100年第2學期-5264 餐旅營運管理研究 課程資訊
|Paper presentation||30||Reading comprehension & oral presentation 10%, Ppt contents 5%, Ppt quality 5%, Q&A 10%|
|Report of another related paper||20||Each student should look for another academic paper related to the topic he/she chooses for presentation. Paper approval from the instruactor is required. Please submit a typed report (3 ~ 5 pages) one week after his/her presentation day.|
This course is designed for graduate students to learn hospitality operations management. After taking this course, students can learn the managerial concepts of hospitality operations management, which are useful to academic research and managerial competence of hospitality operations management.
This course is designed for graduate students to learn service operations management. Many examples and cases are related to hospitality. After taking this course, students can learn the managerial concepts of hospitality operations management, which are useful to academic research and managerial competence.
Office HourOffice hours: Wednesday, 10:10-16:10 or by appointment Office location: M 205-3
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2.Lee, W. and Lambert, C. (2005). The Effect of Waiting Time and Affective Reactions on Customers Evaluation of Service Quality in a Cafeteria. Journal of Foodservice Business Research 8(2): 19-37.
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10.Reynolds, D. and Biel, D. (2007). Incorporating Satisfaction Measures into a Restaurant Productivity Index. International Journal of Hospitality Management 26: 352-361.
11.Kimes, S. E., 2004. Restaurant Revenue Management: Implementation at Chevys Arrowhead, Cornell Hotel and Restaurant Administration Quarterly 45(1): 52-67.
12.Lam, T. and Han, M. X. J. (2005). A Study of Outsourcing Strategy: A Case Involving the Hotel Industry in Shanghai, China. Hospitalilty Management 24: 41-56.