目標：使學生認識食品產業的性質，學習工業生產的管理運作，暸解職場人員的組織架構，以及學習如何建立完善的食品企業組織。



內涵：說明食品工業的產業結構和經營現況，介紹製造業管理的原理以及工廠組織的內涵，闡述各種生產管理的方法與技巧，解析食品產業的研究與發展，品質管理以及衛生安全維護的策略.

Goal: to enable students to understand the nature of food industries, learn the management of industrial production, understand the organizational structure of staff, and learn how to establish a complete food enterprise organization.



Connotation: Explain the industry structure and operating conditions of the food industry, introduce the principles of manufacturing management and the connotation of the factory organization, describe various production management methods and techniques, and analyze the research and development of the food industry, quality management and health safety maintenance strategies.

介紹食品工業的型態及結構，使學生明瞭食品加工業的基本管理原理，管理單元，以及各種作業管理工作。

Introduce the shape and structure of the food industry, so that students can understand the basic management principles, management units, and various operational management work of the food processing industry.

教學課本：教師全程自編上課講義

參考書籍
：
1,食品工廠經營與管理,理論與實務, 李錦楓、林志芳、李明清、顏文義。 2013 。。五南圖書出版公司。

2,食品工廠經營與管理實務，吳明昌，鄭清合編著五圖書印行

3,食品工廠經濟營管理, 謝俊雄等合著 華格納出版 。

Teaching Coursebook: Teachers can edit the lectures throughout the whole process

Reference books:
1. Food factory operation and management, theory and practice, Li Junfeng, Lin Zhifang, Li Mingqing, and Yan Wenyi. 2013. . Wunan Book Publishing Company.
2. Food factory management and management practices, Wu Mingchang and Zheng Qing compiled five books for printing
3. Economic Management of Food Factory, co-authored by Xie Junxiong and others, published by Huagena.