使学生了解餐厅开发的观念和执行的过程与细节，对餐厅的建立的基本摸式及管理系统有基本认识及了解，结合餐饮管理的理论和实践。并经由学期报告训练学生评估实际餐厅营运的状况。Enable students to understand the concepts of restaurant development and the process and details of implementation, have a basic understanding and understanding of the basic touch and management system of restaurant establishment, and combine it with the theory and practice of catering management. And train students to evaluate the actual restaurant operations through semester reports.
1. 熟悉餐廳開發之結構與流程常識
2. 促使學員能具備餐廳開發之知能
3. 培養學員對餐廳開發之興趣，並為餐旅業培養開發人才
4. 協助學員了解職場生態環境 時數
1. Be familiar with the common knowledge of the structure and process of restaurant development
2. Encourage students to have the knowledge of restaurant development
3. Cultivate students' interest in restaurant development and cultivate talents for restaurant tourism
4. Help students understand the eco-environmental environment of their careers
The Restaurant from concept to operation; John Walker and Donald Lundberg
the restaurant from concept to operation; John Walker and Donald Lundberg
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 上課參與上課參與 Participate in class |
20 | |
| 期中考期中考 Midterm exam |
30 | |
| 學期報告學期報告 Study period report |
50 |
