講授餐飲業發展、現況與未來趨勢、餐飲產品、行銷、人力資源、創新等主題單元，並研討餐飲業學術文章等，藉此授課內容幫助同學建構餐飲管理理論基礎，具備研究思考能力。
再者，以餐飲文化為依歸的餐飲殿堂裡，瞭解餐飲之色、香、味、形、觸之各個層面，講究的各式餐飲管理議題。
《 課程簡介 -- English 》
It will teach topics such as the development of catering industry, current situation and future trends, catering products, marketing, human resources, innovation, etc., and discuss catering industry academic articles, etc., to help students build a theoretical basis for catering management, and have the ability to study and think.
Furthermore, in the food and beverage culture centered on the food and beverage culture, we understand various aspects of catering management such as the color, flavor, taste, shape, and touch of the restaurant.
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