110年第2學期-2242 餐飲營運管理 課程資訊

評分方式

評分項目	配分比例	說明
Class Participation and Attendance	30	The learning process for this course will be primarily driven by class discussion. Hence, student participation, in the form of class discussion is an integral part of the course and attendance is strongly recommended. 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. If a conflict or emergency arises, contact me to discuss the situation
Mid Term	20	Multiple Choice
Group Presentation and Report	40	Group presentation is designed to give students an opportunity to be innovative and apply the concepts learned in class to their project. • E-file of Franchise Brochure, Flier and PPT must upload onto the New E-Learn website by 13-Jun-2022 at 22:00. • A paper Franchise Brochure, Flier and PPT must hand in the class on 12-Jun-2022
Pop exams/Homework Assignment	10	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. Sometimes you will also be asked to prepare for a short presentation. The final project will consist of designing a start-up business, including brand name, logo, marketing plan, associated products, and franchise structure. The on-site investment shows (competitions) will be open up to all THU students as potential investors.

教育目標

1.To describe the size, nature and scope of the food and beverage service industry, 2.To understand the organizational structure and characteristics of food service operations, including the labour force, working conditions and career opportunities; 3.To demonstrate the principles of menu development from a marketing, nutrition, design, operational and cost control standpoint; 4.To calculate ideal food and beverage cost percentages using standardized recipes; 5.To identify and describe the different types of food and beverage service, the requirements for good service and the role of professionalism, appearance, personal development and positive attitude 6.To plan and design the layout of a food and beverage facility; 7.To evaluate the role and management and service-related functions of the restaurant ECR and POS system.

基本資料

必修課，學分數：0-3
上課時間：五/2,3,4[M221]
修課班級：餐旅系3
修課年級：年級以上
選課備註：全英語授課。餐旅系學生不得作為英文畢業門檻替代課程。 本課程為深碗型課程，需同時修習「餐飲營運管理實作」。

參考書目

1.Ninemeier Jack (2015) Management of Food and Beverage Operations six edition American Hotel & Lodging Association

2.Ninemeier Jack , Hayes Davis(2005) Restaurant Operations Management: Principles and Practices, Prentice Hall