因應嚴重特殊傳染性肺炎(武漢肺炎)，倘若後續需實施遠距授課，評分方式調整如下：Since COVID-19, if distance learning is necessary, the evaluation would adjust as follows:
1.Teamwork (peer review)：25% 2.Group project：75%
課程大綱 Course syllabus
本課程教學大綱已提供完整英文資訊（本選項僅供統計使用，未提供完整英文資訊者，得免勾記）【Provide information of course syllabus in English.(This is for statistical use only. For those who do not provide information of course syllabus in English, do not check this field.)】
This course provides students opportunities to work with local companies and communities. In this course, through completing a real project for a local company and community, students can enhance their problem-solving capabilities, improve their team-working skills in a cross-cultural background, understand issues relevant to social responsibility, and earn experiences in working with a local companies (your clients) which may not be familiar with English. We will divide the whole class into several groups, and each group should have a member understanding Taiwanese culture so that you can efficiently communicate with your local client and engage in the local community. This semester, we will visit Hong-yu Food (宏裕行), a company located at Cianjhen, Kaohsiung (高雄前鎮). Their main product is seafood, especially cuttlefish balls. They also have a museum of cuttlefish balls, through which they want to attract tourists to Cianjhen and promote the local economy, while they can also fulfill their corporate social responsibility and sell their products. In beginning of this course, the manager of the museum will provide an introduction to their companies and issue some real problems/projects for you. These business problems/projects might be improving the operation of their museum, designing a profitable local tour to attract more tourists, or even designing a summer camp or training courses which can assist outsiders/students to know the history of Cianjhen and fishery in Kaohsiung. In the end of semester, each group should propose their solution/suggestion for one of the problems provided by Hong-yu Food. These solutions will be evaluated by instructors and Hong-yu Food, which may invite some groups to carry out their proposals later. Therefore, before you prepare for your solutions/suggestions, we will have a series of lectures including field trips to improve your knowledge on local communities and tourism management.
課程目標 Objectives
1. Enhance problem-solving capabilities. 2. Improve team-working skills in a cross-cultural background. 3. Understand issues relevant to social responsibility.
1.Attendance and participation：10% 2.Teamwork (peer review)：20% 3.Group project：70%
參考書/教科書/閱讀文獻 Reference book/ textbook/ documents
〔請遵守智慧財產權觀念，不可非法影印。教師所提供之教材供學生本人自修學習使用,不得散播及做為商業用途〕
No copies for intellectual property rights. Textbooks provided by the instructor used only for self-study, can not broadcast or commercial use
According to your projects, we will give you different books/papers/documents.
每週課程內容及預計進度 Weekly scheduled progress
週次
日期
授課內容及主題
Week
Date
Content and topic
1
2021/02/21~2021/02/27
Introduction
2
2021/02/28~2021/03/06
An brief introduction to the history of Kaohsiung and Cianjhen
3
2021/03/07~2021/03/13
Field Trip: The past and present of Cianjhen and Caoya communities
4
2021/03/14~2021/03/20
Field Trip: The past and present of Cianjhen and Caoya communities
5
2021/03/21~2021/03/27
Company visit: Hong-yu Food Challenge
6
2021/03/28~2021/04/03
Theories in Tour Planning and Design
7
2021/04/04~2021/04/10
Practices in Tour Planning and Design
8
2021/04/11~2021/04/17
Meeting with group members /Mentor if necessary
9
2021/04/18~2021/04/24
Meeting with group members /Mentor if necessary
10
2021/04/25~2021/05/01
Meeting with group members /Mentor if necessary
11
2021/05/02~2021/05/08
Meeting with group members /Mentor if necessary
12
2021/05/09~2021/05/15
Checkpoint for project progress
13
2021/05/16~2021/05/22
Meeting with group members /Mentor if necessary
14
2021/05/23~2021/05/29
Meeting with group members /Mentor if necessary
15
2021/05/30~2021/06/05
Meeting with group members /Mentor if necessary
16
2021/06/06~2021/06/12
Meeting with group members /Mentor if necessary
17
2021/06/13~2021/06/19
Meeting with group members /Mentor if necessary
18
2021/06/20~2021/06/26
Final Presentation
課業討論時間 Office hours
時段1 Time period 1: 時間 Time：星期三1000-1200 地點 Office/Laboratory：CM4067 時段2 Time period 2： 時間 Time：星期四1000-1200 地點 Office/Laboratory：CM4067
系所學生專業能力/全校學生基本素養與核心能力 basic disciplines and core capabilitics of the dcpartment and the university
系所學生專業能力/全校學生基本素養與核心能力 basic disciplines and core capabilities of the department and the university
課堂活動與評量方式 Class activities and evaluation
本課程欲培養之能力與素養 This course enables students to achieve.
紙筆考試或測驗 Test.
課堂討論︵含個案討論︶ Group discussion (case analysis).
個人書面報告、作業、作品、實驗 Indivisual paper report/ assignment/ work or experiment.
群組書面報告、作業、作品、實驗 Group paper report/ assignment/ work or experiment.
個人口頭報告 Indivisual oral presentation.
群組口頭報告 Group oral presentation.
課程規劃之校外參訪及實習 Off-campus visit and intership.
證照/檢定 License.
參與課程規劃之校內外活動及競賽 Participate in off-campus/ on-campus activities and competitions.