| Summary: | 碩士 === 輔仁大學 === 餐旅管理學系碩士在職專班 === 102 === Motivation: Rapid food & beverage development and labor demanding cause education with professional skills in vocational high school as a mainstream. Purpose: Due to the safety issue for students in Chinese cuisine practice field, this research focused on the resources of risk and 6 divides hazard risk perceptions, including: (1)safety hazard, (2)physical property hazard, (3)chemical hazard, (4)biological hazard, (5)ergonomic hazard and (6)psycho-social hazard. Methods: this study was based on the samples from food & beverage field (regular and cooperative education program) in Kai-Ming Technical Commercial Vocational School. After experts’ reliability and validity testing, 812 copies of questionnaires, 788 valid questionnaires to conduct statistical analysis. Data were statistical analyzed by different personal background, cuisine practice field safety management, and hazard risk perception. Results: Different gender had significant differences on risk of harm perceptions in safety hazard (t=-2.622, p<0.01). Such as the average of hazard risk perception, female students’ (3.76) was obviously higher than male students’ (3.44) on improper using of cutting tool (t=-3.969, p<0.001). Different classes had significant differences (p<0.01) on risk of harm perceptions in safety hazard (F=7.851), biological hazard (F=9.356), physical property hazard (F=10.698), chemical hazard (F=5.131), ergonomic hazard (F=9.410), and psycho-social hazard (F=8.693). Different grades had significant differences (p<0.01) on risk of harm perceptions in biological hazard (t=-3.025, p<0.01) and chemical hazard (t=-3.262, p<0.001). Suggestions: This study advocated the implement of safety educational training before entering the Chinese factories. Chinese factories apparatus and equipment need regularly replacement. teachers should focus on the differences of students’ understanding on safety knowledge and enhance their confidence.
Key words: vocational foodservice high school education, Chinese cuisine practice field, hazard risk perception
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