本課程設計將節慶的核心價值開展，陸續探討節慶產品要素、節慶服務品質、行銷包裝、活動設計、企劃流程與預算編列等內容，課程中將配合實務案例-以舉辦畢業餐會為執行目標討論，並了解各政府機關節慶活動招標現況，期以同學們認識節慶規劃之基礎要件，並於未來從事相關節慶活動時，能對國內節慶活動之提升有所助益。This course design will develop the core value of the festival, and will continue to explore the festival product elements, festival service quality, marketing packaging, event design, planning process and budget editing. The course will be coordinated with practical cases-to-find graduation The restaurant discusses the implementation goals and understands the current conditions of government agency-related event bidding. It aims to understand the basic requirements of the festival planning by classmates and to improve the domestic festival activities in the future.
課程結合理論、實務與個案研究，培養學生了解、探討節慶與文化活動的內涵，培養同學具備節慶活動規畫的基本能力及了解活動管理執行的奧妙。課程除上課講授，分組討論之外，另搭配實際活動規劃及執行。學生將學習到企劃書撰寫，執行及執行後討論及改進策略。
The course is rationally discussed, practice and case study, cultivate students to understand and explore the connotation of festivals and cultural activities, cultivate students' basic abilities to prepare festival activities regulations and understand the ingenuity of activity management and implementation. In addition to teaching and discussion in the previous course, the course is also accompanied by actual activity planning and execution. Students will learn to write a plan, conduct and post-execute discussions and improvement strategies.
節慶與活動管理4/e
Festival&Special Event Management
作者：Allen,O’Toole,Harris&McDonnell
譯者：李君如、游瑛妙
出版社：前程文化
出版日期：2009年09月28日
語言：繁體中文 ISBN：9789867239969
裝訂：平裝
Days and Event Management 4/e
Festival&Special Event Management
Author: Allen, O’Toole, Harris & McDonnell
Translator: Li Junru, You Yingmiao
Publisher: Future Culture
Publication date: September 28, 2009
Language: Traditional Chinese ISBN: 9789867239969
Decoration: Flat
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中期中 Midterm |
25 | |
| 期末期末 End of the period |
25 | |
| 作業作業 Action |
25 | |
| 出席出席 Attend |
25 |
