The Study on the Job Stress and the Professional Development Need of the Teachers in Food and Beverage Department of Vocational High Schools

• Main Authors: Yung-Hsin Li, 李永馨
• Other Authors: Hwei-Shen Lin
• Format: Others
• Language: zh-TW
• Published: 2010
• Online Access: http://ndltd.ncl.edu.tw/handle/78944881149530750380

碩士 === 中國文化大學 === 生活應用科學研究所 === 98 === Secondary education is an important development stage in the national education system, and technological and vocational education has played a critical role in Taiwan economic development. In recent years, technological and vocational education is facing transformation as population structure changes. More and more vocational high schools have devoted to the talent training in food and beverage management, and thus increased the need of related faculty. However, implementing new courses inevitably causes stress to the teachers, which is an unavoidable topic to educators as well. Education has to be conveyed and implemented through teacher’s professional educational ideas and disciplines. The teachers’ professional development ability must correspond to curriculum instruction in the future. The purpose of this study is to investigate the correlation between working stress and professional development needs of teachers in food and beverage department of vocational high school. Using questionnaire survey, and by targeting the teachers in food and department of vocational high school in the country, a total of 347 effective questionnaire returned and the response rate was 72%. Research instruments included demographic questionnaire, working stress scale, and professional development need scale. This study used SPSS 17.0 for statistical analysis, including frequency distribution, percentage, mean, standard deviation, independent sample T-test, Scheffe post-hoc method, and Pearson's Correlation. Findings are described as follows: 1. The working stress scale has a total average score of 2.84, suggesting a moderate level of working stress for the teachers in food and beverage department of vocational high school. 2. The professional development need scale shows a total average score of 3.82, significantly higher than the theoretical midpoint, representing a high need of professional development for the teachers in food and beverage department of vocational high school. 3. Gender, age, marital status, educational attainment , and concurrently administrative post showed a significant difference on working stress. The study indicated that the teachers who are female, under 30, single, with bachelor’s degree, majoring in Applied Science of Living, and holding both posts as concurrently administrator and advisor have greater working stress. 4. Age, marital status, educational attainment, seniority, and number of license showed a significant difference on professional development need, indicating that the teacher who are under 30, single, with bachelor or mater’s degree, seniority under five years, and having two to six licenses are with greater need for professional development. 5. There is no significant difference between working stress and professional development need.