Course objectives
1. 瞭解餐旅文創之概念
2. 餐旅產業與文化創意管理能力之養成
3. 加強餐旅觀光價值與跨領域之整合能力
4. 提升在地文化及全球性市場為深層思考方向
Course contents
1. 瞭解餐旅文創之概念
2. 餐旅產業與文化創意管理能力之養成
3. 加強餐旅觀光價值與跨領域之整合能力
4. 提升在地文化及全球性市場為深層思考方向
Course objectives
1. Understand the concept of restaurant, tourism and culture creation
2. The cultivation of creative management capabilities in catering and tourism industry and cultural
3. Strengthen the integration capabilities of catering and tourism tourism value and cross-regional areas
4. Improve local culture and global markets to a deep-level thinking direction
Course contents
1. Understand the concept of restaurant, tourism and culture creation
2. The cultivation of creative management capabilities in catering and tourism industry and cultural
3. Strengthen the integration capabilities of catering and tourism tourism value and cross-regional areas
4. Improve local culture and global markets to a deep-level thinking direction
There are no required textbooks for this course. All course material will be provided in the lessons and internet links. 課堂中提供PPT 檔及網路連結
There are no required textbooks for this course. All course material will be provided in the lessons and internet links.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席率出席率 Attendance rate |
20 | 課堂出席 |
| 課堂互動課堂互動 Class interaction |
10 | 課堂互動 |
| 期末報告期末報告 Final report |
40 | 期末報告(書面、口頭報告) 07/Jun/2016 11:00am前上傳教學平台。期末報告主題 「選擇一國內外餐旅文創相關餐廳、旅館與地方觀光結合之主題。」字體12、標楷體1.5行距(封面+內文共6頁) 報告當天請繳交各一份投影片(ppt 檔)及書面紙本，口頭報告時間15 分鐘含 Q&A |
