The Effect of Research and Development Competence in Foodservice and School to Work Transition on Career Choice for Students

• Main Authors: Chieh-Ying Chen, 陳倢瑩
• Other Authors: Wen-Hwa Ko
• Format: Others
• Language: zh-TW
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/27696656072327597930

碩士 === 輔仁大學 === 餐旅管理學系碩士班 === 103 === The purpose of this research was to investigate the current situation and the effect of research and development (R & D) competence in foodservice and school to work transition on career choice for university hospitality students. A total of 500 questionnaires, recovered 462 valid questionnaires, were collected with a response rate of 92.4%. According to the difference of students' background: First, female is more than male. Second, most of them are seniors. Third, the amounts of students from university are equal to technical university. Finally, RHIM has been the principal department. The highest score for R & D competence was in characteristic maturity, followed by innovation and change. The highest level of the outcome expectancy was found in the constructs from school to work transition, and the working self-possessed was showed in the constructs from self efficacy. Using the analysis of structural equation model, the results showed the constructs of R & D competence and school transition service had a significant positive power to the predictive of career choice. But it also found no significant relationship between the constructs of professional competence and result expectation. Moreover, male and technology universities’ students had higher performance in the constructs of professional competence, school to work transition, self efficacy, outcome expectancy, and career choice than female and general university.