102年第2學期-2554 團體膳食管理 課程資訊

課程分享

選課分析

本課程名額為 30人,已有30人選讀,尚餘名額0人。

評分方式

評分項目 配分比例 說明
Attendance 15
Class discipline 5
Participation 5
Activities 5
Group term paper 40

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

•Reynolds, D. (2003). On-Site Foodservice Management: A Best Practices Approach.
•Warner, M. (1994). Non-commercial Institutional and Contract Foodservice Management, Wiley.