100年第2學期-2122 團體膳食管理 課程資訊

課程分享

選課分析

本課程名額為 40人,已有36人選讀,尚餘名額4人。

評分方式

評分項目 配分比例 說明
Attendance 15 Due to holidays, midterm exam, and final exam, this course has 15.5 weeks at this semester for students to attend. Attendance at each week would gain 1 point.
Class discipline 7 No cell phones, foods, or slippers are allowed in all lectures. Rule breakers may expect a grade reduction at the discretion of the instructor.
Participation 8 No cell phones, foods, or slippers are allowed in all lectures. Rule breakers may expect a grade reduction at the discretion of the instructor.
Activities 5 Up to 3 activities will be held at class.
Group term paper 20 Group members (1%), Term paper topic (1%), Check point #1 (1%), Check point #2 (2%), Check point #3(Paper-due) (10%), Presentation (selected groups ONLY) (5%)

授課教師

郭振峰

教育目標

This course gives the overview and insights of state of the art institutional foodservice management (IFM). At the end of the course, students will be able to: Learn the functions related IFM, such as menu planning, purchasing, warehousing, production, meal serving, etc. Understand current practices of IFM, such as foodservice for 2008 Beijing Olympic Games and 2009 Kaohsiung World Games, hospital food preparation, school foodservice, airline catering, etc.

課程資訊

參考書目

Handouts�

Reynolds, D. (2003). On-Site Foodservice Management: A Best Practices Approach.

Warner, M. (1994). Noncommerical Institutional and Contract Foodservice Management, Wiley.