《遠見》雜誌進行台灣品味大調查發現85.2%的上班族肯定品味有助於職場發展打破晉升天花板 (遠見雜誌 2008年2月號)，該調查指出未來職涯發展，除了累積專業能力之外，更要深耕自我的品味力，方能在眾多競爭中脫穎而出。而管理大師大前研一依據個人經驗發現下班後的生活可以激發創意思考提出「off學」觀點，強調透過休閒生活的廣泛涉略來增進思考創意的競爭力。

因此本課程主要目的在提供餐旅EMBA的同學工作、課業忙碌之餘可以藉由音樂藝術生活美感等「品味力」的提升增進同學在工作上的「軟實力」，並藉由生活飲食的品評來放鬆身心，激發創造力。

"Foresight" magazine conducted a survey on Taiwan's taste and found that 85.2% of office workers affirmed that taste is helpful in career development and breaking the promotion ceiling (February 2008 issue of "Foresight Magazine"). The survey pointed out that in future career development, in addition to accumulating professional abilities, it is also necessary to deeply cultivate one's own taste in order to stand out in the numerous competitions. Based on his personal experience, management guru Kenichi Ohmae found that life after get off work can stimulate creative thinking and proposed the "off-school" perspective, emphasizing that the competitiveness of creative thinking can be enhanced through extensive involvement in leisure life.

Therefore, the main purpose of this course is to provide hospitality EMBA students with the opportunity to enhance their "soft power" at work through the improvement of their "taste" such as music, art and life aesthetics after being busy with work and schoolwork, and to relax and stimulate creativity through the appreciation of life and food.

本課程主要在藉由多位專業教師的分享來介紹美學生活的各個層次，課程區分為食之美、藝之美、工之美、與人之美等四大層面，食之美以飲食文化為基底透過文化美食閱讀與實踐了解文化與美食的關聯以及美食所反映出來的生活哲學；藝之美則由美術系教授引導學生了解當代藝術的演進；工之美邀請建築系教授暢談當代建築的主流設計思潮；最後人之美則邀請造型設計師為學生檢視職場專業造型與肢體語言演繹。課程目標希望透過課程設計讓餐旅專業經理人有機會探索其他生活領域的美感認知，由內而外提升餐旅產業美感蘊底。

This course mainly introduces various levels of aesthetic life through the sharing of many professional teachers. The course is divided into four major levels: the beauty of food, the beauty of art, the beauty of craftsmanship, and the beauty of people. The beauty of food is based on food culture and understands the relationship between culture and food and the beauty of it through cultural and food reading and practice. The philosophy of life reflected in the restaurant; the beauty of art invites students to understand the evolution of contemporary art by professors from the art department; the beauty of work invites professors from the architecture department to talk about the mainstream design trends of contemporary architecture; and finally the beauty of people invites stylists to examine professional styling and body language interpretation in the workplace for students. The goal of the course is to provide professional managers of hospitality and hospitality with the opportunity to explore aesthetic perceptions in other areas of life through course design, and to enhance the aesthetic heritage of the hospitality and hospitality industry from the inside out.

課堂發放講義

Distribute handouts in class