2250 - 宴會實務
Banquet Management
教育目標 Course Target
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
課程概述 Course Description
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.
參考書目 Reference Books
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.
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
出席率 Attendance |
40 | |
|
期末成果展 Final Achievements Exhibition |
60 |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
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相似課程 Related Courses
無相似課程 No related courses found
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2250
- 學分 Credit: 2-0
-
上課時間 Course Time:Wednesday/2,3,4[M106]
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授課教師 Teacher:林育正
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修課班級 Class:餐旅系2
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選課備註 Memo:輔系及推廣部不得修課，限本系二年級修課
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