2221 - 餐飲業概論
Introduction to Food Service Management
教育目標 Course Target
介紹籌設餐廳應具備的概念及流程，並使同學了解目前餐廳經營所需注意的要點。
Introduce the concepts and processes that should be followed when setting up a restaurant, and let students understand the key points that need to be paid attention to in current restaurant operations.
課程概述 Course Description
介紹籌設餐廳應具備的概念及流程，並使同學了解目前餐廳經營所需注意的要點。
Introduce the concepts and processes that should be followed when setting up a restaurant, and let students understand the key points that need to be paid attention to in current restaurant operations.
參考書目 Reference Books
1.餐飲管理實務:理論與個案分析，林万登審譯，2016.
2.The Restaurant: From Concept to Operation, 5th Edition.John R. Walker, Wiley,2011
3.Introduction to Hospitality 5th Edition, Johnr.Walker, 2009 .
4.Foodservice management fundamentals,Denne Reynols,Kathleen Wachter McClusky 2013.
1. Catering Management Practice: Theory and Case Analysis, reviewed and translated by Lin Wandeng, 2016.
2.The Restaurant: From Concept to Operation, 5th Edition.John R. Walker, Wiley,2011
3.Introduction to Hospitality 5th Edition, Johnr.Walker, 2009.
4.Foodservice management fundamentals,Denne Reynols,Kathleen Wachter McClusky 2013.
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
平常成成績 Normal results |
20 | 出席與課堂表現 |
|
期中考 midterm exam |
30 | 筆試 |
|
期末考 final exam |
30 | 筆試 |
|
報告&作業 Reports & Assignments |
20 | 期末小組報告或課堂作業 |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
Click the link below to view the detailed course plan
相似課程 Related Courses
無相似課程 No related courses found
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2221
- 學分 Credit: 2-0
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上課時間 Course Time:Thursday/3,4[M121]
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授課教師 Teacher:楊婷棋
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修課班級 Class:餐旅系1
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選課備註 Memo:不開放外系及推廣部隨班附讀
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