Unethical Behaviors Encountered by Hospitality-majored Students during their Internship and its Impacts on their Vocational Awareness and Employment Willingness

• Main Authors: Wu, Mei-Yen, 吳美燕
• Other Authors: Lin, Yueh-Hsiu
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/43778649620755766401

碩士 === 國立高雄餐旅大學 === 餐旅教育研究所在職專班 === 102 === This study aims to examine the current condition of hospitality students’ encounter with unethical behavior, clarify students’ perceptions toward the hospitality business after internships, examine their future career intentions, and investigate the effects of encounter with unethical behaviors on students’ perceptions toward industry and their career intentions during the internships as well. In this research, a convenience sampling method was applied, and a five-point Likert measurement scale was manipulated. Up to 551 copies of the questionnaires were collected; 479 were valid. Furthermore, “Descriptive Statistics”, “Independent T-Test”, “One Factor Variance Analysis “ and “Multiple Regression Analysis” using SPSS were conducted to process the collected data. The results of this study could be concluded as follows. Firstly, the frequency of hospitality students’ encounter with unethical behaviors during the internships was low. Secondly, after internships, hospitality students have more interests, confidences, and commitments to the work. Thirdly, after internships, hospitality students tended to be more willing to work in the hospitality business; however, students also argued that the final career decisions were still uncertain. Fourthly, the more unethical behaviors students encountered, the more negatively students perceived toward their work. Fifthly, hospitality students’ perceptions toward industry have positive effects on their career intentions. In additions, based on the findings, the following suggestions were proposed. For educational institutes, ethical concepts were recommended to be emphasized while developing the curriculum; to reinforce hospitality students’ recognitions to the business, more practitioners were suggested to be invited in the lectures; to develop students’ confidence, work value, and mental preparations before internships, pre-internship training and education was advised; to alleviate students’ problems and conflicts and to, post-internship guidance and discussions were recommended. For organizations, to develop proper work ethics, pre-job and on-job educations were encouraged to be accentuated while working; moreover, the issues of (1) treatments of students during the internships, (2) the training of supervisors’ emotional management, and (3) offering students with better working environments and job training should be additionally addressed.