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餐旅管理學系在職專班
course information of 109 - 1 | 6856 Problems Solving and Decisions Making in Hospitality(餐旅問題解決與決策)

6856 - 餐旅問題解決與決策 Problems Solving and Decisions Making in Hospitality


教育目標 Course Target

Course objectives are designed to : 本課程以邏輯思考為出發點,精心設計的問題分析與解決課程。以邏輯思考的基本概念和問題結構,貫穿整個問題分析與決策分析流程,再藉由講授正確的提問技巧,探索問題的根因與對策擬定,最後以潛在問題(機會)分析與預防措施的擬定,總結問題分析與解決課 程的核心觀念。 Learn techniques of critical thinking that are best for solving problems Explain the difference between problem solving and decision making Describe common blocks to effective problem solving and decision making Identify your preferred style of decision making Use proven models for identifying problems correctly Outline the standard process for problem solving and decision making Use helpful tools that can be applied to the problem solving and decision making process Course objectives are designed to: This course is a carefully designed problem analysis and solution course based on logical thinking. The basic concepts and problem structures of logical thinking are used throughout the entire problem analysis and decision-making analysis process. Then, by teaching correct questioning skills, the root cause of the problem and the formulation of countermeasures are explored, and finally, potential problem (opportunity) analysis and the formulation of preventive measures are carried out. , summarizes the core concepts of the problem analysis and solution course. Learn techniques of critical thinking that are best for solving problems Explain the difference between problem solving and decision making Describe common blocks to effective problem solving and decision making Identify your preferred style of decision making Use proven models for identifying problems correctly Outline the standard process for problem solving and decision making Use helpful tools that can be applied to the problem solving and decision making process


課程概述 Course Description

使同學了解餐旅產業面臨挑戰與問題,具備建設開創性思維分析問題,並以合理有系統性的解決問題及作決定。
To enable students to understand the challenges and problems faced by the catering and tourism industry, equip them with innovative thinking to analyze problems, and solve problems and make decisions in a reasonable and systematic manner.


參考書目 Reference Books

Providing Course Learning Packages
providing course learning packages


評分方式 Grading

評分項目 Grading Method 配分比例 Grading percentage 說明 Description
Attendance & class activity participationAttendance & class activity participation
attendance & class activity participation
50
Final individual reportFinal individual report
final individual report
50

授課大綱 Course Plan

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Course Information

Description

學分 Credit:3-0
上課時間 Course Time:Wednesday/8,9,10[M215]
授課教師 Teacher:呂秀如
修課班級 Class:餐旅專班1,2
選課備註 Memo:
授課大綱 Course Plan: Open

選課狀態 Attendance

There're now 25 person in the class.
目前選課人數為 25 人。

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