109年第1學期-6858 餐旅服務品質管理研究 課程資訊

課程分享

選課分析

本課程名額為 30人,已有7人選讀,尚餘名額23人。

評分方式

評分項目 配分比例 說明
出席 10
期中考 30
參訪或相關報告 20

授課教師

汪淑台

教育目標

This course will equipped students with the knowledge and the tools for managing service quality in service industry. The core competency will be built through interpretation of the cases in relation to the quality management theory. The aims of this course are: 1. Familiarize students with the theory of quality management 2. Provide the tools and the methods in the practical work. 3. Be able to establish the standard for service quality and evaluate the outcome.The course will contain most of the total quality management theory and the common practice such as the dimensions of the service quality, the gaps of service quality, 6 sigma, PDCA cycle...etc. In addition, charts,diagrams and the flow chart to manage the quality. Papers and the industry projects will be brought to the course to reflect the theory and knowledge from the textbook in order for the students to apply the knowledge in their future job.

課程資訊

參考書目

King, J. H. Jr. & Cichy, R. F. (2005) Managing for Quality in the Hospitality Industry. New Jersey, USA: Pearson Education, Inc.