107年第1學期-2556 餐旅產業管理 課程資訊

評分方式

評分項目	配分比例	說明
Attendance & Class activity participance	35	Course related activities and practices
Mid-Term Group Project	30
Final Individual Project	35

教育目標

Course objectives are designed to: 1.Introduce the breath and scope of the hotel and restaurant industries in Taiwan vs Global 2.Understand the various types/levels of hotel and restaurant operations 3.Understand the organizational structures and departmental functions of hotel and restaurant industries 4. Understand the pre-opening essentials arrangement, equipment, skills et al preparations 5. Understand the management, challenges, competitions, opportunities, and future trend in the hospitality industry 6. Understand the career path in hospitality industry and develop self’s strengths and skills for entering the hospitality industry 


課程概述

使同學了解餐旅產業現況、顧客滿意度，員工投入程度，未來趨勢、面臨挑戰與機會，以開啟學生對餐旅產業的興趣與準備好投入餐旅產業.

基本資料

選修課，學分數：3-0
上課時間：四/2,3,4[M106]
修課班級：餐旅系2
修課年級：年級以上
選課備註：英語授課（餐旅系學生不得作為英文畢業門檻替代課程）

參考書目

1.Introduction to Hospitality 7th Edition by John R. Walker (Author)
2. Study Guide to Accompany Introduction to the Hospitality Industry 8th Edition by Clayton W. Barrows (Author), Tom Powers (Author), Dennis R. Reynolds (Author)
3. Dimensions of the Hospitality Industry: An Introduction, 3rd Edition 3rd Edition by Paul R. Dittmer (Author)