100年第2學期-2122 團體膳食管理 課程資訊
|Attendance||15||Due to holidays, midterm exam, and final exam, this course has 15.5 weeks at this semester for students to attend. Attendance at each week would gain 1 point.|
|Class discipline||7||No cell phones, foods, or slippers are allowed in all lectures. Rule breakers may expect a grade reduction at the discretion of the instructor.|
|Participation||8||No cell phones, foods, or slippers are allowed in all lectures. Rule breakers may expect a grade reduction at the discretion of the instructor.|
|Activities||5||Up to 3 activities will be held at class.|
|Group term paper||20||Group members (1%), Term paper topic (1%), Check point #1 (1%), Check point #2 (2%), Check point #3(Paper-due) (10%), Presentation (selected groups ONLY) (5%)|
本課程名額為 40人，已有36 人選讀，尚餘名額4人。
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:
Learn the functions related IFM, such as menu planning, purchasing, warehousing, production, meal serving, etc.
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.
Office HourWednesday, 10:00-12:00 or by appointment
Reynolds, D. (2003). On-Site Foodservice Management: A Best Practices Approach.
Warner, M. (1994). Noncommerical Institutional and Contract Foodservice Management, Wiley.