本課程目標設計能扣合系上強調的「服務涵養、經營知能、基礎研究能力」三大方向，以及核心能力中的 「具備餐旅產業營運管理的基礎能力」 與 「具備餐旅基礎分析研究能力」。
1.建立餐旅ESG與永續管理基礎知能：
使學生理解 ESG（環境、社會、治理）、永續發展與淨零排放之基本概念，並認識其在餐旅產業中的重要性、發展趨勢與實務應用。
2.培養餐旅溫室氣體盤查與碳管理能力：
引導學生了解 ISO 14064-1:2018 溫室氣體盤查標準之核心內容，熟悉餐旅業常見排放源辨識、排放量化、排放係數應用及碳盤查基本流程，建立基礎碳管理能力。
3.強化餐旅ESG資料分析與實務應用能力：
培養學生蒐集、整理與分析餐旅 ESG 相關資料之能力，並透過案例分析、情境討論與實作演練，提升學生將 ESG 與碳管理知識應用於餐旅服務場域與營運實務中的能力，並理解永續管理對服務品質、顧客體驗與品牌價值之影響。
4.培養永續創新思維與問題解決能力：
引導學生從餐旅產業實務情境出發，規劃減碳、節能、減廢與永續服務創新方案，並透過團隊合作與專題製作，提升其問題分析、整合規劃與表達溝通能力。

The objectives of this course are designed to align with the three major directions of "service accomplishment, business knowledge, and basic research capabilities" emphasized by the department, as well as the core competencies of "possessing the basic capabilities of operation and management of the hospitality industry" and "possessing the basic analysis and research capabilities of the hospitality industry."
1. Establish basic knowledge on ESG and sustainable management in hospitality:
To enable students to understand the basic concepts of ESG (environment, society, governance), sustainable development and net-zero emissions, and to understand their importance, development trends and practical applications in the hospitality industry.
2. Cultivate the capability of greenhouse gas inventory and carbon management in hotels and restaurants:
Guide students to understand the core content of the ISO 14064-1:2018 greenhouse gas inventory standard, become familiar with common emission source identification, emission quantification, emission coefficient application and basic carbon inventory processes in the hospitality industry, and establish basic carbon management capabilities.
3. Strengthen restaurant and hotel ESG data analysis and practical application capabilities:
Cultivate students' ability to collect, organize and analyze ESG-related information in hospitality and hospitality, and enhance students' ability to apply ESG and carbon management knowledge to hospitality service fields and operational practices through case analysis, situational discussions and practical exercises, and understand the impact of sustainable management on service quality, customer experience and brand value.
4. Cultivate sustainable innovative thinking and problem-solving abilities:
Students are guided to plan innovative solutions for carbon reduction, energy saving, waste reduction and sustainable services based on the practical situation of the catering and tourism industry. Students are also encouraged to improve their problem analysis, integrated planning and expression and communication skills through teamwork and thematic production.

1.ESG永續發展與管理實務 王培智博士編著 全華圖書股份有限公司 ISBN: 978-626-98161-0-1
2.自行編製教材

1.ESG Sustainable Development and Management Practice Compiled by Dr. Wang Peizhi Quanhua Book Co., Ltd. ISBN: 978-626-98161-0-1
2. Prepare your own teaching materials