2221 - 餐飲業概論
Introduction to Food Service Management
教育目標 Course Target
介紹籌設餐廳應具備的概念及流程，並使同學了解目前餐廳經營所需注意的要點。
Introduce the concept and process of setting up a restaurant, and let students understand the key points that need to be paid attention to when building a restaurant.
課程概述 Course Description
介紹籌設餐廳應具備的概念及流程，並使同學了解目前餐廳經營所需注意的要點。
Introduce the concept and process of setting up a restaurant, and let students understand the key points that need to be paid attention to when building a restaurant.
參考書目 Reference Books
1.餐飲管理實務:理論與個案分析，林万登審譯，2016.
2.The Restaurant: From Concept to Operation, 5th Edition.John R. Walker, Wiley,2011
3.Introduction to Hospitality 5th Edition, Johnr.Walker, 2009 .
4.Foodservice management fundamentals,Denne Reynols,Kathleen Wachter McClusky 2013.
1. Food management practice: theory and case analysis, Lin Wanden reviewed, 2016.
2.The Restaurant: From Concept to Operation, 5th Edition.John R. Walker, Wiley, 2011
3.Introduction to Hospitality 5th Edition, Johnr.Walker, 2009 .
4. Foodservice management fundamentals, Denne Reynols, Kathleen Wachter McClusky 2013.
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
平常成成績 Normally become a result |
20 | 出席與課堂表現 |
|
期中考 Midterm exam |
30 | 筆試 |
|
期末考 Final exam |
30 | 筆試 |
|
報告&作業 Reports & Works |
20 | 期末小組報告或課堂作業 |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
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相似課程 Related Courses
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2221
- 學分 Credit: 2-0
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上課時間 Course Time:Thursday/7,8[M117]
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授課教師 Teacher:楊婷棋
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修課班級 Class:餐旅系1
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