從學生能力取向探討實習前「四技餐飲教育課程」之成效—以國立高雄餐旅學院為例

Exploring the Efficacy of Sandwich Courses Prior to Internship in Four-Year College by Evaluating Students’ Competency: An Example of National Kaohsiung Hospitality College

林軒黛(Shiuan-Dai Lin)

指導教授 ： 馮莉雅

國立高雄餐旅大學/餐旅學院/餐旅管理研究所/碩士(2009年)

https://doi.org/10.6825/NKUHT.2009.00013

摘要

本研究旨在從學生能力取向的角度，探討四技餐飲教育課程中實習前的課程成效，期能找到課程修正的指標及影響實習前課程成效的因素。本研究以國立高雄餐旅學院餐飲管理系、西餐廚藝系、中餐廚藝系大二學生及國際觀光旅館餐飲部內場、外場及人資部門主管為研究對象，採用問卷調查及訪談等方式，蒐集相關研究資料，主要研究結果發現共十一點：1.業者重視倫理觀念與人際的溝通互動。2.大二學生進入業界實習前所認知應具備能力的程度遠超過業界認知。3.學生五種基本能力知行不合一，尤其是餐飲營運能力，但此能力卻是業者最不重視。4.女學生較男學生覺得進入業界實習應具備餐飲營運能力更為重要。5.前一學制為高中的學生覺得進入業界實習應具備餐飲營運能力的程度高於前一學制為高職的學生。6.男生較女生覺得在餐飲服務知能或餐飲營運能力表現較具信心。7.就讀餐飲管理系的大二生在國際發展與科技應用、博雅素養與生涯發展、餐飲專業服務知能與餐飲營運能力的自評程度皆分別低於中餐廚藝系及西餐廚藝系。8.前一學制為高中的學生自認為比前一學制是高職的學生更具有博雅素養與生涯發展能力；前一學制為高中的學生也自認為比起其他學制的學生更具有餐飲營運能力。9.有工讀經驗的學生比毫無工讀經驗的學生更具有倫理規範與人際互動、餐飲專業服務知能與餐飲營運能力的信心。10.大二生不會因為個人的就讀科系不同、工讀經驗、社團經驗或欲實習場所不同而對進入業界實習所認知的五項基本能力重要性程度有所不同；更不會因為有無社團經驗或欲實習場所不同而對五項基本能力自評程度有所不同。11.課程修正指標發現除了國際發展與科技應用能力不需修正外，其餘四項能力皆需加以關注。

關鍵字

餐飲教育課程 ； 三明治教學 ； 基本能力

並列摘要

This research explored the outcomes of the courses which student took before practical training in a view of student capability orientation. Based on basic competencies of internships, finding out fixed index of the courses were before practical training of F & B related departments, and analyzing the outcomes of the courses. Accidental samples were collected from sophomore students of Department of Food and Beverage Management, Department of Western Culinary Arts and Department of Chinese Culinary Arts, and the managers of catering department and human resource department of international tourism hotels, and the questionnaires were distributed to them. After data analyzing and interview with students, the results were as followed. Firstly, the competencies what industry cared about had turned to ethic and interpersonal relationship from professional orientation. Secondly, sophomore students’ cognition of what competencies they should have been far from the cognition of the industry upon the students. Thirdly, the Five Basic Competencies were no match to the students’ behavior and cognition, especially the capability of restaurant operation. But that’s what the industry cared the last. Fourthly, female students had higher degree of the importance of competencies of restaurant operation than male students. Fifthly, the students who were high school had higher degree of the importance of competencies of restaurant operation than the students who were senior vocational school. Sixthly, male students had more confidence than female students on professional capability of service and competencies of restaurant operation. Seventhly, on the degree of self-evaluation of international development, technology application, accomplishment, career development, professional capability of service, and competencies of restaurant operation, the sophomore of Department of Food and Beverage Management were lower than the students of Department of Western Culinary Arts and Department of Chinese Culinary Arts. Eighthly, the students who were high school thought that they had better competencies of accomplishment and career development than the students who were senior vocational school; and the students who were high school thought that they had better capability of restaurant operation. Ninthly, the students had work experience of whether F & B or not, had confidence on competencies of ethic, interpersonal relationship, professional capability of service and competencies of restaurant operation than those who had no work experience. Tenthly, sophomore had no different cognition on the Five Competencies for the different department, work experience, party experience or training places. And different party experience and training place made no difference on self-evaluation. Finally, we can find out that the modifications of the course have to modify except the international development and the ability of technical application, furthermore, the other four modifications need to pay more attention to the details.

並列關鍵字

food and beverage curriculum ； sandwich course ； basic competency

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