本課程為餐旅碩士在職專班的學生所特別設計，具備或不具備餐旅相關背景者，都可選修這門 課。課程中將以全球化之發展對觀光系統在不斷創新重塑之際，觀光餐旅產業應如何策略面 對?本課程主要藉分析全球化影響下之跨域知識，科技整合，多元文化與區域經濟等構面發 展，對觀光餐旅產業之營運範疇、核心能力與資源網絡之影響。此外，亦以價值(Value)，效 率(Economy of Scale)，範疇(Economy of Scope) ，資源( Resource)，依賴(Dependence)，競局( Game Theory) 以及生態( Ecology)等取向，討論觀光餐旅策略創新管理之個案並驗證上述策略本 質取向之實質創新效益。本課程採個案討論為主，並邀請觀光餐旅業者專題演講，融入實物個 案探討，將提供豐富的師生互動及業者參與課中個案討論機會以達成共振效應，將傳統授課之 教師學生關係，藉業者加入，形成全方位之教師-學生-業者三方多贏互惠之創新課程策略，建立 教與學之永續機制。相信同學修完這門課後，將學到新穎的餐旅策略管理關鍵知識與分析方 法，可為餐旅實務經營，培養更深化的洞察力，分析力以及創業力。 在全球化(Globalism)浪潮之衝擊下，觀光系統(Tourism System)之傳統價值已面臨重新建構之挑 戰。系統中各核心成員如:消費者行為發展內涵，觀光餐旅相關產業經營模式，旅遊目的地之 開拓以及各國政府之政策推動，莫不在知識與科技之整合與共振下，帶動全球在地化及在地全 球化發展之新趨勢與反思，掀起全球觀光餐旅持續發展之另一嶄新面貌。This course is specially designed for students of professional courses of the catering and traveler. Those who have or do not have a background in catering and traveler can choose to take this course. In the course, the development of globalization will continue to innovate and reshape the visual system. How should the tourism catering and tourism industry be strategically matched? This course mainly analyzes cross-domain knowledge, technological integration, multiculturalism and region under the influence of globalization. The development of economics and other structures has an impact on the operation range, core capabilities and resource networks of the tourism industry. In addition, we also discuss and watch meals based on the orientation of value, efficiency, Economy of Scale, Resource, Dependence, Game Theory and Ecology. The travel strategy innovation management case and verify the actual innovation benefits of the above-mentioned strategy's essential orientation. This course focuses on case discussion, and invites special lectures from restaurant and tourism, integrates physical case discussion, and provides rich teacher-student interaction and practitioner participation in case discussion opportunities in the course to achieve resonance effect, and will traditionally teach teacher-student relationships. With the participation of the practitioners, we will form a comprehensive innovative course strategy of teachers-student-performing students and practitioners, and establish a permanent mechanism for teaching and learning. I believe that after completing this course, students will learn new key knowledge and analysis methods for catering and tourism strategy management, which can cultivate deeper insight, analytical and creative capabilities for catering and tourism practices. Under the impact of the globalization wave, the traditional value of the Tourism System has faced the challenge of reconstructing. The core members of the system, such as: consumer behavior development connotation, tourism-related industry management models, tourism destination development, and policy promotion of various governments, all of which drive global localization and resonance under the integration and resonance of knowledge and technology. New trends and reflections on local globalization development have set off another new look in the continuous development of global tourism tourism.
本課程為餐旅碩士在職專班的學生所特別設計，具備或不具備餐旅相關背景者，都可選修這門課。課程中將以全球化之發展對觀光系統在不斷創新重塑之際，觀光餐旅產業應如何策略面對？本課程主要藉分析全球化影響下之跨域知識，科技整合，多元文化與區域經濟等構面發展，對觀光餐旅產業之營運範疇、核心能力與資源網絡之影響。此外，亦以價值（Value），效率(Economy of Scale)，範疇（Economy of Scope） ，資源( Resource)，依賴(Dependence)，競局( Game Theory) 以及生態( Ecology)等取向，討論觀光餐旅策略創新管理之個案並驗證上述策略本質取向之實質創新效益。本課程採個案討論為主，並邀請學者專家專題演講及參與課中個案討論，將提供豐富的師生互動及同儕討論機會，以達成共振效應。同學修完這門課後，將學到新穎的餐旅策略管理關鍵知識與分析方法，可為餐旅實務經營，培養更深化的洞察力，分析力以及創業力。
This course is specially designed for students of professional courses of the restaurant and traveler. Those who have or do not have a background in catering and traveler can choose to take this course. During the course, the development of globalization will continue to innovate and reshape the tourism system. How should the tourism catering and tourism industry be strategically matched? This course mainly analyzes the development of cross-domain knowledge, technological integration, multicultural and regional economics under the influence of globalization, and has an impact on the operation, core capabilities and resource networks of the tourism industry. In addition, we also discuss and watch meals based on the orientation of Value, Economy of Scale, Economy of Scope, Resource, Dependence, Game Theory and Ecology. The travel strategy innovation management case and verify the actual innovation benefits of the above-mentioned strategy's essential orientation. This course focuses on case discussion, and invites expert topics to be held and participate in case discussions in the course. It will provide rich teacher-student interaction and discussion opportunities to achieve resonance effect. After completing this course, students will learn new key knowledge and analysis methods for catering and tourism strategy management, which can cultivate deeper insight, analytical skills and entrepreneurial skills for catering and tourism practice.
1. Cetron, Demicco, and Davies. (2015). The Future of Hospitality and Travel,
The American Hotel & Lodging Educational Institute, Lansing Michigan.
2. Enz, Cathy A. (2010). Hospitality Strategic Management: Concepts and Cases, John Wiley & Sons, Inc. New Jersey.
3. Mill R. Christie and Morrison M. Alastair. (1992). The Tourism System, Prentice-Hall International, Inc.
4. Poon, A. (1993). Tourism, Technology and Competitive strategies, Wallingford, UK: CAB International.
5. 王喆、韓陽合譯(2017)。策略選擇 (Martin Reeves, Knut, Haanaes, Janmejaya Sinha合著 Your Strategy Needs A Strategy: How to Choose And Execute the Right Approach)。台北:經濟新潮 社。
6. 司徒達賢(2016)。 策略管理新論:觀念架構與分析方法。台北:智勝文化發行。
7. 司徒達賢(2016)。 策略管理案例解析:觀念與實例。台北:智勝文化發行。
8. 吳思華 (2000) 。策略九說:策略思考的本質 。台北:臉譜出版:城邦文化發行。
9.. 洪慧芳譯(2017)。創新的用途理論 (Clayton M. Christensen原著，Competing Against Luck: The Story of Innovation and Customer Choice)。台北:天下雜誌股份有限公司。
10. 陳盈如譯(2016)。好策略.壞策略 (Richard P. Rumelt 原著，Good Strategy. Bad Strategy: The Different and Why It Matters)。台北:遠見天下文化出版股份有限公司。
11. 蕭瑞麟(2016)。三版。思考的脈絡。台北:遠見天下文化出版股份有限公司
1. Cetron, Demicco, and Davies. (2015). The Future of Hospitality and Travel,
The American Hotel & Lodging Educational Institute, Lansing Michigan.
2. Enz, Cathy A. (2010). Hospitality Strategic Management: Concepts and Cases, John Wiley & Sons, Inc. New Jersey.
3. Mill R. Christie and Morrison M. Alastair. (1992). The Tourism System, Prentice-Hall International, Inc.
4. Poon, A. (1993). Tourism, Technology and Competitive strategies, Wallingford, UK: CAB International.
5. Combination of Wang Zhe and Korean Yang (2017). Strategy selection (Martin Reeves, Knut, Haanaes, Janmejaya Sinha Your Strategy Needs A Strategy: How to Choose And Execute the Right Approach). Taipei: Economic trend club.
6. Situ Daqin (2016). New strategy management: conceptual structure and analysis methods. Taipei: Smart culture is launched.
7. Situ Daqin (2016). Strategy Management Case Analysis: Concepts and Examples. Taipei: Smart culture is launched.
8. Wu Sihua (2000). Strategy Nine says: The essence of strategy thinking. Taipei: Face Publishing: City-State Culture Publishing.
9.. Hong Huifang translated (2017). Clayton M. Christensen, Competing Against Luck: The Story of Innovation and Customer Choice. Taipei: Tianxia Magazine Co., Ltd.
10. Chen Yingrulu (2016). Good Strategy. Bad Strategy: The Different and Why It Matters. Taipei: Far to Tianxia Culture Publishing Co., Ltd.
11. Ruilin (2016). Third edition. The boundary of thinking. Taipei: Far-see Tianxia Culture Publishing 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 |
15 | 準時到課率 |
| 課堂參與度課堂參與度 Class Participation |
20 | 課堂之互動與討論 |
| 期中餐旅企業經營策略個案閱讀分析報告期中餐旅企業經營策略個案閱讀分析報告 A report on reading and analysis of business management strategies of Chinese restaurant and tourism enterprises |
25 | 餐旅企業經營策略個案報告 |
