A Study on Related Factors of Affecting Teaching Service Quality in the Food and Beverage Management Department of Vocational High Schools

• Main Authors: Hsin-Yi Huang, 黃馨儀
• Other Authors: 曾淑惠
• Format: Others
• Language: zh-TW
• Published: 2007
• Online Access: http://ndltd.ncl.edu.tw/handle/z4m849

碩士 === 國立臺北科技大學 === 技術及職業教育研究所 === 95 === The study was to learn the related factors of affecting teaching service quality in the food and beverage management department of senior vocational schools. The method used in study was questionnaire survey, and research tools were two separated tables of affecting teaching service quality in the food and beverage management department of senior vocational schools. One was designed for teachers, and the other was designed for students. Both teachers and students in the food and beverage management department of senior vocational schools were the object of study. Census was used for teachers'' portion: 369 copies of questionnaire were dispatched. 278 responses were collected. The valid questionnaires were 264 copies, and valid return ratio was 71.54%. Cluster sampling was used for students'' portion: 1001 copies of questionnaires were dispatched. 895 responses were collected. The valid questionnaires were 891 copies, and valid return ratio was 89.01%. Those valid questionnaires were analyzed by using SPSS program as descriptive statistical, one-sample t-test, independent samples t-test, one-way ANOVA, diverse stepwise regression analysis and etc. The major findings of this study are as follows: 1. Teaching service quality in the food and beverage management department of senior vocational schools is formed by six aspects as tangibles, reliability, responsiveness, assurance, career guidance and learning care. 2. Teaching service quality in the food and beverage management department of senior vocational schools is affected by external factors such as, attribute variable and perception variable. 3. To the overall level of teaching service quality in the food and beverage management department of senior vocational schools, teachers'' portion fell into of over-high intermediate, and students'' portion fell into of level over-intermediate. 4. For teachers'' portion, there is no significant difference in teaching service quality in the food and beverage management department of senior vocational schools for different attribute variables. However, for students'' portion, there is a significant difference in overall and each aspect due to the variables such as, the attribute of school, the location of school, the mother’s education background, and the related certification of the food and beverage management. 5. There is a significant difference in overall and each aspect of teaching service quality in the food and beverage management department of senior vocational schools between teachers and students. 6. The variables of teachers'' attribute and perception can predict teaching service quality in the food and beverage management department of senior vocational schools.