A Study of Students, Off-campus Internship Experience:The Case Study of Vocational Catering Division

• Main Authors: Lin Yu-Feng, 林玉鳳
• Other Authors: Chen Ming-Chia
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/7ef9yh

碩士 === 明道大學 === 企業高階管理碩士班 === 104 === 英文摘要 Since Hospitality tourism industry is flourishing, so that the hospitality relevant professionalsare increasing demand. Hospitality education makes more attention. The study aimed at understanding vocational dining department student internships experience history and related factors. We use qualitative research approach as research tool. October to December in 2015, with a central higher education dining department students of sampling target, one to one interviews manner, finally obtained 37 valid samples. The resulting information collated and analyzed repeated manner. Specific study found that the proportion of male and female students in vocational dining science about half between the ages of 15 to 17 years, the internship in the central kitchen (48%), internships with rotation type (67.6%), family background to the general family circumstances accounted for most (86.5%). The students choose subjects dining experience positive factors expected to consider economic factors accounted for most families (51.4%). For after-school practice expected to experience positive factors to consider off-campus practice can change the attitudes and perceptions of self-accounted for most (18.9%). Participate in off-campus internship experience positive factors expected to account for up to a positive sensory experience (35.1%). Forward internship experience after memories factors in order to pursue further education after graduation were (13.5%) accounted for most. Food science students choose vocational school catering department is expected to experience negative factors to consider themselves no interest in studying (18.9%) to a maximum of only two students (5.4%) to want to be a negative experience of school practice expected factors. The students participate in vocational school internship experience negative factors expected to consider during school practice by the unequal treatment of, maladaptive, and foreign workers cannot communicate accounted for most (16.2%); negative students after dining experience factor to recalled to after graduation is not engaged in catering related industries accounted for most (27%). Finally, the researchers based on the results of student internships to experience history submit proposals.