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 concept and process of setting up a restaurant, and let students understand the key points that need to be paid attention to when building a restaurant.
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 concept and process of setting up a restaurant, and let students understand the key points that need to be paid attention to when building a restaurant.
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. Food management practice: theory and case analysis, Lin Wanden reviewed, 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 Normally become a result |
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 Action |
10 | 期末小組報告或課本章末習題 |
