98年第1學期-2123 團體膳食管理 課程資訊

評分方式

評分項目	配分比例	說明
Attendance	5	Up to 5 calls will be held during this semester. Good attendance would lead to gain up to 5 points.
Class discipline & Participation	10	1. The use of cell phones is forbidden in all lectures. Offenders may expect a grade reduction at the discretion of the instructor. 2. Students at the class are encouraged to participate in class d
Pop-up quiz	10
Group term paper	25	Check point #1(5%), Check point #2(5%), Check point #3(Paper-due)(10%), Presentation (selected groups ONLY)(5%)
Mid-term exam	25
Final exam	26

教育目標

This course gives the overview and insights of state of the art institutional foodservice management (IFM). At the end of the course, students will be able to: 1. Learn the functions related IFM, such as menu planning, purchasing, warehousing, production, meal serving, etc. 2. Understand current practices of IFM, such as foodservice for 2008 Beijing Olympic Games and 2009 Kaohsiung World Games, hospital food preparation, school foodservice, airline catering, etc.

課程概述

This course gives the overview and insights of state of the art quantity/contract foodservice management. Students will learn the functions related quantity/contract food production, such as menu planning, purchasing, warehousing, production, meal serving, etc. Current practices of QFM/CFM, such as 2008 Beijing Olympic Games and Airline Catering, will also be covered during the lecture.

基本資料

選修課，學分數：3-0
上課時間：四/7[M116] 一/6,7[M153]
修課班級：餐旅系2
修課年級：年級以上
選課備註：

參考書目

Reynolds, D. (2003). On-Site Foodservice Management: A Best Practices Approach. 桂魯圖書代理 [phone].