先修科目餐飲管理(餐廳管理)

*N/A = No prerequisite course

類別
CATEGORY

科目編號

COURSE CODE

授課學年

INTAKE YEAR

科目名稱

COURSE TITLE

學分 

CREDITS

先修科目

PREREQUISITE COURSES

CORE

BFBM1301

1

食品衛生及安全管理

FOOD HYGIENE AND SAFETY MANAGEMENT

3

N/A

CORE

BFBM1302

1

從農場到餐桌的管理概論

INTRODUCTION TO FARM-TO-TABLE MANAGEMENT

3

N/A

CORE

BITM1303

2

微觀經濟學

MICROECONOMICS

3

N/A

CORE

BITM1908

2

管理導論

INTRODUCTION TO MANAGEMENT

3

N/A

INTERNSHIP

BFBM1303

2

餐廳服務及實踐

DINING ROOM SERVICE AND PRACTICE

3

N/A

CORE

BITM1310

2

會計導論

INTRODUCTION TO ACCOUNTING

3

N/A

CORE

BFBM1304

3

飲料管理及實踐

BEVERAGE OPERATIONS MANAGEMENT & PRACTICE

3

N/A

CORE

BFBM1305

3

餐廳資訊系統

RESTAURANT INFORMATION SYSTEM

3

N/A

CORE

BFBM1906

3

餐飲成本控制及採購

FOOD AND BEVERAGE COST CONTROL AND PURCHASING

3

N/A

CORE

BHM1222

1~3

餐飲運作

FOOD AND BEVERAGE OPERATIONS

3

N/A

CORE

BFBM1307

4

餐飲業銷售及市場營銷

FOOD AND BEVERAGE SALES AND MARKETING

3

N/A

CORE

BFBM1308

4

餐飲業財務學

FINANCE MANAGEMENT FOR FOOD AND BEVERAGE INDUSTRY

3

BITM1310 會計導論

INTRODUCTION TO ACCOUNTING

CORE

BITM1314

4

人力資源管理

HUMAN RESOURCES MANAGEMENT

3

N/A

CORE

BFBM1309

4

危機管理及餐飲業法例

CRISIS MANAGEMENT AND FOOD & BEVERAGE REGULATIONS

3

N/A

CORE

BFBM1310

4

餐廳企業規劃

RESTAURANT ENTREPRENEURSHIP

3

N/A

CORE

CA1301

2

食物製備及實踐(一)

FOOD PRODUCTION & PRACTICE (1)

3

BFBM1301 食品衛生及安全管理

FOOD HYGIENE AND SAFETY MANAGEMENT

CORE

CA1302

2

食物製備及實踐(二)

FOOD PRODUCTION & PRACTICE (2)

3

BFBM1301 食品衛生及安全管理

FOOD HYGIENE AND SAFETY MANAGEMENT

CORE

CAZ1904

2

基礎麵包與西餅製作及實踐

BASIC BAKING AND PASTRY & PRACTICE

3

BFBM1301 食品衛生及安全管理

FOOD HYGIENE AND SAFETY MANAGEMENT

CORE

BFBM1901

 

世界美食地圖及飲食文化

Food And Beverage Culture

3

N/A

CORE

HMGT1906-01

2~3

宴會設計與管理

BANQUET PLANNING AND MANAGEMENT

3

N/A

CORE

RM1302

1~2

葡萄酒欣賞

WINE APPRECIATION

1

N/A

CORE

BFBM1902

 

餐飲多媒體運用

Gastronomy, Tourism And Media

3

N/A

CORE

RM1907

4

服務業督導實務

HOSPITALITY SUPERVISION

3

N/A

CORE

BHM1258

4

消費者行為學

Consumer Behavior

3

N/A

INTERNSHIP

RM1908

4

餐廳管理高級實習及報告

RESTAURANT MANAGEMENT ADVANCED INTERNSHIP AND REPORT

15

N/A

ELECTIVE

BHM1251

1~4

國際禮儀

INTERNATIONAL ETIQUETTE

1

N/A

ELECTIVE

BHM1254-01

3~4

菜單設計

MENU DESIGN

1

N/A

ELECTIVE

BFBM1321

2~4

個人及專業發展

PERSONAL AND PROFESSIONAL DEVELOPMENT

1

N/A

ELECTIVE

BHM1256

3~4

談判技巧

NEGOTIATING SKILLS

1

N/A

ELECTIVE

BFBM1902

3~4

餐飲大師講座

SEMINARS BY FOOD & BEVERAGE MASTERS 

1

N/A

ELECTIVE

BFBM1323

3~4

連鎖餐廳的經營管理

FRANCHISING

3

N/A

ELECTIVE

BFBM1324

4

培訓規劃

TRAINING AND DEVELOPMENT

3

BITM1314人力資源管理

HUMAN RESOURCES MANAGEMENT 

ELECTIVE

CAE1909

3

健康飲食烹調及實踐

HEALTHY COOKING & PRACTICE

3

N/A

ELECTIVE

RM1903

1~4

高級葡萄酒欣賞

ADVANCED WINE APPRECIATION

1

RM1302 葡萄酒欣賞

WINE APPRECIATION

ELECTIVE

BFBM1903

1~4

餐飲業基礎法語

BASIC FRENCH IN FOOD AND BEVERAGE INDUSTRY

1

N/A

ELECTIVE

CA1315

3~4

高級麵包製作及實踐

ADVANCED BAKING & PRACTICE

3

CAZ1904 基礎麵包與西餅製作及實踐

BASIC BAKING AND PASTRY & PRACTICE

ELECTIVE

CA1316

3~4

高級西餅製作及實踐

ADVANCED PASTRY & PRACTICE

3

CAZ1904 基礎麵包與西餅製作及實踐

BASIC BAKING AND PASTRY & PRACTICE

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