上課時間
修課班級
課程資訊
選課分析
| 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 |
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.
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
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