The purposes of this course are 1. prepare students for their thesis. 2. Help students organize the information along with the supervision of their advisors. 3. Introduce some theoretical knowledge for solidify and apply their results into their work.

The purposes of this course are 1. prepare students for their thesis. 2. Help students organize the information along with the supervision of their advisors. 3. Introduce some theoretical knowledge for solidify and apply their results into their work.

本專題是針對「餐旅碩專班高年級的學生(員) 」或是「具有餐旅高階實務經驗人士」所設計。學生須課前閱讀指定的國內(外)餐旅文獻並寫成報告，上課時提出評論(包含問題與重點)並積極參與討論。文獻的議題涵蓋當今國內(外)重要的餐旅議題，藉由實務與理論兼顧方式，增進學生(員)在餐旅管理知能的深度與廣度。

This topic is designed for "senior students (members) of the master's degree program in hospitality" or "people with advanced practical experience in hospitality". Students are required to read designated domestic (foreign) hospitality literature before class and write a report, make comments (including questions and key points) during class, and actively participate in discussions. The topics of the literature cover today's important domestic (and foreign) hospitality issues. By taking both practice and theory into account, the depth and breadth of students' (members') knowledge in hospitality management are enhanced.

The e journal database such as the SDOS, and the common management journal such as Cornell Quarterly, Harvard Business Review.

The e journal database such as the SDOS, and the common management journal such as Cornell Quarterly, Harvard Business Review.