Constructing an E-learning Curriculum for the Supermarket－“Aquatic Food Processing” as an Example

• Main Authors: ShuLi Lee, 李淑莉
• Other Authors: ShungKung Wu, Ph.D.
• Format: Others
• Language: zh-TW
• Published: 2006
• Online Access: http://ndltd.ncl.edu.tw/handle/sfaxsq

碩士 === 國立勤益技術學院 === 流通管理系 === 94 === Since the information technology (IT) and the Internet are growing rapidly,ELearning is adopted by the enterprise widely. According to information industry investigation, more than 40% of the enterprise approved the ELearning in Taiwan in 2004. And more than 20%32% of the enterprise among them had implemented the ELearning in their enterprises. Obviously, ELearning plays an important role for the enterprise to train their staff's. In recent years, the warehouse clubs and the supermarkets extend their branch stores rapidly. However, how to train the employee with standardized knowledge (organization regulations, professional techniques and workflows in the supermarket) and with lower training cost among different branch stores becomes a very important issue for the superintendent in the supermarket. Onthejob training (OJT) and customized training provide unique opportunities for participants who already possess some jobrelated skills and the knowledge to "learn as they earn". Traditionally, on the job training of the domestic warehouse retailers and the fresh supermarkets was undertaken in a classroom with computerassisted instruction (CAI) in Taiwan. However,the training cost of the traditional training methods is extremely high as well as time consuming. Especially at the seafood department on both the warehouse clubs and the supermarkets, it happens frequently with high aquatic product attrition rate. Since the customers and the superintendent in the supermarket have different cognitions in seafood quality, it becomes the leading causes of customer complains. Therefore, the sales (employees) must have good knowledge of aquatic food processing to keep theseafood product in a very good condition. The reduction of seafood attrition rate can take advantage of reducing commodity loss cost and developing much better relationship in marketing and customer management in the supermarket. Based on the above reasons, this research demonstrates how an ELearning curriculum of aquatic food processing for the supermarket is created and evaluated. Based on the ADDIE model proposed by Driscoll in 2002, this ELearning system with multimedia database technology can assist the employees in the supermarket in learning the aquatic food processing over the Internet. Therefore, as an employee in the supermarket, he (or she) can learn his (or her) professional knowledge without time and place limitation. In additions, this ELearning system can also assist the manager of the supermarket in reducing the training cost, in finding different learning platforms and in achieving multipurpose ELearning goals.