This course is designed for undergraduate students to learn operations management in food and beverage. After taking this course, students can gain the managerial concepts and knowledge of operations management in food and beverage. Topics included in this course are: mission statement, waiting management, forecasting, planning (location decision, menu design, capacity management), purchase (supplier selection), inventory management, productivity, etc.This course is designed for undergraduate students to learn operations management in food and beverage. After taking this course, students can gain the managerial concepts and knowledge of operations management in food and beverage. Topics included in this course are: mission statement, waiting management, forecasting, planning (location decision, menu design, capacity management), purchase (supplier selection), inventory management, productivity, etc.
餐飲業經營成敗之關鍵因素常取決於顧客、實體營運以及人力
資源等三構面是否形成一完整之管理體系。本課程乃藉由餐飲
服務特性與餐飲作業模式之概念性整合，學習於餐飲需求分析
及餐飲作業程序規劃之基礎下，設計可茲依循之餐飲作業系統
管理及效益評估模式。
The key factors for success or failure in the catering industry often depend on customers, physical operations and human resources
Whether the three aspects including resources form a complete management system. This course is organized through catering
Conceptual integration of service characteristics and catering operation model, learning from catering demand analysis
Based on the planning of catering operation procedures, design a catering operation system that can be followed
Management and benefit evaluation model.
1. Maister, D., Czepiel, J. A. et al. (1985). The Psychology of Waiting Lines. The Service Encounter, Lexington Books.
2. Dickson, D., R. C. Ford, et al. (2005). Managing real and virtual waits in hospitality and service organizations. Cornell Hotel and Restaurant Administration Quarterly 52: 52-68. (read all)
Capacity management:
3. Pullman, M. and S. Rodgers (2010). Capacity management for hospitality and tourism: A review of current approaches. International Journal of Hospitality Management 29: 177-187. (read all)
Location:
4. Tzeng, G.H., Teng, M.H., and Chen, J.J. (2002). Multicriteria Selection for a Restaurant Location in Taipei. International Journal of Hospitality Management 21(2):171-187. (read 171- 176)
Supplier:
5. Reld, R. D. and Riegel, C. D. (1989). Supplier Relations and Selection in the Foodservice Industry. Journal of Hospitality & Tourism Research 13: 51-62. (read all)
Inventory:
6. Reynolds, D. (1999). Inventory-turnover Analysis: its Importance for On-site Food Service. Cornell Hotel land Restaurant Administration Quarterly, April, 54-58. (read all)
Productivity:
7. American Dietetic Association (2005). A System Approach to Measuring Productivity in Health Care Foodservice Operations. Journal of the American Dietetic Association, Janurary, 122-130. (read all)
8. Reynolds, D. and D. Biel (2007). Incorporating satisfaction measures into a restaurant productivity index. International Journal of Hospitality Management 26: 352-361. (read 352-356)
Revenue management:
9. Kimes, S. E., and Robsont, S. A. (2004). The Impact of Restaurant Table Characteristics on Meal Duration and Spending. Cornell Hotel and Restaurant Administration Quarterly, 45(4): 333-346. (read all)
Menu engineering
10.Morrison, P. (1996). Menu engineering in upscale restaurants. International Journal of Contemporary Hospitality Management, 8(4), 17-24. (read all) (第9組)
Menu layout
11. Yang, S. S., Kimes, S. E., & Sessarego,
1. Maister, D., Czepiel, J. A. et al. (1985). The Psychology of Waiting Lines. The Service Encounter, Lexington Books.
2. Dickson, D., R. C. Ford, et al. (2005). Managing real and virtual waits in hospitality and service organizations. Cornell Hotel and Restaurant Administration Quarterly 52: 52-68. (read all)
Capacity management:
3. Pullman, M. and S. Rodgers (2010). Capacity management for hospitality and tourism: A review of current approaches. International Journal of Hospitality Management 29: 177-187. (read all)
Location:
4. Tzeng, G.H., Teng, M.H., and Chen, J.J. (2002). Multicriteria Selection for a Restaurant Location in Taipei. International Journal of Hospitality Management 21(2):171-187. (read 171- 176)
Supplier:
5. Reld, R. D. and Riegel, C. D. (1989). Supplier Relations and Selection in the Foodservice Industry. Journal of Hospitality & Tourism Research 13: 51-62. (read all)
Inventory:
6. Reynolds, D. (1999). Inventory-turnover Analysis: its Importance for On-site Food Service. Cornell Hotel land Restaurant Administration Quarterly, April, 54-58. (read all)
Productivity:
7. American Dietetic Association (2005). A System Approach to Measuring Productivity in Health Care Foodservice Operations. Journal of the American Dietetic Association, January, 122-130. (read all)
8. Reynolds, D. and D. Biel (2007). Incorporating satisfaction measures into a restaurant productivity index. International Journal of Hospitality Management 26: 352-361. (read 352-356)
Revenue management:
9. Kimes, S. E., and Robsont, S. A. (2004). The Impact of Restaurant Table Characteristics on Meal Duration and Spending. Cornell Hotel and Restaurant Administration Quarterly, 45(4): 333-346. (read all)
Menu engineering
10.Morrison, P. (1996). Menu engineering in upscale restaurants. International Journal of Contemporary Hospitality Management, 8(4), 17-24. (read all) (Group 9)
Menu layout
11. Yang, S. S., Kimes, S. E., & Sessarego,
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| AttendanceAttendance attendance |
15 | |
| Discipline & participationDiscipline & participation discipline & participation |
5 | |
| Paper reading comprehension & presentationPaper reading comprehension & presentation paper reading comprehension & presentation |
20 | |
| Final examFinal exam final exam |
30 | |
| Term paperTerm paper term paper |
30 |
