1.介紹飯店宴會廳之各項業務規劃與流程
2.中式/西式/會議的餐飲服務理論與實作/實習
3.期末規劃製作完成一個宴會活動,邀請家長餐與餐會活動,全班同學分組外場服務/內場廚務/活動表演/企劃/財務/影音/場地布置
1.Introduce various business plans and processes of hotel banquet halls
2. Chinese/Western/conference catering service theory and practice/internship
3. At the end of the semester, plan and produce a banquet event, invite parents to have dinner and dinner activities, and the whole class will be divided into groups for outdoor service/infield kitchen service/event performance/planning/finance/audio and video/venue decoration
宴會管理理論與實務第2版
Banquet Management:Theory and Practice
作者:許順旺
出版社:揚智文化事業股份有限公司
Banquet Management Theory and Practice 2nd Edition
Banquet Management: Theory and Practice
Author:Xu Shunwang
Publisher: Yangzhi Cultural Industry Co., Ltd.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席率與參與度(包含大驗收與小驗收)出席率與參與度(包含大驗收與小驗收) Attendance rate and participation (including large acceptance and small acceptance) |
40 | |
| 期末報告書期末報告書 Final report |
10 | |
| 期末餐會互評期末餐會互評 End-of-semester dinner party review |
40 | |
| 餐會活動表現餐會活動表現 Dinner event performance |
10 |
