98年第2學期-2127 餐飲作業系統 課程資訊

評分方式

評分項目	配分比例	說明
Attendance	15	1. 上課 5 分鍾內到課者，每次得總成績1分。 2.請假者以完成學校請假程序為憑，並以3次為限。
Participation	25
Mid-term exam	30
Final exam	30

教育目標

This course is designed for undergraduate students to learn operations management in food and beverage. After taking this course, students can gain the managerial concepts and knowledge of hospitality operations management. Topics included in this course are: waiting management, capacity management, fast food operations management, inventory, productivity, and supplier.

課程概述

餐飲業經營成敗之關鍵因素常取決於顧客、實體營運以及人力 資源等三構面是否形成一完整之管理體系。本課程乃藉由餐飲 服務特性與餐飲作業模式之概念性整合，學習於餐飲需求分析 及餐飲作業程序規劃之基礎下，設計可茲依循之餐飲作業系統 管理及效益評估模式。

基本資料

必修課，學分數：0-3
上課時間：三/5,6,四/8[M146]
修課班級：餐旅系3
修課年級：年級以上
選課備註：

參考書目

reading materials

� Capacity management:
� Pullman, M. and S. Rodgers (2010). Capacity management for hospitality and tourism: A review of current approaches. International Journal of Hospitality Management 29: 177-187.
�

Operations of employee feeding:
� Goodwin, C. (1996). Employee feeding. Introduction to Hospitlaity Operations. Cassell, London, UK.
�

Fast food operations management:
� Ball, S. (1996). Fast food. Introduction to Hospitlaity Operations. Cassell, London, UK.
�

Inventory:
� Reynolds, D. (1999). Inventory-turnover Analysis: its Importance for On-site Food Service. Cornell Hotel land Restaurant Administration Quarterly, April, 54-58.
�

Operations management in the hospitlatiy industry:
� Jones, P. (1999). Operational issues and trends in the hospitality industry. International Journal of Hospitality Management 18: 427-442.
�

Productivity:
� American Dietetic Association (2005). A System Approach to Measuring Productivity in Health Care Foodservice Operations. Journal of the American Dietetic Association, Janurary, 122-130.
� Reynolds, D. and D. Biel (2007). Incorporating satisfaction measures into a restaurant productivity index. International Journal of Hospitality Management 26: 352-361.
� Supplier:
� Reld, R. D. and Riegel, C. D. (1989). Supplier Relations and Selection in the Foodservice Industry. Journal of Hospitality & Tourism Research 13: 51-62.
�

Waiting lines:
� Maister, D., Czepiel, J. A. et al. (1985). The Psychology of Waiting Lines. The Service Encounter, Lexington Books.
� Lee, W. and C. Lambert (2005). The Effect of Waiting Time and Affective Reactions on Customers Evaluation of Service Quality in a Cafeteria. Journal of Foodservice Business Research 8(2): 19-37.
� Dickson, D., R. C. Ford, et al. (2005). Managing real and virtual waits in hospitality and service organizations. Cornell Hotel and Restaurant Administration Quarterly 52: 52-68.