100年第2學期-2124 餐飲作業系統 課程資訊

評分方式

評分項目	配分比例	說明
Attendance	16	本課程每週 2 次上課 (週一、三)；每次上課 5 分鍾內到課者，每次得總成績 0.5 分 (遲到者不予給分)
Discipline & participation	15	上課紀律 (請勿飲食、聊天、穿拖鞋), 上課發言
Activities	5	4%
Paper reading comprehension & presentation	15	Reading comprehension, ppt contents and quality, and spirit of team work and Q&A.
Midterm exam	20
Final exam	20

教育目標

Course objectives: This course is designed for undergraduate students to learn operations management in food and beverage. After taking this course, students can gain the managerial concepts and knowledge of operations management in food and beverage. Topics included in this course are: mission statement, waiting management, forecasting, planning (location decision, menu design, capacity management), purchase (supplier selection), inventory management, productivity, etc.

課程概述

餐飲業經營成敗之關鍵因素常取決於顧客、實體營運以及人力 資源等三構面是否形成一完整之管理體系。本課程乃藉由餐飲 服務特性與餐飲作業模式之概念性整合，學習於餐飲需求分析 及餐飲作業程序規劃之基礎下，設計可茲依循之餐飲作業系統 管理及效益評估模式。

基本資料

必修課，學分數：0-3
上課時間：一/3,4[M116] 三/1[M120]
修課班級：餐旅系3
修課年級：年級以上
選課備註：

參考書目

1.Maister, D., Czepiel, J. A. et al. (1985). The Psychology of Waiting Lines. The Service Encounter, Lexington Books. (read all)

2.Lee, W. and C. Lambert (2005). The Effect of Waiting Time and Affective Reactions on Customers Evaluation of Service Quality in a Cafeteria. Journal of Foodservice Business Research 8(2): 19-37. (read 19-23)

3.Dickson, D., R. C. Ford, et al. (2005). Managing real and virtual waits in hospitality and service organizations. Cornell Hotel and Restaurant Administration Quarterly 52: 52-68. (read all)

4.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. (read all)

5.Tzeng, G.H., Teng, M.H., and Chen, J.J. (2002). Multicriteria Selection for a Restaurant Location in Taipei. International Journal of Hospitality Management 21(2):171-187. (read 171- 176)
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6.Reld, R. D. and Riegel, C. D. (1989). Supplier Relations and Selection in the Foodservice Industry. Journal of Hospitality & Tourism Research 13: 51-62. (read all)
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7.Reynolds, D. (1999). Inventory-turnover Analysis: its Importance for On-site Food Service. Cornell Hotel land Restaurant Administration Quarterly, April, 54-58. (read all)
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8.American Dietetic Association (2005). A System Approach to Measuring Productivity in Health Care Foodservice Operations. Journal of the American Dietetic Association, Janurary, 122-130. (read all)

9.Reynolds, D. and D. Biel (2007). Incorporating satisfaction measures into a restaurant productivity index. International Journal of Hospitality Management 26: 352-361. (read 352-356) �
10.Kimes, S. E., and Robsont, S. A. (2004). The Impact of Restaurant Table Characteristics on Meal Duration and Spending. Cornell Hotel and Restaurant Administration Quarterly, 45(4): 333-346. (read all)

11.Thompson, G. M. and Sohn, H. (2009). Time-and Capacity-Based Measurement of Restaurant Revenue, Cornel