上課時間
修課班級
課程資訊
選課分析
| 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 |
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 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
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