Is It Competent Enough for Handling Foodservice Quality？ From the Students＇ Viewpoint of Self-perceived Competence and the Contribution of Hospitality Course

作     者：Wen-Hwa Ko 

作者机构：Fu-Jen University New Taipei City Taiwan 

出 版 物：《Journal of Tourism and Hospitality Management》 (旅游与酒店管理（英文版）)

年 卷 期：2015年第3卷第1期

页      面：1-14页

学科分类：120202[管理学-企业管理（含：财务管理、市场营销、人力资源管理）] 12[管理学] 120203[管理学-旅游管理] 0202[经济学-应用经济学] 02[经济学] 1202[管理学-工商管理] 020205[经济学-产业经济学] 

主　　题：hospitality courses foodservice quality food safety competence 

摘      要：This study evaluated the self-perceived importance and competence with regard to foodservice quality of hospitality students in Taiwan. The study used a 6-dimension food quality scale to gather self-assessed data from student participants. A total of 400 questionnaires were sent out, with 355 （88.75%） returned, validated, and used in research. In the dimension of perceived importance, participants placed the highest importance on ＂food safety＂ and the lowest importance on ＂food characteristics＂. In the dimension of competence, participants placed the highest competence on ＂service quality＂, while the competence concerning ＂culinary skill＂ was lower. An importance-performance analysis （IPA） identified ＂food safety＂ as showing the greatest be improved among the six dimensions. The courses and internship experience predicted 26.4% of the variability in perceived competence of foodservice quality. Both the two variables showed a statistical significance. The culinary courses had a greater impact on food quality-related perceptions than did either hospitality professional or general management courses. Finally, this study identified that the school courses had a positive contribution to the competence of foodservice quality and with hospitality students who completed school courses having better quality perception competence than those who had not.