98年第1學期-5269 團體膳食管理研究 課程資訊

評分方式

評分項目	配分比例	說明
Term paper	40	Please see Other Reuirements for details.
Midterm exam	30
Final exam	30

教育目標

The purpose of this course is to give comprehensive aspects of institutional foodservice management, including menu planning, purchasing and receiving, receiving-storage-inventory, food handling and sanitation, and food production management.

課程概述

本課程旨在研究大型(量)膳食之經營管理，以功能(function)區分，包含顧客需求、菜單規劃、採購、倉儲、製備、供膳等；以議題區分，包含大型活動膳食(如2008北京奧運、2009高雄世運)、空廚、軍隊團膳、學校膳食等。課堂中除含蓋團膳實務與理論外，亦對當今團體膳食管理之重要學術期刊文章予以導讀，學生在修習本課程後，可獲得團體膳食管理之最新知識，並對相關學術研究能有初步的了解。

基本資料

選修課，學分數：3-0
上課時間：三/2,3,4
修課班級：餐旅碩1
修課年級：年級以上
選課備註：M207-3上課

參考書目

Reynolds, D. (2003). On-Site Foodservice Management: A Best Practices Approach.

Journal papers:
1.WATTERS, C.A., SORENSEN, J.,FIALA, A., and WISMER, W. (2003). Exploring patient satisfaction with foodservice through focus groups and meal rounds, Journal of the American Dietetic Association, 103(10), 1347-1349.

2.Cardello, A.V., Bell, R., and Kramer, F.M. (1996). Attitudes of consumers toward military and other institutional foods. Food Quality and Preference, 7(1), 7-20.

3.Mills, J.E., Clay, J.M., Parsa, H.G., Ismail, J.A. (2003). Restaurants in the Sky:Consumer Preference for Brand Name Foods In-Flight, Journal of Foodservice Business Research, 6(1), 45-65.