Department Evolution
The Department of F & B Management was established in 1997. As the service industry has prospered, there has been a growing need for a substantial workforce to enhance the quality of hospitality services.
Our department aims to cultivate professional talent for technical service and management roles in the hospitality sector. Over the years, we have expanded to offer various programs, including Day (and Night) Bachelor’s programs, Five-Year Junior College programs, Continuing Education Night Associate Degree programs, Continuing Education Night Technical programs, and the New Southbound International Industry-Academia Cooperation Program.
Department Development Direction
Given the rapid development of Taiwan's dining industry, which continually integrates diverse cultural features and strives for superior service quality, a rich variety of dining experiences and internationalization are emerging. Consequently, our department is focused on nurturing innovative talents for the hospitality industry. We integrate planning and execution across “creative products,” “diverse channels,” and “international markets” to enhance students' professional skills. Additionally, we emphasize the development of research and innovation, digital technology, and operational practices to improve graduates' competitiveness in the job market and in future entrepreneurial ventures.
Educational Goals and Core Competencies
College Division (Including Four-Year and Two-Year Degree Students)
1.Educational Goal: "To cultivate professional talent in culinary arts and management."
tarting from the academic year 110, students in the Department of F & B Management will be divided into the following three specialized streams based on their interests from the second semester of their sophomore year：
Chinese Cuisine Specialization: "To cultivate professionals skilled in Chinese culinary arts and management."
Western Cuisine Specialization: "To cultivate professionals skilled in Western culinary arts and management."
Japanese Cuisine Specialization: "To cultivate professionals skilled in Japanese culinary arts and management."
2.Students should possess five core competencies：
(1)Fundamental Food-Related Knowledge: To develop basic scientific and practical knowledge needed for the food industry, fostering innovative and pragmatic capabilities.
(2)Culinary Arts and Practical Skills: To acquire practical knowledge and skills necessary for the food industry, focusing on enhancing culinary expertise and service skills for improved industry competitiveness post-graduation.
(3)Language and Communication Skills: To develop keen observation, responsiveness, and team collaboration abilities, including interpersonal and foreign language communication skills.
(4)F & B Management and Operational Skills: To gain management knowledge and skills, preparing students for potential professional development in the field.
(5)Professional Competence in the Hospitality Industry: To nurture high-quality professionals with expertise in the hospitality industry.
Technical Division (Including Five-Year and Two-Year Junior College Students)
1.Educational Goal: "To cultivate professional talent in culinary arts and management."
2.Students should possess five core competencies：
(1)Fundamental Food-Related Knowledge
(2)Basic Culinary Arts and Practical Skills
(3)Language and Expression Skills
(4)Basic Hospitality Management Skills
(5)Culinary Arts, Service, and Management Skills
