98年第2學期-5262 餐旅營運管理研究 課程資訊

評分方式

評分項目	配分比例	說明
Participation	15
Home-work	15
Mid-term exam	35
Final exam	35

教育目標

This course is designed for graduate students to learn hospitality operations management. After taking this course, students can learn the managerial concepts of hospitality operations management, which are useful to academic research and managerial competence of hospitality operations management.

課程概述

This course is designed for graduate students to learn service operations management. Many examples and cases are related to hospitality. After taking this course, students can learn the managerial concepts of hospitality operations management, which are useful to academic research and managerial competence.

基本資料

選修課，學分數：0-3
上課時間：五/1,2,3
修課班級：餐旅碩1
修課年級：年級以上
選課備註：M207-3上課

參考書目

Reading materials:
�
Capacity management:
� 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.
�
Inventory:
� Reynolds, D. (1999). Inventory-turnover Analysis: its Importance for On-site Food
Service. Cornell Hotel land Restaurant Administration Quarterly, April, 54-58.
�
Location:
� Kimes, S. E. and J. A. Fitzsimmons (1990). Selecting Profitable Hotel Sites at La Quinta
Motor Inns. Inerfaces 20(2): 12-20.
�
Operations management in the hospitlatiy industry:
� Jones, P. and A. Lockwood (1998). Operations Management Research in the Hospitality
Industry. International Journal of Hospitality Management 17: 183-202.
�
Jones, P. (1999). Operational issues and trends in the hospitality industry.
International Journal of Hospitality Management 18: 427-442.
�
Process Layout:
� Lockwood, A. (2001). Process Choice, Process Layout and Technology in the Hotel
Industry. Proceedings of the Twelfth Annual Conference of the Production and Operations
Management Society.
�
Productivity:
� American Dietetic Association (2005). A System Approach to Measuring Productivity
in Health Care Foodservice Operations. Journal of the American Dietetic Association,
Janurary, 122-130.

� Reynolds, D. and D. Biel (2007). Incorporating satisfaction measures into a restaurant
productivity index. International Journal of Hospitality Management 26: 352-361.
�
Supplier:
� Reld, R. D. and Riegel, C. D. (1989). Supplier Relations and Selection in the Foodservice
Industry. Journal of Hospitality & Tourism Research 13: 51-62.

� Waiting lines:
� 詹定宇. (2002). 一個多元等待品質量表之發展 管理學報 19(4): 585-614.
�
Maister, D., Czepiel, J. A. et al. (1985). The Psychology of Waiting Lines. The Service
Encounter, Lexington Books.