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題名：我國技專校院旅館系學生專業能力指標之建構
書刊名：觀光研究學報
作者：郭春敏 引用關係
作者(外文)：Kuo, Chun-min
出版日期：2004
卷期：10:3
頁次：頁37-55
主題關鍵詞：專業能力指標；深度訪談；焦點團體法；層級分析法；Index of professional competency；In-depth interview；Focus groups；Analysis hierarchical Process；AHP
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  • 被引用次數被引用次數:期刊(10) 博士論文(3) 專書(0) 專書論文(0)
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  • 共同引用共同引用:36
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技專院校餐旅相關科系在台灣如雨後春筍般相繼設立，在受到加入WTO國際組織及政府「觀光倍增」計劃之內外部環境衝擊下，本研究主旨為瞭解技專院校旅館系學生所需之專業能力指標。本研究透過文獻回顧、深度訪談、焦點團體會議等方法，將旅館專業能力指標分為三層：第一層為目標層，即旅館專業能力之最終目標；第二層為標的層，分成五個評估構面，包括專業知識、專業技巧、溝通能力、管理能力及工作態度等；第三個層為屬性層，共有二十一項屬性。利用層級分析法 (AHP) 求取指標權重，結果如后：旅館系整體學生專業能力標的層相對權重當中最高為工作態度，最低為專業知識；整體屬性層相對權重當中最高為自我時間的管理，最低為報表分析能力。
As Taiwan has become a member of World Trade Organization and the government initiated "§ Doubling Tourist Arrivals"¡¨ hospitality management programs have been booming fast an facing a big challenge in both internal and external environment. With literature review, in-depth interview, and focus groups, the study gains the professional competencies required by the hotel industry, and organized them into three levels: the first level is the goal level, the second the objective, and the third is attribute level. The objective level includes five items of professional knowledge, professional skill, communicate ability, management ability, and working attitude. There are twenty-one items in the attribute level. To calculate the weight of each level, the study employs the Analysis Hierarchical Process (AHP). Among the five items under the objective level, working attitude receives the highest rank of professional competency, and the professional knowledge the lowest. As of the attribute level, management time is scored the highest, and the ability of statement analysis the lowest.
Other
1.王麗菱(2000)。國際觀光旅館餐飲外場工作人員應具備專業能力之分析研究。  延伸查詢new window
期刊論文
1.Chung, K. Y.(2000)。Hotel management curriculum reform based on required competencies of hotel employees and career success in the hotel industry。Tourism Management，21(5)，473-487。  new window
2.Kriegl, U.(2000)。International hospitality management: identifying important skills and effective training。Cornell Hotel and Restaurant Administration Quarterly，41(2)，64-71。  new window
3.Tornow, Walter W.、Wiley, Jack W.(1991)。Service Quality and Management Practices: A Look at Employee Attitudes, Customer Satisfaction, and Bottom-Line Consequences。Human Resource Planning，14(2)，105-115。  new window
4.孫志麟(20000200)。教育指標的概念模式。教育政策論壇，3(1)，117-136。new window  延伸查詢new window
5.Sandwith, P.(1993)。A hierarchy of management training requirements: the competency domain model。Public Personnel Management，22(1)，43-62。  new window
6.Geller, A. Neal(1985)。Tracking the critical success factors for hotel companies。Cornell Hotel and Restaurant Administration Quarterly，25(4)，76-81。  new window
7.Bettencourt, Lance A.、Brown, Stephen W.(1997)。Customer-contact employees: Relationships among workplace fairness, job satisfaction and prosocial service behaviors。Journal of Retailing，73(1)，39-61。  new window
8.Jaworski, Bernard J.、Kohli, Ajay K.(1993)。Market Orientation: Antecedents and Consequences。Journal of Marketing，57(3)，53-70。  new window
9.Fisk, Raymond P.、Brown, Stephen W.、Bitner, Mary Jo(1993)。Tracking the Evolution of the Services Marketing Literature。Journal of Retailing，69(1)，61-103。  new window
研究報告
1.林俊彥(2002)。技職學校專業能力指標之建構 (計畫編號：NSC 91-MOE-S-027-006-X3)。  延伸查詢new window
2.黃政傑、李隆盛、呂建政(1996)。中小學基本學力指標之綜合規劃研究。臺北：國立臺灣師範大學教育研究中心。  延伸查詢new window
學位論文
1.黃凱筳(1998)。台灣國際觀光旅館對觀光教育培育人力需求之研究(碩士論文)。中國文化大學。  延伸查詢new window
2.陳麗文(1998)。餐飲管理科及非餐飲管理科畢業生工作表現之比較研究(碩士論文)。中國文化大學。  延伸查詢new window
3.蔡蕙如(1994)。員工工作生活品質與服務態度之研究：以百貨公司、便利商店、速食店、餐廳之服務人員為例(碩士論文)。國立中山大學。  延伸查詢new window
4.蕭富峰(1996)。影響服務品質關鍵因素之研究(博士論文)。國立政治大學。new window  延伸查詢new window
圖書
1.Saaty, T. L.(1998)。The Analytic Hierarchy Process: Planning, Priority Setting, Resource Allocation。New York：McGraw-Hill International Book Co.。  new window
2.Bernard, H. R.(1988)。Unstructured and Semistructured Interviewing. Research Methods in Cultural Anthropology。Newbury Park：Sage。  new window
3.李福登(2000)。技職體系一貫課程推動期中報告。臺北市：教育部技職司。  延伸查詢new window
4.Johnstone, James N.(1981)。Indicators of education systems。Kogan Page Press。  new window
5.胡幼慧、姚美華(1996)。質性研究：理論、方法及本土女性研究實例。巨流。  延伸查詢new window
其他
1.朱文雄(1999)。時間管理。  延伸查詢new window
2.李明、趙文璋(1985)。社會指標導論。  延伸查詢new window
3.紀潔芳(2001)。餐旅技職教育未來發展趨勢。  延伸查詢new window
4.洪有義(1883)。價值澄清法。  延伸查詢new window
5.唐學武(1991)。觀光事業大專人才培訓之研究。  延伸查詢new window
6.曹勝雄(1997)。我國觀光系統發展評估指標建立之研究。  延伸查詢new window
7.陳儀如(1998)。國民中學學生時間管理、時間壓力與學業成就關係之研究。  延伸查詢new window
8.張佳琳(2000)。從能力指標之建構與評量檢視九年一貫課程基本能力內涵。  延伸查詢new window
9.劉麗雲(2000)。教育三明治教學之效能評估研究。  延伸查詢new window
10.嚴長壽(2002)。御風而上。  延伸查詢new window
11.Breet, C. J.(1990)。Focus Groups Positioning and Analysis: A company on Adjuncts for Enhancing the Design of Health。  new window
12.Britton, B. K., & Glynn, S. M.(1989)。Mental management and creativity: A cognitive model of time management for intellectual productivity。  new window
13.Chase, R. B., & Bowen, B. D.(1987)。Where Does the Customer Fit in a Service Operation?。  new window
14.Hwang, Ching-Lai & Kwangsun Yoon(1981)。Multiple Attribute Decision Making: Methods and Application。  new window
15.McColl-Kennedy, J. R., & Whit, T.(1997)。Service Provider Training Programs at Odds with Customer Requirements in Five-Star Hotels。  new window
16.Mikker, J. E. Porter, M., & Drummond K. E.(1998)。Supervision in the Hospitality Industry。  new window
17.Raths, L. E., Harmin, M. & Simon, S. B.(1978)。Values and Teaching。  new window
18.Schumacber, R. E., & Brookshinre, W. K.(1990)。Defining Quality Indicator。  new window
19.Siu, V.(1998)。Managing by Competencies- A Study on the Managerial Competencies of Hotel Middle Managers in Hong Kong。  new window
20.Tas, R. F.(1983)。Competencies Important for Hotel Manager Trainees。  new window
 
 
 
 
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