99年第1學期-2137 餐旅新產品開發 課程資訊

9/27起之上課方式

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評分方式

評分項目 配分比例 說明
Cooking project 15
Attendance 10
Midterm 30
Final project 20
Quizzes 25

選課分析

本課程名額為 50人,已有11 人選讀,尚餘名額39人。

授課教師

汪淑台

教育目標

This course will familiarize students with the flow chart of new product development in the industry. Course participants will be equipped with the knowledge of assessing the possibility of developing new products accompanying with evaluation of cost effectiveness and market potential. Consumer test will be introduced in line with product pretest and modification stages. Students will be able to develop new cuisine and prepare a integrated proposal for new product launching. The first part will give students a general idea about creating new dishes and put it into practice. The second part involves product strategy planning, cost evaluation and execution management.

課程概述

課程主要提供新產品開發流程及概念,在最少的資源與開支下,獲得最佳的研發成果,技術創新在不同的產業有著不同的主體,在餐旅產業,新產品包含有形物品,無形的服務或是兩者複合而成以前未從供應的新概念,考量消費者的需求趨勢和供應商的資源是產品創新者需要重視的區塊。開發新產品從市場測試到創新概念的呈現及終端的量化生產,每一步驟均需要精準的分析的執行,研發專案的「管理」對速度有很大的貢獻。 課程將由食材特性,概念訴求,多國飲食特性為餐飲新產品開發的切入點;而概念性的架構將著重在餐旅複合產品的規劃及落實,如宴會規劃,會議搭配餐飲服務,渡假村套裝行程,差異化服務為重心。內容將包含產品開發流程介紹,產品概念探討及計畫書撰寫。課程活動包含課程講述,文獻及資料蒐集,小組討論,計畫評議及部分產品實做呈現。

課程資訊

參考書目

Michael D. Johnson & Anders Gustafsson (2003) Competing in a Service Economy: How to Create a Competitive Advantage Through Service Development and Innovation NJ: John Wiley & Sons, Inc.

Scott Edgett & Robert G. Cooper. (1999). Product Development for the Service Sector: Lessons from Market Leaders New York: Perseus Books

新產品完全開發手冊 (2000) Rober G. Cooper著, 巫宗融譯.台北: 遠流.