98年第1學期-2115 採購學 課程資訊

評分方式

評分項目	配分比例	說明
Midterm	25
Final	25
Class participation	10
Individual Assignment	15	Assignment(1)產品規格化,Assignment(2)接收與儲存
Group Assignment	25	Assignment(3)菜單設計與採購流程

教育目標

Within any hospitality industries, the purchasing function underlies every aspect of the operation. This course will teach students essential information about purchasing. From the first steps of selection, to receiving, storing and managing goods and services.We expect studnets can have the ability to make a wise judgement for selection and procurement after this classes.

課程概述

本課程主要介紹餐飲業之採購概論、通路、流程及程序上的管理、物料服務的採購等，期望學生藉由多方面的學習，得以瞭解餐旅業之採購與倉儲作業

基本資料

選修課，學分數：3-0
上課時間：二/1,2,三/8[MⅡ108]
修課班級：餐旅系1
修課年級：年級以上
選課備註：不開放推廣部修課

參考書目

Purchasing: Selection and Procurement for the Hospitality Industry. The Seventh Edition
ISBN 10/13:9780471730088
Authors: Andrew H. Feinstein, John M. Stefanelli