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 relationships, 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.
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 that lead to failure in catering business are often determined by customers, physical operations and manpower.
Whether the three structures such as resources form a complete management system. This course is through a meal
Conceptual integration of service characteristics and dining operation model, learning about dining needs analysis
Based on the planning of the catering industry program, design a food and beverage industry system that can be followed
Management and benefits evaluation model.
Provide the learning package
Provide the learning package
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 上課出席率及課堂案例練習上課出席率及課堂案例練習 Class attendance rate and class case practice |
40 | |
| 期中報告期中報告 Midterm Report |
30 | 不接受遲交 |
| 期末報告期末報告 Final report |
30 | 不接受遲交 |
