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.
彈性暨自主學習規劃 Alternative learning periods
本門課程是否有規劃實施學生彈性或自主學習內容（每1學分2小時）
Is any alternative learning periods planned for this course (with each credit corresponding to two hours of activity)?
否：教師需於「每週課程內容及預計進度」填寫18週課程進度（每1學分18小時之正課內容）。 No：The instructor will include an 18-week course plan in the weekly scheduled progress (each credit corresponds to 18 hours of instruction)
是：教師需於「每週課程內容及預計進度」填寫16週課程內容（每1學分16小時之正課內容），並於下列欄位填寫每1學分2小時學生彈性或自主學習內容。 Yes：The instructor will include a 16-week course plan in the weekly scheduled progress (each credit corresponds to 16 hours of instruction);the details of the planned alternative learning periods are provided below (each credit corresponds to two hours of activity).
學生彈性或自主學習活動 Alternative learning periods
勾選或填寫規劃內容 Place a check in the appropriate box or provide details
時數 Number of hours
學生分組實作及討論 Group work and discussion
參與課程相關作業、作品、實驗 Participation in course-related assignments, work, or experiments
參與校內外活動（研習營、工作坊、參訪）或競賽 Participation in on- or off-campus activities (e.g., seminars, workshops, and visits) or competitions
課外閱讀 Extracurricular reading
線上數位教材學習 Learning with online digital learning materials
其他（請填寫規劃內容） Other (please provide details)
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.
※系所學生專業能力 Basic disciplines and core capabilities of the department
1.學生能夠辨識和理解國際經營管理環境中的跨文化問題，並能與不同文化背景者進行有效溝通。 1. Students are able to identify and understand cross-cultural issues as they arise in an international management context and can communicate effectively with people from different cultural backgrounds.
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2.學生能了解國際商業環境中的倫理和社會責任問題，並能從多個利益關係者的角度加以批判性分析。 2. Students are aware of ethical and social responsibility issues that may arise in an international business context and are able to critically analyze these issues from the perspectives of multiple stakeholders.
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3.學生能以當代管理理論為基礎，辨別和分析全球商業環境中的關鍵性管理議題與挑戰。 3. Based on a strong foundation of contemporary management theories, students are able to identify and analyze key management challenges in the global business environment.
4.學生具有全球視野的商業經營能力，並具備對區域和地方問題的認識與關懷。 4.Students develop a global vision on doing business, but maintain an awareness of regional and local issues.
5.學生能發展批判性思考和問題解決的能力。 5.Students develop critical thinking skills and problem-solving abilities.
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※全校學生基本素養與核心能力 Basic disciplines and core capabilities of the university
1.表達與溝通能力。 1. Articulation and communication skills
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2.探究與批判思考能力。 2. Inquisitive and critical thinking abilities
3.終身學習能力。 3. Lifelong learning
4.倫理與社會責任。 4. Ethnics and social responsibility
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5.美感品味。 5. Aesthetic appreciation
6.創造力。 6. Creativity
7.全球視野。 7. Global perspective
8.合作與領導能力。 8. Team work and leadership
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9.山海胸襟與自然情懷。 9. Broad-mindedness and the embrace of nature