103年第1學期-6779 餐旅文創研究 課程資訊

評分方式

評分項目	配分比例	說明
Class Participation and Attendance	20	If you are absent THREE times throughout the semester without a legitimate reason, you will be penalized with FIVE point deduction off your final grade.
Individual Presentation I	30	Individual and Group presentation is designed to give students an opportunity to be innovative and apply the concepts learned in class to their project.
Individual Presentation II	30	Individual and Group presentation 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	Group Homework Assignments will be given throughout the semester; they are short exercises to help you understand and apply the concepts and theories discussed in class.

教育目標

The cultural and creative industries have been seen to become increasingly important to economic especially in hospitality of Taiwan. In the fast changing market, is challenged by a number of important issues. It must take advantage of its own strengths to re-organize the industrial chain, create demands and formulate marketing strategy through multi-disciplinary cooperation. The module of hospitality for cultural and creative industry focuses on how the hospitality sector itself is understood and functions in practice. However, the aim of this module are 1) to examine the application of marketing theory to cultural hospitality industries 2) to introduce and explore the significance of hospitality marketing, 3) to analyze the role of marketing in the public, private and non-profit sectors of cultural industries 4) to provide an understanding of the tools and techniques required to design a marketing plan in the cultural hospitality sector, 5) to develop an understanding of the cultural industries audiences. This module will help student to develop a better understanding of the cultural industry, both conceptually and empirically and in organizational, spatial and historical terms. Students will obtain the knowledge of key concepts and theoretical models of culture and creative in hospitality after completion this course.

基本資料

選修課，學分數：3-0
上課時間：四/2,3,4[M145]
修課班級：餐旅碩1,2
修課年級：年級以上
選課備註：不開放推廣部附讀

參考書目

There are no required textbooks for this course. All course material will be provided in the lessons and net links.