A Study of the Effects on Personal Background and Learning Behavior in Hospitality Service Skill Assessment- The Example of Technical High School Students Majoring in Food and Beverage Management.

• Main Authors: LEE,CHIUNG-HUEI, 李瓊慧
• Other Authors: 楊勝評
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/58293446632171963538

碩士 === 開南大學 === 觀光運輸學院碩士在職專班 === 102 === The specific aim of this study is to explore the relationship between personal background, learning behavior and Hospitality Service Skill Assessment in Technical High School Students Majoring in Food and Beverage Management. The questionnaire was mailed to a sample of 500 potential respondents from third grade of food and beverage management department at Y Technical High School in Taoyuan County. 463 respondents completed the questionnaire and valid questionnaires were used for the final analysis. The effective response rate was 94.6%. The method to carry out this study was using a survey comprised of four questionnaires, “Personal Background Scale”, “Learning Motivation Scale”, “Learning Attitude Scale” and “Learning Environment Scale”. To address this issue, several types of statistical analyses were used: frequency distribution, percentage analysis, mean and standard deviation, Chi-square Test, t-test, one-way ANOVA and Pearson product-moment correlation coefficient. According to literature review and detailed statistical analyses, three main research findings are worth summarizing: 1.Students’ performance of Skill Assessment varied depending on academic structure and class category. 2.Students with different personal background variables of “Gender”, “Academic Structure”, “Career Development Plan”, “Father’s Educational Level” and “Mother’s Career Related to Catering” significantly differ in their learning behaviors. 3.Students’ performance of Hospitality Service Skill Assessment were significantly associated with the learning behavior variables. This study was discussed according results and offered suggestions in the future study for teachers and students.