2287 - 餐旅服務技能
Hotel and Restaurant Service Technique
教育目標 Course Target
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 field 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
課程概述 Course Description
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.
參考書目 Reference Books
教師自編教材
Teachers’ own textbooks
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
期中考 midterm exam |
20 | |
|
個人組別成果驗收 Acceptance of individual group results |
30 | |
|
期末考 final exam |
20 | |
|
課堂筆記作業 Class Notes Assignment |
30 |
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
相似課程 Related Courses
| 課程代碼 Course Code |
課程名稱 Course Name |
授課教師 Instructor |
時間地點 Time & Room |
學分 Credits |
操作 Actions |
|---|---|---|---|---|---|
|
必修-2281
|
餐旅系1 許竣傑 | 二/2,3,4[M214] | 0-2 | 詳細資訊 Details |
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2287
- 學分 Credit: 0-2
-
上課時間 Course Time:Tuesday/6,7,8[M214]
-
授課教師 Teacher:許竣傑
-
修課班級 Class:餐旅系1
-
選課備註 Memo:不開放外系、交換生與推廣部附讀修課。雙號班學生修課
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