先修科目餐飲管理(餐廳管理)

1909 Intake and After - 1909 或之後入學

*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	1~2	微觀經濟學 MICROECONOMICS	3	N/A
CORE	BITM1908	1~2	管理導論 INTRODUCTION TO MANAGEMENT	3	N/A
CORE	BFBM1303	1~2	餐廳服務及實踐 DINING ROOM SERVICE AND PRACTICE	3	N/A
CORE	BITM1310	1~2	會計導論 INTRODUCTION TO ACCOUNTING	3	N/A
CORE	BFBM1304	2~4	飲料管理及實踐 BEVERAGE OPERATIONS MANAGEMENT & PRACTICE	3	N/A
CORE	BFBM1305	2~4	餐廳資訊系統 RESTAURANT INFORMATION SYSTEM	3	N/A
CORE	BFBM1906	2~4	餐飲成本控制及採購 FOOD AND BEVERAGE COST CONTROL AND PURCHASING	3	N/A
CORE	BHM1222	1~2	餐飲運作 FOOD AND BEVERAGE OPERATIONS	3	N/A
CORE	BFBM1307	2~4	餐飲業銷售及市場營銷 FOOD AND BEVERAGE SALES AND MARKETING	3	N/A
CORE	BFBM1308	2~4	餐飲業財務學 FINANCE MANAGEMENT FOR FOOD AND BEVERAGE INDUSTRY	3	BITM1310 會計導論 INTRODUCTION TO ACCOUNTING
CORE	BITM1314	2~4	人力資源管理 HUMAN RESOURCES MANAGEMENT	3	N/A
CORE	BFBM1309	2~4	危機管理及餐飲業法例 CRISIS MANAGEMENT AND FOOD & BEVERAGE REGULATIONS	3	N/A
CORE	BFBM1310	2~4	餐廳企業規劃 RESTAURANT ENTREPRENEURSHIP	3	N/A
CORE	CA1301	1~3	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	1~3	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(CA) ELECTIVE(RM)	CA1303	1~3	食物製備及實踐（三） FOOD PRODUCTION & PRACTICE (3)	3	BFBM1301 食品衛生及安全管理 FOOD HYGIENE AND SAFETY MANAGEMENT
CORE	CA1904	1~3	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(CA) ELECTIVE(RM)	CA1305	1~3	自助餐與宴會烹調及實踐 BUFFET AND BANQUET & PRACTICE	3	BFBM1301 食品衛生及安全管理 FOOD HYGIENE AND SAFETY MANAGEMENT
CORE(CA) ELECTIVE(RM)	CA1906	1~3	南北美洲美饌烹調及實踐 NORTH AND SOUTH AMERICAN CUISINE & PRACTICE	3	BFBM1301 食品衛生及安全管理 FOOD HYGIENE AND SAFETY MANAGEMENT
CORE(CA) ELECTIVE(RM)	CA1907	1~3	歐式美饌烹調及實踐 EUROPEAN CUISINE & PRACTICE	3	BFBM1301 食品衛生及安全管理 FOOD HYGIENE AND SAFETY MANAGEMENT
CORE(CA) ELECTIVE(RM)	CA1908	1~3	亞洲美饌烹調及實踐 ASIAN CUISINE & PRACTICE	3	BFBM1301 食品衛生及安全管理 FOOD HYGIENE AND SAFETY MANAGEMENT
CORE(CA) ELECTIVE(RM)	CA1912	1~3	土生葡國菜烹調及實踐 Macanese Cuisine & Practice	3	N/A
CORE(CA) ELECTIVE(RM)	CA1310	1~3	飲食營養學 CULINARY NUTRITION	3	N/A
CORE(RM) ELECTIVE(CA)	BFBM1901	2~4	世界美食地圖及飲食文化 FOOD AND BEVERAGE CULTURE	3	N/A
CORE(RM) ELECTIVE(CA)	HMGT1906-01	2~4	宴會設計與管理 BANQUET PLANNING AND MANAGEMENT	3	N/A
CORE(RM) ELECTIVE(CA)	RM1302	1~4	葡萄酒欣賞 WINE APPRECIATION	1	N/A
CORE(RM) ELECTIVE(CA)	BFBM1902	3~4	餐飲大師講座 SEMINARS BY FOOD & BEVERAGE MASTERS	3	N/A
CORE(RM) ELECTIVE(CA)	RM1907	3~4	服務業督導實務 HOSPITALITY SUPERVISION	3	N/A
CORE(RM) ELECTIVE(CA)	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	BFBM1303 餐廳服務及實踐 DINING ROOM SERVICE AND PRACTICE
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	BFBM1922	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	CA1909	1~3	健康飲食烹調及實踐 HEALTHY COOKING & PRACTICE	3	N/A
ELECTIVE	RM1903	2~4	高級葡萄酒欣賞 ADVANCED WINE APPRECIATION	1	RM1302 葡萄酒欣賞 WINE APPRECIATION
ELECTIVE	BFBM1903	1~2	餐飲業基礎法語 BASIC FRENCH IN FOOD AND BEVERAGE INDUSTRY	1	N/A
ELECTIVE	CA1915	3~4	高級麵包製作及實踐 ADVANCED BAKING & PRACTICE	3	CA1904 基礎麵包與西餅製作及實踐 BASIC BAKING AND PASTRY & PRACTICE
ELECTIVE	CA1916	3~4	高級西餅製作及實踐 ADVANCED PASTRY & PRACTICE	3	CA1904 基礎麵包與西餅製作及實踐 BASIC BAKING AND PASTRY & PRACTICE
ELECTIVE	CA1920-	1~4	廚藝學專題項目（一） SPECIAL TOPIC IN CULINARY ART (1)	3	N/A
ELECTIVE	CA1921-	1~4	廚藝學專題項目（二） SPECIAL TOPIC IN CULINARY ART (2)	3	N/A
ELECTIVE	CA1922-	1~4	廚藝學專題項目（三） SPECIAL TOPIC IN CULINARY ART (3)	3	N/A
ELECTIVE	CA1923-	1~4	廚藝學專題項目（四） SPECIAL TOPIC IN CULINARY ART (4)	2	N/A
ELECTIVE	CA1924-	1~4	廚藝學專題項目（五） SPECIAL TOPIC IN CULINARY ART (5)	2	N/A
ELECTIVE	CA1925-	1~4	廚藝學專題項目（六） SPECIAL TOPIC IN CULINARY ART (6)	2	N/A
ELECTIVE	CA1926-	1~4	廚藝學專題項目（七） SPECIAL TOPIC IN CULINARY ART (7)	1	N/A
ELECTIVE	CA1927-	1~4	廚藝學專題項目（八） SPECIAL TOPIC IN CULINARY ART (8)	1	N/A
ELECTIVE	CA1928-	1~4	廚藝學專題項目（九） SPECIAL TOPIC IN CULINARY ART (9)	1	N/A
ELECTIVE	RM1920-	1~4	餐廳管理專題項目（一） SPECIAL TOPIC IN RESTAURANT MANAGEMENT (1)	3	N/A
ELECTIVE	RM1921-	1~4	餐廳管理專題項目（二） SPECIAL TOPIC IN RESTAURANT MANAGEMENT (2)	3	N/A
ELECTIVE	RM1922-	1~4	餐廳管理專題項目（三） SPECIAL TOPIC IN RESTAURANT MANAGEMENT (3)	3	N/A
ELECTIVE	RM1923-	1~4	餐廳管理專題項目（四） SPECIAL TOPIC IN RESTAURANT MANAGEMENT (4)	2	N/A
ELECTIVE	RM1924-	1~4	餐廳管理專題項目（五） SPECIAL TOPIC IN RESTAURANT MANAGEMENT (5)	2	N/A
ELECTIVE	RM1925-	1~4	餐廳管理專題項目（六） SPECIAL TOPIC IN RESTAURANT MANAGEMENT (6)	2	N/A
ELECTIVE	RM1926-	1~4	餐廳管理專題項目（七） SPECIAL TOPIC IN RESTAURANT MANAGEMENT (7)	1	N/A
ELECTIVE	RM1927-	1~4	餐廳管理專題項目（八） SPECIAL TOPIC IN RESTAURANT MANAGEMENT (8)	1	N/A
ELECTIVE	RM1928-	1~4	餐廳管理專題項目（九） SPECIAL TOPIC IN RESTAURANT MANAGEMENT (9)	1	N/A

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先修科目餐飲管理(餐廳管理)

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