培養學生基本服務特質的養成、餐飲服務外場技術操作、客房清潔整床操作、操作實務過程的身心安全Cultivate students' basic service characteristics, catering service field technical operations, guest room cleaning and bed making operations, and physical and mental safety during practical operations.
基礎理論有關餐飲及旅館服務，並配合實際演練，做為考證照的先修技能.
Basic theories about catering and hotel services, combined with practical exercises, serve as prerequisite skills for certification.
勞動部官網查詢考題：http://www.labor.gov.tw/home.jsp
Check the examination questions on the official website of the Ministry of Labor: http://www.labor.gov.tw/home.jsp
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 接待桌舖設接待桌舖設 Reception table setting |
10 | 12mins |
| 圓托傳遞、長托傳遞圓托傳遞、長托傳遞 round transfer, long transfer |
20 | 50m/1min杯水不可傾倒 |
| 西餐舖設西餐舖設 Western food laying |
10 | 15mins |
| 中餐舖設中餐舖設 Chinese food laying |
10 | 15mins |
| 單人床舖設單人床舖設 Single bed set up |
25 | A single/ 6mins |
