The purposes of this course are 1. prepare students for their thesis. 2. Help students organize the information along with the supervision of their advisors. 3. Introduce some theoretical knowledge for solidify and apply their results into their work.Research guidance, statistic assistance, construct establishment.The purposes of this course are 1. prepare students for their thesis. 2. Help students organize the information along with the supervision of their advisers. 3. Introduction some theoretical knowledge for solidify and apply their results into their work.Research guidance, statistical assistance, construct establishment.
本專題是針對「餐旅碩專班高年級的學生(員) 」或是「具有餐旅高階實務經驗人士」所設計。學生須課前閱讀指定的國內(外)餐旅文獻並寫成報告，上課時提出評論(包含問題與重點)並積極參與討論。文獻的議題涵蓋當今國內(外)重要的餐旅議題，藉由實務與理論兼顧方式，增進學生(員)在餐旅管理知能的深度與廣度。
This topic is designed for "students (members) in the specialty of catering and tourism literacy" or "persons with advanced catering and tourism practice experience". Students must read the designated domestic (foreign) restaurant and tourism culture before class and write a report, make comments (including questions and key points) and actively participate in discussions during class. The discussions of the paper cover important restaurant and tourism issues at home and abroad today, and through the combination of practical and theoretical discussion, students (members) have a deep and broader knowledge of restaurant and tourism management.
The e journal database such as the SDOS, and the common management journal such as Cornell Quarterly, Harvard Business Review.
The e journal database such as the SDOS, and the common management journal such as Cornell Quarterly, Harvard Business Review.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| AttendanceAttendance Attendance |
10 | |
| ReportsReports Reports |
30 | |
| Final presentationFinal presentation Final presentation |
60 |
