Bachelor of Food and Beverage Management

The department was established in February 1985. The school was founded. The first enrollment of 50 students in the spring class of the second junior college was based on independent enrollment. In February of the Republic of China, 50 students were enrolled in the night department of the second junior college. In August 1989, in cooperation with the school restructuring, the Department of Food and Beverage Management was upgraded to establish the Department of Food and Beverage Management and recruited 100 students from the first daytime department. In August 1991, it began to recruit 50 students for the first daytime department. Fangfang Food and Beverage Management Professionals.

In August 1993, it began to recruit students of the fourth skill and the second skill of the Continuing Education Department. With the changes in education policies and admissions channels, in 1996, it began to recruit industry-university joint special classes (second specialties), actively tutoring disadvantaged students, and In 1997, the enrollment of the second special department was stopped, and the main training force was concentrated on the four-skills education system.

In 1999, the class time of the Advanced Education Department was advanced to 13:10 in the afternoon, and the four skills courses of the Advanced Education Department were revised to add a one-year off-campus internship as a compulsory course. The total number of students from the 103 to 104 academic years, 10 classes in the daytime department with 4 skills 8 and 2 skills, 6 classes in the training department with 4 skills and 2 skills, plus the Ministry of Education Industry-University Cooperation Special Class Class 1 has more than 800 students in 17 classes. In response to the declining birthrate, the department has successively recruited foreign students and students from the mainland. The school system is planned and the source of students is diversified. It is expected to cultivate a full range of catering management professionals to cultivate more diversified and more professional outfield mid-to-high-level talents for Taiwan’s catering service industry Management talent.