98年第1學期-2123 團體膳食管理 課程資訊
|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|
|Group term paper||25||Check point #1(5%), Check point #2(5%), Check point #3(Paper-due)(10%), Presentation (selected groups ONLY)(5%)|
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.
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.