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

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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