桃竹苗地區高中職餐飲管理科學生人格特質與學習滿意度之研究

A study on Personal Traits and Learning Satisfaction of the Senior and Vocational High School Students Major in Food and Beverage Management in Taoyuan, Hsinchu and Miaoli Areas

蕭芳樺(Fang-Hua Hsiao)

指導教授 ： 林淑珍

國立臺北科技大學/人文與科學學院/技術及職業教育研究所/碩士(2010年)

摘要

本研究在探討桃竹苗地區高中職餐飲管理科學生的人格特質與學習滿意度之間的關係，並分別探討餐飲管理科學生的背景變項與人格特質之間的關係，以及分析人格特質與學習滿意度之關係。本研究採文獻分析、問卷調查等研究方法，以自編「桃竹苗地區高中職餐飲管理科學生人格特質與學習滿意度關係調查問卷」為研究工具，進行調查。本研究問卷，針對桃竹苗地區高中職餐飲管理科學生，採立意抽樣方式實施調查問卷，有效問卷1,498 份，回收率90.79％。所得資料以描述性統計、t 檢定、單因子變異數分析等統計方法進行分析，主要研究發現如下：
一、桃竹苗地區高中餐飲管理科學生具有的人格特質中以「親和性」最高，「經驗開放性」為最低。
二、桃竹苗地區高中職餐飲管理科學生的學習滿意度以「學習成果」最滿意，「課程與教材」最不滿意。
三、桃竹苗地區高中職餐飲管理科學生的學習滿意度，以輔導考取相關丙級技術士證照最為滿意。
四、桃竹苗地區高中職餐飲管理科學生之人格特質在「親和性」、「神經質性」的構面上因性別不同而有顯著差異；桃竹苗地區高中職餐飲管理科學生之人格特質在「親和性」、「經驗開放性」的構面上因年級不同而有顯著差異；桃竹苗地區高中職餐飲管理科學生之人格特質在「親和性」、「外向性」、「經驗開放性」的構面上因學校所在地不同而有顯著差異；桃竹苗地區高中職餐飲管理科學生之人格特質在「親和性」、「經驗開放性」的構面上因母親教育程度不同而有顯著差異；
五、桃竹苗地區高中職餐飲管理科學生之人格特質不會因父親教育程度而達顯著差異。
六、桃竹苗地區高中職餐飲管理科學生不同人格特質與學習滿意度之關係，會因餐飲管理科學生對其人格特質之知覺程度高低不同而有顯著差異。
針對研究結果，分別對學校教育單位、餐飲管理科教師及未來研究者提出具體之建議，俾供參考。

關鍵字

桃竹苗地區 ； 高中職餐飲管理科學生 ； 人格特質 ； 學習滿意度

並列摘要

The thesis is intended to explore the relationship between personal traits and learning satisfaction of Senior and Vocational High School students major in Food and
Beverage Management in Taoyuan, Hsinchu and Miaoli Areas. It will investigate the connection between the students’ backdrop variable and their personal traits, as well
as analyze the connection between their personal traits and their learning satisfaction.The research methods of this thesis are documentary analysis method and questionnaire
analysis method, and it also devises the “Questionnaire on the Relationship between Personal Traits and Learning Satisfaction of Senior and Vocational High School Students Majoring in Food and Beverage Management in Taoyuan, Hsinchu and Miaoli Areas” as its research tool. This study is used purposive sam method in applying the questionnaires to the target students. 1498 samples of the collected questionnaires are effective, with a retrieve rate up to 90.79%. The data are then analyzed by using the method of Descriptive statistics, t-test and one-way ANOVA. The main findings are derived from the study are as following:

1. Among the personal traits of the target students, their “Agreeableness” ranks the highest while their “Openness”
ranks the lowest.
2. As to the target students’ learning satisfaction, the “Learning Outcome” ranks the highest while the “Curriculum and Teaching Materials” ranks the lowest.
3. In learning satisfaction, the students are most satisfied with the guidance of receiv acquiring R.O.C. C-Class Technician certificates.
4. The structural constitution of the target students’ “Agreeableness” and “Neuroticism” can reach a noticeable difference due to gender difference. The
structural constitution of the target students’ “Agreeableness” and “Openness”also shows a significant difference because of the variable of different grades. The
structural constitution of the target students’ “Agreeableness”, “Extraversion” and “Openness”
have remarkable differences due to different school localities. The structural constitution of the target students’ “Agreeableness” and “Openness”also shows great differences because of different educational levels of the students’ mothers.
5. The personal traits of the target students do not show significant differences due to different educational levels of their fathers.
6. As to the connection of the target students’ different personal traits and learning satisfaction, the study is shown that different levels of self-awareness of their
personal traits lead to a significant difference in their levels of satisfaction.
In the end, depanding on the results of this research, the suggestions are given for education institions, teachers of food and beverage management, and future futher
studies.

並列關鍵字

Taoyuan ； Hsinchu and Miaoli Areas ； Senior and Vocational High School Students Major in Food and Beverage ； Traits ； Learning Satisfactionl

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