餐饮商品学专业


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餐饮商品学专业
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餐饮商品学专业

院系介绍

本专业以食品营养学和烹饪学为基础,通过烹饪实习、设计营造饮食空间、策划外部餐饮等以现场实务为中心的教育, 培养毕业后能从事开发外部餐饮商品和外部餐饮菜单,研究餐桌摆设,食品协调和与外部就餐相关的策划演出,培养洽谈及餐饮业经营等领域的人才。

联络处

Major in Foodservice Management and Nutrition
Division of Food Science
Kongju National University 1 Daehoe-Ri, Yesan-kun, Chungnam, 340-720, Republic of Korea
  • 电话: +82-41-330-1500
  • 传真: +82-41-330-1507
  • E-mail: hak319@kongju.ac.kr
  • 网址: http://www2.kongju.ac.kr/fsmn/ (in Korean)
教授介绍

金甲英
Professor
Evaluation of Nutritional Balance on Food and Nutrition and Food Culture
+82-41-850-8303
kykim@kongju.ac.kr
金宣孝
Professor
Nutritional assessment of eating out-meals and their products, Exposure assessment and risk characterization of excess nutrient intakes, Nutrients and oxidative stress
+82-41-850-8307
shkim@kongju.ac.kr
尹慧麗
Assistant Professor
Foodservice operation management, Customer behavior in foodservice
+82-41-330-1501
avonle@kongju.ac.kr


教科课程

Spring Semester

Food Microbiology (3 Credits)
Basic Nutrition (3 Credits)
Nutrition and Ideal Weight (3 Credits)
Restaurant and Hospitality Service Management (3 Credits)
Food Chemistry (3 Credits)
Korean Traditional Cookery (3 Credits)
Hospitality English (3 Credits)
Trend of Food and Consumer (3 Credits)
Foodservice Management and Nutrition Information (3 Credits)
Nutrition Physiololgy (3 Credits)
Bakery and Pastry Arts (3 Credits)
Restaurant Interior Design and Equipment Layout (3 Credits)
Human Resource Management in the Hospitality Industry (3 Credits)
Table Coordination (3 Credits)
Leadership and Communication (3 Credits)
Advanced Nutrition (3 Credits)
Hospitality Marketing (3 Credits)

Fall Semester

Food Organic Chemistry (3 Credits)
Food Science (3 Credits)
Introduction to Foodservice Industry (3 Credits)
Western Cookery (3 Credits)
Nutrition through Life Cycle (3 Credits)
Restaurant Operational Management (3 Credits)
Food and Culture (3 Credits)
Customer Behavior in Hospitality Industry (3 Credits)
Strategy for Customer Service Management (3 Credits)
Practice in Menu and Food Development in Restaurant (3 Credits)
Nutrition Education and Counseling (3 Credits)
Financial Management and Cost Control for Restaurant Operation (3 Credits)
Food Coordination (3 Credits)
Field Practicum in Foodservice Industry (3 Credits)
Event Management in Hospitality Industry (3 Credits)
Development of Education Program in Hospitality Service (3 Credits)