餐旅技職校院校外實習學生實習滿意度之研究－以國立高雄餐旅大學餐旅學院為例

A Study of Student Satisfaction with Off-Campus Internship at Hospitality Vocational Colleges: A Case Study of School of Hospitality Management at National Kaohsiung University of Hospitality and Tourism

郭惠綾(Hui-Ling Kuo)

指導教授 ： 郭德賓

共同指導教授 ： 曾塍睿(Cheng-Jui Tseng)

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(2014年)

https://doi.org/10.6825/NKUHT.2014.00008

摘要

本研究以首創「三明治」教學之國立高雄餐旅大學餐旅學院系科為例進行實證，找出影響學生校外實習滿意度之主要因素，並且分析各項因素對實習滿意度的影響效果，以瞭解學生對校外實習的評價，以及是否會對學生未來從事餐旅業的就業幫助。研究結果發現：（1）學生在校外實習後僅「專業成長」之實際的感受能符合學生的學生期望（2）影響實習滿意度的主要因素，歸納為「專業成長」、「工作內容」、「學校輔導」與「福利制度」四大構面，其中「專業成長」對「就業幫助」的影響效果最大，其次為「整體滿意度」，再者為「就業幫助」；「工作內容」對「推薦意願」與「整體滿意度」的影響效果最大，其次「就業幫助」；「學校輔導」對「整體滿意度」的影響效果最大；「福利制度」對「推薦意願」的影響效果最大，其次「整體滿意度」，再者為「就業幫助」。（3）學生選擇校外實習期間，以「1年」為最主要的考慮因素，其次是「6個月」。（4）學生選擇校外實習期程，以「3年級」為最主要的選擇，其次是「4年級」。（5）不同「科系」、「家庭支持度」的學生，在「實習滿意度」上有顯著的差異。

關鍵字

餐旅技職教育 ； 校外實習 ； 滿意度

並列摘要

The research was an empirical study to identify and analyze the factors affecting student satisfaction with off-campus internship in order to how students evaluate their internship experiences and whether they can contribute to employment in the hospitality industry. A case study was conducted on the so-called “Sandwich Teaching” from the departments of the School of Hospitality Management at National Kaohsiung University of Hospitality and Tourism. According to the study results, (1) only the perceived feelings of “professional growth” met student expectations. (2) The main factors affecting student satisfaction with off-campus internship include four dimensions: “professional growth,” “job content,” “school counselling,” and “welfare policy.” The study results found that “professional growth” had the greatest positive effect on “employment assistance,” followed by “overall satisfaction” and “recommendation intention,” respectively. In addition, “job content” had the greatest effect on “recommendation intention,” followed by “overall satisfaction” and “employment assistance,” respectively. “School counselling” had the greatest effect on “overall satisfaction.” “Welfare policy” had the greatest effect on “recommendation Intention,” followed by “overall satisfaction” and “employment assistance,” respectively. (3) “One-year” internship was considered as the top priority when selecting an internship program, followed by “six-month” internship. (4) Most students chose to undertake internship in their third year, followed by the fourth year. (5) The study results found a significant relationship between “departments” and “level of family support” with “student satisfaction with internship.”

並列關鍵字

Hospitality Professional Education ； Field Practice ； Satisfaction

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