2234 - 餐飲營運管理
Food and Beverage Operation System
教育目標 Course Target
本課程貫穿餐飲服務業營運所需習得知相關專業知識：從餐飲服務業組織與管理介紹，深入對營養相關知識並應用於菜單設計與產品定價策略，並介紹餐飲食物製備相關之服務與衛生安全之重要性，進而探究餐廳設計布局以提升學生在餐飲營運管理應具備之專業知識。
This course covers the relevant professional knowledge required for the operation of the catering service industry: from an introduction to the organization and management of the catering service industry, in-depth knowledge of nutrition and its application in menu design and product pricing strategies, and an introduction to the importance of services and health and safety related to catering food preparation, and then explores restaurant design layout to enhance the professional knowledge students should have in catering operation management.
參考書目 Reference Books
1. Ninemeier, J. D. (2005), Management of Food and Beverage Operations
2. 林漢明, 林智芳, 陳國勝 譯/ 餐飲營運管理
1. Ninemeier, J. D. (2005), Management of Food and Beverage Operations
2. Translated by Lin Hanming, Lin Zhifang, Chen Guosheng/Catering Operation Management
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
課程出席與參與 Course Attendance and Participation |
30 | 課程出席率與小組討論互動 |
|
期中考 midterm exam |
30 | 期中筆試 |
|
小組期末報告 Final report of the group |
30 | 期末個案報告 |
|
作業 Homework |
10 | 依照課程內容安排討論單與作業 |
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: 2234
- 學分 Credit: 0-3
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上課時間 Course Time:Thursday/2,3,4[M222]
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授課教師 Teacher:楊婷棋
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修課班級 Class:餐旅系3
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