高職餐飲類科非輪調式校外實習現況及學習滿意度之研究

The Study On Vocational Hospitality Non-shift Intership Program Evaluation and Satisfaction Survey

10.6841/NTUT.2007.00407

林志成

餐飲類科 ； 校外實習 ； 建教合作 ； restaurant and hospitality ； co-op education program ； internship

臺北科技大學技術及職業教育研究所學位論文

2007年

碩士

李彥儀

繁體中文

餐飲類科在目前高職招生的班級數及人數方面已躍居各校重要學生來源，全國餐飲管理類科學生數近25,000人占高職學生數的24﹪。 在技專院校升學率日益提昇、家長對升學需求更殷切、學校辦學理念傾向重升學而輕技術的多重壓力下，高職餐飲類科未來的進路導向及學生生涯發展與規劃的整合是學校及教育當局必須深思熟慮的重要課題。如何在增加學生實務經驗的基礎下，兼顧業界、學校、家長與學生多方的需求，促使餐飲類科能永續發展以提升服務業之品質是面臨21世紀以服務掛帥為主軸的經濟時代的主要努力方向。 因此本研究旨在探討高職餐飲類科非輪調式校外實習實施現況與所面臨的困難與問題。透過對全國高職開設有餐飲類科的學校實施調查以了解各校校外實習推展的概況。並針對完成校外實習之學生進行問卷調查以了解校外實習學習滿意度情形，藉由問卷及實地訪談的資料，經由敘述性統計及質性分析的具體結論與建議，希望能提供教育主管當局、學校及業界等相關單位做為制定政策及實務推動的參考依據。 根據調查發現與結論，提出以下建議： 一、訂定完整的校外實習規章。 二、與業者訂定明確可行保障實習生的合約書。 三、訂定完整的教育訓練計劃。 四、加強單位主管對校外實習生技能與心理層面的輔導。 五、廣加宣導，提供學生正確資訊。

Restaurant and hospitality curriculum has represent a significant portion of classes and constitute a large part of student enrollment for vocational schools in recent years. The latest statistics indicate that there are twenty-five thousand (25,000) enrollments in the restaurant and hospitality curriculum in Taiwan’s vocational schools, which constitutes twenty-four percent (24%) of total student enrollments. Proliferation of schools in the country has resulted in mounting pressures for increasing rate of higher education advancement, parents’ expectation and consequently schools’ emphasis on academics and de-emphasis on technical training. Under these pressures, a proper curriculum that fulfills the aforementioned issues while at the same time provides a solid career foundation for students in the restaurant and hospitality management program is an important matter to consider for the vocational schools as well as school board. In another word, the curriculum has to strike a balance between expectations from the industries, academics, parents and students under today’s economic environment where service industry is the major economic driver. In view of the challenges faced by the vocation schools, this research set out to identify the difficulties and issues confronted by co-op program students in the restaurant and hospitality management department. First, this research identified the list of vocational schools in Taiwan that provide restaurant and hospitality curriculum to gather information on the status of each school’s co-op education program. Second, a survey was sent out to the students participating in the co-op education program to gather feedbacks of their satisfaction level. From the survey data gathered and on the field visitations, the author employed various statistics methods to derive conclusions and to make suggestions in the hope that it will be of some value and serve as guideline to the school board, schools as well as the industry in designing the co-op education program. The recommendations are: 1.Formulate a complete co-op education program policy. 2.Establish a contractual agreement with the private section which protect the interests of he internship of the students. 3.Design a complete education and training program. 4.Further reinforce private sector supervisor’s participation and support in the co-op students professional skills as well as psychological. 5.Raise students awareness to have a more accurate information regarding the co-op education.

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