高職餐飲管理科建教合作學生學習滿意度之研究

The Study of Learing Satisfication for The Cooperative Education Program Students majoring in the Food and Beverage Management at Senior Vocational High Schools

賴清國(Ching-Kuo Lai)

指導教授 ： 饒達欽

國立臺灣師範大學/科技學院/工業教育學系在職進修碩士班/碩士(2001年)

摘要

本研究旨在探討高職餐飲管理科建教合作學生學習滿意度。為達成研究目的，首先透過文獻分析進行整理與分析，建立研究的整體架構，其次，根據分析的結果，編製「高職餐飲管理科建教合作學生學習滿意度之研究問卷」為研究工具，此問卷經因素分析、項目分析具有良好的信、效度。
本研究方法採用問卷調查法及個別訪談。實施對象為九十年度高職餐飲管理科辦理建教合作11所學校，共1,434位學生為母群體，抽取557名學生為施測對象，實際回收樣本數為477份，經剔除無效問卷，獲得有效樣本448份，回收可用率為80.43%。使用的統計分析方法主要包括：平均數、標準差、單一樣本t考驗(t-test)，單因子變異數分析(One-way ANOVA)、雪費事後比較法(Scheffe’s posterior comparisions)、皮爾遜積差相關(Pearson’s product-moment correlation)、卡方考驗(Chi-square test)等。經分析結果，獲致下列主要結論：
一、高職餐飲管理科建教合作學生的整體滿意度傾向於「滿意」。
二、高職餐飲管理科建教合作學生，對本研究學習滿意度六個構
面的滿意程度依序為：「人際關係」層面的學習滿意度最高，
其次為「學習成就」，滿意度最低者為「行政措施」與「訓
練課程」。
三、學生的「整體學習滿意度」，因背景因素(是否實施職前訓練、
是否實施在職訓練、不同就讀影響因素)的不同而有差異。
四、學生的「整體學習滿意度」，因背景因素(性別、實習年級、
實習期間、上班天數、實習天數、建教模式、實習單位規模、
實習部門、是否輪調、就讀區域、進路規劃)不同，但其滿意
程度並無顯著差異。
五、學生認為參與建教合作校外實習中的主要收獲包括：「學到
很多學校學不到的知識及技術」、「交到朋友增進人際關係」
及「提早體驗工作環境、清楚飯店運作模式」等。
根據文獻分析、研究發現及結論，研究者對教育行政主管單位、高職餐飲管理科辦理建教合作學校、參與高職建教合作事業單位及後續研究者分別提出一些建議，以供改進教學及後續研究者參考。

關鍵字

建教合作 ； 餐飲管理科 ； 學習滿意度

並列摘要

This study is to investigate the degree of learning satisfactions for students majoring in the food and beverage management at senior vocational high schools under the program of cooperative education program. In pursuit of the purpose of this study, firstly, the researcher compile and analyze the data by way of desk research for establishing the entire methodology, and next, develop “The Questionnaire of Surveying the Degree of Learning Satisfactions for Students Majoring in the Food and Beverage Management at Senior Vocational High Schools under the Program of Cooperative Education Program” . The result of this questionnaire is very reliable and effective due to it being through the factor analysis and item analysis.
This research adopts the methods of questionnaire and personal interview for eleven senior vocational schools high offering the cooperative education program for the food and beverage management in the academic year of 2001. The population for this research is 1,434 students in total with 557 ones as selected as the sampling. The actual questionnaires returned are 477 copies but with only 448 are effective after screening. The coverage is 80.43% available. The statistical methods implemented hereinafter include mean, standard deviation, t-test, one-way ANOVA, Scheffe’s posterior comparisons, Pearson’s product-moment correlation, Chi-square test etc. The outcomes based on above analyses are as following:
1.The degree of learning satisfactions for students from
senior vocational high schools participating in the
cooperative education program of the food and beverage
management is toward to “satisfied”.
2.The satisfaction priorities regarding six items surveyed
from students at senior vocational high schools under this
program are “personal relationship’ to be the highest,
“learning achievement” as the second but the
‘administration implementation” and the “training
courses” are the lowest.
3.The entire learning satisfaction for students will be
varied due to students’ backgrounds such as the factors
that whether they have accepted the training before taking
job or the on-job training or are from different schools.
4.The entire leaning satisfaction for students will be
varied due to the different background factors such as the
gender, the school grade for taking intern training, the
training period, the days of working and intern training,
the mode of cooperative education program, the scale of
authority conducting the intern training, the intern
training unit, the job rotation, the geographic location
of study and the career plan etc. However, the difference
for the degree of satisfaction is not obvious.
5.The major achievements concluded by students participating
in this cooperative education courses include learning
more practical knowledge which are not available from the
school, and making friendship for enhancing the personal
relationships as well as early experiencing the working
environment and figuring out the exact operation mode of
hotel and restaurant etc.
According to the analysis from the collected data, this study offer some suggestions as references for the senior vocational high schools offering the cooperative education program conducted by the food and beverage management, the governmental or private authorities joining such programs and the researchers at the interest of this theme while they improve the training program and conduct the further research.

並列關鍵字

Cooperative Education Program ； Food and Beverage Management ； Learning Satisfaction

參考文獻

業職業教育季刊，第64期，頁24-35。

林佩怡(民88) 。二專餐飲管理科學生學習滿意度之研究，未出版之

卓旻怡(民88)。雲林縣國中生體育課學習滿意度調查研究。未出版之

其影響因素分析。第十屆全國技術及職業教育研討會論文集。台

高邱英(民83)。餐飲管理－理論與實務。台北：揚智文化。