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 the business planning and procedures of the hotel banquet hall
2. Chinese/Western/Meetings Dining Learning
3. Final planning to complete a banquet
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, business model concepts and standard operation procedures of catering banquet management. And through the combination of theory and practice, students can understand the relevant practices, work standards, departmental work content, basic banquet performance and practical operations of various banquets.
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 Edition 2
Banquet Management:Theory and Practice
Author: Xu Fengwang
Publisher: Yangzhi Cultural Affairs Co., Ltd.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席率出席率 Attendance rate |
40 | |
| 期末成果展期末成果展 Final results exhibition |
60 |
