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。In this course, you can learn about relevant professional knowledge when wearing catering service business needs: from the catering service organization and management introduction, in-depth knowledge about nutrition and application in menu design and product pricing strategies, and introduce services and health safety related to catering food preparation. The importance of this is to explore the restaurant design layout to enhance students' professional knowledge in catering management.
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. Lin Hanming, Lin Zhifang, Chen Guoxing Translation/ Catering and Operation Management
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 課程出席與參與課程出席與參與 Course attendance and participation |
30 | 課程出席率與小組討論互動 |
| 期中考期中考 Midterm exam |
30 | 期中筆試 |
| 小組期末報告小組期末報告 Group final report |
30 | 期末個案報告 |
| 作業作業 Action |
10 | 依照課程內容安排討論單與作業 |
