100年第2學期-2122 團體膳食管理 課程資訊

評分方式

評分項目	配分比例	說明
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%)

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: 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.

基本資料

選修課，學分數：0-3
上課時間：二/7,8,四/7[M146]
修課班級：餐旅系2
修課年級：年級以上
選課備註：

參考書目

Handouts�

Reynolds, D. (2003). On-Site Foodservice Management: A Best Practices Approach.
�
Warner, M. (1994). Noncommerical Institutional and Contract Foodservice Management, Wiley.