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1、學歷 美國普渡大學旅運管理(Hospitality Mgmt) 博士 成功大學交通管理科學 碩士 國防管理學院企管 學士 台南一中經歷 美國普渡大學學生餐廳膳食管理 美國普渡大學附設旅館實習 國防管理學院企管系講師 國防管理學院企管系助教 國防管理學院食勤官,團膳(Quantity Foodservice) 定義,一群有組織的膳食供應者，經由常時間的工作訓練，從事於大量食物的菜單設計、食物採買、制備與供應、提供營養、美味、合理價值的家庭以外宗教、社會團體、商業機構、公司、工廠、醫院等團體，以期在外就食者可得到質、量均衡的膳食。(Kotshevar, 1975),飲食,家庭外飲食,家庭飲食,團膳
2、為主(廣義),飲料為主,營利性團膳,非營利性團膳(狹義),產業性 公司,一般 飲食店,學校 團膳,醫院 團膳,工廠 團膳,社會 福利設施 團膳,酒館,茶館,Chapter 1,Raising the standard,The foodservice industry is the largest industry in the US in terms of employment. (more than 10 million people).It accounts for 4 % of GNP (gross national product).台灣餐飲業占GDP (gross domestic
3、product) 的1.7% (92年行政院主計處) http:/www.dgbas.gov.tw/dgbas03/bs3/analyse/new92352.htm,Foodservice Industry,Biggest employment industry (USA) Highly labor intensive Highly competitive Low productivity Pay is low (not for supervisory and management level,Foodservice Industry (cont),High turn over rate Ho
4、w to reduce it? Training a new worker to replace an experienced one can cost the operation as much as 8 % of a workers annual salary for the 1st year.Low profit margin Low capital investment High labor cost (yes/USA; ?/Taiwan),Foodservice Industry (cont),Massive foodservice chains do most of the dol
5、lar business The small, single-outlet enterprises share of the market is shrinking.,Training the labor force,Much of this new labor was recruited from “off the streets.” Workforce diversity: such as age, Economic status (Students, older people, disabled, people with cultural differences, etc.) incom
6、e, Religion Lifestyle ,MaDonalds Changing Workforce Programs,It helps employees work through gender and cultural differences. It provided courses encouraging open communication Managing the Changing Workforce Womens Career Development Black Career Development Hispanic Career Development Managing Cul
7、tural Differences and Managing Diversity,Various formal training programs are springing up, bringing a better-trained employee into the industry. such as high schools,colleges/universities, unions, ,Employee Productivity,Cross-training: Building Abilities of employees to work in any station within t
8、he kitchen Parkinsons Law:,the statement that work expands to fill the time allotted/assigned for its completion.,Career Opportunities,Management supervisory (- workers) Graduates of management programs typically begin their careers as management trainees, assistant managers, or Supervisors Starting
9、 salaries are competitive with those in other industries. Individual must be people- and service-oriented.,Computer and management,Menu planning: patrons need & cost limitations standardized recipes Ingredient files Forecasting,Production planning,What and when to be produced. Factors affecting “wha
10、t” and “when”:,Cost/Budget,Menu,Labor,Equipment,Materials,Service,3 types of production planning,Laissez-faire method: Common in many restaurants and other commercial foodservices Production sheet method Common in institutional feeding and in many commercial foodservice Ingredient room method Common
11、 in institutions and in large-scale production units, such as central commissaries,Laissez-faire method,Management or sub-management may indicate roughly some of the basic guidelines but leave the remainder to employees. In some, management may NOT EVEN plan the menu In a hotel, management usually l
12、eaves production planning to a food and beverage director or a chef.,Production sheet method,Management or sub-management plan production. A sheet is drawn up detailing the production need The amount to be produced The time needed Where to deliver In a hospital, general menu is planned,Ingredient ro
13、om method,It requires that a file of standardized recipes be available, usually computerized. Mid-management staff usually have delegated to them the planning of the menu along with other preliminary planning decisions. The storeroom usually has a separate area or room where it weighs out or measure
14、s the amounts required for each recipe. All ingredients delivered must be remeasured.,Quality control,Factors contributing to quality:,Correct tools/equipment/utensils,Correct measurement,Correct ingredients,Preparation techniques,Time and temperatures,Sanitation,Recipes,Standardization,TQM (total quality mgmt),Continuous quality improvement TQM applied to Customer service (p. 19) Food production,
