98年第1學期-2123 團體膳食管理 課程資訊

課程分享

選課分析

本課程名額為 40人,已有42人選讀,尚餘名額-2人。

評分方式

評分項目 配分比例 說明
Attendance 5 Up to 5 calls will be held during this semester. Good attendance would lead to gain up to 5 points.
Class discipline & Participation 10 1. The use of cell phones is forbidden in all lectures. Offenders may expect a grade reduction at the discretion of the instructor. 2. Students at the class are encouraged to participate in class d
Pop-up quiz 10
Group term paper 25 Check point #1(5%), Check point #2(5%), Check point #3(Paper-due)(10%), Presentation (selected groups ONLY)(5%)
Mid-term exam 25

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: 1. Learn the functions related IFM, such as menu planning, purchasing, warehousing, production, meal serving, etc. 2. 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.

課程概述

This course gives the overview and insights of state of the art quantity/contract foodservice management. Students will learn the functions related quantity/contract food production, such as menu planning, purchasing, warehousing, production, meal serving, etc. Current practices of QFM/CFM, such as 2008 Beijing Olympic Games and Airline Catering, will also be covered during the lecture.

課程資訊

參考書目

Reynolds, D. (2003). On-Site Foodservice Management: A Best Practices Approach. 桂魯圖書代理 (02) 2722-7543.