101年第1學期-2123 餐旅法規 課程資訊

評分方式

評分項目	配分比例	說明
Class Participation and Attendance	20	he learning process for this course will be primarily driven by class discussion.
Mid Term and Final	40	Cheating will not be tolerated during testing. Mid term 20%, Final 20%
Group Presentation	20	Group report is designed to give students an opportunity to be innovative and apply the concepts learned in class to their project.
Pop exams/Homework Assignment	20	Homework Assignments/ will be given throughout the semester

教育目標

This course is aimed to develop student’s knowledge of law principles and applies to the hospitality industry. This course will provide industry-specific legal fundamentals to students and practicing professionals in the hospitality, travel and tourism industries. Additional, to enhance the critical skills necessary to adopt to the contemporary legal environment. • To develop knowledge of law situation that occur within our industry • To obtain knowledge of hospitality law and how is specifically apples to the hospitality industry • To explain the basic legal principles governing the hospitality

基本資料

選修課，學分數：2-0
上課時間：二/7,8[M214]
修課班級：餐旅系2
修課年級：年級以上
選課備註：於M214教室上課

參考書目

• 尹章華 (2001)，旅館餐飲法律實務，永然文化出版公司, I S B N：9574851095,
02-23460809
• Morris, Cournoyer & Marshall( 2008 ) 7th Ed., Hotel, Restaurant, and Travel Law: A Preventative Approach