2541 - 餐飲業概論 英授 Taught in English
Introduction to Food Service Management
教育目標 Course Target
介紹籌設餐廳應具備的概念及流程，並使同學了解目前餐廳經營所需注意的要點。
Introduce the concept and process of setting up a restaurant, and let students understand the key points that need to be paid attention to when building a restaurant.
課程概述 Course Description
介紹籌設餐廳應具備的概念及流程，並使同學了解目前餐廳經營所需注意的要點。
Introduce the concept and process of setting up a restaurant, and let students understand the key points that need to be paid attention to when building a restaurant.
參考書目 Reference Books
1.The Restaurant: From Concept to Operation, 5th Edition.John R. Walker, Wiley,2011
2.Introduction to Hospitality 5th Edition, Johnr.Walker, 2009 .
3.Foodservice management fundamentals,Denne Reynols,Kathleen Wachter McClusky 2013.
1.The Restaurant: From Concept to Operation, 5th Edition.John R. Walker, Wiley, 2011
2.Introduction to Hospitality 5th Edition, Johnr.Walker, 2009 .
3. Foodservice management fundamentals, Denne Reynols, Kathleen Wachter McClusky 2013.
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
平常成績 Normal achievements |
20 | 出席及課堂表現 |
|
期中考 Midterm exam |
35 | 筆試 |
|
期末考 Final exam |
35 | 筆試 |
|
作業 Action |
10 | 期末小組報告或課本章末習題 |
授課大綱 Course Plan
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相似課程 Related Courses
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2541
- 學分 Credit: 3-0
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上課時間 Course Time:Tuesday/6,7,8[M143]
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授課教師 Teacher:林万登
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修課班級 Class:餐旅系1
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選課備註 Memo:不開放推廣部修課
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