先修科目餐饮管理(餐厅管理)

1909 Intake and After - 1909 或之后入学

*N/A = No prerequisite course

类别 CATEGORY 科目编号
COURSE CODE
授课学年
INTAKE YEAR
科目名称
COURSE TITLE
学分
CREDITS
先修科目
PREREQUISITE COURSES
CORE BFBM1301 1 食品卫生及安全管理
FOOD HYGIENE AND SAFETY MANAGEMENT
3 N/A
CORE BFBM1302 1 从农场到餐桌的管理概论
INTRODUCTION TO FARM-TO-TABLE MANAGEMENT
3 N/A
CORE BITM1303 1~2 微观经济学
MICROECONOMICS
3 N/A
CORE BITM1908 1~2 管理导论
INTRODUCTION TO MANAGEMENT
3 N/A
CORE BFBM1303 1~2 餐厅服务及实践
DINING ROOM SERVICE AND PRACTICE
3 N/A
CORE BITM1310 1~2 会计导论
INTRODUCTION TO ACCOUNTING
3 N/A
CORE BFBM1304 2~4 饮料管理及实践
BEVERAGE OPERATIONS MANAGEMENT & PRACTICE
3 N/A
CORE BFBM1305 2~4 餐厅资讯系统
RESTAURANT INFORMATION SYSTEM
3 N/A
CORE BFBM1906 2~4 餐饮成本控制及采购
FOOD AND BEVERAGE COST CONTROL AND PURCHASING
3 N/A
CORE BHM1222 1~2 餐饮运作
FOOD AND BEVERAGE OPERATIONS
3 N/A
CORE BFBM1307 2~4 餐饮业销售及市场营销
FOOD AND BEVERAGE SALES AND MARKETING
3 N/A
CORE BFBM1308 2~4 餐饮业财务学
FINANCE MANAGEMENT FOR FOOD AND BEVERAGE INDUSTRY
3 BITM1310 会计导论
INTRODUCTION TO ACCOUNTING
CORE BITM1314 2~4 人力资源管理
HUMAN RESOURCES MANAGEMENT
3 N/A
CORE BFBM1309 2~4 危机管理及餐饮业法例
CRISIS MANAGEMENT AND FOOD & BEVERAGE REGULATIONS
3 N/A
CORE BFBM1310 2~4 餐厅企业规划
RESTAURANT ENTREPRENEURSHIP
3 N/A
CORE CA1301 1~3 食物制备及实践(一)
FOOD PRODUCTION & PRACTICE (1)
3 BFBM1301 食品卫生及安全管理
FOOD HYGIENE AND SAFETY MANAGEMENT
CORE CA1302 1~3 食物制备及实践(二)
FOOD PRODUCTION & PRACTICE (2)
3 BFBM1301 食品卫生及安全管理
FOOD HYGIENE AND SAFETY MANAGEMENT
CORE(CA)
ELECTIVE(RM)
CA1303 1~3 食物制备及实践(三)
FOOD PRODUCTION & PRACTICE (3)
3 BFBM1301 食品卫生及安全管理
FOOD HYGIENE AND SAFETY MANAGEMENT
CORE CA1904 1~3 基础面包与西饼制作及实践
BASIC BAKING AND PASTRY & PRACTICE
3 BFBM1301 食品卫生及安全管理
FOOD HYGIENE AND SAFETY MANAGEMENT
CORE(CA)
ELECTIVE(RM)
CA1305 1~3 自助餐与宴会烹调及实践
BUFFET AND BANQUET & PRACTICE
3 BFBM1301 食品卫生及安全管理
FOOD HYGIENE AND SAFETY MANAGEMENT
CORE(CA)
ELECTIVE(RM)
CA1906 1~3 南北美洲美馔烹调及实践
NORTH AND SOUTH AMERICAN CUISINE & PRACTICE
3 BFBM1301 食品卫生及安全管理
FOOD HYGIENE AND SAFETY MANAGEMENT
CORE(CA)
ELECTIVE(RM)
CA1907 1~3 欧式美馔烹调及实践
EUROPEAN CUISINE & PRACTICE
3 BFBM1301 食品卫生及安全管理
FOOD HYGIENE AND SAFETY MANAGEMENT
CORE(CA)
ELECTIVE(RM)
CA1908 1~3 亚洲美馔烹调及实践
ASIAN CUISINE & PRACTICE
3 BFBM1301 食品卫生及安全管理
FOOD HYGIENE AND SAFETY MANAGEMENT
CORE(CA)
ELECTIVE(RM)
CA1912 1~3 土生葡国菜烹调及实践
Macanese Cuisine & Practice
3 N/A
CORE(CA)
ELECTIVE(RM)
CA1310 1~3 饮食营养学
CULINARY NUTRITION
3 N/A
CORE(RM)
ELECTIVE(CA)
BFBM1901 2~4 世界美食地图及饮食文化
FOOD AND BEVERAGE CULTURE
3 N/A
CORE(RM)
ELECTIVE(CA)
HMGT1906-01 2~4 宴会设计与管理
BANQUET PLANNING AND MANAGEMENT
3 N/A
CORE(RM)
ELECTIVE(CA)
RM1302 1~4 葡萄酒欣赏
WINE APPRECIATION
1 N/A
CORE(RM)
ELECTIVE(CA)
BFBM1902 3~4 餐饮大师讲座
SEMINARS BY FOOD & BEVERAGE MASTERS
3 N/A
CORE(RM)
ELECTIVE(CA)
RM1907 3~4 服务业督导实务
HOSPITALITY SUPERVISION
3 N/A
CORE(RM)
ELECTIVE(CA)
BHM1258 4 消费者行为学
CONSUMER BEHAVIOR
3 N/A
INTERNSHIP RM1908 4 餐厅管理高级实习及报告
Restaurant Management Advanced Internship And Report
15 BFBM1303 餐厅服务及实践
DINING ROOM SERVICE AND PRACTICE
ELECTIVE BHM1251 1~4 国际礼仪
INTERNATIONAL ETIQUETTE
1 N/A
ELECTIVE BHM1254-01 3~4 菜单设计
MENU DESIGN
1 N/A
ELECTIVE BFBM1321 2~4 个人及专业发展
PERSONAL AND PROFESSIONAL DEVELOPMENT
1 N/A
ELECTIVE BHM1256 3~4 谈判技巧
NEGOTIATING SKILLS
1 N/A
ELECTIVE BFBM1922 3~4 餐饮大师讲座
SEMINARS BY FOOD & BEVERAGE MASTERS
1 N/A
ELECTIVE BFBM1323 3~4 连锁餐厅的经营管理
FRANCHISING
3 N/A
ELECTIVE BFBM1324 4 培训规划
TRAINING AND DEVELOPMENT
3 BITM1314人力资源管理
HUMAN RESOURCES MANAGEMENT
ELECTIVE CA1909 1~3 健康饮食烹调及实践
HEALTHY COOKING & PRACTICE
3 N/A
ELECTIVE RM1903 2~4 高级葡萄酒欣赏
ADVANCED WINE APPRECIATION
1 RM1302 葡萄酒欣赏
WINE APPRECIATION
ELECTIVE BFBM1903 1~2 餐饮业基础法语
BASIC FRENCH IN FOOD AND BEVERAGE INDUSTRY
1 N/A
ELECTIVE CA1915 3~4 高级面包制作及实践
ADVANCED BAKING & PRACTICE
3 CA1904 基础面包与西饼制作及实践
BASIC BAKING AND PASTRY & PRACTICE
ELECTIVE CA1916 3~4 高级西饼制作及实践
ADVANCED PASTRY & PRACTICE
3 CA1904 基础面包与西饼制作及实践
BASIC BAKING AND PASTRY & PRACTICE
ELECTIVE CA1920- 1~4 厨艺学专题项目(一)
SPECIAL TOPIC IN CULINARY ART (1)
3 N/A
ELECTIVE CA1921- 1~4 厨艺学专题项目(二)
SPECIAL TOPIC IN CULINARY ART (2)
3 N/A
ELECTIVE CA1922- 1~4 厨艺学专题项目(三)
SPECIAL TOPIC IN CULINARY ART (3)
3 N/A
ELECTIVE CA1923- 1~4 厨艺学专题项目(四)
SPECIAL TOPIC IN CULINARY ART (4)
2 N/A
ELECTIVE CA1924- 1~4 厨艺学专题项目(五)
SPECIAL TOPIC IN CULINARY ART (5)
2 N/A
ELECTIVE CA1925- 1~4 厨艺学专题项目(六)
SPECIAL TOPIC IN CULINARY ART (6)
2 N/A
ELECTIVE CA1926- 1~4 厨艺学专题项目(七)
SPECIAL TOPIC IN CULINARY ART (7)
1 N/A
ELECTIVE CA1927- 1~4 厨艺学专题项目(八)
SPECIAL TOPIC IN CULINARY ART (8)
1 N/A
ELECTIVE CA1928- 1~4 厨艺学专题项目(九)
SPECIAL TOPIC IN CULINARY ART (9)
1 N/A
ELECTIVE RM1920- 1~4 餐厅管理专题项目(一)
SPECIAL TOPIC IN RESTAURANT MANAGEMENT (1)
3 N/A
ELECTIVE RM1921- 1~4 餐厅管理专题项目(二)
SPECIAL TOPIC IN RESTAURANT MANAGEMENT (2)
3 N/A
ELECTIVE RM1922- 1~4 餐厅管理专题项目(三)
SPECIAL TOPIC IN RESTAURANT MANAGEMENT (3)
3 N/A
ELECTIVE RM1923- 1~4 餐厅管理专题项目(四)
SPECIAL TOPIC IN RESTAURANT MANAGEMENT (4)
2 N/A
ELECTIVE RM1924- 1~4 餐厅管理专题项目(五)
SPECIAL TOPIC IN RESTAURANT MANAGEMENT (5)
2 N/A
ELECTIVE RM1925- 1~4 餐厅管理专题项目(六)
SPECIAL TOPIC IN RESTAURANT MANAGEMENT (6)
2 N/A
ELECTIVE RM1926- 1~4 餐厅管理专题项目(七)
SPECIAL TOPIC IN RESTAURANT MANAGEMENT (7)
1 N/A
ELECTIVE RM1927- 1~4 餐厅管理专题项目(八)
SPECIAL TOPIC IN RESTAURANT MANAGEMENT (8)
1 N/A
ELECTIVE RM1928- 1~4 餐厅管理专题项目(九)
SPECIAL TOPIC IN RESTAURANT MANAGEMENT (9)
1 N/A

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