Part-time Faculty

Wayne Liu

1

Deputy Director General , Taiwan

Tourism Bureau

Assistant Professor

Academic expertise:

Tourism Policy、International Marketing、Scenic spots

Hwa-Hwa Yang

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Professor

Subject:

   Introduction to F&B Management

Introduction to Food Processing

 

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Bernard Noël

963

Executive Chef , Regent Formosa Taipe

Michelin 3 star chef

Subject:

French Cuisine

Martin MacLeod

105

Former Executive Chef of W Hotel , Tapei

Subject:

Western Cuisine , Fusion Cuisine , Food Culture

A-Chung Wu

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Former Pastry Chef , Grand Hotel Taipei

Subject:

Pastries & Cake、Chocolate Making

 

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Tsun-Kwon Chen

789

Vice General Manager Executive Chef – Mayfull foods corporation. Ltd ,

Subject:

Western Cuisine

Fu-Shou Huang

147

Pastry Chef Le Meridien Taipei ,

Subject:

Bakery – bread

Chiou-Hong Song

Image

Former Dim Sum Chef Caesar Park Taipei

Subject:

Chinese Pastries

Pei-Cheng Lu

102

Chef , Shangri – la’s Far Eastern Plaza Hotel Taipei

Subject:

Chinese Pastries

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Sue-Wu Chang

高級食物製備-張紫屋

Chef , Sheraton Grand Taipei Hotel

Subject:

Chinese Cuisine

Hsian-Bin Chang

103

Chiao Thai Hsing Flour Mill – Master Chef

Subject:

Bakery

Huei-Fong Lee

團膳-李惠芳

 Director , Former Cathay Beverages Co.Ltd

Subject:

Institutional Management

MASA Wu

423

  Sous Chef , Toutouan Japanese Restaurant

Subject:

Japanese Cuisine

Chun-rong Ren

飲料管理-任春榮

Restaurant manager , Cesar Hotel Taipei

Subject:

Beverage Management

Ching-Ya Shiao

852

Assistant Professor

Taipei City University of Technology

Yu-Ching, Lee

餐飲日文-李毓清

Lecturer

Subject:

F&B Japanese

Fraya Tsang

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Profesional Trainer

Subject:

Barista and coffee making

Yi-Chun Chen

餐飲法文-陳宜君

Lecturer

Subject:

French Language

Tony-Liao

廖愬盛 (Tony Liao)

Vice General Manager

Radium Kagaya International Hotel

Subject:

Chain Restaurant Operation and Management.

Nelson Wei

106

Professor

Subject:

Lohas Hospitality

Tsui-fong Hsieh

104

 Department of Hospitality Management, Taoyuan

Innovation Institute of Technology

Senior Lecturer

Subject:

Food & Beverage Service

Shih Hsi Yang

S_4088739198667

 Art Director, Akacia System

Subject:

Study of Color、

Creative Prospect and Aesthetics for Restaurant

何妍儀(荳荳)老師,今天帶了實踐大學餐飲產業創新研究所碩士班 及「餐飲色彩與構圖」課程 同學參訪「遇東方精緻料理會所」,從陳總經理的熱情接待、行銷黃經理對品牌的精闢演說,營運經理的業務分享及蕭主廚的專業廚藝分享,讓學生收獲滿滿…在學術與產業交流上,「遇東方精緻料理會所」做了最好的典範!身為老師對遇東方對培育學子的用心,感佩不已!謝謝遇東方! 學員心得:十分感謝荳荳老師和餐廳能夠讓我們去參觀,方知人外有人、天外有天,人總是需要不斷的看新的東西,才能開闊自己的眼界。我更沒想到的,是一個小小的商標竟然隱藏著這麼大的學問,用色、配合的圖案、字體的選用,都有他的特別用意在,這讓我對商標的認知又有了更深一層的認識。 學員心得:這次的參訪真是個難得的經驗,很謝謝老師們用心地爭取這種實地參訪,不但是在店內實際參觀,更是請出各部主管介紹與互動,將他們的心得分享給我們。 行銷經理告訴了我們品牌設計的由來與過程,每年流行色的揭密pantone公司發布、營運經理(Leo)的奧客上帝論、行政主廚的食材原味堅持(超有共鳴!!)以及色香味俱,接收了很多不一樣的經驗談,真的是不虛此行!!! 總經理親蒞指導 營運經理解說 行銷經理分析介紹 行政主廚餐飲色彩介紹 行政主廚生鮮介紹 餐點試吃 遇東方精心準備烤鴨試吃 伴手禮贈送同學 頒發感謝狀 遇東方精緻料理會所分享連結 https://www.facebook.com/pg/YuDongFangRestaurant/photos/?tab=album&album_id=2285753235002785&tn=-U-R