Needs Assessment of Professional Competences of Food and Beverage /Hospitality Management Department Students at College and University Level

• Main Authors: LU HSIN- YI, 呂欣怡
• Other Authors: 洪久賢
• Format: Others
• Language: zh-TW
• Published: 2004
• Online Access: http://ndltd.ncl.edu.tw/handle/14910862662131590338

碩士 === 國立臺灣師範大學 === 人類發展與家庭研究所 === 92 === The purpose of this research were to (1) construct the factors of the cognition, skill and affection aspects of professional competences of food and beverage/hospitality management department students at college and university level； (2) analyze the required level and self-assess level of professional competency from students’ perception; (3) identify the needs of food and beverage management professional competences; (4) analyze the differences between the required level of professional competency from students’ perception with sexes, educational systems, departments, the students’ desire to enter a department, and practice experiences; (5) analyze the differences between the self-assess level of professional competency from students’ perception with sexes, educational systems, departments, the students’ desire to enter a department, and practice experiences. (6) explore the relationships between the required level and self-assess level of professional competency from students’ perception. The methods of questionnaire survey and census for food and beverage/hospitality management department students at college and university level in Taiwan were adopted. The data were analyzed by statistical analysis of descriptive statistics, factor analysis, t-test, one-way ANOVA, and Pearson correlation. The major findings of this study were as follows: Five factors of the cognition aspects of professional competences were: “planning & management”, “food and beverage design, product & service”, “environmental protection & safety”, “organization & operation”, and “relational knowledge”. The seven factors of the skill aspects of professional competences were: “efficiency management”, “transaction & personnel management”, “control competence”, “emergency management”, “executive competence”, “interpersonal communication”, and “international service”. The three factors of the affection aspects of professional competences were: “job commitment”, “self-sentiment”, and “macro-view”. All the factors of professional competences were assessed as required items, however the students were not well-prepared. The self-assess level of all factors were “ordinary degree”. The needs of professional competences were shown as “Relativity Need Coordinates Grid” (RNCG). The significant differences between the required level of professional competency with sexes, educational systems, practice experiences, and work experiences. The significant differences between the self-assess level of professional competency with different sexes, educational systems, departments, the students’ desire to enter a department, practice experiences, and work experiences. Besides, there was the positive correlation between the required level and self-assess level of professional competency. The conclusions can provide the reference resources for personnel training of food and beverage, and the design of food and beverage curriculum.