《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。The magazine "Far-seeing" conducted a Taiwan taste survey and found that 85.2% of office workers certainly helped the development of the job and broke the ceiling (Far-seeing magazine February 2008). The survey pointed out that in the future career development, in addition to cumulating professional abilities, we must also deepen our own taste in order to emerge from the competition among the people. Based on personal experience, Kenichi Omamae found that life after get off work can stimulate creative thinking and put forward "off learning" perspectives, and emphasize the broad scope of leisure life to increase the competitiveness of thinking creativity.
Therefore, the main purpose of this course is to provide students with work and busy work in the restaurant EMBA. They can improve their "softwareness" such as music art life beauty and life beauty, and relax their body and mind and stimulate creativity through the evaluation of daily diet.
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 the various levels of aesthetic life through the sharing of many professional teachers. The course is divided into four major layers: the beauty of food, the beauty of art, the beauty of work, and the beauty of people. The beauty of food is based on the food culture and understanding the relationship between culture and food through cultural and food reading and practice. The philosophy of life reflected in the food institute; the beauty of art is guided by the professors of the Department of Art to understand the evolution of contemporary art; the beauty of the Department of Work invites the professors of the Department of Architecture to discuss the mainstream design ideas of contemporary architecture; the beauty of the latter invites the designers to examine the professional styling and body language performances for students. The course goal hopes that through course design, professional restaurant and tourism managers will have the opportunity to explore the aesthetic perception of other life areas and improve the aesthetic sense of restaurant and tourism from the inside out.
課堂發放講義
Lectures in class
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席出席 Attend |
50 | |
| 課堂參與課堂參與 Class Participation |
50 |
