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Photo of Department of Food and Beverage Management
Contact Info

Department of Food and Beverage Management

Tel: 886-6-5979566 ext 7632
Fax: 886-6-5977630
E-Mail: fbmmail@cc.feu.edu.tw
English Site | Chinese Site

College of Hospitality and Leisure
Group: Hospitality and Leisure
International Admission: Bachelor

Introduction:
Because of its unique geographic and historical background, Taiwan has various types of cuisine, which is the most attractive item for tourists. To strengthen the tourism industry in Taiwan, the Ministry of Education encourages colleges and universities to develop adequate professionals for management of the food and beverage industry. Far East University collaborated with this policy and established the Department of Food and Beverage Management (FBM) in 1998. The preparation center for the FBM was established in 1998 and began to operate in 1999, when sixty students enrolled in the program of the two-year junior college. In 2000, fifty students enrolled in the five-year vocational program, which was designed for middle school students. Programs for the two and four-year colleges were initiated in 2003 and 2005, respectively. Currently, the Department of Food and Beverage Management has three programs: the five-year vocational school, the two-year college, and the four-year college of technology.
The five-year vocational school s trains students in the basic skills for restaurant service, operation, and management. Students graduating from this program are able to meet the current and future demands for basic level management for the food and beverage industry. Students in this program will complete a series of diversified curricula including dining and hotel room service, basic skills in oriental and western cuisine, familiarity with foreign languages including English and Japanese, cost control, purchasing and marketing skills, computer programs, and related studies.
Curricula of the 4-year college program include not only the basic skills for management of food and beverage, but also advanced courses such as business administration, accounting, financial affairs, marketing, human resources, and business analysis. These systematic courses are designed to cultivate middle level managers for current and future demands in restaurant industry. In this program, proficiency of professional English and Japanese is emphasized and an overseas training program is offered. This overseas program provides students with a practical usage of foreign languages and personal encounters with an international environment.
Our department is fully equipped with practical training facilities such as oriental and western-style kitchens, a tasting panel room, a beverage preparation room, and a banquet room with a fully functional bar. In addition, a coffee shop and a group- dining room provide practical training on campus. For lecturing, our department has our own building, where all profession-related courses are held. Furthermore, a conference room capacity of 100 people is designed for special speeches and seminars.
Currently, our department has 27 faculty members with academic and professional background. Fourteen of them are full-time members with highly qualified academic backgrounds and thirteen are part-time members, who presently are highly professional managers in hotels, restaurants, and the wine industries. Regularly, scientists and professionals in relative fields are invited to share the most current research or in-sights into business trends.

Goal of Education:
The goal of the department is to provide competent professionals through systemic education and thus elevate the standards of the food and beverage services in Taiwan. Students in this department will complete various curricula, which include preparation of oriental and western cuisine, dinning and room service, professional English and Japanese, cost control, marketing ability and computer skills. The department expects that our students will be the new generation of professional personnel in the food and beverage industry, who have an international understanding and the ability to use modern technology.

Goals of Basic Skills:
1. Understanding the concepts of management and operation and developing some experience doing business.
2. Possessing skills of oriental and western cuisine and obtaining professional certificates.
3. Possessing proficiency in professional conversation for English and Japanese.
4. Possessing the ability to use computer and network programs.

Goals of Professional Skills:
1. Possessing professional skills for customer service and cooking.
2. Possessing the ability of menu design, cost analyses, purchasing management and learning how to become a competent middle-level manager.
3. Being well-prepared for practical operation to shorten the period of entry training for potential hirers.
4. Being fluent in professional English and Japanese and skillful in interpersonal communication using the proper manners and etiquette.

Goals of the Five-Year Vocational Program:
1. Enhancing core courses and training to cultivate students basic skills.
2. Assisting students in obtaining professional certificates such as professional chef, bar tender, and baker.
3. Training students to obtain professional certificates such as accounting and computer application.
4. Cultivating students to possess professional work ethics in an international setting.
5. Educating about the most recent concepts of sanitation, safety, and health.
6. Emphasizing management courses and teaching student to understand importance and proper management in business operations.
7. Emphasizing practical training to enable students to be ready for the future job market and shorten adaptation time after entering the job market.
8. Emphasizing work ethics to cultivate students to be responsible workers.

Goals of the Two-Year College Program:
1. Cultivating students to possess professional integrity and international awareness.
2. Cultivating student to possess the ability for art appreciation and creativity.
3. Cultivating students to possess modern concepts of sanitation, safety, and health.
4. Emphasizing basic courses for management and teaching students to possess the capacity for modern management.
5. Emphasizing work ethics to cultivate students to have a responsible and honorable work attitude.

Goals of the Four-Year College Program:
1. Cultivating students to possess professional integrity and international awareness.
2. Cultivating students to possess the ability for creativity.
3. Cultivating students to possess modern concepts of sanitation, safety, and health.
4. Emphasizing the core courses of management and thereby cultivating students to become a more integral part of modern management.
5. Collaborating with the hotel and restaurant industry to provide practical training and cultivate professional personnel for current and future demands.

Research Focus:

Goals of the Five-Year Vocational Program
1. Enhancing core courses and training to cultivate students basic skills.
2. Assisting students in obtaining professional certificates such as professional chef, bar tender, and baker.
3. Training students to obtain professional certificates such as accounting and computer application.
4. Cultivating students to possess professional work ethics in an international setting.
5. Educating about the most recent concepts of sanitation, safety, and health.
6. Emphasizing management courses and teaching student to understand importance and proper management in business operations.
7. Emphasizing practical training to enable students to be ready for the future job market and shorten adaptation time after entering the job market.
8. Emphasizing work ethics to cultivate students to be responsible workers.

Goals of the Two-Year College Program
1. Cultivating students to possess professional integrity and international awareness.
2. Cultivating student to possess the ability for art appreciation and creativity.
3. Cultivating students to possess modern concepts of sanitation, safety, and health.
4. Emphasizing basic courses for management and teaching students to possess the capacity for modern management.
5. Emphasizing work ethics to cultivate students to have a responsible and honorable work attitude.
Goals of the Four-Year College Program
1. Cultivating students to possess professional integrity and international awareness.
2. Cultivating students to possess the ability for creativity.
3. Cultivating students to possess modern concepts of sanitation, safety, and health.
4. Emphasizing the core courses of management and thereby cultivating students to become a more integral part of modern management.
5. Collaborating with the hotel and restaurant industry to provide practical training and cultivate professional personnel for current and future demands.

Dec 17, 2014