102年第2學期-6774 餐旅營運管理研究 課程資訊
評分方式
| 評分項目 | 配分比例 | 說明 |
|---|---|---|
| Paper reading | 40 | |
| Midterm exam | 25 | |
| Final exam | 25 | |
| Class attedance and participation | 10 |
選課分析
本課程名額為 20人，已有8 人選讀，尚餘名額12人。
登入後可進行最愛課程追蹤 [按此登入]。
授課教師
郭振峰教育目標
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.
課程概述
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.
課程資訊
基本資料
選修課，學分數：0-3
上課時間：二/2,3,4[會議室]
修課班級：餐旅碩1,2
修課年級：年級以上
選課備註：M207-3上課
教師與教學助理
授課教師：郭振峰
大班TA或教學助理：尚無資料
Office HourTuesday/5,6,7 or by appointment.
授課大綱
授課大綱：開啟授課大綱(授課計畫表)
(開在新視窗)
參考書目
Ball, Jones, Kirk, and Lockwood. Hospitality Operations: A Systems Approach. Continuum. (桂魯代理) (東海圖書館647.94068 H794o 2003 )
Jones, P. Introduction to Hospitality Operations. (桂魯代理)
Fitzsimmons and Fitzsimmons. Service Mangement: Operations, Strategy, Information Technology, McGraw Hill. (華泰代理)
Stevenson . Operations Management. (華泰代理)
Waiting time:
1.Maister, D., Czepiel, J. A. et al. (1985). The Psychology of Waiting Lines. The Service Encounter, Lexington Books.
Restaurant operations:
2.Hwang, J., (2008). Restaurant Table Management to Reduce Customer Waiting Times. Journal of Foodservice Business Research, 11(4): 334-351.
Hotel operations:
3.Powell, P. H., & Watson, D. 2006. Service unseen: The hotel room attendant at work. Hospitality Management, 25 297-312.
Location:
4.Kimes, S. E. and Fitzsimmons J. A. (1990). Selecting Profitable Hotel Sites at La Quinta Motor Inns. Inerfaces 20(2): 12-20.
Capacity management:
5.Desai1, S. S. and Hunsucke, J. L. (2008). A Sensitivity Analysis Tool for Improving the Capacity of Amusement Rides. Journal of Simulation 2: 117-126.
Productivity:
6.Reynolds, D. and Biel, D. (2007). Incorporating Satisfaction Measures into a Restaurant Productivity Index. International Journal of Hospitality Management 26: 352-361.
Revenue management:
7.Kimes, S. E., 2004. Restaurant Revenue Management: Implementation at Chevys Arrowhead, Cornell Hotel and Restaurant Administration Quarterly 45(1): 52-67.
Simulation:
8.Kuo, C.F. and Nelson, D.C., (2009). A Simulation Study of Production Task Scheduling for a University Cafeteria, Cornell Hospitality Quarterly, vol. 50: pp. 540 - 552.
Meal pace:
9.Noone, B. M., Kimes, S. E., Mattila, A. S., & Wirtz, J. (2007). The Effect of Meal Pace on Customer Satisfaction. Cornell Hotel and Restaurant Adminisration Quartely, 48(3), 231-245.
開課紀錄
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