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。This course enables students to understand the concept of restaurant development and the process and details of execution, and have a basic understanding of the basic methods and management systems of restaurant establishment, combined with the theory and practice of catering management. And through semester reports, students are trained to evaluate the status of actual restaurant operations.
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. Familiar with the structure and process common sense of restaurant development
2. To enable students to acquire the knowledge and skills of restaurant development
3. Cultivate students’ interest in restaurant development and cultivate development talents for the hospitality industry
4. Help students understand the workplace ecological environment. Hours
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 term report |
50 |
