透過本課程的進行使本校綠色永續的教育理念和國內綠色產業發展的腳步緊密銜接，並讓東海餐旅系成為與產業需求、都市政策更高度結合的中區綠領人才培育搖籃。主要之目標包括：
(1)透過課程的介紹了解國際綠色餐廳發展的近況與國內的產業發展趨勢。
(2)透過實地參訪各家餐廳業者的過程，了解各業者的綠色策略及成功關鍵因素。
(3)透過個案資料的討論，學習成為綠色餐廳創業者的經營之道。Through the implementation of this course, the school's green and sustainable educational philosophy will be closely connected with the pace of domestic green industry development, and the Donghai Hospitality and Tourism Department will become a cradle for cultivating green-collar talents in Central District that is more closely integrated with industrial needs and urban policies. The main goals include:
(1) Understand the current status of international green restaurant development and domestic industry development trends through the introduction of the course.
(2) Through the process of on-site visits to various restaurant operators, we can understand the green strategies and key success factors of each operator.
(3) Through discussion of case data, learn how to become a green restaurant entrepreneur.
環保、樂活、綠色、低碳餐飲等近來廣被討論的議題，其概念均是以提升消費品質、促使健康餐食的提供為其核心。然而，從認同愛護地球和綠色價值的想法層次，要落實到消費者主動去進行綠色消費的行為間仍有著相當大的努力空間。同時在能源節約、綠色永續生活的浪潮下，綠領人才早已成為一項新的職能趨勢，未來各產業的工作機會，包括食衣住行育樂，必定會需要更多的綠領工作者，但綠領人才不受傳統職業內容侷限的特性使其養成更顯不易，例如綠色餐廳的後場人員不僅要了解餐點的製作與保存，還要懂得食材運輸、包裝材料與能否有效回收等細節，讓商品從生產到廚餘回收全程的碳排放量都能降低，才能稱之為是一項成功的低碳餐點，然而其中所牽涉的專業知識之廣泛，也凸顯出國內培育專業綠色餐旅人才的急迫性。鑑於台灣餐旅市場對綠領人才日益升高的需求，以及大台中低碳城市的建設目標(其中納入了「綠色餐廳、旅館」的推動計劃)，與本校近來持續發展以「綠色永續」為核心的教育理念，期望透過本課程的有效結合，能協助國內綠色餐旅人才的培育與發展。
Issues that have been widely discussed recently, such as environmental protection, LOHAS, green, and low-carbon catering, all have the core concepts of improving consumer quality and promoting the provision of healthy meals. However, there is still considerable room for effort from the level of recognition of caring for the earth and green values to the implementation of consumers' proactive green consumption behavior. At the same time, under the wave of energy conservation and green and sustainable living, green-collar talents have already become a new functional trend. In the future, job opportunities in various industries, including food, clothing, housing, transportation, and entertainment, will definitely require more green-collar workers. , but the characteristics of green-collar talents that are not limited by traditional professional content make it more difficult to develop. For example, the backstage staff of a green restaurant must not only Understand the preparation and preservation of meals, as well as the details of food transportation, packaging materials, and whether they can be effectively recycled. Only when the carbon emissions of the product from production to food waste recycling can be reduced can it be called a success. Low-carbon meals, however, involve a wide range of professional knowledge, which also highlights the urgency of cultivating professional green catering and tourism talents in China. In view of the increasing demand for green-collar talents in Taiwan's hospitality market and the goal of building a low-carbon city in Greater Taichung (which includes the promotion plan of "green restaurants and hotels"), in conjunction with the school's recent continuous development of "green sustainability" As the core educational concept, we hope that through the effective combination of this course, we can assist in the cultivation and development of domestic green hospitality talents.
GREEN RESTAURANT CERTIFICATION 4.0 STANDARDS (2014) by Restaurateurs Green Restaurant Association.
green restaurant certification 4.0 standards (2014) by restaurateurs green restaurant association.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 課程參與課程參與 course participation |
20 | 出席僅是本課程的必要條件，積極地參與討論才是本課程需要你具備的條件 |
| 個案製作與分析個案製作與分析 Case production and analysis |
30 | 透過與組員的分工合作，各位將一同完成個案學習之挑戰 |
