101年第2學期-2120 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
Class discipline	5
Class participation	10
Activities	5
Group term paper	20

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: 1. Learn the functions related IFM, such as menu planning, purchasing, warehousing, production, meal serving, etc. 2. 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：三/5,四/3,4[M115]
修課班級：餐旅系2
修課年級：年級以上
選課備註：

參考書目

•ppt slides
•Knight, J.B. and Kotschevar, L.H., 2000. Quantity Food Production, Planning, and Management, New York: John Wiley and Sons, Inc. 桂魯圖書代理 [phone].
•Jones, P. & Kipps, M., 1995. Flight Catering, Longman Scientific & Technical.
•古息珠等, 團體膳食供應與管理(Quantity Food Service and Management),華格那出版。
•黃韶顏，團體膳食製備，華香園出版社。
•蘇恆安，團體膳食管理，華杏出版。
•胡淑惠，團體膳食管理，新文京開發出版。