A Comparative Study on Practice Effectiveness and Satisfaction Evaluation — Generated from Hospitality Industry for Sandwich Plan Instruction v.s. Traditional Site Internship in Hospitality Management College

• Main Authors: YenYueh-Ling, 顏月玲
• Other Authors: Wong Sang-chin
• Format: Others
• Language: zh-TW
• Published: 2001
• Online Access: http://ndltd.ncl.edu.tw/handle/29184788363846372930

碩士 === 國立臺北科技大學 === 技術及職業教育研究所 === 89 === Changes in lifestyle and flexibility in social work place have caused dramatic increase in people dining-out. With the implementation of the 2 days weekend holidays, the restaurant industries have now entered a fierce but prosperous competition stage. The government plans to strengthen the coherence and completeness of various skills and vocational courses as well as integrated application of technical and vocational educational resources. It also plans to expand learning environment of students from school to work place through interactive educational activities with technical and vocational colleges and outside cooperative institutions. Take training restaurant industry for example: While arranging practical training inside the school premises, students are encouraged to participate in external training to provide them with opportunities to gain practical experience served as preparation for their entry in the restaurant businesses. This paper conducted a study on the dissimilarities in level of satisfaction for students under sandwich mode of study and traditional site internship upon the implementation of higher restaurant education. It also conducted a survey on the level of satisfaction from businesses in results of sandwich mode of study and traditional site internship, whether it helps in upgrading the quality of manpower in restaurant industries, as well as provides industry, government, academic, research and educational departments with concrete recommendations and conclusions to serve as a reference for improvements in higher restaurant education. The questionnaire was adopted as a research tool. Which contents included “background information of businesses”, “satisfaction level of entrepreneurs on job performance of trainee”, “evaluation based on standpoint of entrepreneurs” and “recommendations and suggestions for educational improvements in restaurant industry”. A random survey was conducted on 101 valid questionnaires. Valid response reached as high as 69.6%. Subjects of studies were international restaurant/tourist hotels which accepted students on a sandwich mode of study and traditional site internship. Results of studies revealed the following: 1. There was no significant difference on level of satisfaction in job internship” by restaurant entrepreneurs due to difference in “departments” and “operating style” 2. No significant difference was found on restaurant entrepreneurs’ level of satisfaction in job performance of students under “sandwich mode of study” due to difference in “positions”. Results on analysis in level of satisfaction of restaurant entrepreneurs in job performance of students under “traditional site internship” revealed that a significant difference exists due to difference in positions; i.e., there would be a significant difference in level of satisfaction in job performance of students under “traditional site internship” due to difference in positions. 3. No significant difference has been found on evaluation based from the standpoint of restaurant entrepreneurs between student’s “sandwich mode of study” and “traditional internship” as a result of difference in “department”, “position” and “operating style”. 4. Based on results obtained on above studies, the researcher proposed various recommendations on the relationship among students, schools, the restaurant entrepreneurs and partners developing the education to serve as a reference for future studies. Keywords: Sandwich mode of study, level of satisfaction, distributive education