111年第2學期-2242 餐旅產業管理 課程資訊

評分方式

評分項目	配分比例	說明
Attendance & Class activity participance	40
Midterm group project	30	Delay is unacceptable
Final individual report	30	Delay is unacceptable

教育目標

Course objectives are designed to: 1.Introduce the breath and scope of the hotel and restaurant industries in Taiwan vs Global 2.Understand the various types/levels of hotel and restaurant operations 3.Understand the organizational structures and departmental functions of hotel and restaurant industries 4. Understand the pre-opening essentials arrangement, equipment, skills et al preparations 5. Understand the management, challenges, competitions, opportunities, and future trend in the hospitality industry 6. Understand the career path in hospitality industry and develop self’s strengths and skills for entering the hospitality industry

基本資料

選修課，學分數：0-2
上課時間：三/5,6[M107]
修課班級：餐旅系2-4
修課年級：2年級以上
選課備註：全英語授課。

參考書目

Providing learning packages
References:
1.Introduction to Hospitality 7th Edition by John R. Walker (Author)
2. Study Guide to Accompany Introduction to the Hospitality Industry 8th Edition by Clayton W.