102年第2學期-6774 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 reading	40
Midterm 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：二/2,3,4[會議室]
修課班級：餐旅碩1,2
修課年級：年級以上
選課備註：M207-3上課

參考書目

Ball, Jones, Kirk, and Lockwood. Hospitality Operations: A Systems Approach. Continuum. (桂魯代理) (東海圖書館647.94068 H794o 2003 )
Jones, P. Introduction to Hospitality Operations. (桂魯代理)
Fitzsimmons and Fitzsimmons. Service Mangement: Operations, Strategy, Information Technology, McGraw Hill. (華泰代理)
Stevenson . Operations Management. (華泰代理)



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

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

Hotel operations:
3.Powell, P. H., & Watson, D. 2006. Service unseen: The hotel room attendant at work. Hospitality Management, 25 297-312.

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

Capacity management:
5.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.

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

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

Simulation:
8.Kuo, C.F. and Nelson, D.C., (2009). A Simulation Study of Production Task Scheduling for a University Cafeteria, Cornell Hospitality Quarterly, vol. 50: pp. 540 - 552.

Meal pace:
9.Noone, B. M., Kimes, S. E., Mattila, A. S., & Wirtz, J. (2007). The Effect of Meal Pace on Customer Satisfaction. Cornell Hotel and Restaurant Adminisration Quartely, 48(3), 231-245.