2244 - 校園餐飲微型創業

Campus Micro-entrepreneurship: From Planning to Execution

教育目標 Course Target

1. 熟悉校園微型創業之結構與流程常識
2. 促使學員能具備餐飲微型創業之知能
3. 培養學員對微型創業之興趣透過專題報告引導學生撰寫校園餐飲創業企劃案, 從校園消費者特性, 主題特性, 地點選取, 菜單價位設定, 硬體設施及服務流程撰寫逐步引導學生微型創業的流程與步驟, 作為日後學生創業的基礎

1. Be familiar with the common sense of structure and process of campus micro-industry
2. Encourage students to have the knowledge of mini-industry dining
3. Cultivate students' interest in micro-industry through topic reports to guide students to write campus dining entrepreneurial plans, and gradually introduce students' micro-industry processes and steps from campus consumer characteristics, theme characteristics, location selection, menu price setting, hardware facilities and service processes to gradually guide students' micro-industry processes and steps, as the foundation of future student development

參考書目 Reference Books

教師自編講義

Teacher's self-editor

評分方式 Grading

評分項目
Grading Method
配分比例
Percentage
說明
Description
微型創業企劃提案書
Micro-Innovation Enterprise Plan Proposal Book
40
微型創業個案分析
Micro-industry case analysis
40
出席與討論
Attendance and discussion
20

授課大綱 Course Plan

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課程資訊 Course Information

基本資料 Basic Information

  • 課程代碼 Course Code: 2244
  • 學分 Credit: 2-0
  • 上課時間 Course Time:
    Thursday/7,8[M214]
  • 授課教師 Teacher:
    朱惠玲
  • 修課班級 Class:
    餐旅系3,4
  • 選課備註 Memo:
    不開放外系及推廣部修課。
選課狀態 Enrollment Status

目前選課人數 Current Enrollment: 34 人

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