107年第1學期-2556 餐旅產業管理 課程資訊

課程分享

選課分析

本課程名額為 70人,已有32人選讀,尚餘名額38人。

評分方式

評分項目 配分比例 說明
Attendance & Class activity participance 35 Course related activities and practices
Mid-Term Group Project 30
Final Individual Project 35

授課教師

呂秀如

教育目標

Course objectives are designed to: 1.Introduce the breath and scope of the hotel and restaurant industries in Taiwan vs Global 2.Understand the various types/levels of hotel and restaurant operations 3.Understand the organizational structures and departmental functions of hotel and restaurant industries 4. Understand the pre-opening essentials arrangement, equipment, skills et al preparations 5. Understand the management, challenges, competitions, opportunities, and future trend in the hospitality industry 6. Understand the career path in hospitality industry and develop self’s strengths and skills for entering the hospitality industry 


課程概述

使同學了解餐旅產業現況、顧客滿意度,員工投入程度,未來趨勢、面臨挑戰與機會,以開啟學生對餐旅產業的興趣與準備好投入餐旅產業.

課程資訊

參考書目

1.Introduction to Hospitality 7th Edition by John R. Walker (Author)
2. Study Guide to Accompany Introduction to the Hospitality Industry 8th Edition by Clayton W. Barrows (Author), Tom Powers (Author), Dennis R. Reynolds (Author)
3. Dimensions of the Hospitality Industry: An Introduction, 3rd Edition 3rd Edition by Paul R. Dittmer (Author)