The Symposium on Food and Beverage Management

Time:

It takes place every year. The First Session was held in 1995.

Introduction:

To promote the quality of our food & beverage management, enhance the communications between the relevant business and the academic field, that why this symposium was held. Through this symposium, hope to collect the productive, governmental, and academic fields, to look into the current situation of our food & beverage management thoroughly and exhaustively. Hope the symposium results can be offered to the related fields for the reference of the effective management. Furthermore, our food & beverage management can be led to the explicit direction in the future.

(1) The First Symposium on Food and Beverage Management

Theme:

The Discussion on the Current Catering Field in Taiwan.

Date:

Dec.1, 1995.

Venue:

Hall Apollo, 20F, Mercuries Building

Participant:

Total 150 Persons.

Papers
published:

In addition to the key-note speech, the total were 8 papers.

Publications:

The First Symposium on Food and Beverage Management.

(3) The 3rd Symposium on Food and Beverage Management

Theme:

The Furthur and Trends--Managing Food and Beverage in Chain Restaurants.

Date:

May 7, 1998.

Venue:

Banquet Hall, The Landis Taichung Hotel

Participant:

Total 250 Persons.

Papers:

The total were 10 papers.

Publications:

The 3rd Symposium on Food and Beverage Management.

(4) The 4th Symposium on Food and Beverage Management

Theme:

Regional Food Cultures in China

Date:

April 15, 1999

Venue:

Linden Hall, Linden Hotel, Kaoshiung

Participant:

Total 200 experts both from domestics

Papers:

In addition to the keynote speech, the total were 8 papers.

Publications:

The 4th Symposium on Food and Beverage Management.

(5) The 5th Symposium on Food and Beverage Management

Theme:

the restaurant toward to ２１st centurya

Date:

May 25-26, 2000

Venue:

Caesar Hall, Caesar Hotel, Kentin

Participant:

Total 180 experts both from domestics

Papers:

In addition to the keynote speech, the total were 10 papers.

Publications:

The 5th Symposium on Food and Beverage Management.

(6) The 6th Symposium on Food and Beverage Management

Theme:

Leading and communication of Restaurant

Date:

May 17-18, 2001

Venue:

Grand Hall, Grand Formosa Hotel, Taichung

Participant:

Total 150 experts both from domestics

Papers:

In addition to the keynote speech, the total were 12 papers.

Publications:

The 6th Symposium on Food and Beverage Management.

(7) The 7th Symposium on Food and Beverage Management

Theme:

Healthy food, strategy of food and beverage

Date:

May 16-17, 2002

Venue:

New Place,, Taichung

Papers:

the total were 19 papers

Publications:

The 7th Symposium on Food and Beverage Management.

(8) The 8th Symposium on Food and Beverage Management

Theme:

Healthy Food, The trend of Food & Beverage Development between Taiwan & Mainland China

Date:

May 16-17, 2003

Venue:

Grand Formosa Regent Taipei

Papers:

the total were 11 papers

Publications:

The 8th Symposium on Food and Beverage Management.

                          (9) The 9th Symposium on Food and Beverage Management

Theme:

Tourist Gastronomy and Local Featured Snack

Date:

May 27-28, 2004

Venue:

Parkview Hotel

Papers:

the total were 16 papers

Publications:

The 9th Symposium on Food and Beverage Management

                          (10) The 10th Symposium on Food and Beverage Management

Theme:

Exotic food culture and the management of exotic restaurants on marketing in Taiwan

Date:

May 19-20, 2005

Venue:

Caesar Park Taipei

Papers:

In addition to the keynote speech, the total were 9  papers

Publications:

The 10th Symposium on Food and Beverage Management

                          (11) The 11th Symposium on Food and Beverage Management

Theme:

The obstruction and developing trends of Chinese-style food and Beverage Management

Date:

May 25-26, 2006

Venue:

The Westin Taipei

Papers:

In addition to the keynote speech, the total were 5  papers

                          (12) The 12th International Symposium on F&B Management

                                  and the Perspective of Organic and Healthy Diet

Theme:

The information technology of restaurant industry and organic healthy food

Date:

May 17-18, 2007

Venue:

The Grand Hotel

Papers:

In addition to the keynote speech, the total were 5  papers