2236 - 宴會管理實務
Banquet Management and Operations
教育目標 Course Target
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 the business planning and procedures of the hotel banquet hall
2. The theory and practice of catering service in Chinese/Western/Meetings
3. The final planning will complete a banquet event, invite parents to eat and eateries, and the whole class will organize outdoor services/interior cooking/event performance/planning/financial/audio and video/site layout
參考書目 Reference Books
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 Edition 2
Banquet Management:Theory and Practice
Author: Xu Fengwang
Publisher: Yangzhi Cultural Affairs Co., Ltd.
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
出席率與參與度(包含大驗收與小驗收) Attendance rate and participation degree (including large-scale experience and small-scale experience) |
40 | |
|
期末報告書 Final report |
10 | |
|
期末餐會互評 End-term meals review each other |
40 | |
|
餐會活動表現 Restaurant Events Performance |
10 |
授課大綱 Course Plan
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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: 2236
- 學分 Credit: 3-0
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上課時間 Course Time:Friday/5,6,7[M016]
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授課教師 Teacher:林育正/楊婷棋
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修課班級 Class:餐旅系2
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選課備註 Memo:不開放外系及推廣部修課，限本系二年級修課
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