餐旅管理系 Department of Hotel and Restaurant Management

帅哥发表于 2009-12-24 14:45:09

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專業必修科目 Required Courses<o:p></o:p>
632001     餐旅管理概論                3      Introduction to Hospitality Management <o:p></o:p>
632002     餐飲衛生與安全              3      Food Safety and Hygiene <o:p></o:p>
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632004     西餐烹調及實習              3     Western Cooking and Practice<o:p></o:p>
632005     消費者行為                  3      Consumer Behavior<o:p></o:p>
632006     餐旅服務技術及實習          3      Hospitality Service Skill and Practice<o:p></o:p>
632007     餐旅資訊系統及實習          3      Hospitality Management Information System and <o:p></o:p>
                                              Practice<o:p></o:p>
632008     餐旅英語                    3      English for Hospitality Industry<o:p></o:p>
632009     財務管理                    3      Financial Management<o:p></o:p>
632010     旅館管理                    3      Hotel Management<o:p></o:p>
632011     餐旅服務品質管理            3      Service Quality Management in Hospitality<o:p></o:p>
632012     餐廳管理                    3      Restaurant Management<o:p></o:p>
632013     餐旅行銷管理                3      Hospitality Marketing Management                 <o:p></o:p>
632014     餐旅實務實習                2      Hotel and Restaurant Management off-campus <o:p></o:p>
                                                                                Internship<o:p></o:p>
632015     宴會管理及實習              3      Banquet Management<o:p></o:p>
632016     人力資源管理                3      Human Resource Management<o:p></o:p>
632017     餐旅講座                    2      Hospitality Seminar <o:p></o:p>
專業選修科目 Elective Courses<o:p></o:p>
632018     食物製備原理及實習          3      Foundation of Food Preparation and Practice<o:p></o:p>
632019     休閒遊憩概論                3      Introduction to Leisure and Recreation Industry <o:p></o:p>
632020     國際禮儀                    2      The Etiquette<o:p></o:p>
632021     花藝設計及實習              3      Floral Design and Practice<o:p></o:p>
632022     營養餐飲設計及實驗(一)      3      Nutrition for Dietary Design and Laboratory (I) <o:p></o:p>
632023     餐旅業形象管理              3      Hospitality Image Management<o:p></o:p>
632024     異國料理及實習              3      International Cuisine & Practice<o:p></o:p>
632025     餐檯設計及實習              3      Table Design for Restaurant and Practice <o:p></o:p>
632026     麵包製作原理及實習          3      Principle & Laboratory of Bread Making<o:p></o:p>
632027     人際關係與溝通              3      Inter-personal Relationships and Communication<o:p></o:p>
632028     西點蛋糕製作原理及實習      3      Principle & Laboratory of Cake and Pastry <o:p></o:p>
                                                                                Production <o:p></o:p>
632029     客房管理及實習              3      Front Office and Housekeeping Management with <o:p></o:p>
                                              Practice<o:p></o:p>
632030     飲料管理及實習              3      Beverage Management and Practice<o:p></o:p>
632031     菜單規劃與分析              3      Menu Planning and Analysis<o:p></o:p>
632032     餐旅業研究方法              3      Research Methods in the Hospitality Industry<o:p></o:p>
632033     餐旅商品企劃及實習          3      Hospitality Merchandise and Practice <o:p></o:p>
632034     餐旅採購                    3      Hospitality Industry Purchasing <o:p></o:p>
632035     營養餐飲設計及實驗(二)      3      Nutrition for Dietary Design and Laboratory (II) <o:p></o:p>
632036     顧客關係管理                3      Customer Relationship Management <o:p></o:p>
632037     旅館管理案例探討            3      Case Studies in Lodging Management<o:p></o:p>
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課程代號     科 目 名 稱 (中   文)         學 分    科 目 名 稱 (英            文)          頁次<o:p></o:p>
Course          Course (Chinese)                      Credit     Course (English)                                       Page<o:p></o:p>
Number<o:p></o:p></TD></TR></TBODY></TABLE>
專業選修科目 Elective Courses<o:p></o:p>
632038     餐旅設施規劃與管理          3      Hospitality Facilities Design and Management <o:p></o:p>
632039     休閒事業管理                3      Leisure Management<o:p></o:p>
632040     餐飲管理案例探討            3      Case Studies in Food Service Management<o:p></o:p>
632041     餐旅業國際化管理            3      Hospitality International Business Management <o:p></o:p>
632042     休閒農場經營管理            3      Management of Leisure Farm <o:p></o:p>
632043     會議管理                    2      Meetings and Convention Management<o:p></o:p>
632044     飲食文化                    3      Dietary Culture <o:p></o:p>
632045     旅館安全管理                2      Hotel Security Management<o:p></o:p>
632046     餐旅連鎖加盟管理            3      Hospitality Franchising Management<o:p></o:p>
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餐旅管理系
Department of Hotel and Restaurant Management<o:p></o:p>
一、必修科目Required Courses<o:p></o:p>
632001                                        餐旅管理概論         ３     必 鍾辰英、上
本課程旨在介紹學生有關餐旅事業的基本認識。課程內容包括餐旅業起源與發展、飯店業的開發與分類、飯店與客房部門的經營管理；餐廳事業的發展與分類、餐廳的經營；非營利性餐飲服務管理；會議管理；人力資源管理。
632001 Introduction to Hospitality      ３    R                     C. Y. Chung, S<o:p></o:p>
             Management<o:p></o:p>
This course introduces the basic concept in Hospitality Industry. The contents includes the following topics: the evolution of the hospitality industry; the hotel development and classification, a hotel and rooms division operation; the restaurant development and classification, the restaurant operations; noncommercial food service operations; meetings and conventions; marketing; human resources management.   
632002                                        餐飲衛生與安全     ３     必 陳淑瑾、下
本課程旨在協助學生瞭解有關飲食之直接或間接引起危害健康的原因，並設法加以預防、減少或去除該等危害因素，以確保大眾飲食生活的安全。主要內容為：食品衛生之概念及管理概要、食品與微生物之關係、食品之腐敗、食品中毒、寄生蟲及有害動物之防治、危害分析及主要管制、食品良好衛生規範、食品衛生法規。
632002 Food Safety and Hygiene        ３    R                     S. J. Chen, F
This course will teach students the reasons why some food are harmful to consumers and how harmful the effects will be so that they can learn how to minimize the food harmful effects. The contents of this course are: the concepts of food hygiene and safety, the relationships between food and microorganisms, the prevention of food from parasites, food decaying and poisoning, HACCP, GHP and regulations of food hygiene, etc. 
632003                                        中餐烹調及實習     ３     必 待聘、下
這課程是有關中餐的各式烹調方法的介紹，包括炒、燉、蒸、炸....等，以及刀工、火候、調味、盤飾技巧之運用練習。預期學生可以瞭解中國各地之餐飲文化，並能應用那些技巧於日常三餐及職場上。
632003 Chinese Cooking and Practice        ３                    R   TBA, F
The aim of this course is to equity students with some major cooking skills of Chinese food, such as, skills of saute, stew, steam and frying. In addition, stress will be on knife use skills, doneness, seasoning, and tray ornaments. Students are expected to have a broad understanding the variety Chinese of food culture and to have the ability to apply these skills to cooking their daily meals.
632004                                        西餐烹調及實習     ３     必 待聘、下
本課程是有關西餐的各式烹調方法的介紹，包括炒、燉、蒸、炸....等，以及刀工、火候、調味、盤飾技巧之運用練習。預期學生可以瞭解西洋各國之餐飲文化，並能應用那些技巧於日常三餐及職場上。
632004 Western Cooking and Practice        ３                    R   TBA, F
The aim of this course is to equity students with some major cooking skills of western food, such as, skills of sauté, stew, steam and frying. In addition, stress will be on knife use skills, doneness, seasoning, and tray ornaments. Students are expected to have a broad understanding the variety western of food culture and to have the ability to apply these skills to cooking their daily meals.
632005                                        消費者行為            ３     必 張慧珍、上
了解導致消費者購買過程的每一階段和在各購買過程中適當的使用行銷組合。認識消費者如何來決定購買,為何個人與群體做不同的購買決定，且以行為科學原理應用來研討個人、次文化、文化等各不同階層。
632005 Consumer Behavior                 ３    R                     H. C. Chang, S
Understanding the processes that lead to purchase, so as to improve decisions on segmentation and the appropriate marketing mix for each segment. How consumers and households make buying decisions, and why different individuals/groups make buying decisions. Application of behavioral science concepts at individual, subculture and cultural levels; effects of consumerism and regulation also are considered.
632006                                        餐旅服務技術及實習  ３ 必 待聘、上
本課程主要目的在使學生瞭解餐飲服務的知識及規範，熟練餐旅服務之能，培正的服務態度及職業道德。主要內容包括旅館櫃檯服務、旅館預約服務、旅館服務中心服務、旅館房務服務、餐飲服務基本概念、基本烹調法原理及其應用、菜單之認識與點菜服務、飲料單之認識與飲料服務、餐廳準備基本技能、收善餐務、結帳、消防與逃生。
632006 Hospitality Service Skill and ３     R                     TBA, S
             Practice
The objective of this course is to introduce the underpinnings of a style of professional service that enhance the hotel and restaurant business. These underpinnings help students to learn how to provide the professional service in hotels restaurants. The course includes the fundamentals of front office services, reservations, uniform services, housekeeping operations, food and beverage service skills, food preparation and application, understanding the menu and ordering, beverage service, wine service, farewells, special service challenges, money handing, safety, and sanitation.
632007                                        餐旅資訊系統及實習  ３ 必 張慧珍、下
本課程主要目的再讓學生熟悉餐旅資訊系統並能進一步加以有效運用管理。包括：定義餐旅資訊系統之基本名詞及軟硬體設備介紹，餐廳電腦化管理系統、旅館業電腦化管理系統，並說明資訊系統在餐旅業應用現況與重要性。
632007 Hospitality Management         ３    R                     H. C. Chang, F
             Information System and 
             Practice
To let students are familiar with the fundamental features of computer systems and managing the information systems within Hospitality industry is the goal of this course. It includes: Defining basis terms and describing hardware and software components、Computers in the Hospitality industry、Computerized Restaurant Management Systems、Computers Hotel Management Systems、Essentials of computer systems、Food and beverage management applications (recipe management, sales analysis, menu management)、Accounting applications for hospitality industry (monitoring and processing accounts receivable and accounts payable transactions, payroll accounting and financial reporting).
632008                                        餐旅英語               ３     必 待聘、下 <o:p></o:p>
本科目之目標在協助學生了解餐旅業之專有名詞與常用之服務對話內容，並希望學生能應用餐旅英文於職場之需要。主要內容包括餐旅業內、外場服務流程常用之對話練習、專有名詞之認識等，方法宜間重教師講課、錄音(影)帶之播放、學生角色扮演活動與對話練習，以加強學生餐旅業專業英文之聽力與溝通的能力。<o:p></o:p>
632008 English for Hospitality           ３    S                      TBA, F 
             Industry
Today’s diverse workplace presents diverse challenges for the hospitality industry. Language training has proven to improve the employee performance in hospitality industry.  The purposes of this course concentrate on knowing the hospitality terminology, the communication competence in hospitality workplace such as English listening comprehensive, reading knowledge, and the retrieving skill/speaking skills in hospitality industry. Video playing, role-playing and conversation practices are used to enhance the ability of listening and communication.
632009                                        財務管理               ３     必 待聘、3上
本課程旨在介紹財務管理之基本概念與理論及相關之實務專業技能，內容包括：財務管理概論、金融環境、風險與報酬之分析、貨幣時間價值、證券之評價、資金成本、資本預算、資本結構、股利政策、融資決策、財務預測、規劃與分析、營運資金管理、企業購併、國際財務管理。
632009 Financial Management            ３    R                     TBA, S
The main objective of the course is to give the students the basic concept and theory of finance and related operational technique. The course covers：Basic concepts、Financial Environment、Risk and return analysis、Time value of money、Security valuation、Cost of capital、Capital Budgeting、Capital Structure、Dividend Policy、Financing Forecasting，Planning，and Analysis, Financing Forecasting, Working Capital management, Mergers& Acquisitions, International Finance.
632010                                        旅館管理               ３     必 劉敏興、上
本課程介紹國內外旅館經營概況、組織架構,學生經由課堂解說清楚了解旅館業與觀光產業的關係,經由新的概念,使其了解學習後,在興趣、需求、技能、個人特質上如何符合產業的需求。
632010 Hotel Management                  ３    R                     M. H. Liu, S
This course introduces the operation and organization structure of students will have a clear view of the hotels. Vibrant hotel/motel business and its relationship to other segments of the tourism industry. New doors of opportunity will open up for them and give them confidence to identify positions that fit their interests, needs, skills, and personality.  
632011                                        餐旅服務品質管理  ３     必 蘇衍綸、上
本課程從餐旅相關產業和學術觀點介紹顧客服務的理論原則及其應用。內容包括創造高品質顧客服務的15項超越顧客期望的作法及介紹如何建立一套有系統的觀察、分析和評估服務品質的方法。
632011 Service Quality Management         ３                    R   Y. L. Su, S<o:p></o:p>
             in Hospitality<o:p></o:p>
This course is designed to facilitate a comprehensive customer service review of any hospitality operation from a workplace point of view and an academic perspective. It reviews the fifteen components of customer expectations for hospitality quality service.  The framework of these components provides a useful tool for observing, analyzing, and critiquing actual customer service encounters in an ongoing hospitality organization. This course also provides a framework by which the management of an entire hospitality organization or a targeted service unit can also be studied and analyzed.
632012                                        餐廳管理               ３     必 劉敏興、下
本課程介紹一個成功餐廳的經營管理，在本餐廳管理課程中 ,學生將學習到餐廳的演變 ,餐廳各單位人員之職掌如何點菜及正確服務技能 ,良好顧客關係 , 菜單計畫及如何計算出銷售金額 , 經由以上課程介紹使其了解成功餐廳利潤的形成。
632012 Restaurant Management         ３    R                     M. H. Liu, F
This course introduces how to manage a successful restaurant. In restaurant management, the students will learn about the aspects of food service management throughout the history of good service, the responsibilities of many types of food service employees, order taking and professional service skills , good customer relations , menu planning and how to correctly calculate selling prices to produce a profit.
632013                                        餐旅行銷管理         ３     必 黃靖淑、下
本課程主旨在介紹餐旅行銷管理之相關知識。其內容包括：餐旅行銷概論、行銷學概論、餐旅環境與同業之分析、餐旅業市場區隔與定位、餐旅業消費者行為、餐旅業行銷研究、餐旅業之產品、定價策略、餐旅業個別銷售、餐旅業之行銷溝通、餐旅業之組織行銷。
632013 Hospitality Marketing            ３    R                     C. H. Huang, F
             Management
The objective of this course is to introduce the basic knowledge of hospitality operation marketing. The contents include as followings: introduction to hospitality marketing, the concept of marketing, environmental scanning and competitive analysis in hospitality industry, segmentation and positioning for hospitality operation, consumer behavior in hospitality industry, marketing research, hospitality, hospitality product, hospitality pricing strategy, personal selling in hospitality industry, marketing communications in hospitality industry, and marketing organization in hospitality industry.
632014                                        餐旅實務實習         ２     必 合授、上
此課程提供學生有機會去認識真實旅館工作的世界. 提供學生在旅館房務部、櫃檯、餐飲部與行政部門的工作 , 從實習的訓練中 , 同學可學習到飯店產業工作的態度、技能與知識。
632014 Hotel and Restaurant             ２    R                     ,S
             Management off-campus 
             Internship
This course provides the students a chance to know the “real world “. The students have a chance to work in the hotels. Such like housekeeping, front office, food and beverage, and administration department. From the practical training, the students can learn about working attitude, skills and knowledge of the hospitality industry. 
632015                                        宴會管理及實習     ３     必 、上
本課程介紹宴會的計畫者必須要有組織領導的能力，必須能夠指定服務的組別,確保整個操作流程平順並滿足客人需求。成功的宴會必須要依靠過去的經驗與周詳的計畫，每一個宴會都要靠計畫者的周詳組織與創意才能達成任務。
632015 Banquet Management             ３    R                     , S
This course introduces the banquet planners the concept of organizational talent and leadership capabilities. They must be able to assign and lead the service brigade to ensure a smooth running operation and ultimate guest satisfaction. Successful banquets are the result of a very detailed planning system which draws upon the property's past experiences, every banquet requires creativity when planners organize it to make it a special event.
632016                                        人力資源管理         ３     必 李一靜、下
本課程主要目的在使學生習得餐旅人力資源管理之理論和實務相關知識。講授內容包括：餐旅人力資源管理現況與發展，飯店組織管理與發展，人力資源規劃，員工招募與任用，員工薪資與福利，員工績效評估與升遷，員工培訓計劃，員工關係，飯店安全衛生管理，部門組織與工作職能。
630216 Human Resource                     ３    R                     Y. C. Li, F
             Management                            
The major objective of this course is to give students the related knowledge of the basic theory and practice of hotel human resource management. Lecture contents include: current and future development of hotel human resource management; hotel management and organizational development; human resource planning; recruitment and selection; compensation benefits; performance appraisal and promotion; orientation and training; employee relation; safety and sanitation management; as well as departmental organization and job description.
632017                                        餐旅講座               ２     必 待聘、下
本課程為安排餐旅相關業者、專家及學者，就其工作經驗、研究心得、或平日對餐旅業業界之觀點與看法，對同學們做一正式之演講或座談。以期瞭解業界動態及未來就業方向。
632017 Hospitality Seminar                 ２    R                     TBA, F<o:p></o:p>
The purpose of this course is to familiarize the student with the hospitality environments through attending the discourses given by guest speakers in the hospitality industry.  Guests speakers will be invited to share their hospitality careers with students.  It provides students the opportunity to develop professionalism and employability concepts.
二、專業選修科目 Elective Courses
632018                                        食物製備原理及實習  ３ 選 陳淑瑾、上
此課程是介紹食物材料的特性，包括糖、澱粉、蔬菜、肉、蛋、豆、奶和油脂。以及製備過程中的化學、物理變化，預期學生在製備餐飲時，可以應用這些理論獲致好品質，讓學生在實際操作中，觀察並比較食物材料在烹製過程中發生的變化，期能印證理論。實習內容包括：糖的褐變，澱粉的糊化，蛋的起泡力、乳化力，油溫與炸物質地的關係....等等。
632018 Foundation of Food               ３    S                      S. J. Chen, S
             Preparation and Practice
This course will concentrate on the introduction of basic properties of food ingredients and the chemical, physic change at the process of preparation. The aim of this course is to provide students with the opportunity to observe and to compare the change of food ingredients in the process of preparation. The practice includes of the browning of sugar, gelatinization of starch, beating foam and emulsification of egg, etc.
632019                                        休閒遊憩概論         ３     必 范慧華、上
本課程設計的主要目的在使學生習得休閒遊憩相關的理論基礎，了解休閒遊憩的定義，休閒遊憩在人類生活中的角色功能與重要性，進而了解休閒遊憩服務系統架構與內涵，遊憩系統規劃的程序與方法，休閒遊憩機會之供給與需求之影響因子，休閒遊憩資源之開發、規劃與評估。學生透過教學與分組討論，對於未來風景遊憩區的規劃經營與管理，休閒遊憩行銷與遊憩活動企劃應有概略性的認識。
632019 Introduction to Leisure and   ３    R                     H. H. Fan, S
             Recreation Industry
The purpose of this course is to study the principles and definitions of Leisure and Recreation Science and its functionalities in order to understand the process and methodologies of system development. The factors that influence the supply and demand of the recreation opportunities, development, planning and evolution of recreation resources are also included in the course content. Through the participation and group discussions, students would be able to better understand the management and marketing strategies and programs of Leisure and Recreational Industry. 
632020                                        國際禮儀               ２     選 鍾辰英、上
本課程旨在增進學生有關國際禮儀方面的基本認識。主要內容包括生活禮儀、職場禮儀、觀光禮儀、以及各國特殊禮俗等。
632020 The Etiquette                           ２    S                      C. Y. Chung, S 
This course introduces students the concept about the etiquette. It includes the following topics: good living manners, the etiquette in business; the etiquette for tourists; and some special ceremonies in different countries.
632021                                        花藝設計及實習     ３     選 鍾辰英、下
本課程旨在介紹插花的基本知識與技巧。課程內容包括：花卉藝術的發展與流派；花卉材料的認識與處理；花器、配件的選用；以及基本的設計原理-佈局、調和、焦點、平衡、比例、線條、節奏、結構與色彩等；基本花型的練習-圓弧幾何原型、三角幾何原型、水平幾何原型、四方幾何原型、以及花籃設計等。
632021 Floral Design and Practice      ３    S                      C. Y. Chung, F
The objective of this course is to introduce the fundamentals of the flower arrangement. The contents include: the knowledge of the flower materials; cares of cutting flowers and leaves; containers, accessories and tools; design principles-composition , harmony, focal point, balance , proportion, line, texture, rhythm and color; and the practices of some basic flower patterns -circular, triangular, horizontal, foursquare, and baskets design.
632022                                        營養餐飲設計及實驗(一) ３ 選 李一靜、下
本課程除講授營養學和膳食設計的原理外，使學生由親自操作實習來明瞭營養學上的觀念和理論，進而運用至各生命週期膳食之設計。講授內容包括介紹食物營養與健康，消化吸收與代謝，蛋白質及氨基酸，醣類，脂質，能量代謝，礦物質元素，水分及電解質平衡，脂溶性和水溶性維生素，合乎營養與經濟的食物選擇和膳食設計，妊娠和哺乳期營養，嬰兒期營養，兒童與青少年期營養和老年期營養。實習內容包括：米飯、麵條、米粉和粉絲類吸水率之計算與製備；肉類之收縮率與廢棄率之計算方法與製備；豆類與奶類的特性及其製品與各類食物代換單位和代換表應用練習；妊娠和哺乳期營養與飲食設計；嬰兒期營養與飲食設計；兒童期營養與飲食設計；青少年期營養與飲食設計和老年期營養與飲食設計。
632022 Nutrition for Dietary Design ３    S                      Y. C. Li, F
             and Laboratory (I)
The objective of this course is not only to introduce fundamentals of nutrition science and principles of dietary design and the guidelines of meal plan, but also to let the students skillfully design and prepare recipes for the people of different life cycle.   Lecture contents will cover：food, nutrition and health；digestion, absorption and metabolism；proteins and amino acids；carbohydrates；lipids；energy metabolism；mineral elements；fluid and electrolyte balance；fat – and water – soluble vitamins; food selection and dietary design for nutrition and economy; nutrition during pregnancy and lactation; nutrition during infancy; nutrition for children and teenagers and nutrition for older adults. Recitation includes: preparation and water absorption ratio of different kinds of rice and noodle；dumpling making；practice of 〝as purchased〞and〝edible portion〞in eggs, vegetables and fruits；shrinkage ratio and waste ratio of meats；properties of soybean and milk and their products and practice of exchange list of different kinds of foods; nutrition during pregnancy and lactation and the dietary design; nutrition during infancy and the dietary design; nutrition for children and teenagers and the dietary design and nutrition for older adults and the dietary design.
632023                                        餐旅業形象管理     ３     選 張慧珍、下
本課程旨在培養學生企業識別系統C.I.S.之觀念，了解餐旅行業之商店規劃與設計的程序、包含各種不同型態商店之賣場外觀、內部消費動線安排原則與技巧，以及店內人員服飾等相關視覺設計。
632023 Hospitality Image                    ３    S                      H. C. Chang, F
             Management
This course target at educating students to know the C.I.S system of the enterprise, understand that the store of hospitality industry programming and design, introduce the image design of international famous hotel, principle and method technique that uniforms and vision of design.
632024                                        異國料理及實習     ３     選 待聘、上
本課程著重亞洲、歐洲、地中海及美洲地區傳說及區域的異國料理烹調技術。課程強調中華、台灣、韓國、日本、泰國、印尼、印度、法國、義大利、中東、東歐及美國等國料理所使用的材料、香料、調味料及烹調技術得介紹。
632024 International Cuisine &          ３    R                     TBA, S
             Practice
Prepare, taste, serve, and evaluate traditional, regional dishes of Asia, Europe and the Mediterranean and the <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:place w:st="on"><st1:country-region w:st="on">Americas</st1:country-region></st1:place>.  Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines of <st1:country-region w:st="on">China</st1:country-region>, <st1:country-region w:st="on">Taiwan</st1:country-region>, <st1:country-region w:st="on">Korea</st1:country-region>, <st1:country-region w:st="on">Japan</st1:country-region>, <st1:country-region w:st="on">Thailand</st1:country-region>, <st1:country-region w:st="on">Indonesia</st1:country-region>, <st1:country-region w:st="on">India</st1:country-region>, <st1:country-region w:st="on">France</st1:country-region>, <st1:country-region w:st="on">Italy</st1:country-region>, Middle Ease, Eastern Europe and the <st1:place w:st="on"><st1:country-region w:st="on">United States</st1:country-region></st1:place>.
632025                                        餐檯設計及實習     ３     選 鍾辰英、上
本課程旨在增進學生餐檯設計與布置的能力。主要內容包括餐檯設計的原則與方法，餐檯設計的要素，餐檯造型設計，餐桌布置，餐巾摺花，各式宴會餐檯設計，花卉裝飾等。
632025 Table Design for Restaurant ３    S                      C. Y. Chung,S
             and Practice
The aim of this course is to improve students some skills of the table design for restaurant. It includes the following topics: the elements and principles of table design, design methods of the table, table settings and decorations, folding napkins, ornament for the centerpiece of a table…etc.
632026                                        麵包製作原理及實習  ３ 選 陳淑瑾、上
本課程旨在協助學生了解有關麵包食品的知識，包括材料特質、配方平衡、操作技巧、失敗改善。由實際操作讓學生了解材料經由攪拌、發酵、整形、烤焙等過程而成形之技巧，並能判別成品優劣，並檢討原因。<SPAN lang=EN-US style="BORDER-RIGHT: windowtext 1pt solid; PADDING-RIGHT: 0cm; BORDER-TOP: windowtext 1pt solid; PADDING-LEFT: 0cm; PADDING-BOTTOM: 0cm; BORDER-LEFT: windowtext 1pt solid; PADDING-TOP: 0cm; BORDER-BOTTOM: windowtext 1pt solid; mso-border-alt: solid windowtext .5pt"><o:p></o:p>
632026 Principle & Laboratory of,     ３    S                      S. J. Chen, S<o:p></o:p>
             Bread Making
The aim of this course is to equate students with some knowledge about bread bakery, include of the property of ingredients, formula balance, skill of operation, and the causes of faults. This course is to provide students with the opportunity to practice some baking techniques. From measuring ingredients, mixing, fermentation, bread dough making up, baking and then scoring.<o:p></o:p>
632027                                        人際關係與溝通     ３     選 李一靜、上
本課程之教學目的乃在於協助學生瞭解於團體活動中，個體在行為上或心理歷程上，受團體之影響；或者個體和個體間彼此之影響，進而明白人際間之互動關係。主要內容包括：人際關係理論，人際關係發展的過程和策略，人際吸引及衝突，溝通理論與技巧，態度、社會化與行為改變，團體歷程、組織和領導，環境文化與社會行為。
632027 Inter-personal Relationships   ３    S                      Y. C. Li, S
             and Communication
The major objective of this course is to let the students understand how individual behave and interact in group activities in terms of their behavioral and psychological aspects. To understand the inter-personal relations in social settings is the other objective. Lecture contents include: theories of human relations; strategies and processes of human relation development; attraction and conflicts; communication skills; attitudes, socialization and behavioral changes; grouping processes, organization and leadership; cultural and social behaviors.
632028                                        西點蛋糕製作原理及實習     ３ 選 陳淑瑾、下
本課程旨在協助學生了解有關西點蛋糕食品的知識，包括材料特質、配方平衡、操作技巧、失敗改善。由實際操作讓學生了解材料經由攪拌、裝盤、整形、烤焙、裝飾等過程而成形之技巧，並能判別成品優劣，並檢討原因。
632028 Principle & Laboratory of     ３    S                      S. J. Chen, F<o:p></o:p>
             Cake and Pastry Production<o:p></o:p>
The aim of this course is to equate students with some knowledge about cake and pastry bakery, include of the property of ingredients, formula balance, skill of operation, and the causes of faults. This course is to provide students with the opportunity to practice some baking techniques. From measuring ingredients, mixing, baking, cake decorating and then scoring.
632029                                        客房管理及實習     ３     選 待聘、下
本課程主要介紹國內外旅館客務及房務部之組織及其功能如︰諮詢、預約、接待、總機、工商服務中心及門僮等工作與職務、一般旅館遷入、遷出的電腦訂位與預約訂房之作業流程；此外，了解飯店客房內清潔之標準流程與動作，介紹清潔工作之要領，並介紹洗衣房之工作流程及其職責與其清理客人衣物與員工被服之清理要領，使同學了解客務及房務部之工作型態。
632029 Front Office and Housekeeping３  S                      TBA, F
             Management with Practice
The basic premise of this course is to introduce the organization and function of front office and housekeeping in a hotel, such as inquiry, reservation, reception, operator, business service, bell service, check-in and check-out computer reservation system.  In addition, it also introduces the operation procedure and job description of laundry service, and doing laundry.  Students will fully understand the operation process of front office and housekeeping department.
632030                                        飲料管理及實習     ３     選 劉敏興、下
本課程介紹如何計畫、經營 ,定位一個飲務單位，內容介紹飲料相關的內容 , 如製作、採購、照顧與製作飲料 , 其他如吧台服務之標準 , 測量 , 酒杯之選擇與酒單之製作都是確認飲料品質管理之基本概念。
632030 Beverage Management and    ３    S                      M. H. Liu, F
             Practice
This course introduces student how to plan, equip, staff, operate and market a beverage facility. It tells all about the issues of beverages: how they are made, purchased, watched over, and mixed into the different kinds of drinks. Standards of bar service include beverage measurement, standard glassware selection, and standard beverage recipes. By establishing and implementing these three standards, total beverage quality management can be ensured.
632031                                        菜單規劃與分析     ３     選 陳淑瑾、上
本課程在協助學生瞭解菜單設計者應具備的食品、管理及財務之相關基本知識。課程中將使用多種菜單實例、圖表及格式以引導學生在菜單成本、行銷、廣告推銷、分析菜單及選擇餐飲設備之相關領域進行瞭解。內容包括：非商業性及商業性菜單、餐飲市場調查、營養菜單設計、餐飲菜單的特色、標準食譜、菜單定價策略、食譜成本、菜單的行銷特性、菜單工程法、菜單廣告推銷。
632031 Menu Planning and Analysis  ３    S                      S. J. Chen, S
The purpose of this course is to provide basic information about foods, management and financing for today's menu planners. Numerous tables, forms, and sample menus are used to instruct the students in cost, marketing, merchandising, and analyzing a menu, and in selecting equipment. It included: Institutional and commercial menus、Market survey、Nutrition and menu planning、Foodservice characteristics of a menu、Standard recipes、Menu pricing、Recipe costing、Marketing characteristics of a menu、Menu Engineering、Marketing & merchandising the menu.
632032                                        餐旅業研究方法     ３     選 黃靖淑、上
本課程主要宗旨在於分析餐旅企業問題並以科學的研究方法作為解決問題的工具。主要內容包括建立社會科學研究的基本觀念，熟悉研究設計、資料蒐集與研究架構之方法、介紹電腦統計軟體（SPSS）在研究方法上之應用與操作以及培養撰寫研究計劃及論文的能力。並進一步將研究方法實際運用演練於餐旅事業範疇。
632032 Research Methods in the        ３    S                      C. H. Huang, S
             Hospitality Industry
This course focuses on the analysis of the hospitality business problems and the use scientific research as a problem solving tool.  This encompasses the understanding and application of appropriate research designs, research statistics, the use of the statistical software package (SPSS), and report writing and presentation in hospitality filed. It helps students to locate problem areas in hospitality settings, and plan, organize, design, and conduct research to help solve the identified problems.
632033                                        餐旅商品企劃及實習  ３ 選 張慧珍、上
本課程旨在培養學生對餐飲、飯店業之販促商品企畫及行銷活動規劃之瞭解。包含飯店中之各類型美食週（節）與季節、節日之活動規劃，並針對國內市場中流行餐飲商品之形成過程進行解構並分析流行預測方式。並藉由模擬實習，實際演練商企活動之安排。
632033 Hospitality Merchandise and         ３                    S    H. C. Chang, S
             Practice
This course educates the student about hospitality merchandise and marketing activity programming。It includes the introduction of hotel special food week and holiday season, the activity of festival programming. And it also aim at local market popularity in the hospitality formation process of merchandise and analyze.
632034                                        餐旅採購               ３     選 劉敏興、上
本課程提供了餐旅採購所需含蓋之內容如：採購之概念、配送之系統、採購之功能、採購組織、採購原理及採購品項，（食品採購、飲料採購、一般物品採購）這些採購的介紹都是從管理角度來做評量，可使你更成功地經營你的餐旅事業。
632034 Hospitality Industry               ３    S                      M. H. Liu, S
             Purchasing
This course provides a comprehensive and understandable view of activity, as well as its relationship to the management of a successful operation. It includes discussion of the purchasing activity, such as like the concept of procurement, distribution system, an overview of the purchasing function, the organization and administration of purchasing, the principles of procurement and the selection and procurement of the items. All these production information are from the managerial perspective.
632035                                        營養餐飲設計及實驗(二) ３ 選 李一靜、上
本課程主要目的在於指導學生應用醫學和營養的知識，給予不同病患特殊飲食，以維持或恢復個體的健康，並藉由學生親自設計及實際練習製作各種不同膳食療養食譜以達到熟稔的目的。講授內容包括：飲食與治療，飲食代換表之應用，體重過重與不足，各種新陳代謝病，腸胃道疾病，肝臟膽囊與胰臟病，高脂蛋白血症與動脈硬化症，心臟病與高血壓，腎臟疾病，營養失調，代謝壓力反應及其營養照顧，手術、創傷或灼傷病人的營養照顧與癌症之飲食治療原則。實習飲食包括製作普通飲食、軟質飲食、清流質飲食、全流質飲食、半流質飲食、高熱量飲食、糖尿病飲食、低普林飲食、低渣飲食、高熱量高蛋白飲食、低油飲食、低鈉飲食、低鈣飲食、低蛋白飲食、限醣飲食和癌症飲食。
632035 Nutrition for Dietary Design ３    S                      Y. C. Li, S
             and Laboratory (II)
Instructing the students to apply medical and nutritional knowledge to maintain or obtain health of different types of patients and to skillfully design and prepare recipes for different patients is the main purpose of this course. Lecture contents include：diet and therapy；application of meal exchange list；imbalance of body weight；various metabolic disorders；disease of the gastrointestinal system; disease of the liver, gallbladder and pancreas；hyperlipoproteinemia and atherosclerosis；acute and chronic disease of the heart and hypertension；disease of the kidney；malnutrition；metabolic stress response and nutritional care；nutritional care for the patient of surgery trauma or burns and cancer. Therapeutic diets cover: full diet；soft diet；clear liquid diet；full liquid diet；semiliquid diet；high calorie diet；diet for D.M. patients；low purine diet；low fiber diet； high calorie and high protein diet； low fat diet； low sodium diet；low calcium diet；low protein diet；carbohydrate restricted diet and diet for cancer patient.
632036                                        顧客關係管理         ３     選 范慧華、下
本課程旨在引導同學認識顧客關係管理（CRM），探討企業與顧客間如何建立關係、如何獲取顧客資訊與情報，並瞭解顧客關係管理（CRM）對顧客行為之影響，進而建立有系統的顧客關係管理（CRM）管理模式。
632036 Customer Relationship           ３    S                      H. H. Fan, F
             Management
This course target to give students the customer relationship management (CRM) concept, course contents include: explain the influence between customer relation management (CRM) and enterprise, from how obtain the customer information and understand how to build up the systematic customer relation management system (CRMS).
632037                                        旅館管理案例探討  ３     選 蘇衍綸、上
本課程以旅館實際案例探討，訓練學生邏輯思考和問題解決能力。內容探討旅館管理各項重要議題包括服務品質管理、人力資源管理、房務管理、客房和餐飲銷售、營收管理以及營運評估等。
632037 Case Studies in Lodging         ３    S                      Y. L. Su, S
             Management
This course encourages students critical thinking with industry-driven scenarios. Many compelling cases explore many facets of lodging, including service management, human resources, housekeeping, hotel sales, revenue management, and evaluating hotel operations. Each case is based on true events that consumers experienced or was told about during numerous site visits to a variety of lodging and resort properties.<o:p></o:p>
632038                                        餐旅設施規劃與管理  ３ 選 蘇衍綸、下
本課程介紹餐旅設施的規劃設計，內容涵蓋餐旅設施規劃趨勢，設計的原則與空間分析，餐旅相關設施、設備介紹，餐旅設施設備配置與動線，旅館各部門規劃與設計，餐飲外場和廚房設備，餐旅設施工程維護等。
632038 Hospitality Facilities Design   ３    S                      Y. L. Su, F
             and Management
Students will learn what it takes to keep every area of a hotel property running smoothly with this course. This course includes an emphasis on foodservice equipment and design. It also includes coverage of procedural functions, development of the front of the house, and the creation of the back of the house to efficiently, effectively, and correctly handles business. Students will also benefit from a new summary of facilities issues structured around functional spaces, in addition to a systems approach.
632039                                        休閒事業管理         ３     選 范慧華、下
本課程的目標為敘述發展改善相關休閒事業管理的相關知能，可分為四個部分來講授：解釋 “ leisure”, ”play”與”recreation”之異同,與人們對休閒的需要；休閒之趨勢與休閒之計畫及政府在此所扮演之角色；公共部門、公益部門與商業部門在休閒事業所扮演的供應者角色；休閒事業之管理。
632039 Leisure Management               ３    S                      H. H. Fan, F
The purpose of this course is to explore, describe inform, challenge, improve and enhance leisure and recreation management.The first part of this course describes and explains three related phenomena; leisure, play and recreation, and the needs of people. The second part consists of three points: trends in leisure; planning for leisure; and the role of government and national agencies. The part three deals with the providers in the public, voluntary and commercial sectors. The fourth focus on the management of leisure.
632040                                        餐飲管理案例探討  ３     選 蘇衍綸、下
本課程探討餐飲管理實際案例，訓練學生邏輯思考和問題解決能力。內容探討餐飲管理各項重要議題包括餐廳的設施設備、營運管理、衛生與安全、菜單設計、採購管理以及人力資源管理等。
632040 Case Studies in Food Service ３    S                      Y. L. Su, F
             Management
This course uses executive cases to help students respond to real-life industry challenges in the operation of commercial food service establishments. Case studies explore the restaurant setting, operational issues, safety and sanitation, menu planning, purchasing, and human resource issues.
632041                                        餐旅業國際化管理  ３     選 張慧珍、上
本課程旨在使學生熟悉餐旅產業因應國際化趨勢，所應具有之企業管理的相關知識與技能，透過國內外個案範例的介紹，進一步瞭解全球環境變動對國際餐旅企業之影響，以及企業如何進入國際化之策略模式。
632041 Hospitality International        ３    S                      H. C. Chang, S
             Business Management
The purpose of this course is to introduce international business management in Hospitality. The students should learn about the knowledge and skill of corporate management. Through the introduction of local and international hotels case, they are expected to familiar with international hospitality. The main issues include the environment change of world, and how to facilitate the internationalize strategy mode.
632042                                        休閒農場經營管理  ３     選 范慧華、上
本課程主要內容包括：休閒農業的涵意、休閒農業的範圍、休閒農業經營之投資計畫評估、休閒農業的經營管理、恆春農場的經營管理、走馬瀨農場的經營管理、桃山村休閒農業的經營管理、嘉義農場的經營管理、潮州農場的經營管理、觀光農園的經營管理、民宿農莊的經營管理
632042 Management of Leisure Farm ３    S                      H. H. Fan, S
The main subjects of this course are as follows: The definition of the recreational farm、The sphere of the recreational farm、Evaluation on investment effects of the recreational farm、The management of the recreational farm、The management of Hong-chuen recreational farm、The management of Tzoouma-Lay recreational farm、The management of Taun-Shan recreational farm、The management of Chia-I recreational farm、The management of Chau-Jow recreational farm、The management of sightseeing farm、The management of farm stay.
632043                                        會議管理               ２     選 待聘、上
本課<st1:PersonName w:st="on" ProductID="程主要">程主要</st1:PersonName>教授學生瞭解會議產業及執行管理會議時所需的專業技術/技巧，重點在於基本會議規劃、管理與實際應用執行、會議產業種類介紹、會議產業市場分析、會議主題順序分析及專業知識技術之執行應用。學生將學習規劃會議的藝術與科學並探索會議產業市場中的意涵。藉由修習本課程可獲得會議管理之相關知能。
632043 Meetings and Convention,      ２   R                     TBA, S<o:p></o:p>
             Management<o:p></o:p>
This course is to provide students with an understanding of the meetings industry and with technical/professional skills required to properly execute and manage a meeting or convention.  Focus will be on basic aspects and skills involved in planning and managing meetings and conventions, types of meetings and meeting markets, the  entire sequence of events, and the application of knowledge and techniques to real world situations.  Students will examine the art and science of planning major events and will explore the many facets that comprise the convention industry.  As such, students successfully completing this course will obtain knowledge and understanding in meeting related topics. 
632044                                        飲食文化               ３     選 鍾辰英、下
本課程旨在增進學生有關飲食文化的認識。主要內容包括不同國家飲食文化的起源與特性、民俗上的飲食禁忌、以及茶文化、酒文化等。
632044 Dietary Culture                        ３    S                      C. Y. Chung, F
The aim of this course is to introduce students the concept about the dietary culture. It includes the origin and characterization of the dietary culture in different countries; some dietary taboos about folk custom. It also includes tea culture and wine culture.  
632045                                        旅館安全管理         ２     選 待聘、下
本課程介紹旅館安全管理基本概念，內容涵蓋旅館安全的定義特質與範疇、旅館安全組織、前場安全管理、消防管理、員工安全管理和危機管理。
632045 Hotel Security Management    ２    S                      TBA, F
This course provides students with basic concepts in lodging security management. It introduces initial concerns and concepts relating to security.  It outlines the general areas a security and loss prevention program should consider.  This course also examines the legal requirements associated with protecting guests and property.  It discusses several elements involved in setting up a security and loss prevention program.
632046                                        餐旅連鎖加盟管理  ３     選 黃靖淑、下
連鎖加盟是本世紀餐旅業最宏偉的事業，而且已變成在傳送其產品及服務方面的一項主導動力。本課程之主要授課目的如下：連鎖加盟的簡介，餐旅連鎖加盟在台灣的現況，餐旅連鎖加盟的利弊，法律文件及連鎖加盟契約，加盟者/加盟總部/連鎖加盟的選擇；連鎖加盟的申請和組合，餐旅連鎖加盟標準化，總部服務管理，總部與加盟者的關係，國際餐旅連鎖加盟概念的發展，餐旅連鎖加盟的營運狀況，餐旅連鎖加盟的管理機能及個案討論。
632046 Hospitality Franchising          ３    S                      C. H. Huang, F 
             Management
Franchising in the hospitality industry has been the most dynamic business arrangement in this century and became a domination force in the distribution of goods and service. The purposes of this courses are followings: introduction to franchising, hospitality franchising in <st1:place w:st="on"><st1:country-region w:st="on">Taiwan</st1:country-region></st1:place>, advantages of franchising, legal documents and franchising agreement, franchiser / franchisee selection, franchisee application and franchise package, franchiser service standards, franchiser-franchisee relationships, international franchising, franchise concept development, operational aspects of hospitality franchises, management aspects of hospitality franchises and case studies.<o:p></o:p>

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餐旅管理系 Department of Hotel and Restaurant Management