The course is designed for students to understand and learn food and beverage operations, skills in marketing, merchandising, staff management, team development, training, customer relations, and financial management. Operational management are necessary for the management of both the service sequence (delivery) and the customer process (experiences), and ultimately for the survival of the business.

The course is designed for students to understand and learn food and beverage operations, skills in marketing, merchandising, staff management, team development, training, customer relations, and financial management. Operational management is necessary for the management of both the service sequence (delivery) and the customer process (experiences), and ultimately for the survival of the business.

餐飲業經營成敗之關鍵因素常取決於顧客、實體營運以及人力
資源等三構面是否形成一完整之管理體系。本課程乃藉由餐飲
服務特性與餐飲作業模式之概念性整合，學習於餐飲需求分析
及餐飲作業程序規劃之基礎下，設計可茲依循之餐飲作業系統
管理及效益評估模式。

The key factors for success or failure in the catering industry often depend on customers, physical operations and human resources
Whether the three aspects including resources form a complete management system. This course is organized through catering
Conceptual integration of service characteristics and catering operation model, learning from catering demand analysis
Based on the planning of catering operation procedures, design a catering operation system that can be followed
Management and benefit evaluation model.

Provide the learning package

Provide the learning package