當人際間因社會的快速變遷而相對頻繁，面臨各種人生大事的禮儀、籌辦各式節日Party:例如喜宴的各種小細節、迎接新生命、開幕慶典、品酒會、研討會...等等，如何得體恰當地應對一切人生大小事的重要禮節，宴會管理成為一門炙手可熱的學習課程。學員將在這堂宴會實務當中學習扮演一位企劃活動者，藉由全班獨立製作東海餐旅家長日將親手實習掌舵內外場的各項職掌，並熟悉此活動上人、事、時、地、物的的安排。

　　

When interpersonal relationships are relatively frequent due to the rapid changes in society, we are faced with the etiquette of various life events and the preparation of various festival parties: such as various small details of wedding banquets, welcoming new lives, opening ceremonies, wine tastings, seminars...etc., how to appropriately and appropriately handle the important etiquette of all life events, big and small, banquet management has become a hot learning course. Students will learn to play the role of a planner in this banquet practice. Through the whole class' independent production of Donghai Restaurant, they will personally practice various responsibilities inside and outside the banquet, and become familiar with the arrangement of people, things, time, place, and things in this event.

　　

本課程旨在介紹餐飲業宴會管理之基礎觀念、經營型態基本理論及標準作業流程。並透過理論與實務的結合使學生瞭解各類宴會相關之實務、作業準則、部門之工作內容以及基本宴會演練、實務操作。

This course aims to introduce the basic concepts of banquet management in the catering industry, basic theories of business models and standard operating procedures. Through the combination of theory and practice, students can understand various banquet-related practices, operating standards, department work content, and basic banquet drills and practical operations.

宴會經營管理實務
Catering management, 2nd ed.
作者：Nancy Loman Scanlon
譯者：林万登
出版社：桂魯
出版日期：2006年04月10日
語言：繁體中文 ISBN：9789868135345
裝訂：軟皮精裝

Banquet Management Practice
Catering management, 2nd ed.
Author: Nancy Loman Scanlon
Translator: Lin Wandeng
Publisher: Guilu
Publication date: April 10, 2006
Language: Traditional Chinese ISBN: 9789868135345
Binding: Soft leather hardcover