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 off-site technical operations, room cleaning and bed-setting operations, and physical and mental safety during practical operations.
Course content: Familiar with the off-site work and guest room support cleaning processes in the hotel industry
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 theories about catering and hotel services, combined with practical exercises, serve as prerequisite skills for certification.
教師自編教材
Teachers’ own 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 Acceptance of individual group results |
30 | |
| 期末考期末考 final exam |
20 | |
| 課堂筆記作業課堂筆記作業 Class Notes Assignment |
30 |
