三明治教學法學生應具備專業基本能力之探討－以旅館科為例

The Study of Sandwich Teaching System in Hospitality Department

吳菊 ； 吳政和

《觀光研究學報》 6卷2期 (2000/11) Pp. 101-117

https://doi.org/10.6267/JTLS.2000.6(2)7

摘要

本研究係以採行三明治教學法的旅館科學生其應具備之專業基本能力的專精程度為主題來探討三明治教學法在「學習－實習－學習－實習」，即一學期在校上課；一學期在校外實習的施行過程中，學生對於校內實用課程的設計與校外實務經驗的實習中互為印證所評定出其應具備專業能力的專精程度，以為未來規劃校內與校外課程之參考。
本研究以景文技術學院旅館科106位學生為研究對象，採用文獻探討、實地訪談及問卷調查等研究方法，分別取得一、二手資料加以歸納分析，探究在實施三明治教學法制度下，旅館科學生確實所應具備的專業基本能力有那些具體項目。

關鍵字

三明治教學法 ； 專業基本能力 ； 校內實用課程 ； 校外實習

並列摘要

This study was discussed that hotel department students which were adopted ”Sandwich teaching system” should be provided with professional ability expert degrees to be the subject matter. The purpose of this study is exploring the sandwich teaching system on ”studying- practicing-studying-practicing”, namely, from the process of taking courses on the campus for one semester; practicing outside the campus for one semester. Students are evaluated their professional ability master degrees by proving the practicable course planning on the campus versus the real situation practicing, to be the reference of farther planning inside and outside the campus courses.
106 hotel management department students of Jen Win Institute Technology is the subject of this study, adopt literature exploration interview and survey etc., respectively obtain the primary and secondary data to generalize analysis, and explore that what are the concrete item included of professional ability that hotel management department student should be provided with under the sandwich teaching system implement.

並列關鍵字

Sandwich Teaching System ； Professional Ability ； Practical useful course on the campus ； practicing outside the campus