Please use this identifier to cite or link to this item:
Analysis of College Students Perceived Competencies in Inovative Restaurant Design
Yu-Hua Christine Sun
ompetency in innovative restaurant design
green design competency
In recent years, restaurants have become places not only for foods, but also for aesthetic experiences. Designers of a physical dining environment must take into consideration of all the hardware and software of the restaurant to make comprehensive planning, and they would be the key to integrate all the features of the restaurant, marketing concepts, and the ideas of the operator. Focusing on college students from tourism, hospitality, and design departments, this study aims to explore the students' perceived competencies in innovative restaurant design, analyze the influence of their background variables on such perceived competencies, and investigate the relations among different dimensions of innovative restaurant design. In this study, a questionnaire survey was conducted. In total, 470 questionnaire sheets were distributed, with 458 of them collected being valid (97.4%).The data were further statistically analyzed with descriptive statistics, analyses of validity and reliability, independent-sample T-test, single factor ANOVA, and Pearson correlation analysis. The results of this study are as follows: 1、 For college students from tourism, hospitality, and design departments, their level of perceived competencies in innovative physical dining environment design is above average. In descending order, the students' top four perceived competencies are Creativity, Green Design, Aesthetics, and Basic Professional Skill. 2、 Factors such as departments, genders, grades, lengths and experiences of part-time works cause significant differences in some dimensions of students' competencies in innovative physical dining environment design. 3、 Factors such as "history of receiving relevant award(s)" and the "frequency of dining in innovative restaurants" cause significant differences in all dimensions of students' perceived competencies in innovative restaurant design. 4、 The overall planning competency in innovative restaurant design shows significant positive correlation with all dimensions. Based on the results, relevant suggestions were proposed in the hope of being beneficial to the teaching and learning in tourism, hospitality, and design departments. Keywords: competency in innovative restaurant design, creativity, aesthetic competency, green design competency
|Appears in Collections:||學位論文|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.