必修

This curriculum is to identify the crucial elements involved in the successful operation of a restaurant and show their interrelationships. The operator's task is to manage all elements to produce satisfied customers.

1.餐飲的發展與特性。

2.餐飲管理的意義與種類。

3.餐飲業的組織。

4.餐飲業經理的職責。

5.餐飲業銷售管理與成本控制。

6.餐飲服務管理。

7.餐飲的衛生與安全。

8.餐飲管理未來的趨勢與經營策略。

9.餐飲業的行銷與推廣。

10.餐飲服務

1. Identify the skills necessary to manage a restaurant.
2. Identify the various procedural and convivial dimensions of service.
3. Development procedures for the effective purchasing, receiving, storing, and issuing of items used in the operation.
4. Develop procedures for preventing foodborne diseases.
5. Identify the four types of financial ratios used by management.
6. Identify major ongoing trends in customer behavior that will affect the restaurant