- Identifying the food service cycle as a tool for the systematic examination of food service operations
- Identifying and applying service operations management principles to food service operations
- Categorizing the industry sectors and exploring the nature of the food service product
- Identifying the nature of customer demand
- Exploring the key influences on food service organizations
- Identifying the legal framework in which the food service industry operation
- Identifying the food service cycle as a tool for the systematic examination of food service operations
- Identifying and applying service operations management principles to food service operations
- Categorizing the industry sectors and exploring the nature of the food service product
- Identifying the nature of customer demand
- Exploring the key influences on food service organizations
- Identifying the legal framework in which the food service industry operation
餐飲業經營成敗之關鍵因素常取決於顧客、實體營運以及人力
資源等三構面是否形成一完整之管理體系。本課程乃藉由餐飲
服務特性與餐飲作業模式之概念性整合，學習於餐飲需求分析
及餐飲作業程序規劃之基礎下，設計可茲依循之餐飲作業系統
管理及效益評估模式。
The key factors for success or failure in the catering industry often depend on customers, physical operations and human resources
Whether the three aspects including resources form a complete management system. This course is organized through catering
Conceptual integration of service characteristics and catering operation model, learning from catering demand analysis
Based on the planning of catering operation procedures, design a catering operation system that can be followed
Management and benefit evaluation model.
自編教材
課程教材上載至東海大學Moodle平台
Self-compiled teaching materials
Course materials are uploaded to Tunghai University Moodle platform
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 上課出席 & 課堂作業練習上課出席 & 課堂作業練習 Class Attendance & Classwork Practice |
40 | |
| 期中報告期中報告 interim report |
30 | 不接受遲交 |
| 期末報告期末報告 Final report |
30 | 不接受遲交 |
