| Summary: | 碩士 === 靜宜大學 === 觀光事業學系研究所 === 94 === This research originates from the progress nowadays, development of communication ,more leisure time available, recreational concepts of our citizens,
and increasing opportunities of jobs in food & tourism service with the establishment of National Kaohsiung Hospitality College in 1995, education
of domestic food & tourism has been organized and better. The quality of service in food and tourism has been emphasized by consumers
and personal related to. Compared with the institutions promoting vocational certificates in food & tourism industry, Bureau of
Employment and Vocational Training (BEVT) is more reputable. The tests held by BEVT mainly about skill of technical staff are more
persuasive and acceptable than those held by non-governmental organizations because BEVT is official. Among skill tests in food and
tourism , tests of Chinese Culinary Arts are held in 1985 and followed by events of beverage-blending, Western Culinary Arts, and
food & hotel service. Tests of C- class technician certification are mainly held because basic professionals are virtually needed.
Whether the vocational events are increasingly held is related to the demands for professional of Food & Tourism Industry.
If yes, the adequacy of rules on tests of the skill of technical staff in Food & Tourism Industry means a lot to the promotion
of employers in domestic Food & Tourism Industry and cultivation of talented personnel.
A case Study on the adequacy of rules for C-class technician certificated exams. The motives behind this study result from the
differences in the current certificated systems between Germany and our country. The reasons why I choose Germany as a contrast
is that it is a country with better-developed certificated systems to investigate the adequacy of the rulers intended for the
students in the departments of Food and Tourism Industry while taking C-class certificated exams. The following are the five items
I want to investigate.
I.Examine the adequacy of the professional skills exams taken by the examinees in Food & Tourism Industry from three sides including
the employers, government and educators, the authorities concerned and the academic field.
II.Make a study of whether this kind of professional skills exams exactly tests out examinees’ true competence at work.
III.Investigate its validity and reliability.
IV.Organize and analyze the results of the questionnaires to achieves some recommendations, offered to the authorities concerned
for future improvement references.
V.Provide a few recommendations for vocational educational reforms.
The following are six suggestions:
I.Professional knowledge :The context for the certificate exam can’t meet the practical demand.
II.Written Test : The tests seem to lack in originality. It is suggested that some analyses of vadility and efficiency should be done be done
before the formal test.
III.Testing Environment: Besides the written tests ,the spontaneous virtual test is also welcome.
IV.Marking Level: Any subtraction of the points should be based on the real working process , Ambiguous words should be avoided.
V.Occupation Classification : There should be a distinction between the students and adults.
VI.Overall Valuation: The results of the exam for restaurant & hotel management are not effective enough. technician certificated exam
assessment on a single occupation item is essential.
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