台灣與瑞士餐旅專業教育差異性之研究

餐旅服務業是觀光事業之母，在跨入二十一世紀的同時，其所面臨的競爭更甚於以往，再加上加入WTO的雙效影響下，餐旅服務業所肩負的使命更不容小顱，共產業水準的全面提昇有賴更前衛的「專業分工」制度之建立，「人」又是專業分工的最基本單位與動力，故對於「人」的「專家教育」便成為新世紀教育改革的重點，其中「餐旅專業課程規劃」就是改革餐旅教育的第一步，如此方能配合新世紀觀光餐旅產業草握發展契機對專業人才殷殷企盼的需求。本研究發現：一、學制方面（一）學生來源：採「多元化」入學方式並依個人志趣選修課程，使學生能充分發揮個人潛能適性發展。（二）修業年限：擴大修業年限彈性，依個人學習狀況靈活運用「零存整付」及「隨進隨出」的進修方式。二、課程規劃方面（一）專業課程專精化：以餐旅專業課程為核心，開設兼具深度及廣度的多樣化課程。（二）強化語言課程以符合未來加入WTO後就業市場國際化及新世紀人才之需求。（三）加強電腦課程因應Internet無遠弗屆，餐旅服務業既是國際化產業，更應響應高科技發展的新趨勢。（四）進階課程的安排：以建構終身學習的回流教育。（五）成立課程委員會：可藉重教育夥伴（業者、職訓機構等）與專家學者的腦力激盪集思廣益，規劃出實用的課程，以發展各校特色。

關鍵字

餐旅教育；學制；課程

並列摘要

Food and beverage service is the mother of tourism. Along with the coming of twentieth century, the competitions that food and beverage service has faced have become much more severe than before. In addition, with the double impact of joining WTO, the mission that the proprietor of food and beverage service has carried is not an easy task. The full development of the career standard of food and beverage service depends on the establishment of professional division of work. Since a man is the fundamental unit and the motive power of professional division of work, professional education toward men has become the emphasis o educational development in the coming new century. The first step to improve the education of hospitality is 'Hospitality Professional Course Programs.' Only with this step can it fit the needs of professional specialists to handle the developing opportunity of tourism and hospitality career in the new century. This research has discovered that: 1. From the aspects of educational system A. Source of students: With diversification of entrance means and choosing courses by personal interests and ambition, students can bring personal potential into full play. B. The fixed number of years to pursue academic studies: To enlarge the elasticity of the fixed number of years and to use. 2. From the aspects of course programs A. Specializing professional courses: Professional courses of Hospitality as the central device to provide diversifying courses with depth and width. B. Strengthening language courses: To adapt to the needs of professional specialists among the internationalized markets after joining WTO of the new century. C. Strengthening computer courses: Dealing with expansive internet, Food and beverage service not only serves as international business but also reflects new trends of high technology development. D. Arrangements of advance course: For the purpose of constructing life-long learning of back-flow education. E. Establishing course committee: With the brainstorming among educational co-workers (proprietors, business training organizations, etc) and scholars, functional and practical programs can be planned in order to build up the characteristics of each school.