| Summary: | 碩士 === 國立中正大學 === 勞工關係學系暨研究所 === 99 === In recent years, as the improvement of standards of living, the booming of tourism, the popularity of cultural exchanges, coupled with the government’s promotion in the domestic tourism industry, enable the development of catering industry. Among many attractions to the tourist, Chinese food probably is the most outstanding one. However, the Chinese restaurants suffer from insufficient capable chefs and cooks due to the improvement education and change of values toward jobs.
Chef training in Chinese catering depends on traditional apprenticeship for a ling time. In recent years, many restaurants work with vocational schools for cooperative education. The author is interested in exploring the interactions between chefs and apprentices in traditional and modern apprenticeship in Chinese catering.
The author interviewed 5 chefs, 4 traditional apprentices and 4 cooperative education students to explore the willingness and attitudes of knowledge sharing during the period of apprenticeship. Based on the results of interviews, the author concluded that:
1. Frequent interactions between chefs and apprentices tend to improve their friendships and the opportunity for apprentices to ask questions.
2. Apprentice’s positive personality will increase chef’s willingness to share knowledge.
3. The relationships between chefs and apprentices have changed from authoritative instruction to mutual respects.
4. The instability of Co-op students hinders chef’s willingness to share professional knowledge.
5. Traditional apprentices show better performance for solid professional skills and better job stability.
6. The concept of mentoring and ethics has gradually declined in modern apprenticeship.
Keywords: Mentorship, Apprenticeship, Knowledge Sharing, Chef Training
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