110年第2學期-2243 餐飲營運管理實作 課程資訊

評分方式

評分項目	配分比例	說明
Class Participation and Attendance	50	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
Logo	25	Story of new establish company and logo design
Operations Business Model	25	Virtual restaurant operations business model

教育目標

A virtual restaurant business plan requires extra time for students to bridge theory and practice, by consulting with industry insiders, selecting the appropriate business model, and developing a business plan, branding, logo, layout design, operations process, marketing strategy, and APP in preparation for a semester-end investor competition.

基本資料

選修課，學分數：0-1
上課時間：
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」。

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