課程資訊

本課程介紹菜單設計的各項要素及重點，建立相關菜
單設計的觀念與方法，並期能夠靈活應用於餐飲產業
當中。菜單意義及緣由、菜單基本結構與種類、菜單
設計原則、菜單設計程序、菜單成本計算與利潤規劃
、營養概述、菜單行銷、菜單製作、菜單評估、未來
趨勢，理論與實務並重。本課程亦將導入AI輔助教學
，教導學生運用AI進行菜單規劃設計，並將產出期末
成果與大家分享心得。

This course introduces the essential elements
and key points of menu design, establishing
relevant concepts and methods for menu design,
with the aim of flexibly applying them in the
catering industry. The curriculum covers the
meaning and origins of menus, basic menu
structure and types, menu design principles,
menu design procedures, menu cost calculation
and profit planning, an overview of nutrition,
menu marketing, menu production, menu
evaluation, and future trends, emphasizing
both theory and practice. This course will
also incorporate AI-assisted teaching, guiding
students to use AI for menu planning and
design, and culminating in a final
presentation to share insights and
experiences.