英文摘要 |
In 2020, the coronavirus outbreak rapidly spread worldwide. The epidemic caused a depression in the tourism industry, which has affected the occupancy rate and dining turnover of restaurants and hotels. Consumers are less likely to go out and stay away from crowds. Hence, customer consumption behaviour has shifted from brick-and-mortar stores to relying more on online e-commerce and digital technology. Therefore, each business operator must not just work hard on product differentiation and innovation. Also, learn to increase the number of customers from different platforms. Hence, this course aims to integrate knowledge and employment skills. Also, promoting 'Culinary Creation and Service Cultivation Course for Tourism Hotels in the Post-epidemic Era', which includes catering buffet and set meal (cocktail party snacks, customized buffet, Italian set meal, meeting meal, French set meal), exquisite catering desserts and plate-decorated cakes (plate-decorated desserts, Buffet Western pastries, baking gift boxes, cake cabinet top desserts), creative drinks and banquet snacks Production (creative cocktails, spirits and coffee preparation, cocktail party snacks) and 'Food and Beverage hygiene and safety management', etc. Through this employment program, students can learn how star-rated hotels actively seek ways to break through, including developing their meals or cooperating with delivery platforms to increase delivery, take-out, and catering services, hoping to attract customers to tide over the difficulties. Through the practical theory and teaching situation drills, coupled with practical work and internships in industry. Students can better integrate into the workplace after graduation. The course also includes Kernel of Job Capability. It is expected that trainees can acquire the spirit of the Ministry of Labor's functional courses, including core competencies, knowledge, skills and attitudes. This practical research can be used by other schools as a reference for how to cultivate professional tourism hotel catering talents with competitiveness in the face of difficult circumstances in the post-epidemic era. |