111年第2學期-2222 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 andattendance	30	Student participation and attendance will be thekey evaluation of his course.
Midterm exam	30	Practical operation: napkin folding, western tablesetting, multiple choice
Quiz & Homework	20	Level C food and beverage service
Final exam	30	Restaurant service techniques

教育目標

This course introduces the concepts and practical skills of restaurant service. Therefore, upon thecompletion of this course, students will be able to provide welcoming smile, knowledge of the menu, andwillingness 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.

基本資料

必修課，學分數：0-2
上課時間：二/6,7,8[M214]
修課班級：餐旅系1
修課年級：1年級以上
選課備註：不開放外系、交換生與推廣部附讀修課。雙號班學生修課。上課教室：M214、M215。全英語授課

參考書目

1. Remarkable Service: A guide to winning and keeping customers for service, managers, and restaurantowners (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