課程目標：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：熟悉餐旅業外場工作與客房支援清潔的流程Course objectives: cultivate students' basic service characteristics, catering service outdoor technical operation, room cleaning operation, and physical and mental safety during operation
Course content: Familiar with the work of restaurant and tourism and room support cleaning
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 preliminary training skills for exams.
教師自編教材
Teachers' self-edited textbooks
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考期中考 Midterm exam |
20 | |
| 個人組別成果驗收個人組別成果驗收 Personal group results experience |
30 | |
| 期末考期末考 Final exam |
20 | |
| 課堂筆記作業課堂筆記作業 Classroom notes |
30 |
