102年第1學期-6778 團體膳食管理研究 課程資訊

9/27起之上課方式

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評分方式

評分項目 配分比例 說明
Class participation 20
Paper presentation 20
Mid-term exam 30
Final exam 30

選課分析

本課程名額為 15人,已有10 人選讀,尚餘名額5人。

授課教師

郭振峰

教育目標

The purpose of this course is to give comprehensive aspects of institutional foodservice management, including menu planning, purchasing and receiving, receiving-storage-inventory, food handling and sanitation, and food production management.

課程概述

本課程旨在研究大型(量)膳食之經營管理,以功能(function)區分,包含顧客需求、菜單規劃、採購、倉儲、製備、供膳等;以議題區分,包含大型活動膳食(如2008北京奧運、2009高雄世運)、空廚、軍隊團膳、學校膳食等。課堂中除含蓋團膳實務與理論外,亦對當今團體膳食管理之重要學術期刊文章予以導讀,學生在修習本課程後,可獲得團體膳食管理之最新知識,並對相關學術研究能有初步的了解。

課程資訊

參考書目

Journal papers & ppt files

1.Johns, N., Hartwell, H., & Morgan, M. (2009). Improving the provision of meals in hospital. The patients viewpoint.

2.Watters, C. A., Sorensen, J., Fiala, A., and Wismer, W. (2003). Exploring patient satisfaction with foodservice through focus groups and meal rounds, Journal of the American Dietetic Association, 103(10), 1347-1349.

Military
3.Cardello, A.V., Bell, R., and Kramer, F.M. (1996). Attitudes of consumers toward military and other institutional foods. Food Quality and Preference, 7(1), 7-20.

College/university
4.Blecher, L., & Yeh, R. J. (2008). Forecasting Meal Participation in University Residential Dining Facilities. Journal of Foodservice Business Research, 11(4), 352-362.

Flight catering
5.Mills, J.E., Clay, J.M., Parsa, H.G., Ismail, J.A. (2003). Restaurants in the Sky: Consumer Preference for Brand Name Foods In-Flight, Journal of Foodservice Business Research, 6(1), 45-65.

School fooservice
6.Meenakshi, M. and Fernandes, M. (2008). The Effect of Soft Drink Availability in Elementary Schools on Consumption. Journal of the AMERICAN DIETETIC ASSOCIATION September: 1445-1452.