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 the stage": Its purpose is to cultivate the ability of students to study scientific journals and articles. Training the data, charts and results released in the analysis paper, study and organize, find out the key points, and then report to the listener in a clear, simple and formal manner.
2. "Discussion": Students who listen to the lectures need to listen carefully to the weekly report content and raise questions when they are not understood. The purpose is to train students' experience in discussions and discussions to cultivate the foundation of participating in academic seminars.
3. Guide students to explore professional knowledge and discussion topics in specific fields, improve the communication and cooperation capabilities of group discussions and speeches, and cultivate skills in writing research reports and academic papers.

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 "students (members) in the specialty of catering and tourism literacy" or "persons with advanced catering and tourism practice experience". Students must read the designated domestic (foreign) restaurant and tourism culture before class and write a report, make comments (including questions and key points) and actively participate in discussions during class. The discussions of the paper cover important restaurant and tourism issues at home and abroad today, and through the combination of practical and theoretical discussion, students (members) have a deep and broader knowledge of restaurant and tourism management.

東海大學餐旅管理系研究生手冊

Graduate Handbook of Department of Restaurant and Tourism Management, Donghai University