100年第2學期-5264 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
Paper presentation	30	Reading comprehension & oral presentation 10%, Ppt contents 5%, Ppt quality 5%, Q&A 10%
Report of another related paper	20	Each student should look for another academic paper related to the topic he/she chooses for presentation. Paper approval from the instruactor is required. Please submit a typed report (3 ~ 5 pages) one week after his/her presentation day.
Midterm exam	25
Final exam	25

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：三/5,6,7
修課班級：餐旅碩1
修課年級：年級以上
選課備註：M215上課

參考書目

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

2.Lee, W. and Lambert, C. (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.

3.Hwang, J., (2008). Restaurant Table Management to Reduce Customer Waiting Times. Journal of Foodservice Business Research, 11(4): 334-351.

4.Kimes, S. E. and Fitzsimmons J. A. (1990). Selecting Profitable Hotel Sites at La Quinta Motor Inns. Inerfaces 20(2): 12-20.

5.Pullman, M. and Rodgers, S. (2010). Capacity management for hospitality and tourism: A review of current approaches. International Journal of Hospitality Management 29: 177-187.


6.Desai1, S. S. and Hunsucke, J. L. (2008). A Sensitivity Analysis Tool for Improving the Capacity of Amusement Rides. Journal of Simulation 2: 117-126.

7.Reld, R. D. and Riegel, C. D. (1989). Supplier Relations and Selection in the Foodservice Industry. Journal of Hospitality & Tourism Research 13: 51-62.

8.Reynolds, D. (1999). Inventory-turnover Analysis: its Importance for On-site Food Service. Cornell Hotel land Restaurant Administration Quarterly, April, 54-58.

9.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.

10.Reynolds, D. and Biel, D. (2007). Incorporating Satisfaction Measures into a Restaurant Productivity Index. International Journal of Hospitality Management 26: 352-361.

11.Kimes, S. E., 2004. Restaurant Revenue Management: Implementation at Chevys Arrowhead, Cornell Hotel and Restaurant Administration Quarterly 45(1): 52-67.

12.Lam, T. and Han, M. X. J. (2005). A Study of Outsourcing Strategy: A Case Involving the Hotel Industry in Shanghai, China. Hospitalilty Management 24: 41-56.