6817 - 專題研討 英授 Taught in English

Seminar

教育目標 Course Target

1.培養研讀餐旅英文文獻的能力。
2.訓練餐旅專業溝通能力(包含口語及書寫) 的深度與廣度。

1. Cultivate the ability to study and study English language and culture in restaurants.
2. Training the depth and breadth of professional communication ability in catering and tourism (including speaking and writing).

課程概述 Course Description

本專題是針對「餐旅碩專班高年級的學生(員) 」或是「具有餐旅高階實務經驗人士」所設計。學生須課前閱讀指定的國內(外)餐旅文獻並寫成報告,上課時提出評論(包含問題與重點)並積極參與討論。文獻的議題涵蓋當今國內(外)重要的餐旅議題,藉由實務與理論兼顧方式,增進學生(員)在餐旅管理知能的深度與廣度。

This topic is designed for "students (members) in the specialty of catering and tourism literacy" or "persons with advanced catering and tourism practice experience". Students must read the designated domestic (foreign) restaurant and tourism culture before class and write a report, make comments (including questions and key points) and actively participate in discussions during class. The discussions of the paper cover important restaurant and tourism issues at home and abroad today, and through the combination of practical and theoretical discussion, students (members) have a deep and broader knowledge of restaurant and tourism management.

參考書目 Reference Books

Location:
Kimes, S. E. and Fitzsimmons J. A. (1990). Selecting Profitable Hotel Sites at La Quinta Motor Inns. Inerfaces 20(2): 12-20.


Productivity:
Reynolds, D. and Biel, D. (2007). Incorporating Satisfaction Measures into a Restaurant Productivity Index. International Journal of Hospitality Management 26: 352-361.

Simulation:
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.
** Simulation software introduction

Meal pace:
Noone, B. M., et al. (2007-p-c). "The Effect of Meal Pace on Customer Satisfaction." Cornell Hotel and Restaurant Adminisration Quartely 48(3): 231-245.

Forecasting
Blecher, L. and R. J. Yeh (2008). "Forecasting Meal Participation in University Residential Dining Facilities." Journal of Foodservice Business Research 11(4): 352-362.
** Arrival rate (Excel)
** Data fitness of statistical sistribution (Stat::fit)

Location:
Kimes, S. E. and Fitzsimmons J. A. (1990). Selecting Profitable Hotel Sites at La Quinta Motor Inns. Inerfaces 20(2): 12-20.


Productivity:
Reynolds, D. and Biel, D. (2007). Incorporating Satisfaction Measures into a Restaurant Productivity Index. International Journal of Hospitality Management 26: 352-361.

Simulation:
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.
** Simulation software introduction

Meal pace:
Noone, B. M., et al. (2007-p-c). "The Effect of Meal Pace on Customer Satisfaction." Cornell Hotel and Restaurant Administration Quartely 48(3): 231-245.

Forecasting
Blecher, L. and R. J. Yeh (2008). "Forecasting Meal Participation in University Residential Dining Facilities." Journal of Foodservice Business Research 11(4): 352-362.
** Arrival rate (Excel)
** Data fitness of statistical legislation (Stat::fit)

評分方式 Grading

評分項目
Grading Method
配分比例
Percentage
說明
Description
出席
Attend
20
課堂參與
Class Participation
20
文獻評析
Article review
60

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課程資訊 Course Information

基本資料 Basic Information

  • 課程代碼 Course Code: 6817
  • 學分 Credit: 2-0
  • 上課時間 Course Time:
    Wednesday/8,9[M215]
  • 授課教師 Teacher:
    周碩雄
  • 修課班級 Class:
    餐旅專班2
  • 選課備註 Memo:
    不開放推廣部附讀
選課狀態 Enrollment Status

目前選課人數 Current Enrollment: 12 人

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