本課程目標主要在提供餐旅在職專班學生，將職場累績的經驗和課堂所學學理相互驗證。且藉由參訪其他的餐旅產業，相互觀摩，以提升自我各方面之能力。本課程採實地觀摩之方式，到各知名餐旅機構進行學術之觀摩與訪問。本課程期望同學能具備正確且充足的餐旅業管理專業知識與技能，並希望藉由專業觀摩與討論，找出餐旅業服務品質可能的缺失，提升台灣服務業的水準。
The main goal of this course is to provide on-the-job catering and hospitality students with a mutual verification of their workplace experience and the theories learned in the classroom. And by visiting other catering and tourism industries and observing each other, we can improve our abilities in all aspects. This course adopts the method of on-the-spot observation and academic visits to various well-known catering and tourism institutions. This course expects students to possess correct and sufficient professional knowledge and skills in hospitality industry management, and hopes to identify possible deficiencies in the service quality of the hospitality industry through professional observation and discussion, thereby improving the level of Taiwan's service industry.
餐旅業是一門注重實作的行業，因此除學理方面的課程講述外，專業觀摩對碩班生來說更顯重要。另外，對在職專班的學生而言，除將已於職場累績的經驗和課堂所學學理相互驗證外，參訪其他的餐旅產業，相互觀摩，對碩專生而言，更是自我精進的一種方式。本課程採實地觀摩之方式，到亞洲先進國家或大陸都會區域進行學術之觀摩與訪問。觀摩範疇將包括產、官、學三界，並以餐旅相關管理為核心。從文化節慶、觀光行銷、組織管理、產業發展、國際化與區域競爭力等面向切入，探討服務業管理發展之路與經營之道。本課程期望同學能具備正確且充足的服務業管理專業知識與技能，並希望藉由服務業的專業觀摩與討論，找出台灣餐旅業管理上可以提升之處，已加強整體餐旅產業之素質。
The hospitality industry is an industry that pays attention to practice, so in addition to academic courses, professional observation is even more important for master's degree students. In addition, for students in the on-the-job class, in addition to mutual verification of their accumulated experience in the workplace and the theories learned in the classroom, they can also visit other catering and tourism industries to observe each other. For master's degree students, it is also a self- A way to improve. This course adopts the method of on-site observation and academic observation and visits to advanced Asian countries or mainland metropolitan areas. The scope of the observation will include industry, government and academia, with hospitality and tourism-related management as the core. From the aspects of cultural festivals, tourism marketing, organizational management, industrial development, internationalization and regional competitiveness, we will explore the management development path and operation methods of the service industry. This course expects students to have correct and sufficient professional knowledge and skills in service industry management. It also hopes that through professional observation and discussion of the service industry, students can find out where improvements can be made in the management of Taiwan's hotel and tourism industry, and strengthen the overall management of the hotel and hotel industry. Quality.
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廚師劇場 北方菜:大廚說菜，咀嚼北方飲食文化的轉變 郭木炎、岳家青 橘子出版社 ISBN:9789863641261
廚師劇場 蘇杭菜:看蘇杭菜的故事。品天堂味的鮮美 徐文斌、岳家青 橘子出版社 ISBN:9789863641445
尋味台中:你不知道的台中食光 四塊玉 文創 ISBN:9789865661663
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Chef Theater Northern Cuisine: Chefs talk about dishes and taste the changes in northern food culture Guo Muyan, Yue Jiaqing Orange Publishing House ISBN: 9789863641261
Chef Theater Suzhou and Hangzhou Cuisine: See the story of Suzhou and Hangzhou Cuisine. Savor the delicious taste of heaven Xu Wenbin, Yue Jiaqing Orange Press ISBN:9789863641445
Taste of Taichung: Food in Taichung that you don’t know Four Pieces of Jade Cultural Creativity ISBN: 9789865661663
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 行前準備報告行前準備報告 Pre-trip preparation report |
20 | |
| 實際參訪實際參訪 actual visit |
50 | |
| 期末成果報告期末成果報告 Final results report |
30 |
