- 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 that lead to failure in catering business are often determined by customers, physical operations and manpower.
Whether the three structures such as resources form a complete management system. This course is through a meal
Conceptual integration of service characteristics and dining operation model, learning about dining needs analysis
Based on the planning of the catering industry program, design a food and beverage industry system that can be followed
Management and benefits evaluation model.

自編教材
課程教材上載至東海大學Moodle平台

Self-edited textbooks
Upload course textbooks to the Moodle platform of Donghai University