The Self-reported Bakery Professional Competences of Food and Beverage / Hospitality Management Department Senior Students at College Level

• Main Author: 劉昱忻
• Other Authors: Chien-Pen Chuang
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/50515639502147797875

碩士 === 國立臺灣師範大學 === 工業教育學系 === 102 === The purpose of this study was the self-reported of bakery professional competences of food and beverage / hospitality management department senior students at college level and analyze self-assess level of professional competency from students’ perception. A questionnaire was developed to survey 810 graduate majoring on bakery with stratified sampling method. The effective sample was 560 with available rate 69%. The data were analyzed by statistical analysis of descriptive statistics, factor analysis, t-test, , and Pearson correlation. Some results were found after statistic analysis: 1. The level of professional competency of senior students were determined in this study and they were assigned into “Attitude” ,“Knowledge”, “Skill” constructs.. 2. There was a noticeable difference for the required level of professional competency from students’ part-time job experiences and working willingness. 3. The knowledge of “purchasing and cost controls”, “operation management” and “marketing” were the top three importance issues of the gap between senior students and industry of “Knowledge” construct; the “products development”, “production”, “products quality control” were the top three importance issues of the gap between senior students and industry of “Skill” construct; the “stability and stamina”, “ambition”, and “ability of pressure resistance” were the top three importance issues of the gap between senior students and industry of “Attitude” construct. The conclusions can provide the reference resources for personnel training of food and beverage, and the design of food and beverage curriculum.