The Investigaton of Students’ Knowledge, Attitude and Behavior of Baking Industry in the Department of Hospitality Management in Taiwan Universities

• Main Authors: Chen Ming-Siang, 陳明祥
• Other Authors: Huang Shau-yen
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/36781712752026485949

碩士 === 輔仁大學 === 餐旅管理學系碩士在職專班 === 102 === The purpose of this study was to investigate students’ knowledge, attitude and behavior around baking in the department of hospitality management. We hypothesized that the results will be different based on students’ various backgrounds. We used descriptive statistics, t-test, one-way ANOVA and Pearson product-moment correlation to analyze our data. Results: We collected 1047 surveys. The survey was divided into three sections: Baking Knowledge, Baking Attitude, Baking Behavior. The correct ratio (CR) for baking knowledge was 46.8%. Under this section, “food safety and sanitation” received a CR of 58.7% (highest), “food nutrition” received a CR of 36.1% (lowest). The CR for baking attitude was 77%. Under this section, “team work” received a CR of 80.6% (highest), “sense of responsibility” received a CR of 65.3% (lowest). The CR for baking behavior was 75.6%. Under this section, “baking skills” received a CR of 82.3% (highest), “product analysis” received a CR of 70.3% (lowest). Different grade level, majors, parents’ education level, working experience, competition experiences as well as Class B certification status had no significant influence on student’s baking knowledge. Women scored higher in baking knowledge than men. Students majoring in baking scored higher on baking knowledge than those majoring in restaurant management. Students with Class B certification scored better on baking knowledge questions than those without certification. Different majors, grade level, classes and certification status did not show significant influence on baking attitude. Women had better baking attitude than men, parents with education level lower than middle school performed better than those at a high school level. Students with one Class C certification had better baking attitude than students without any. Students with working experience less than 1 year and more than 3 years had better baking attitude than those without any. Students without competition experience and those with 1 competition experience had better baking attitude than students who had 2 competition experience. Different majors, grade level, classes, parents’ education level, working experience and competition experience did not show significant influence on baking behavior. Women’s scored higher on baking behavior than men. Students with 2 level C certification scored better than those without any.