A Study of the Relationship among Perceirved Competency, Work Value and Work Ethics of Vocational High School Hospitality Program Students - In Kaohsiung Area

• Main Authors: Mei-Hua,Chen, 陳美華
• Other Authors: James Tsai
• Format: Others
• Language: zh-TW
• Published: 2010
• Online Access: http://ndltd.ncl.edu.tw/handle/38246612364579955090

碩士 === 國立高雄應用科技大學 === 觀光與餐旅管理系 === 98 === The research aims at studying the relations between professional competency, work value and vocational morale consciousness among vocational high school students of Department of Hospitality in both public and private schools in Kaohsiung Area.The writer has adopted convenient sampling, distributing 600 questionnaires, to six school, from to December 13 to December 29, 2009,collecting 600 ones, and 585 ones are found valid while 15 invalid ones are eliminated. The collecting rate is 97%. The context of this research includes the socio-economical background, professional competency, work value and vocational morale consciousness. Methods of data analysis contain descriptive statistic analysis, reliability analysis, item analysis, explorative factor analysis, experimental factor analysis, independent t test, One Way Analysis of Variance, Structural Equation modeling (SEM) and path analysis. 1. Schools of Hospitality Department in Kaohsiung Area have a tendency to be private ones; students of Hospitality Department tend to be more female, choosing to have a professional skill and wanting to engage in Hospitality related work; Students tend to have certificates of Beverage Making; Students tend to have more reception work experience than kitchen work experience. 2. Based on the index of Professional Competency of Hospitality students, students tend to score high in the item of I am equipped with friendly service attitude and the item of I am equipped with team spirits. According to the index of Work Value, students score satisfactorily in I can compete work with my colleagues happily. As for in the index of Vocational Morale Consciousness, most students consider vocational morale more important than working ability. 3. Hospitality students from public/ private schools, different departments, wanting to engage in hospitality related work, professional certificates, different classes indicate partially significant difference towards professional competency, work value, vocational morale consciousness. 4. The results of experimental factor analysis indicate students perform satisfactorily in the items and dimensions of professional ability, work value, vocational morale consciousness. 5. Through the total model of SEM, the model goodness fitting of each observed variable reaches a good level. In the consistency of the dimensions, work value positively affects professional competency; professional ability also positively affects vocational morale consciousness. 6. Through path analysis, Interrelationship of Work Value and Affection of Professional Competency respectively indicate strong efficiency towards Vocational Morale Consent Level, Vocational Morale Zeal and Vocational Morale Accomplishment in the dimension of Vocational Morale Consciousness. Based on the results, for reference, the writer presents the nurture of professional competency, work value, and vocational morale consciousness which are carried on by hospitality related working units and educational institutes for hospitality students.