Department of Restaurant and Institutional Management,USC

The department, formerly known as the Department of Home Economics, was established in 1958. It was the first department founded in the junior college of Taiwan area. To meet the demands of changing social and national development, the department was renamed as the Department of Applied Science of Living in 1991. Adhering to the spirit of school name, Putting into Practice, our instructional purposes are emphasized on both theory and practice. Two professional divisions, Foodservice Management and Children & Family Studies, were drawn up in order to cultivate operational, managerial people in related life science areas.

 

Due to the coming of e-century, the impact of Taiwan entering into World Trade Organization (WTO), and the demand for food away-from-home (dine-out) market which has led the managing pattern of foodservice industry to become diversified and specialized, the Department of Restaurant and Institutional Management was founded in 2004.

 

Development characteristics are:

(1)   focus on basic culinary arts and increase practice ability

a.           Culinary and foodservice classrooms with complete equipments provide students an intact environment for basic and professional skill trainings.

b.          Basic knowledge, related to food technology and sanitary concept, is provided to enhance students’ professional background.

c.           Foreign professional chef was recruited to teach cooking skills and increase proficiency in foreign language.

(2)   Carrying out management theory and fortifying practical ability

a.           Basic management knowledge was established by courses such as Management, Accounting, Cost control, Human resource, Management Information System, Marketing, etc.

b.          Industrial management knowledge was established by courses such as Catering Management, Menu designing, Safety and Sanitation Control, etc.

c.           Internship opportunities in restaurants or related organizations are offered to students to increase their practical experiences and to learn different management characteristics and tactics of different enterprises.

d.          Basic computer skills are required, and advanced information system and e-commerce application courses are also provided.

(3)   Emphasizing proficiency in foreign languages

a.           Second foreign languages, including English, Japanese, French courses are emphasized to increase communication ability.

b.          Holding visiting activities to increase language learning and communication opportunity for students.