1.介紹飯店宴會廳之各項業務規劃與流程
2.中式/西式/會議的餐飲學習
3.期末規劃製作完成一個宴會
1.Introduce various business plans and processes of hotel banquet halls
2. Chinese/Western/conference catering learning
3. Plan and produce a banquet at the end of the term
本課程旨在介紹餐飲業宴會管理之基礎觀念、經營型態基本理論及標準作業流程。並透過理論與實務的結合使學生瞭解各類宴會相關之實務、作業準則、部門之工作內容以及基本宴會演練、實務操作。
This course aims to introduce the basic concepts of banquet management in the catering industry, basic theories of business models and standard operating procedures. Through the combination of theory and practice, students can understand various banquet-related practices, operating standards, department work content, and basic banquet drills and practical operations.
宴會管理理論與實務第2版
Banquet Management:Theory and Practice
作者:許順旺
出版社:揚智文化事業股份有限公司
Banquet Management Theory and Practice 2nd Edition
Banquet Management: Theory and Practice
Author:Xu Shunwang
Publisher: Yangzhi Cultural Industry Co., Ltd.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席率出席率 Attendance |
40 | |
| 期末成果展期末成果展 Final Achievements Exhibition |
60 |
