. and Hunsucke, J. L. (2008). A Sensitivity Analysis Tool for Improving the Capacity of Amusement Rides. Journal of Simulation 2: 117-126.
Productivity:
6.Reynolds, D. and Biel, D. (2007). Incorporating Satisfaction Measures into a Restaurant Productivity Index. International Journal of Hospitality Management 26: 352-361.
Revenue management:
7.Kimes, S. E., 2004. Restaurant Revenue Management: Implementation at Chevys Arrowhead, Cornell Hotel and Restaurant Administration Quarterly 45(1): 52-67.
Simulation:
8.Kuo, C.F. and Nelson, D.C., (2009). A Simulation Study of Production Task Scheduling for a University Cafeteria, Cornell Hospitality Quarterly, vol. 50: pp. 540 - 552.
Meal pace:
9.Noone, B. M., Kimes, S. E., Mattila, A. S., & Wirtz, J. (2007). The Effect of Meal Pace on Customer Satisfaction. Cornell Hotel and Restaurant Adminisration Quartely, 48(3), 231-245.
Ball, Jones, Kirk, and Lockwood. Hospitality Operations: A Systems Approach. Continuum. (Agent of Guilu) (Tonghai Library 647.94068 H794o 2003 )
Jones, P. Introduction to Hospitality Operations. (Gui Lu Agent)
Fitzsimmons and Fitzsimmons. Service Management: Operations, Strategy, Information Technology, McGraw Hill. (Huati Agent)
Stevenson . Operations Management. (Huatai Agent)
Waiting time:
1.Maister, D., Czepiel, J. A. et al. (1985). The Psychology of Waiting Lines. The Service Encounter, Lexington Books.
Restaurant operations:
2.Hwang, J., (2008). Restaurant Table Management to Reduce Customer Waiting Times. Journal of Foodservice Business Research, 11(4): 334-351.
Hotel operations:
3.Powell, P. H., & Watson, D. 2006. Service unseen: The hotel room attendant at work. Hospitality Management, 25 297-312.
Location:
4.Kimes, S. E. and Fitzsimmons J. A. (1990). Selecting Profitable Hotel Sites at La Quinta Motor Inns. Inerfaces 20(2): 12-20.
Capacity management:
5.Desai1, S. S. and Hunsucke, J. L. (2008). A Sensitivity Analysis Tool for Improving the Capacity of Amusement Rides. Journal of Simulation 2: 117-126.
Productivity:
6.Reynolds, D. and Biel, D. (2007). Incorporating Satisfaction Measures into a Restaurant Productivity Index. International Journal of Hospitality Management 26: 352-361.
Revenue management:
7.Kimes, S. E., 2004. Restaurant Revenue Management: Implementation at Chevys Arrowhead, Cornell Hotel and Restaurant Administration Quarterly 45(1): 52-67.
Simulation:
8.Kuo, C.F. and Nelson, D.C., (2009). A Simulation Study of Production Task Scheduling for a University Cafeteria, Cornell Hospitality Quarterly, vol. 50: pp. 540 - 552.
Meal pace:
9.Noone, B. M., Kimes, S. E., Mattila, A. S., & Wirtz, J. (2007). The Effect of Meal Pace on Customer Satisfaction. Cornell Hotel and Restaurant Administration Quartely, 48(3), 231-245.
評分方式 Grading
評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
---|---|---|
Paper reading Paper reading |
40 | |
Midterm exam Midterm exam |
25 |
授課大綱 Course Plan
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相似課程 Related Courses
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 6774
- 學分 Credit: 0-3
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上課時間 Course Time:Tuesday/2,3,4[會議室]
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授課教師 Teacher:郭振峰
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修課班級 Class:餐旅碩1,2
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選課備註 Memo:M207-3上課
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