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餐旅管理學系在職專班
course information of 114 - 1 | 6838 Study of Cultural and Creative in Hospitality Industry(餐旅文創研究)

6838 - 餐旅文創研究 Study of Cultural and Creative in Hospitality Industry


教育目標 Course Target

文化創意產業為開發國家中重要的產業政策,文化魅力結合產業創意所形成的文化創意產業市場,產業鏈與文化輸出成為各國重要發展政策(例如韓風與Cool Britian)透過相關文創政策推動帶動整體經濟發展並打造城市地方獨有的觀光特色。本課程目標除介紹文化創意產業的歷史沿革,文化創意產業發產現況,更著重在透過文化創意融入商品設計,探討文化創意融入品牌個性,設計消費者體驗歷程,打造餐旅產業的品牌競爭力。課程設計透過企業參訪與個案研究討論,了解文化創意品牌經營與行銷專案管理。 Cultural Creative Industry is an important industry policy in the developing countries. Cultural charm combines the cultural creative industry market formed by industry creativity. The industry chain and cultural output have become important development policies in various countries (such as Korean style and Cool British) through the promotion of relevant cultural creation policies to drive overall economic development and create unique tourist characteristics in cities and places. In addition to introducing the historical evolution of cultural creativity and the current development of cultural creativity, this course aims to integrate cultural creativity into product design, explore cultural creativity into brand personality, design consumer experience, and create brand competition for catering and tourism industries. Course design understands cultural creative brand management and marketing project management through corporate visits and case research discussions.


參考書目 Reference Books

授課教授編選章節閱讀
文化創意產業理論與實務 (周德禎主編/五南出版)
文化創意產業概論 (夏學理主編/五南出版)
創意生態 (john Howkins/李明譯/典藏)
好創意,更要好管理 (鄭秋霜/三采)

Teaching professors to select chapters for reading
Cultural Creative Industry Theory and Practice (edited by Zhou Detang/Published by Wunan)
Overview of cultural creativity (Editor of Xia Xuesheng/Published by Wunan)
Creative Ecology (john Howkins/Li Minglu/Collection)
Very creative, better manage (Zheng Qiushuang/Sancai)


評分方式 Grading

評分項目 Grading Method 配分比例 Grading percentage 說明 Description
出席出席
Attend
20
課堂參與課堂參與
Class Participation
20
專案報告專案報告
Project Report
60

授課大綱 Course Plan

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Course Information

Description

學分 Credit:3-0
上課時間 Course Time:Wednesday/5,6,7
授課教師 Teacher:朱惠玲
修課班級 Class:餐旅專班1,2
選課備註 Memo:開放外系與推廣部隨班附讀
授課大綱 Course Plan: Open

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