This course is designed for undergraduate students to learn operations management in food and beverage. After taking this course, students can gain the managerial concepts and knowledge of operations management in food and beverage. Topics included in this course are: waiting management, demand forecasting, planning (location decision, capacity management), supplier selection, revenue management, menu engineering, etc.

This course is designed for undergraduate students to learn operations management in food and beverage. After taking this course, students can gain the managerial concepts and knowledge of operations management in food and beverage. Topics included in this course are: waiting management, demand forecasting, planning (location decision, capacity management), supplier selection, revenue management, menu engineering, etc.

餐飲業經營成敗之關鍵因素常取決於顧客、實體營運以及人力
資源等三構面是否形成一完整之管理體系。本課程乃藉由餐飲
服務特性與餐飲作業模式之概念性整合，學習於餐飲需求分析
及餐飲作業程序規劃之基礎下，設計可茲依循之餐飲作業系統
管理及效益評估模式。

The key factors that lead to failure in catering business are often determined by customers, physical operations and manpower.
Whether the three structures such as resources form a complete management system. This course is through a meal
Conceptual integration of service characteristics and dining operation model, learning about dining needs analysis
Based on the planning of the catering industry program, design a food and beverage industry system that can be followed
Management and benefits evaluation model.

Journal papers

Reference books:

Walker, J. R., The restaurant: from concept to operation. (6e, 桂魯代理) (5e, 東海圖書館, 647.95068/W152, 2008 )

林漢明、林智方、陳國勝，餐飲營運管理，第四版，鼎茂圖書。
吳武忠，餐飲管理，第三版，華泰文化。

Journal papers

Reference books:

Walker, J. R., The restaurant: from concept to operation. (6e, Guilu Agency) (5e, Donghai Library, 647.95068/W152, 2008 )

Lin Hanming, Lin Zhifang, Chen Guosheng, Catering and Operation Management, Fourth Edition, Dingmao Book.
Wu Wuzhong, Restaurant Management, Third Edition, Huatai Culture.