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餐旅管理學系在職專班
course information of 113 - 1 | 6832 Seminar(專題研討)

6832 - 專題研討 Seminar


教育目標 Course Target

1.「上台報告」:其目的為培養同學研讀科學期刊、論文的能力。訓練其分析論文所載的資料、圖表與結果,予以歸納、整理,找出重點,再以清晰、簡明且正式的向聽講者報告。 2.「討論」:聽講的同學需仔細聆聽每週報告內容,並對不了解之內容適時提出問題,其目的為訓練同學發問及討論的經驗,以培養參加學術研討會的基礎。 3. 引導學生在特定領域的專業知識和議題上的探索,提升小組討論和演講方面的溝通和合作能力,培養寫研究報告和學術論文的技巧。 1. "Report on stage": Its purpose is to cultivate students' ability to read scientific journals and papers. Train them to analyze the data, charts and results contained in the paper, summarize and organize them, find out the key points, and then report to the audience clearly, concisely and formally. 2. "Discussion": Students attending the lecture need to listen carefully to the content of the weekly report and ask questions in a timely manner about the content they do not understand. The purpose is to train students in asking questions and discussing, so as to cultivate the foundation for participating in academic seminars. 3. Guide students to explore professional knowledge and issues in specific fields, improve communication and cooperation skills in group discussions and presentations, and develop skills in writing research reports and academic papers.


課程概述 Course Description

本專題是針對「餐旅碩專班高年級的學生(員) 」或是「具有餐旅高階實務經驗人士」所設計。學生須課前閱讀指定的國內(外)餐旅文獻並寫成報告,上課時提出評論(包含問題與重點)並積極參與討論。文獻的議題涵蓋當今國內(外)重要的餐旅議題,藉由實務與理論兼顧方式,增進學生(員)在餐旅管理知能的深度與廣度。
This topic is designed for "senior students (members) of the master's degree program in hospitality" or "people with advanced practical experience in hospitality". Students are required to read designated domestic (foreign) hospitality literature before class and write a report, make comments (including questions and key points) during class, and actively participate in discussions. The topics of the literature cover today's important domestic (and foreign) catering and tourism issues. By taking into account both practice and theory, the depth and breadth of students' (members') knowledge in catering and hospitality management are enhanced.


參考書目 Reference Books

東海大學餐旅管理系研究生手冊
Handbook for graduate students in the Department of Hospitality and Hospitality Management of Tunghai University


評分方式 Grading

評分項目 Grading Method 配分比例 Grading percentage 說明 Description
上台報告上台報告
Report on stage
40
作業作業
Homework
40
課堂出席課堂出席
class attendance
20

授課大綱 Course Plan

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Course Information

Description

學分 Credit:2-0
上課時間 Course Time:Wednesday/8,9[M214]
授課教師 Teacher:楊婷棋
修課班級 Class:餐旅專班1
選課備註 Memo:開放外系與推廣部隨班附讀
授課大綱 Course Plan: Open

選課狀態 Attendance

There're now 12 person in the class.
目前選課人數為 12 人。

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