正修科技大學課程大綱

Cheng Shiu University Course Outline
Course Name（Chinese）		餐飲行銷企劃實務								Offering Department	餐飲進修部二技
Course Name（English）		Hospitality Marketing Practical								Course Code	834A12A
Instructor		楊宗文 (0404)								Semester	School Year114 ■1st Semester □2nd Semester □Summer Term
Credit(s)/Hour(s)		3/3		Required/Elective		■required course □elective course				Class	四A
Prerequisite Subjects / Required Ability：
Course Overview and Objective：This course aims to develop a solid knowledge framework in marketing planning. Students will gain a comprehensive understanding of marketing management theories and tools relevant to the food and beverage (F&B) industry. Through integrated learning t
Syllabus								Syllabus
Week	Unit Topics							Week	Unit Topics
1^st Week	Course Introduction							10^th Week	Marketing Planning for New Product Launch
2^nd Week	The Nature of Marketing Planning							11^th Week	Public Relations and Event Marketing Planning
3^rd Week	Objectives of Marketing Planning							12^th Week	Sales Promotion Planning
4^th Week	External Environment Analysis I							13^th Week	Other Types of Marketing Planning
5^th Week	External Environment Analysis II							14^th Week	Writing a Marketing Plan
6^th Week	Internal Environment Analysis I							15^th Week	Presenting a Marketing Plan
7^th Week	Internal Environment Analysis II							16^th Week	Applying Generative AI Tools in Marketing Planning I
8^th Week	Inspiring Creativity in Marketing Planning							17^th Week	Applying Generative AI Tools in Marketing Planning II
9^th Week	Midterm Examination							18^th Week	Final Exam Week
Course Category	■Innovative Teaching Course □Innovation and Entrepreneurship Course □Programming Course □STEM Field Courses □Technical Excellence Leadership Program □Next Generation Talent Cultivation Program for Vocational and Technical Colleges □Teaching Practice Research Project □Others(Service Learning. Labor Education)
Course Content	■PBL Innovation □Enhance students' basic understanding of logical operations and programming design □Cultivate students to use programming to solve real-world problems ■Courses not belonging to the STEM fields
Foreign Language Teaching	□Full Immersion Language Instruction □EMI(English Medium Instruction)Less then 70%
Integration of the United Nations Sustainable Development Goals into the Curriculum(SDGs)	□SDG1(No Poverty) □SDG2(Zero Hunger) □SDG3(Good Health and Well-Being) □SDG4(Quality Education) □SDG5(Gender Equality) □SDG6(Clean Water and Sanitation) □SDG7(Affordable and Clean Energy) □SDG8(Decent Work and Economic Growth) □SDG9(Industry, Innovation and Infrastructure) □SDG10(Reduced Inequalities) □SDG11(Sustainable Cities and Communities) ■SDG12(Responsible Consumption and Production) □SDG13(Climate Action) □SDG14(Life below Water) □SDG15(Life on Land) □SDG16(Peace,Justice and Strong Institutions) □SDG17(Partnerships for the Goals) □None of Above
Teaching Methods	■Introduction ■Group discussion □Practice □Collaboration with industry experts □Field Study □Online Teaching (Please check at least two of the above)
Grading Assessment	Attend:30% Test:40% paper report/ presentation:20% oral presentation:10% Others:0%
Teaching Materials	■textbook (No copies for intellectual property rights.!) 曾光華 (2021) 行銷企劃:邏輯、創意、執行力 (第四版)，前程文化 ■Reference book (No copies for intellectual property rights.!) 無
Use of Digital Materials			■Yes □No		Website		https://eclass2.csu.edu.tw/dashboard
Cultivate student's basic ability and professional ability index project
²Core Capabilities： ■語文表達與溝通 □資訊素養與科技 ■實務技能與創新 ■團隊合作與倫理 ²General Ability： ¤Art Appreciation and Life Application ¤Life experience and physical and mental health care ¤Social Responsibility and the Rule Law for Human Rights ¤Science Applications and Environmental Trends ²Professional Ability： □中餐廚藝 □西餐廚藝 □烘焙製作 □飲料調製 □餐飲服務 ■餐飲產業管理 ■餐飲研發創新 ■餐飲微型創業 ²Demonstrate Ability： ¤Professional Attitude and Emotional Management ¤Self Traits and Career Orientation ¤Civic Character and Service Learning ¤Strengths development and function demonstration