介紹籌設餐廳應具備的概念及流程，並使同學了解目前餐廳經營所需注意的要點。Introduce the concepts and processes that should be followed when setting up a restaurant, and let students understand the key points that need to be paid attention to in current restaurant operations.
介紹籌設餐廳應具備的概念及流程，並使同學了解目前餐廳經營所需注意的要點。
Introduce the concepts and processes that should be followed when setting up a restaurant, and let students understand the key points that need to be paid attention to in current restaurant operations.
1.餐飲管理實務:理論與個案分析，林万登審譯，2016.
2.The Restaurant: From Concept to Operation, 5th Edition.John R. Walker, Wiley,2011
3.Introduction to Hospitality 5th Edition, Johnr.Walker, 2009 .
4.Foodservice management fundamentals,Denne Reynols,Kathleen Wachter McClusky 2013.
1. Catering Management Practice: Theory and Case Analysis, reviewed and translated by Lin Wandeng, 2016.
2.The Restaurant: From Concept to Operation, 5th Edition.John R. Walker, Wiley,2011
3.Introduction to Hospitality 5th Edition, Johnr.Walker, 2009.
4.Foodservice management fundamentals,Denne Reynols,Kathleen Wachter McClusky 2013.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平常成成績平常成成績 Normal results |
20 | 出席與課堂表現 |
| 期中考期中考 midterm exam |
35 | 筆試 |
| 期末考期末考 final exam |
35 | 筆試 |
| 作業作業 Homework |
10 | 期末小組報告或課本章末習題 |
