The purpose of this course is to give comprehensive aspects of institutional foodservice management, including menu planning, purchasing and receiving, receiving-storage-inventory, food handling and sanitation, and food production management.The purpose of this course is to give comprehensive aspects of institutional foodservice management, including menu planning, purchasing and receiving, receiving-storage-inventory, food handling and sanitation, and food production management.
本課程旨在研究大型(量)膳食之經營管理，以功能(function)區分，包含顧客需求、菜單規劃、採購、倉儲、製備、供膳等；以議題區分，包含大型活動膳食(如2008北京奧運、2009高雄世運)、空廚、軍隊團膳、學校膳食等。課堂中除含蓋團膳實務與理論外，亦對當今團體膳食管理之重要學術期刊文章予以導讀，學生在修習本課程後，可獲得團體膳食管理之最新知識，並對相關學術研究能有初步的了解。
This course aims to study the operation and management of large-scale catering, divided by function, including customer demand, menu planning, procurement, warehousing, preparation, catering, etc.; divided by topic, including large-scale event catering (such as 2008 Beijing Olympic Games, 2009 Kaohsiung World Games), empty kitchen, military group meals, school meals, etc. In addition to covering the practice and theory of group meals, the class also provides an introduction to important academic journal articles on current group meal management. After taking this course, students can acquire the latest knowledge on group meal management and have a preliminary understanding of related academic research. understanding.
Journal papers:
Healthcare
1.Johns, N., Hartwell, H., & Morgan, M. (2009). Improving the provision of meals in hospital. The patients' viewpoint. Appetite.
2.Watters, C. A., Sorensen, J., Fiala, A., and Wismer, W. (2003). Exploring patient satisfaction with foodservice through focus groups and meal rounds, Journal of the American Dietetic Association, 103(10), 1347-1349.
Military
3.Cardello, A.V., Bell, R., and Kramer, F.M. (1996). Attitudes of consumers toward military and other institutional foods. Food Quality and Preference, 7(1), 7-20. (2 persons)
College/university
4.Blecher, L., & Yeh, R. J. (2008). Forecasting Meal Participation in University Residential Dining Facilities. Journal of Foodservice Business Research, 11(4), 352-362.
5.Klassen, K. J., Trybus, E., & Kumar, A. (2005). Planning food services for a campus setting. International Journal of Hospitality Management, 24, 579–609.
6.Knutson, B. J. (2000). College students and fast food – how students perceive restaurant brands. Cornell Hotel and Restaurant Administration Quarterly, 41(3), 68-74.
Flight catering
7.Mills, J.E., Clay, J.M., Parsa, H.G., Ismail, J.A. (2003). Restaurants in the Sky: Consumer Preference for Brand Name Foods In-Flight, Journal of Foodservice Business Research, 6(1), 45-65.
School fooservice
8.Meenakshi, M. and Fernandes, M. (2008). "The Effect of Soft Drink Availability in Elementary Schools on Consumption." Journal of the AMERICAN DIETETIC ASSOCIATION September: 1445-1452.
Senior dining
9.Sun, Y.-H. C. (2008). Dining-In or Dining-out: Influences on choice among an elderly population. Journal of Foodservice Business Research, 11(2).
Journal papers:
Healthcare
1.Johns, N., Hartwell, H., & Morgan, M. (2009). Improving the provision of meals in hospital. The patients' viewpoint. Appetite.
2.Watters, C. A., Sorensen, J., Fiala, A., and Wismer, W. (2003). Exploring patient satisfaction with foodservice through focus groups and meal rounds, Journal of the American Dietetic Association, 103(10), 1347 -1349.
Military
3.Cardello, A.V., Bell, R., and Kramer, F.M. (1996). Attitudes of consumers toward military and other institutional foods. Food Quality and Preference, 7(1), 7-20. (2 persons)
College/university
4.Blecher, L., & Yeh, R. J. (2008). Forecasting Meal Participation in University Residential Dining Facilities. Journal of Foodservice Business Research, 11(4), 352-362.
5.Klassen, K. J., Trybus, E., & Kumar, A. (2005). Planning food services for a campus setting. International Journal of Hospitality Management, 24, 579–609.
6.Knutson, B. J. (2000). College students and fast food – how students perceive restaurant brands. Cornell Hotel and Restaurant Administration Quarterly, 41(3), 68-74.
Flight catering
7.Mills, J.E., Clay, J.M., Parsa, H.G., Ismail, J.A. (2003). Restaurants in the Sky: Consumer Preference for Brand Name Foods In-Flight, Journal of Foodservice Business Research, 6(1), 45-65 .
School fooservice
8.Meenakshi, M. and Fernandes, M. (2008). "The Effect of Soft Drink Availability in Elementary Schools on Consumption." Journal of the AMERICAN DIETETIC ASSOCIATION September: 1445-1452.
Senior dining
9.Sun, Y.-H. C. (2008). Dining-In or Dining-out: Influences on choice among an elderly population. Journal of Foodservice Business Research, 11(2).
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