105年第2學期-2555 餐飲作業系統 課程資訊

評分方式

評分項目	配分比例	說明
期中考	30
期末考	30
出席率	20
小組報告	20

教育目標

Provide students successful management and operational tactics used in food and beverage operations, how food service operations improve quality standards while reducing expenses, and explores ways in which technology can be used to give guests greater value for their dining dollars and improve efficiency

課程概述

餐飲業經營成敗之關鍵因素常取決於顧客、實體營運以及人力 資源等三構面是否形成一完整之管理體系。本課程乃藉由餐飲 服務特性與餐飲作業模式之概念性整合，學習於餐飲需求分析 及餐飲作業程序規劃之基礎下，設計可茲依循之餐飲作業系統 管理及效益評估模式。

基本資料

必修課，學分數：0-3
上課時間：五/5,6,7[M103]
修課班級：餐旅系3
修課年級：年級以上
選課備註：

參考書目

1.Maister, D., Czepiel, J. A. et al. (1985). The Psychology of Waiting Lines. The Service Encounter, Lexington Books. (read all)

2.Lee, W. and C. Lambert (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. (read 19-23)

3.Dickson, D., R. C. Ford, et al. (2005). Managing real and virtual waits in hospitality and service organizations. Cornell Hotel and Restaurant Administration Quarterly 52: 52-68. (read all)

4.Pullman, M. and S. Rodgers (2010). Capacity management for hospitality and tourism: A review of current approaches. International Journal of Hospitality Management 29: 177-187. (read all)

5.Tzeng, G.H., Teng, M.H., and Chen, J.J. (2002). Multicriteria Selection for a Restaurant Location in Taipei. International Journal of Hospitality Management 21(2):171-187. (read 171- 176)