111年第2學期-2221 餐旅服務技能 課程資訊
評分方式
評分項目 | 配分比例 | 說明 |
---|---|---|
Class participation and attendance | 30 | Student participation and attendance will be the key evaluation of his course. |
Midterm exam | 30 | Practical operation: napkin folding, western table setting, multiple choice |
Quiz & Homework | 20 | Level C food and beverage service |
Final exam | 30 | Restaurant service techniques |
選課分析
本課程名額為 36人,已有30 人選讀,尚餘名額6人。
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授課教師
楊婷棋教育目標
This course introduces the concepts and practical skills of restaurant service. Therefore, upon the completion of this course, students will be able to provide welcoming smile, knowledge of the menu, and willingness to treat guests with remarkable service of front-of-house.
1. The concept of restaurant service
2. Getting ready for service
3. Service Techniques
4. Practical of the food and beverage service sequence and table setting
5. Wine and beverage service
課程概述
基礎理論有關餐飲及旅館服務,並配合實際演練,做為考證照的先修技能.
課程資訊
基本資料
必修課,學分數:0-2
上課時間:二/2,3,4[M214]
修課班級:餐旅系1
修課年級:1年級以上
選課備註:不開放輔系、交換生與推廣部隨班附讀。單號班學生修課。上課教室:M214、M215。全英語授課
教師與教學助理
授課教師:楊婷棋
大班TA或教學助理:尚無資料
Office HourTuesday/ 1200-14:00 or by appointment
Office:M204-1
授課大綱
授課大綱:開啟授課大綱(授課計畫表)
(開在新視窗)
參考書目
1. Remarkable Service: A guide to winning and keeping customers for service, managers, and restaurant owners (2009), The culinary institute of America, Wiley & Sons Inc.
2. 餐廳服務管理 Remarkable Service (2013), 孫路弘編譯
3. Food and Beverage Service (2018), Lillicrap, D., Cousins, J. A., & Smith, R. Hodder & Stoughton
開課紀錄
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