在全球化(Globalism)浪潮之衝擊下，觀光系統(Tourism System)之傳統價值已面臨重新建構之挑戰。系統中各核心成員如：消費者行為發展內涵，觀光餐旅相關產業經營模式，旅遊目的地之開拓以及各國政府之政策推動，莫不在知識與科技之整合與共振下，帶動全球在地化及在地全球化發展之新趨勢與反思，掀起全球觀光餐旅持續發展之另一嶄新面貌。是故，本課程目標如下：
1. 瞭解全球化對觀光餐旅產業所引進之發展機會與在地化思潮下之經營挑戰。
2. 培養新觀光系統發展下之餐旅產業經營策略分析能力
3. 運用跨域學習及科技整合之創新管理策略能力。
Under the impact of the globalization wave, the traditional value of the Tourism System has faced the challenge of reconstructing. The core members of the system, such as: the connotation of consumer behavior development, the industry management model of tourism-related tourism, the development of tourism destinations, and the policy promotion of governments in various countries, all bring new trends and reflections to the development of global localization and local globalization under the integration and resonance of knowledge and technology, and set off another new look in the continuous development of global tourism-related tourism. Therefore, the goals of this course are as follows:
1. Understand the development opportunities introduced by globalization to tourism and the challenges of localization.
2. Cultivate the analysis ability of catering and tourism business under the development of new visual system
3. Use innovative management strategy capabilities for cross-domain learning and technological integration.
本課程為餐旅碩士在職專班的學生所特別設計，具備或不具備餐旅相關背景者，都可選修這門課。課程中將以全球化之發展對觀光系統在不斷創新重塑之際，觀光餐旅產業應如何策略面對？本課程主要藉分析全球化影響下之跨域知識，科技整合，多元文化與區域經濟等構面發展，對觀光餐旅產業之營運範疇、核心能力與資源網絡之影響。此外，亦以價值（Value），效率(Economy of Scale)，範疇（Economy of Scope） ，資源( Resource)，依賴(Dependence)，競局( Game Theory) 以及生態( Ecology)等取向，討論觀光餐旅策略創新管理之個案並驗證上述策略本質取向之實質創新效益。本課程採個案討論為主，並邀請學者專家專題演講及參與課中個案討論，將提供豐富的師生互動及同儕討論機會，以達成共振效應。同學修完這門課後，將學到新穎的餐旅策略管理關鍵知識與分析方法，可為餐旅實務經營，培養更深化的洞察力，分析力以及創業力。
This course is specially designed for students of professional courses of the restaurant and traveler. Those who have or do not have a background in catering and traveler can choose to take this course. During the course, the development of globalization will continue to innovate and reshape the tourism system. How should the tourism catering and tourism industry be strategically matched? This course mainly analyzes the development of cross-domain knowledge, technological integration, multicultural and regional economics under the influence of globalization, and has an impact on the operation, core capabilities and resource networks of the tourism industry. In addition, we also discuss the innovative management of catering and tourism strategies based on value, efficiency, scope, resources, and other orientations, and verify the actual innovative benefits of the above-mentioned strategic essential orientation. This course focuses on case discussion, and invites expert topics to be held and participate in case discussions in the course. It will provide rich teacher-student interaction and discussion opportunities to achieve resonance effect. After completing this course, students will learn new key knowledge and analysis methods for catering and tourism strategy management, which can cultivate deeper insight, analytical and creative capabilities for catering and tourism practice.
1. Cetron, Demicco, and Davies. (2015). The Future of Hospitality and Travel, The American Hotel & Lodging Educational Institute, Lansing Michigan.
2. Evans, N., Campbell, D. and Stonehouse G. (2003). Strategic Management for Travel and Tourism, London: Butterworth Heinemann Ltd.
3. Enz, Cathy A. (2010). Hospitality Strategic Management: Concepts and Cases, John Wiley & Sons, Inc. New Jersey.
4. Faulkner, B. And Mosca rdo, G. and Laws, E. (ed.) (2000). Tourism in the 21st Century: Lessons from Experience, New York: Continuum.
5. Nykiel , Ronald A.(2005). Hospitality Management Strategies, Pearson Prentice Hall, New Jersey.
6. Mill R. Christie and Morrison M. Alastair. (1992). The Tourism System, Prentice-Hall International, Inc.
7. Poon, A. (1993). Tourism, Technology and Competitive strategies, Wallingford, UK: CAB International.
8. Theobald, William F. (ed.) (1994). Global Tourism: The Next Decade, London: Butterworth Heinemann Ltd.
9. 吳思華 (2000) 。策略九說：策略思考的本質 。台北：臉譜出版：城邦文化發行。
10 徒司達賢(2016)。 策略管理新論：觀念架勾與分析方法。台北：智勝文化發行。
11. 徒司達賢(2016)。 策略管理案例解析：觀念與實例。台北：智勝文化發行。
12. 陳盈如譯(2016)。好策略．壞策略 （Richard P. Rumelt 原著，Good Strategy. Bad Strategy: The Different and Why It Matters）。台北：遠見天下文化出版股份有限公司。
13. 黃純德編譯(2008) 。餐旅管理策略。 台北：桂魯有限公司出版。
14. 孫路弘（2013）。餐旅管理個案：實務與理論。 臺北：前程文化事業有限公司。
15. 蕭瑞麟(2016)。三版。思考的脈絡。台北：遠見天下文化出版股份有限公司
1. Cetron, Demicco, and Davies. (2015). The Future of Hospitality and Travel, The American Hotel & Lodging Educational Institute, Lansing Michigan.
2. Evans, N., Campbell, D. and Stonehouse G. (2003). Strategic Management for Travel and Tourism, London: Butterworth Heinemann Ltd.
3. Enz, Cathy A. (2010). Hospitality Strategic Management: Concepts and Cases, John Wiley & Sons, Inc. New Jersey.
4. Faulkner, B. And Mosca rdo, G. and Laws, E. (ed.) (2000). Tourism in the 21st Century: Lessons from Experience, New York: Continuum.
5. Nykiel , Ronald A. (2005). Hospitality Management Strategies, Pearson Prentice Hall, New Jersey.
6. Mill R. Christie and Morrison M. Alastair. (1992). The Tourism System, Prentice-Hall International, Inc.
7. Poon, A. (1993). Tourism, Technology and Competitive strategies, Wallingford, UK: CAB International.
8. Theobald, William F. (ed.) (1994). Global Tourism: The Next Decade, London: Butterworth Heinemann Ltd.
9. Wu Sihua (2000). Strategy Nine says: The essence of strategic thinking. Taipei: Face Publishing: City-State Culture Publishing.
10 Tusard (2016). New strategy management: conceptual checks and analysis methods. Taipei: Smart culture is launched.
11. Tusard (2016). Strategy Management Case Analysis: Concepts and Examples. Taipei: Smart culture is launched.
12. Chen Yingrulu (2016). Good strategy. Strategy (Original by Richard P. Rumelt, Good Strategy. Bad Strategy: The Different and Why It Matters). Taipei: Far-see Tianxia Culture Publishing Co., Ltd.
13. Huang Pudi Translation (2008). Restaurant and travel management strategy. Taipei: Published by Guilu Co., Ltd.
14. Sun Luhong (2013). A case of restaurant and tourism management: practice and theoretical discussion. Taipei: Qiancheng Cultural Affairs Co., Ltd.
15. Ruilin (2016). Third edition. The boundary of thinking. Taipei: Far-see Tianxia Culture Publishing Co., Ltd.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席出席 Attend |
15 | 準時到課 |
| 課堂參與課堂參與 Class Participation |
25 | 上課的互動與討論 |
| 期末測驗期末測驗 Final test |
40 | 期末測驗：問答題 |
