以餐飲管理系教師觀點探討餐旅服務技術課程重疊問題

A Study of Curriculum Overlapping Problems of Food and Beverage Service Techniques：A Viewpoint From the Food and Beverage Management Instructor

鄭雨芳(Yu-Fang Cheng)

指導教授 ： 孫路弘

國立高雄餐旅大學/餐旅學院/餐旅管理研究所在職專班/碩士(2013年)

https://doi.org/10.6825/NKUHT.2013.00020

摘要

教育部技職司（2001）指出，職業學校以充實職業知能、陶冶職業道德、提升人文及科技素養為目標；科大及技術學院的目標在培育中階幹部並具備高階幹部所需之潛力與知識之人力。然而課程重疊的問題是我國餐旅教育一直以來的現象，陳昭銘、孫路弘（2011）指出，目前大學「餐旅服務技術」課程與高中職95課程綱要課程內容重疊比重頗高，多數學生對課程重疊的情形均有明顯的感受，各章節重覆比重介於78%~91.6%之間，顯示此一課程重疊的嚴重性。重覆學習對課程內容感受不夠豐富且無法前後一貫學習，會造成學生學習意願降低，此一現象已違反了教育部訂定的教學一貫化目標，造成了教學資源的浪費。
為增進餐飲教育之教學品質使餐飲教育課程一貫化並提升人力素質、避免課程重覆之現象發生，本文之研究目的為：一、探討餐飲管理系教師對餐旅服務課程重疊程度之認知；二、探討餐飲管理系教師對課程重疊的因應之道。
本研究採質性研究，分析大學餐飲管理系餐旅服務課程之綱要與高職95課綱課程內容的差異性後，以八所任教餐飲管理學系之十一位大學教授為訪談對象，進行深度訪談，探討教師對大學餐旅服務課程與高職課程重疊之看法以及針對此一現象授課教師之因應作為，希冀能以本文所歸納之專家意見，作為對未來教師改善教學方法之參考依據。

關鍵字

餐旅服務 ； 課程重疊 ； 95課綱 ； 餐飲管理系

並列摘要

According to Ministry of Education, Technological and Vocational Education (2001), the goal of the Vocational schools to enrich professional knowledge, cultivate professional ethics and enhance cultural and technological literacy; the goal of University of Science and Technology and Institute of Technology is to train middle level human resources with the ability, potential and knowledge as senior executives. However, course overlapping issue has long been a phenomenon in Hospitality Education in Taiwan. JHEN, JHAO-MING 、Sun, Lou-Hon (2011) mentioned, the content in college course “Hospitality Services Techniques” and the summary of Senior High School 95 course are highly overlapped. , the most of students feel the same way. The percentage of overlapped courses is estimated between 78%~91.6%, which shows serious level of course overlapping. Course overlapping has caused students become lack of sensibility and fail to consistent learning as well as reduced learning intensions. This situation already ruined the goal of consistent teaching regulation set by ministry of education and caused waste of teaching resource.
The motivation of this research is to improve the quality and consistency of dining education, lift manpower quality and avoid course overlapping. The purpose of this paper is stated as following:
1.Investigate teachers’ awareness of dining education of course overlapping issue.
2.Study the total solution of overlapped course based on teachers’ views of dining education.
This research is collected from qualitative research, analyzes University Department of Food and Beverage Management Hospitality Services Curriculum Outline and analyzes the difference of college courses and senior high school courses. By in-depth interviews with ten university hospitality professors to investigate professors’ opinions of overlapped courses and aiming at the solutions in response to this issue, this paper is expected to gather experts’ opinions as the references to future teachers to improve teaching techniques.

並列關鍵字

Hospitality Services ； problem of course overlapping ； In-depth Interview ； Teaching Techniques

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