透過專題報告引導學生撰寫校園餐飲創業企劃案, 從校園消費者特性, 主題特性, 地點選取, 菜單價位設定, 硬體設施及服務流程撰寫逐步引導學生微型創業的流程與步驟, 作為日後學生創業的基礎
『創業』是一種投入努力與時間以開創事業的過程，必須冒財務、心理及社會的風險，最後得到金錢報酬與個人的大滿足感，台灣餐飲業蓬勃發展，微型餐飲創業是年青世代首選。創業管理的教學，已從教室講授、競賽走到「實作中學習(learning by practice)」。透過實作主題、對象，真正貼近創業現場，體驗接觸市場的「臨場感」。本課程教授目標是以最真實的創業議題、貼近現實的臨場感，透過「腸壽宴~健康餐飲微型創業市集」的契機，讓學生有機會體驗創業從 0 到 100 的過程。

Through special reports, students are guided to write campus catering entrepreneurship plans. From campus consumer characteristics, theme characteristics, location selection, menu price setting, hardware facilities and service procedures, the process and steps of micro-entrepreneurship are gradually guided by students, which serve as the basis for future student entrepreneurship.
"Entrepreneurship" is a process of investing effort and time to start a business. You must take financial, psychological and social risks, and finally get monetary rewards and great personal satisfaction. Taiwan's catering industry is booming, and micro-catering entrepreneurship is the first choice of the young generation. The teaching of entrepreneurial management has moved from classroom lectures and competitions to "learning by practice." Through the implementation of themes and objects, you can truly get close to the entrepreneurial scene and experience the "sense of presence" of contacting the market. The teaching goal of this course is to provide students with the opportunity to experience the process of entrepreneurship from 0 to 100 through the opportunity of "Chang Shou Banquet ~ Healthy Catering Micro Entrepreneurship Market" with the most realistic entrepreneurial issues and a sense of reality.

教師自編講義

Teacher's own handouts