■ 課程目標 (Course Objectives)
介紹食品工業的型態及結構，使學生明瞭食品加工業生產製造部門的運作方式，基本管理內涵，管理單元，生產作業以及人力管理工作,以期進入食品加工業的職場時, 能具有完種的認知與能力。
■ 課程內涵 (Course Contents)
介紹食品工業的型態及結構，解說食品加工業生產製造部門的運作方式，生產管理的單元，人力管理,品質管理,衛生安全的管理,以及食品加工業的研發.

■Course Objectives
This course introduces the type and structure of the food industry so that students can understand the operation mode of the production and manufacturing department of the food processing industry, basic management connotations, management units, production operations and human resources management work, so that students can have complete cognition and ability when entering the workplace of the food processing industry.
■ Course Contents
Introduce the type and structure of the food industry, explain the operation mode of the production and manufacturing department of the food processing industry, the units of production management, human resources management, quality management, health and safety management, and the research and development of the food processing industry.

教科書:

老師自編教材，並有補充資料掛在教學網站由學生自行下載。

參考書：

1,食品工廠經濟營管理實務，吳明昌，鄭清合編著
2,工廠管理，侯東旭 陳敏生 著 五南圖書印行
3,工廠管理，蘇崇武 編著，全華柯技圖書印行
4,食品工廠經濟營管理, 謝俊雄等合著 華格納出版

Textbook:

Teachers compile their own teaching materials, and supplementary materials are posted on the teaching website for students to download.

Reference books:

1. Food Factory Economic Operation and Management Practice, co-edited by Wu Mingchang and Zheng Qing
2. Factory Management, written by Hou Dongxu and Chen Minsheng, published by Wunan Books
3. Factory Management, edited by Su Chongwu, published by Quanhua Science and Technology Books
4. Food Factory Economic Operation and Management, co-authored by Xie Junxiong and others, published by Wagner