本課程之目的在探討餐飲業組織中之員工的行為。課程內容主要涵蓋了三大方面：個人行為、團體行為與組織歷程中的行為。在個人行為層面包含個人的性格、價值觀、緣、富貴與命運、正義觀、餐飲業員工的生活壓力與情緒管理、餐飲業員工的工作動機等方面的課題；在團體行為層面包含人際關係、家族主義與家族企業、餐飲業的領導行為、人際信任、人際和諧觀等方面的課題；在組織層面則包含餐飲業的衝突管理、餐飲業的企業文化與倫理、餐飲業的組織變革與創新等方面的課題。期望透過相關文獻與書籍的閱讀及討論，能促使同學深入瞭解餐飲業之組織中員工的行為概貌，進而能塑造個人領導魅力，有效地激發餐飲業員工的潛能, 塑造良好的企業文化，以提升餐飲業的經營績效。

The purpose of this course is to explore employee behavior in catering industry organizations. The course content mainly covers three major aspects: individual behavior, group behavior and behavior in the organizational process. At the individual behavioral level, it includes topics such as personal character, values, fate, wealth and destiny, justice, life stress and emotional management of catering industry employees, and the work motivation of catering industry employees; at the group behavioral level, it includes topics such as interpersonal relationships, familialism and family business, leadership behavior, interpersonal trust, and interpersonal harmony in the catering industry; at the organizational level, it includes topics such as conflict management in the catering industry, corporate culture and ethics in the catering industry, and organizational change and innovation in the catering industry. It is hoped that through the reading and discussion of relevant literature and books, students will be able to gain a deeper understanding of the behavioral profile of employees in catering industry organizations, thereby shaping personal leadership charisma, effectively stimulating the potential of catering industry employees, and shaping a good corporate culture to improve the business performance of the catering industry.

黃家齊、李雅婷、趙慕芬(編譯)；「組織行為學」，第十五版。
台北：華泰文化，2014。

Huang Jiaqi, Li Yating, Zhao Mufen (compiler); "Organizational Behavior", 15th edition.
Taipei: Huatai Culture, 2014.