99年第2學期-5262 餐旅營運管理研究 課程資訊
|paper presentation||20||(please refer to Other Requirements)|
本課程名額為 15人，已有11 人選讀，尚餘名額4人。
This course is designed for graduate students to learn hospitality operations management. After taking this course, students can learn the managerial concepts of hospitality operations management, which are useful to academic research and managerial competence of hospitality operations management.
This course is designed for graduate students to learn service operations management. Many examples and cases are related to hospitality. After taking this course, students can learn the managerial concepts of hospitality operations management, which are useful to academic research and managerial competence.
Office HourWednesday, 10:10-12:00 or by appointment M 205-3
Operations management in the hospitlatiy industry
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5. Desai1, S. S. and Hunsucke, J. L. (2008). A Sensitivity Analysis Tool for Improving the Capacity of Amusement Rides. Journal of Simulation 2, 117-126.
6. Reld, R. D. and Riegel, C. D. (1989). Supplier Relations and Selection in the Foodservice Industry. Journal of Hospitality and Tourism Research 13, 51-62.
7. Reynolds, D. (1999). Inventory-turnover Analysis--its Importance for On-site Food Service. Cornell Hotel land Restaurant Administration Quarterly, April, 54-58.
8. Lockwood, A. (2001). Process Choice, Process Layout and Technology in the Hotel Industry. Proceedings of the Twelfth Annual Conference of the Production and Operations Management Society. �
9. Reynolds, D. and Biel, D. (2007). Incorporating Satisfaction Measures into a Restaurant Productivity Index. International Journal of Hospitality Management 26, 352-361.
10. Kimes, S. E., 2004. Restaurant Revenue Management: Implementation at Chevys Arrowhead, Cornell Hotel and Restaurant Administration Quarterly 45(1), 52-67.