6852 - 專題研討
Seminar
教育目標 Course Target
1.培養學生研究議題意蘊開發能力
2.培洋學生論文表達形式之開創
1. Cultivate students' research topic development ability
2. The development of the expression form of Peiyang students' literature
課程概述 Course Description
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.
參考書目 Reference Books
質性研究的18堂課─首航初探之旅
作者： 高淑清
出版社：麗文文化
出版日期：2008/02/01
18 courses in quality research - a preliminary journey to the first voyage
Author: Gao Shuqing
Publisher: Liwen Culture
Publication date: 2008/02/01
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
課程參與 Course Participation |
20 | |
|
期初報告 Beginning report |
20 | |
|
期末寫作與口頭報告 Final writing and oral report |
60 |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
Click the link below to view the detailed course plan
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 6852
- 學分 Credit: 2-0
-
上課時間 Course Time:Wednesday/11,12[M215]
-
授課教師 Teacher:周碩雄
-
修課班級 Class:餐旅專班2
-
選課備註 Memo:不開放推廣部附讀
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