Past Curriculum Development

109-1st Semester, Case Study from the Department of Tourism, Leisure and Hospitality Management Jia Wei Siang Hakka Kitchen: Deliver the Culture of Hakka Food from the Mountain Town

Three students, Teng Lin Sui, Chiu Ya Nen and Yang Chih Han, compiled an introduction of Jai-Yi Jia Wei Siang Hakka Kitchen. They introduced the restaurant’s cuisine and its business philosophy.

資料來源 | 國立暨南國際大學

109-1st Semester, Case Study from the Department of Tourism, Leisure and Hospitality Management Tai-Yi Red Maple Resort: Flower Kingdom, Mushroom Ballerina

Three students, Chiang I Ling, Wang Yu Kai and Li Yu Chen, compiled an introduction of the Tai-Yi Red Maple Resort. They introduced the resort’s special cuisine and its business philosophy.

資料來源 | 國立暨南國際大學

109-1st Semester, Case Study from the Department of Tourism, Leisure and Hospitality Management Hakka Royal Dining Room — A Perfect Balance between Tradition and Innovation

Four students, Wu Hsiao Tung, Chen I Chiang, Chen Chin Hsin and Wu I Shan, compiled an introduction of the special features and business philosophy of the Hakka Royal Dining Room restaurant.

資料來源 | 國立暨南國際大學

109-1st Semester, Case Study from the Department of Tourism, Leisure and Hospitality Management Cloud Villa: The Hot Spot of Vegetarian Cuisine

Four students, Chu Kuan Hua, Chang Yueh Hsun, Feng Liang Chun and Tseng Ying Tao, compiled this introduction. It presented the special features and delicacies from the Chinese Cuisine Restaurant of Cloud Villa.

資料來源 | 國立暨南國際大學

109-1st Semester, Case Study from the Department of Tourism, Leisure and Hospitality Management Niu Xiang Shu Garden Restaurant, Local Delicacies from Two Quietly Hard-working Oxen

Four students, Lu Chih Ting, Chen Chin Lin, Kuo Ting Chi and Chang Yu Chen, compiled an introduction of the history, special features and cuisine of Niu Xiang Shu Garden Restaurant.

資料來源 | 國立暨南國際大學

Puli Township Advocates Healthy Living and Global Love by hosting the “2020 Vegetarian Cuisine Life Festival.”

Student Chiang Yung Chi, compiled a report entitled, “Press Conference of Healthy Vegetarian Cuisine from Puli Township.”

資料來源 | 國立暨南國際大學