Abstract
The purposes of this study are to analyze developmental trends, hospitality curricula structures and strategies of curriculum development for planning the integrated curriculum of foods and beverage (F&B) management of the vocational and technological educational system in Taiwan. The qualitative and quantitative research methods – theoretical analysis, document analysis, focus group in-depth discussion, and questionnaire investigation – were applied to this study. The vertical curriculum design – from vocational high school level to college and university level – and contents were developed by this study. The major findings of the research provide a basis for curriculum development of F&B management education.