1. 瞭解餐服精神及管理面的理論知識 2. 熟練餐服及房務技巧 3. 具備獨立操作基本餐飲服務及房務的能力1. Understand the theoretical knowledge of food service spirit and management 2. Be proficient in food service and housekeeping skills 3. Have the ability to independently operate basic catering services and housekeeping
基礎理論有關餐飲及旅館服務，並配合實際演練，做為考證照的先修技能.
Basic theories about catering and hotel services, combined with practical exercises, serve as prerequisite skills for certification.
1. 餐廳服務管理 (2002)，孫路弘譯，桂魯有限公司出版
2. 丙級餐旅服務學術科通關寶典-2008年最新版 (2008)，謝美美、楊蕙娟，台科大出版社。
1. Restaurant Service Management (2002), translated by Sun Luhong, published by Guilu Co., Ltd.
2. Class C Catering and Hospitality Service Academic Course Comprehensive Guide - 2008 Latest Edition (2008), Xie Meimei, Yang Huijuan, National Taiwan University of Science and Technology Press.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 房務期末考房務期末考 Housekeeping final exam |
15 | |
| 房務小考三次房務小考三次 Housekeeping quiz three times |
24 | |
| 房務上課出席率房務上課出席率 Housekeeping class attendance rate |
5 | |
| 房務小組清潔房務小組清潔 Housekeeping team cleaning |
6 | |
| 餐飲期中考餐飲期中考 Catering mid-term exam |
25 | |
| 餐飲小考2次餐飲小考2次 Catering quiz 2 times |
20 |
