A Study on Creativity of Students' Culinary Cuisine in Universities

• Main Authors: HSU, PO MING, 許博銘
• Other Authors: Shau-Yen Huang
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/ebv364

碩士 === 輔仁大學 === 餐旅管理學系碩士在職專班 === 106 === This study aims to understand the culinary innovation competence of college students from hospitality-related departments and the differences in culinary innovation competence of those students with distinct backgrounds. The study adopts the questionnaire survey, referring to the importance-performance analysis of the various aspects of hospitality students’ culinary innovation competence (Hu, Meng-lei and Liu, Ching-yi, 2012). The questionnaire is designed with descriptive statistics, targeting at college students from hospitality-related departments. The following statistical analysis was implemented on 608 valid surveys, by means of descriptive statistics, Student's t-test, One-way ANOVA, and Scheffe’s method. The result indicates that the target students, among all of the aspects of culinary innovation competence, obtain the highest scores in innovative service, while the lowest in innovative aesthetics. As to the culinary innovation performance, the male students do better than the female ones; students with culinary certificates do better than those with no culinary certificates; students with above one-year working experience do better than those with less-than-a-year working experience; students with culinary contest experience do better than those with no culinary contest experience. Nevertheless, it shows no difference in culinary innovation performance in terms of their schools type, department, grade, program, and expertise.