輔仁大學餐旅管理學系

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首頁 Introduction

I. History
The Department of Restaurant, Hotel and Institutional Management (RHIM) was derived from the Foodservice Management Division under the Department of Applied Life Science in 2002. The Department of RHIM was the first in the nation to offer Master's Program in Hospitality Management. In 2006, both Executive Master of Business Administration (EMBA) and four-year undergraduate program (night division) were established to provide educational opportunities for professionals in the hospitality industry.

II. Education Objectives
The Department of RHIM aims to cultivate hospitality management talent. We provide students with professional training facilities and equipment (such as a food preparation laboratory, Life Tea Café, "Jia-Yuan" laboratory restaurant, and St. Sacred teaching hostel). In addition, we cooperate with restaurants and hotels to provide internship opportunities for students in order for them to become hospitality professionals with not only academic knowledge but also practical work experience. The Department of RHIM's education system is divided into undergraduate, graduate, and executive MBA programs. The education objectives are presented as follows:

Undergraduate (including night division):
1. Cultivate hospitality service abilities
2. Develop hospitality management professionals
3. Promote interactions between academic field and the hospitality industry

Graduate:
1. Strengthen research competence in hospitality management
2. Cultivate hospitality management abilities

Executive Master of Business Administration (EMBA):
1. Strengthen the ability of practical application in hospitality management
2. Cultivate advanced hospitality management skills

III. Faculty Members
Our renowned faculty members have their primary research emphasis on hospitality management and/ or related fields worldwide. They all hold doctorate degree and have various types of skill set. Currently, the Department of RHIM comprises four professors (including one technician, professor level), eight associate professors, and three assistant professors. Additionally, we have three secretaries and four laboratory assistants to assist in teaching and internship programs.

IV. Course Introduction

V. Facilities and Equipment
Besides general classrooms, the Department of RHIM is equipped with professional training facilities, laboratories, and equipment.
(1) Multifunctional food preparation laboratories: The Department of RHIM has three Chinese and Western cuisine preparation rooms along with one Western cuisine restaurant that provide facilities for various cooking courses (food preparation, preparation of Western cuisine, diet design, Japanese cuisine, French cuisine, Chinese dessert, and baking) in enhancing teaching and hands-on learning experience.

(2) Food and beverage demonstration classroom: This multifunctional demonstration classroom integrates Western cuisine, baking, Chinese dessert, and bartending. Students can observe and learn from the on-site demonstration by instructor and/ or chef. Moreover, video instruction will be played concurrently with live demonstration to greatly increase the level of efficiency in learning process.

(3) Jia-Yuan Laboratory Restaurant: This restaurant is the most comprehensive training restaurant with an operational dining space for 120 patrons and kitchen equipment. The training kitchen acts as a training facility for catering class and institutional food preparation. During the class, students can learn about the basics of menu design, procurement, inspection, storage, preprocessing, cooking, and serving food. After class, students sell the prepared food (final product) in the restaurant for profit, which enables students to further understand the planning and cost control in restaurant management. In sum, our students will fully learn the management skills of restaurant operation through curriculum design and intern experience at Jia-Yuan Restaurant.

(4) Life Tea Café: The café is an operating facility that enables students to simulate commercial sale of coffee and other beverages. At this facility, Students can apply their learning experiences in various manners. For instance, during the process of food and beverage preparation, they can fully utilize the skills acquired from various courses such as baking, coffee and beverage management. In the aspect of service provision, students can exhibit the customer service skills learned in hospitality service courses. The menu can be promoted by applying the skills acquired in marketing and sales management courses. At the managerial level, skills related to food and beverage cost control, hospitality management, and human resource management can be applied.
(5) St. Sacred Teaching Hostel: The St. Sacred Dorm was transformed into a teaching hostel to provide a training site for students studying front office operations and housekeeping management. In addition, the hostel is open to university guests requiring accommodation services. Through the practice of marketing and promotion, reservation confirmation, front desk service, room service, and cleaning services, students learn the skills required for hospitality management and operation in achieving the goal of integrating academic theory with work experience.

VI. Governmental Cooperative Education and Industry Cooperation Projects
(1) Internship & Company Tour: The Department has established various collaborations worldwide with hospitality-related institutions and high-level managerial personnel in the form of inviting professionals to teach, implementing cooperative education, arranging internship opportunities, field trips, and frequently interacting with enterprises in the hospitality industry. The cooperative education enterprises include (a) international tourist hostels, (b) Chinese and foreign cuisine restaurants, (c) fast food chain restaurants, (d) the enterprises in the leisure industry, and (e) airline and tourism related enterprises. The internship institutions include those in North and South America, Europe, Asia, and in countries such as Palau.
(2) Research Project with Governmental Sectors: The Department has actively applied for and executed industry cooperation projects such as academic research grants, cooperative education projects, educational training programs, and seminars with government agencies including the Ministry of Science and Technology, Workforce Development Agency, Ministry of Health and Welfare, Environmental Protection Administration, Council of Agriculture, Council of Indigenous Peoples, Tourism Bureau, and Taishan Community College.

VII. Planning and Development
(1) National certification examinations: The Department provides guidance for students to acquire hospitality-related certifications (such as Chinese and Western culinary, baking, catering, tourism service, and bartending) and excel in foreign language proficiency tests (such as English). In addition, the Department encourages interested and promising students to participate in national innovative and hospitality management-related competitions to enhance their competitiveness.
(2) Internationalization: To broaden students' international perspectives, competitiveness and enhance their English communication skills, the Department has designed various English-taught courses including core courses (such as Hotel Management), joint courses with Oregon State University, joint courses with international exchange students, and cross-cultural exchange technical courses overseas. We encourage our students to apply for short-term study abroad program, exchange programs with our sister universities abroad, and overseas internship opportunities offered by renowned hospitality enterprises (including those in countries such as Japan, Thailand, Singapore, China, Palau, the United States, and European countries). The outcomes of our endeavor in achieving internationalization include establishing a double degree program with the Temple University in the United States, implementing the Overseas Internship Program of the Ministry of Education, obtaining funding for overseas short-term learning program offered by the Office of International Education, engaging in exchange with hospitality-related departments of international sister universities, and inviting chefs from Michelin-starred restaurants as campus representatives.
(3) Employment counseling for students: Through seminars on the hospitality-related topics and career fairs, students have the opportunities to interact with industrial professionals in assisting with future job matching. In addition, our graduates created alumni network and recruitment section on the department's website to provide updated information on employment opportunities. Furthermore, the Department provides counseling and follows up on the employment status of our graduates. Through the tracking of our graduates, the industry trends along with recruitment are observed and reflected in the goals of teaching and talent cultivation.

 

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大學部:陳秘書(02)2905-2152; 057909@mail.fju.edu.tw;上班時間:08:00~16:30
碩士及碩士在職專班:周秘書(02)2905-3757; 052009@mail.fju.edu.tw;上班時間:08:00~16:30
進修學士班:邱秘書(02)2905-2290; 082312@mail.fju.edu.tw;上班時間:15:00~22:00
地址:24205新北市新莊區中正路510號民生學院秉雅樓 餐旅管理學系 傳真:(02)2906-3832