101年第2學期-5265 餐旅營運管理研究 課程資訊
|Attendance, discipline and participation||20|
|paper reading comprehension and presentation||30|
本課程名額為 20人，已有3 人選讀，尚餘名額17人。
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.
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.
Office HourOffice hours: Wednesday, 10:20-12:00 or by appointment Office location: M 205-2
1.Maister, D., Czepiel, J. A. et al. (1985). The Psychology of Waiting Lines. The Service Encounter, Lexington Books.
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.
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.
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.
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.
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.
Reynolds, D. (1999). Inventory-turnover Analysis: its Importance for On-site Food Service. Cornell Hotel and Restaurant Administration Quarterly, April, 54-58.
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.
9.Reynolds, D. and D. Biel (2007). Incorporating satisfaction measures into a restaurant productivity index. International Journal of Hospitality Management 26: 352-361.
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.
11.Thompson, G. M. and Sohn, H. (2009). Time-and Capacity-Based Measurement of Restaurant Revenue, Cornell Hospitality Quarterly, 50(4): 520-539.