101年第2學期-2120 團體膳食管理 課程資訊

課程分享

選課分析

本課程名額為 25人,已有26人選讀,尚餘名額-1人。

評分方式

評分項目 配分比例 說明
Attendance 15
Class discipline 5
Class participation 10
Activities 5
Group term paper 20

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: 1. Learn the functions related IFM, such as menu planning, purchasing, warehousing, production, meal serving, etc. 2. 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

•ppt slides
•Knight, J.B. and Kotschevar, L.H., 2000. Quantity Food Production, Planning, and Management, New York: John Wiley and Sons, Inc. 桂魯圖書代理 (02) 2722-7543.
•Jones, P. & Kipps, M., 1995. Flight Catering, Longman Scientific & Technical.
•古息珠等, 團體膳食供應與管理(Quantity Food Service and Management),華格那出版。
•黃韶顏,團體膳食製備,華香園出版社。
•蘇恆安,團體膳食管理,華杏出版。
•胡淑惠,團體膳食管理,新文京開發出版。