高職餐飲管理科學生校外實習學習成效之探討
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Date
2012-04-??
Authors
何昶鴛
王雅玲
Chang-Iuan Ho
Ya-Ling Wang
Journal Title
Journal ISSN
Volume Title
Publisher
國立台灣師範大學工業教育學系
Department of Industrial Education, NTNU
Department of Industrial Education, NTNU
Abstract
參加校外實習是高職餐飲管理科學生其學習歷程極為重要的部份。一些文獻顯示：學校、學生個人以及實習機構是實施餐旅系科學生校外實習成功的三大因素。本研究的主要研究目的在於探討他們參加校外實習的學習成效以及影響其學習成效的因素。校外實習學習成效係學習者對自己參加校外實習所獲致的主觀成效，以 20 個有關學習者個人的相關態度信念的題項進行測量。本研究以私立高職餐飲管理科參加校外實習的高三學生為研究對象，以問卷調查方式收集資料；樣本來自臺灣地區 22 所學校，問卷發放採用系統抽樣，總計獲得 291 份有效問卷。研究結果顯示：受訪學生普遍認為於校外實習的學習效果包括：增進服務技能、培養職業倫理與道德、培養決策與規劃能力以及增加職業的專業智能。進一步分析則是發現：（1）受訪學生在不同的實習組織與實習單位對於培養決策與規劃能力的學習成效顯著不同。（2）受訪學生對於三種不同的校外實習方式所獲得之學習成效並無差異。（3）將受訪者根據實習前的餐飲工讀經驗加以分群，不同群組的學生對於增進服務技能具有不同的學習成效。此外，本研究根據研究結果與研究限制，提出未來後續研究的方向與相關的實務建議。
Internships have been widely adopted as a component for educating food and beverage management students at vocational high schools. The three stakeholders, including: students, educators (academic institutions) and employers, play important roles in the implementation of internship programs. This study analyzed students' learning effectiveness off campus and the factors that were related to the effectiveness. The measurement instrument included a 20-item scale to investigate students’ attitudes toward internships. It employed survey research methods for data collection with a systematic sampling frame. In total, 291 usable responses were obtained from 22 schools. The research results indicated that upon completion of the internships, the trainings help students improve their customer-service skills, enhance professional ethics and morality, develop the abilities of decision-making and implementation, and increase professional competence. It was found that the respondents demonstrated different perceptions and attitudes among several student groups. The factors including students’ part-timed working experiences and organizational characteristics of cooperative institutes contributed to the discrepancies. The research and managerial implications were discussed at the end to conclude this study.
Internships have been widely adopted as a component for educating food and beverage management students at vocational high schools. The three stakeholders, including: students, educators (academic institutions) and employers, play important roles in the implementation of internship programs. This study analyzed students' learning effectiveness off campus and the factors that were related to the effectiveness. The measurement instrument included a 20-item scale to investigate students’ attitudes toward internships. It employed survey research methods for data collection with a systematic sampling frame. In total, 291 usable responses were obtained from 22 schools. The research results indicated that upon completion of the internships, the trainings help students improve their customer-service skills, enhance professional ethics and morality, develop the abilities of decision-making and implementation, and increase professional competence. It was found that the respondents demonstrated different perceptions and attitudes among several student groups. The factors including students’ part-timed working experiences and organizational characteristics of cooperative institutes contributed to the discrepancies. The research and managerial implications were discussed at the end to conclude this study.