本課程以永續餐旅產業相關議題進行研討，並發展出撰寫碩士論文或研究型文章為教學目標．
1. 理解ESG概念：使學生熟悉環境（Environment）、社會（Social）、公司治理（Governance）三大要素在餐旅業中的應用，並能辨識相關議題。
2. 掌握永續原則：培養學生對永續發展的理解，包括減碳、節能、資源循環利用等永續管理策略。
3. 學習研究方法：訓練學生應用學術研究方法，能夠提出並解決餐旅業中的ESG問題，並撰寫相應的研究報告
4. 批判性思考與討論：引導學生進行批判性思考，能夠就餐旅業中的ESG議題進行深入討論，提出合理的解決方案。
This course discusses the relevant issues of permanent restaurant and tourism industry, and develops the teaching objectives of writing scholarly papers or research articles.
1. Understand the concept of ESG: to familiarize students with the application of three major elements of environment, society, and corporate governance in restaurants and tourism, and to identify relevant issues.
2. Master the principle of perpetuation: Cultivate students' understanding of perpetuation development, including permanent management strategies such as carbon reduction, energy conservation, and resource recycling.
3. Learn research methods: train students to apply academic research methods, be able to propose and solve ESG problems in restaurant and tourism, and write corresponding research reports
4. Critical thinking and discussion: Guide students to think critically, be able to discuss ESG issues in dining and tourism in depth, and propose reasonable solutions.
Bae, J. H. (2022). Developing ESG Evaluation Guidelines for the Tourism Sector: With a Focus on the Hotel Industry. Sustainability, 14(24), 16474.
Ericksen PJ. (2008). Conceptualizing food systems for global environmental change research. Global Environ Change, 18(1), 234–245.
Gussow, J.D., Clancy, K.L. (1986). Dietary guidelines for sustainability. J. Nutrition. Education. 18(1), 1-5. doi: 10.1016/S0022- 3182(86)80255- 2.
Jones, P., & Comfort, D. (2019). Sustainable development goals and the world’s leading hotel groups. Athens Journal of Tourism, 6(1), 1-14.
Mahfud, T., Pardjono, P., & Lastariwati. B. (2019). Chef’s competency as a key element in food tourism success: a literature review. Geojournal of Tourism and Geosites, 26(3), 1057-1071. doi:10.30892/gtg.26329-417.
Park, D., Park, Y. K., Park, C. Y., Choi, M-K., & S, M-J. (2020). Development of a comprehensive food literacy measurement tool integrating the food system and sustainability. Nutrients, 12, 3300. https://doi.org/10.3390/nu12113300
Bae, J. H. (2022). Developing ESG Evaluation Guidelines for the Tourism Sector: With a Focus on the Hotel Industry. Sustainability, 14(24), 16474.
Ericksen PJ. (2008). Conceptualizing food systems for global environmental change research. Global Environment Change, 18(1), 234–245.
Gussow, J.D., Clancy, K.L. (1986). Dietary guidelines for sustainability. J. Nutrition. Education. 18(1), 1-5. doi: 10.1016/S0022- 3182(86)80255- 2.
Jones, P., & Comfort, D. (2019). Sustainable development goals and the world’s leading hotel groups. Athens Journal of Tourism, 6(1), 1-14.
Mahfud, T., Pardjono, P., & Lastariwati. B. (2019). Chef’s competence as a key element in food tourism success: a literature review. Geojournal of Tourism and Geosites, 26(3), 1057-1071. doi:10.30892/gtg.26329-417.
Park, D., Park, Y. K., Park, C. Y., Choi, M-K., & S, M-J. (2020). Development of a comprehensive food literacy measurement tool integrating the food system and sustainability. Nutrients, 12, 3300. https://doi.org/10.3390/nu12113300
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 課堂出席率及互動課堂出席率及互動 Class attendance and interaction |
20 | |
| 期中專題報告期中專題報告 Midterm topic report |
30 |
