高屏地區五專餐飲類科學生對師徒配對方式、師徒功能認知與其學習滿意度關係研究

• Main Author: 唐聖揚
• Other Authors: 李昭蓉
• Language: zh-TW
• Published: 100
• Online Access: http://ndltd.ncl.edu.tw/handle/01023443610065496899

碩士 === 國立高雄師範大學 === 成人教育研究所 === 99 === As the holistic Taiwanese’s’ livehood and economy helped Taiwan gradually stepped into the group of developed countries, it accompanied with a huge number of international food and beverage mechanism to invest into Taiwan market, and subsequently brought the growth of the quality and varied selections in this field. Institutes and schools in every level boomed the establishment of departments of food and beverage management; nevertheless, the pasted mentor and apprentice system was submerged in the myth of quantitive produces. The issue of making the balanced growth of quality and quantity, recovering the system of mentor and appretience, and respecting teachers and Confucian orthodoxy as solutions worthy further research. Hence, this study aims to discuss the correlations of mentor appretience functions and learning satisfactions among the varied paired relationship of mentor and apprentice. Subjects are the students in the department of food and beverage management in five-year colleges in Kaohsiung and Ping Tung area, and feasible suggestions are brought out based on the research results. Besides to the professions of food and beverage, this study expects to assist the elevation of human resource profits in varied organizations. This study took students in the department of food and beverage management from one public and two private five-year colleges as the subjects; 360 questionnaires with 330 valid ones returned. SPSS sfteware, including descriptive statistic analysis, validity analysis, reliability examination, t-test, one-way ANOVA, and Pearson correlation coefficient were utilized for data analysis to testify all hypotheses and to provide discussions. Results are revealed as followed: (1) the more age difference between the mentors and the apprentices, the more identification the apprentices feel that their mentors are beneficial to their future careers; (2) Male apprentices have the greatest role-matching recognition with their male mentors ; (3) Female apprentices revealed the highest satisfaction with expending their interpersonal relationship while accompanying with female mentors; (4) the higher recognition that the apprentices have with their mentors, the greater satisfaction the apprentices have to their masters’ instruction. At last, schools are suggested to: (1) elevate instructors’ professions and increase their humanities accomplishment, (2) make the content of dining training combined with social trend, (3) emphaze learners’ individual differences and provide specific learning content to all individuals. Key words: Mentoring relationships , Mentoring function, learning satisfaction, students in the department of food and beverage management