■ 課程目標 (Course Objectives)
培養學生基本服務特質的養成、餐飲服務外場技術操作、客房清潔整床操作、操作實務過程的身心安全
■ 課程內涵 (Course Contents)
熟悉餐旅業外場工作與客房支援清潔的流程
■ Course Objectives
Cultivate the cultivation of students' basic service characteristics, catering service outdoor technical operation, guest room cleaning operation, and physical and mental safety during operation process
■ Course Contents
Familiar with the process of working in restaurants and tourism and cleaning of room facilities
基礎理論有關餐飲及旅館服務，並配合實際演練，做為考證照的先修技能.
Basic theory discusses catering and hotel services, and cooperates with actual practice to do pre-requisite skills for exams.
勞動部官網查詢考題：http://www.labor.gov.tw/home.jsp
The Ministry of Health’s official website is inquiry and exam questions: http://www.labor.gov.tw/home.jsp
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 接待桌舖設接待桌舖設 Reception desk |
10 | 12mins |
| 圓托傳遞、長托傳遞圓托傳遞、長托傳遞 Round cradle transmission, long cradle transmission |
20 | 50m/1min杯水不可傾倒 |
| 西餐舖設 及口布西餐舖設 及口布 Western food shop and mouth cloth |
10 | 6mins |
| 分菜叉匙操作分菜叉匙操作 Divide fork spoon operation |
10 | 3mins |
| 單人床舖設(毛毯)單人床舖設(毛毯) Single bedding (blanket) |
25 | A single/ 6mins |
| 單人床舖設(棉被)單人床舖設(棉被) Single bedding (quilt) |
25 | Double bed/ 6mins |
