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Simmons, Jona Cary Hubbard Susan Sorrells. "Hospitality internships as a career development tool stakeholder perceptions and expectations /." Auburn, Ala., 2006. http://hdl.handle.net/10415/1303.
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Ju, Jeongeun. "Korean Students' Perceptions of the Effectiveness of their Internship Experiences in the Hospitality Industry in Korea." Thesis, University of North Texas, 1997. https://digital.library.unt.edu/ark:/67531/metadc278968/.
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This research study assessed Korean students' perceptions and overall satisfaction levels regarding the effectiveness of their hospitality internship experiences. Relationships with demographic characteristics were identified. The sample was comprised of 74 senior-level university students enrolled in hospitality and/or tourism management programs who were completing an internship in Korea. Generally, students exhibited low agreement levels on the internship program aspects being investigated. Previous work experience was the most common factor influencing students' perceptions of their internship experiences. Agreement levels increased with length of prior work experience. Type of internship workplace, expectation of an employment offer, age and gender were found to influence students' perceptions of the internship experiences.
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Stansbie, Paul. "Internship design and its impact on intrinsic motivation and student career choice." Thesis, University of Plymouth, 2012. http://hdl.handle.net/10026.1/910.
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This study examines the role experiential education, in the form of internships, plays in the professional development of Hospitality and Tourism Management students. Through an appraisal of the literature, it outlines the many benefits available to direct and indirect stakeholders through the facilitation of a structured, work based learning experience. In particular, it analyses the internship through an evaluation of job design by applying both Hackman and Oldham’s (1975a) Job Characteristics Model (JCM) and developing a proposed intern’s version of that model. The outcomes demonstrate that dimensions of the work undertaken do contribute significantly to an individual’s satisfaction and intrinsic motivation with the proposed intern’s model offering improved R2 coefficients, over the original JCM, by using different predictive variables. The study further sub-divides the sample by examining the findings by cohort and emphasis area. This affords the opportunity to identify specific recommendations on internship design that provides maximum utility to the student participant and the facilitators of the work experience. To this end, the results offer a series of recommended job dimensions for various service industry destinations including the need for increased task significance and feedback from agents for tourism students, opportunities for an autonomous work environment for event planners, exposure to a variety of skills for lodging professionals and feedback from the job for food and beverage students. By designing internships in this way, opportunities for enriched work are created for students at the case-study university. The study also examines the role classroom education plays in underpinning the internship experience and finds that while this assists students in observing many of the topics and theories discussed in a theoretical setting, the experiential component of the learning enhances their education through the development of new skills and competencies not previously taught. Overall, this study offers a unique contribution to the existing body of knowledge on experiential education and its impact on worker/job satisfaction and intrinsic motivation.
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Zwane, Faith Nomakhosazana. "An analysis of skills expectations of learners versus employers : the case of culture, arts, tourism, hospitality and sport SETA / Faith Nomakhosazana Zwane." Thesis, North-West University, 2012. http://hdl.handle.net/10394/9870.
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The economic growth in the tourism industry is changing the structure of labour markets, increasing the level of competitiveness and thereby creating a need for improved labour productivity and a more flexible workforce. Education and the creation of employment are among the key priorities of the South African government. This process can be successful only if companies raise performance and productivity standards through the enhancement and development of skills. To succeed in the rebuilding process, it is imperative that the various stakeholders interact to establish the composition of the relevant skills and qualifications required. Consequently, the growth of job opportunities in the tourism sector has uncovered various challenges, including gaps in the areas of education, training and development. These gaps have resulted in low levels of productivity and are currently creating unsatisfied expectations for students and job providers. Hence, it is a priority of government to develop quality Learnerships and Internships in South Africa to improve skills and the qualifications of the tourism workforce. Employers are increasingly conscious of the value for money from their investments in training and are demanding that training be more deliberately aligned with the strategic needs of their organisations. However, the tourism industry is still complaining that learners are not adequately prepared for the workplace and the learners believe that they have sufficient knowledge to meet the needs of the industry.
The purpose of this research was to analyse the skills expectations of learners versus employers: the case of the Culture, Arts, Tourism, Hospitality and Sport SETA (CATHSSETA). To achieve this aim, the following objectives were set: to analyse literature concerning human resource management with the main focus falling on training, to contextualise the current tourism education environment in South Africa, to compare the differences in skills expectations between learners and employers in the tourism industry and, lastly, to draw conclusions and make recommendations regarding the skills expectations in tourism education. This was achieved by conducting quantitative research by means of a structured questionnaire that was distributed to 202 employers and 1023 learners on the CATHSSETA database. The questionnaires were linked and captured on an online program named SurveyMonkey. The application of SPSS, descriptive statistics, Factor Analysis, Confirmatory Factor Analysis, ANOVA and t-tests resulted in indicating various significant differences between skills expected by employers and skills presented by learners.
These statistical analysis methods were used to demonstrate the gaps between the skills expectation of the role players. It was surprising to find that significant differences existed for most skills with the biggest gaps on self-reliance and people skills. The employers’ survey reflected that a priority for employers is customer orientation and learners’ willingness to learn. In all instances, employers expected learners to be better skilled than was the actual case. The results suggest that the learners are unable to adhere to the current demands of the industry. It was also found that learners rated their own skills much higher than the perception of employers.
The results of this study can be used to assist CATHSSETA in improving their current training programmes to ensure they meet the needs of the broader tourism industry. It can also be used as a guideline for any training institution for improving the current tourism training programmes. This will contribute to the overall quality and sustainability of the tourism industry.<br>Thesis (MCom (Tourism Management))--North-West University, Potchefstroom Campus, 2013.
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Lee, Scott. "A COMPARISON OF STUDENT PERCEPTIONS OF LEARNING IN THEIR CO-OP AND INTERNSHIP EXPERIENCES AND THE CLASSROOM ENVIRONMENT: A STUDY." Doctoral diss., University of Central Florida, 2006. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/2313.
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This study analyzed hospitality management student perceptions of learning both inside the classroom environment and student perceptions of learning in their experiential learning assignments outside the classroom. There were 681 students attending the Rosen College of Hospitality Management at the University of Central Florida who participated in this study. A modified version of the Predicting Learner Advancement through Cooperative Education (P.L.A.C.E.) instrument was used in order to collect data for the study. The P.L.A.C.E. instrument was developed to be a standardized instrument measuring pre-graduation learning outcomes in the following four areas: (a) career development, (b) academic functions achievement, (c) work skills development, and (d) personal growth/development (Parks et al., 2001). This study attempted to add to the literature regarding learning outcomes by contrasting learning in the classroom environment and cooperative education learning assignments. Many leading hospitality curriculums currently incorporate an experiential learning component into their curriculums. Some of the documented benefits of experiential learning or cooperative education programs include: (a) improved student self confidence, self-concept, and improved social skills (Gillan, Davies, & Beissel, 1984). (b) increased practical knowledge and skills (Williams et al. (1993), and (c) enhanced employment opportunities (Clark, 1994; Sharma, Mannel & Rowe, 1995). This study confirmed all of these previously documented benefits of experiential learning, and identified new learning outcomes or benefits for students who participate in experiential learning, such as an increased understanding of how organizations function, increased ability to view career expectations realistically, an increased network of professional contacts, increased ability to take initiative, increased ability to adapt to change, increased leadership skills and increased financial management skills. Unlike many other studies, this study investigated student perceptions of learning in both their classroom environments and their experiential learning assignments at the same time. This allowed the researcher a unique opportunity to compare and contrast each learning environment and identify specific benefits for each.<br>Ed.D.<br>Department of Educational Research, Technology and Leadership<br>Education<br>Educational Leadership
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Boontham, Dechabun Phasuk, and n/a. "The Implementation of English language skills of Thai students during the internship in the hospitality service workplaces." University of Canberra. Community Education, 2008. http://erl.canberra.edu.au./public/adt-AUC20091218.144909.
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Due to its position as the main source of national income, the tourism and hospitality service industry in Thailand is now highlighted as an area to watch in terms of its value for continued national economic growth. Chiang Rai Rajabhat University (CRU) a university in the tourist area in the North of Thailand, plays a key role in hospitality service education and has a significant influence in the sector because it produces graduates for service in the workforce of this industry. Given the industry's competitive climate, decisions to increase the number of workers, or practitioners, need to take into account the quality of the workers. In this time of globalization, when English is used widely, particularly in the intercultural context ofhospitality service businesses, the quality of English must be seriously considered.
Business English (BE) graduates, as prospective employees, need to be highly
competent in English language skills. This demand for effective English users in
hospitality service workplaces means that there is a need to give serious consideration
to the ability of Thai graduates to become competent users of English in real
workplaces, and to develop an understanding of how they may achieve the high level
of competence required of them.
This study investigates the English language skills Thai students used in intercultural
communication in hospitality service workplaces. The aim was to determine what
essential language skills were used, to explore how these skills were implemented
while giving services to international tourists, and to use the results to reflect on
English for Hospitality Services (EHS) study in order to provide some
recommendations for teaching and learning in those courses.
The project was designed as an ethnographic case study. Multiple research tools were
used, but particularly participatory observations of student workplace interactions,
and semi-structured interviews that included interviews with workplace staff, such as
managers, heads of departments, business owners and on-site supervisors. There were
additional sources of information used, including students' diaries and other documents relevant to internship. The data collected were then examined using both quantitative and qualitative methods. The participants were 15 volunteers and were fourth-year students in the Business English (BE) program at CRU. The case study involved an examination of data collected from ten workplaces in four hospitality service areas.
The observation transcriptions were quantitatively scrutinized for the most essential functional language units used in the hospitality services. The significant findings indicate that the functional language of requests and responding to requests was the most frequently used unit in this hospitality services area. This result confirms previous studies that have found that the functional language of requests, including responding to requests, is the most essential functional pattern in hospitality services. Thanking, offering help/services, and refusing are counted as the second, third and fourth essential units used. However, apologizing and responding to complaints, which are generally considered important in the service area, were very much less frequently used in this study.
There was no evidence that significant breakdown or major problems in
communication occurred during hospitality service procedures examined; however,
the findings suggest that the language proficiency of Thai students was very low in
terms of language accuracy. From the results of the study, it is recommended that
those responsible for EHS teaching and learning give serious consideration to
increasing the level ofcommunicative competence of Thai BE students in terms of
English language skills, and to improving the cultural awareness of graduates who
expect to be involved in intercultural communication in the hospitality services
industry.
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Lee, Shara. "Academic Engagement through Experiential Learning: Building Transferable Skills within Undergraduate Education." Doctoral diss., University of Central Florida, 2012. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/5393.
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Presently, there is a national focus on the industry-benefitting skills developed through undergraduate education. The purpose of this study is to examine the effectiveness of an experiential learning course on building three ability-based transferable skills: communication, emotional intelligence, and professional qualities. These skills have been determined to be important components to the skill set of graduates intending to enter any career, including one within the hospitality industry. Results from an examination of three related instruments led to conclusions that an experiential learning course positively impacts self-perceived skill development among the three aforementioned skills as well as perception of overall performance. In addition, it was determined that experiential learning courses benefitted interns irrespective of self-reported learning style preference and that such courses may aid in narrowing the perceived gap between intern and employer perceptions of intern skill levels and thereby prepare graduates with increasing success for societal productivity.<br>Ed.D.<br>Doctorate<br>Educational and Human Sciences<br>Education and Human Performance<br>Educational Leadership; Higher Education
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TAN, TE-SHYANG, and 譚得祥. "An Empirical Study of Hospitality Internship Adaptability." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/08070493572229985638.
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博士<br>中華大學<br>科技管理博士學位學程<br>104<br>According the highly development of hospitality industry, the human resources demand were in urgent needed by this industries, many Hospitality & Tourism Management colleges designed the internship program for students to take practical training in industry. Various researches have aimed on the intern ion of retain at hospitality industry after they completed internship, however rare discussion on the adaptability during the internship. The purpose of this study was to explore the relationship among the social support, personality, adaptability and satisfaction, and enhance internship adaptability of hospitality majored students from colleges of northern Taiwan.
Both quality and quantity methods have been taken in this study, the data was analyzed by, t-test, One-way ANOVA and regression analysis. The focus group interview was also taken to collect information behind questionnaire survey. The major findings including with higher openness personality have better adaptability and higher satisfaction during internship, “social support" will positive affect the internship adaptability and satisfaction by following factors: "significant others", "friends" and "families". Their supervisors’ leadership and training program provided by industry also affect the adaptability and satisfaction of internship as well. The findings & conclusions of this research were provided for these universities and relative hospitality industries to enhance the intern’s adaptability and satisfaction of hospitality industry.
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Chang, Fang-Chi, and 張芳綺. "Exploring the Implementation of Overseas Internship System in Hospitality College." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/07489144929209207394.
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碩士<br>國立高雄餐旅大學<br>餐旅教育研究所<br>101<br>The objectives of this paper are 1) to understand the implementation of overseas internship system in hospitality and tourism colleges, 2) to investigate the implementation effectiveness of the different background variables of overseas internship students, 3) to conclude the research result and provide the comprehensive suggestions for related organizations.
The researcher designed the questionnaires named “Overseas internship system implementation effectiveness in hospitality and tourism colleges”. It used snowball sampling and aims to the students who have the experience of overseas internship in Taiwan 16 hospitality and tourism colleges. The study also used purposive sampling to choose 5 teachers who are from different colleges and have the experience of handling overseas internship administration to conduct interview.
The study distinguished the overseas internship system to four dimensions. There are 1) administrative support, 2) curriculum planning, 3) student guidance, and 4) learning outcomes. The research results discovered: 1) the colleges do not strictly apply for student’s language skills and other relevant qualifications, 2) overseas internship companies do not attach importance to our hospitality and tourism professional licenses, 3) most of the college administration unit of handling overseas internship is “each department” self-contact, 4) there are still many colleges didn’t apply to the relevant funding from related government agencies, 5) students usually enroll the overseas internship course with “voluntary” based, 6) overseas internship positions are quite diverse, 7) the colleges require the students to submit the internship report once every 6 months, 8) overseas enterprises usually guidance the overseas internship students by leisure time talking, 9) most of overseas internship students do not exam their languages skill after they back to Taiwan, and 10) lots of internship students want to work abroad after they graduate.
Based on the findings, the study makes the conclusion into three parts, there are 1) to establish the rigorous overseas operation before students go aboard, 2) to attract more overseas internship learning opportunities and 3) to improve the overseas internship subsequent administration works. Finally, the research follows the results and aims to the colleges, relate units, students and their parents to give several suggestions. Moreover, the research expects the follow-up study could 1) investigate the overseas internship in ordinary university, 2) compare the study between colleges and university, and 3) use completely qualitative research with more in-depth study of this issue.
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Huang, Yu-Chen, and 黃宥蓁. "The evaluation of the critical quality factors of hospitality internship programs." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/15613020921617853804.
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Hung, Yi-ling, and 洪意玲. "The relationship among role stress,internship learning satisfication and emotional exhaustion for tourism students in their hospitality internship." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/5dsyw7.
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碩士<br>世新大學<br>觀光學研究所(含碩專班)<br>101<br>The study is target on the students who have finished practical training of Technology College relative to Turism. By this way to probe into the influence effect of the trainee’s role stress for the practical training satisfaction and emotional exhaustion. And discuss if the practical training results have the regulation effect among role stress, practical training satisfaction and emotional exhaustion, that is the main purpose of the research. At first, integrate and analyze through reference analysis, and further structure the whole framework of the study. The questionnaires are sent out 300 copies, retrieve 287 responses, and the rate of retrieve is 95.6 percent. The way to fill out the questionnaire is without signature, and it can’t be tracked the one is filled out incompletely. Therefore, the study will consider the questionnaire that is omitted filling out or incompletely as nullified one. 239 valid responses are collected. Analyses with t-test and one-way ANOVA were conducted in the study, and the conclusions are as below:
1.The role stress has negative influence on the practical training
satisfaction.
2.The role stress has positive influence on the emotional exhaustion.
3.The practical training results positive influence on the practical training
satisfaction.
4.The practical training results negative influence on the emotional
exhaustion.
5.The practical training results is the moderating variable between the role
stress and the practical training satisfaction.
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Hsieh, Pei-Shan, and 謝佩姍. "The Internship Abroad Effects on Hospitality Management Major Students’ Future Career Planning." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/822w4a.
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碩士<br>臺中技術學院<br>事業經營研究所<br>98<br>The concept of global learning, internship abroad program, has been integrated into academic curriculum in Taiwan during the past few years. The internship abroad program has provided alternative career preparing choices and future career decisions beyond graduation for hospitality management majors. This study investigated the impact of future career planning on hospitality management major students who participate in internship abroad program, in addition, the motivation, and life adjustment are also considered. A number of 130 valid questionnaires were collected from students who supported by the Taiwan Ministry of Education fund for internship abroad. Results of the study found that both motivation and life adjustment are significantly positive related to students’ career planning. The findings of the study also suggest that diversified internship programs or alternative choices of career preparing programs are important for both academic and industry practitioners.
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Sha, Chyuan, and 沙荃. "The Moderating Effects of Authority and Emotional Intelligence on the Relationship between Mentoring Relationships and Internship Performance in Hospitality Internship." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/73868310615959081753.
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博士<br>國立中興大學<br>企業管理學系所<br>103<br>The prosperous development of Taiwan hospitality industry facilitates a quicker growth of hospitality education, and the practical training becomes an important experience for hospitality students. Many researchers started the focus on the effectiveness of internship; however most the past studies only probed internship effects based on interns’ job characteristics, seldom verified them from the viewpoint of mentoring relationships. Besides, during the 6-month hospitality internship, whether the levels of mentor authorty and degrees of student emotional intelligence may affect the relationship between mentoring functions and intern performance? Thus the study selected a particular university and focused on hospitality majored students who were completed internship for investigation. The study firstly examined the relationship between mentoring relationships and internship performance for verifying the causalty between variables. Then the study employed authority and emotional intelligence as moderators to verify the moderating effects on the relationships between mentoring relationships and internship performance.
Questionnaires were collected in three years. The study firstly used 101 effective questionnaires collected in the first year as pilot samples to operate confirmative factor analysis. After deleting a few items, the study then utilized 187 valid questionnaires collected in the second and third year as final samples to operate hierarchical regression. Thru the statistical analysis, the results indicated that mentoring relationships can be the predictor of occupational commitment and internship performance. The study also found that higher level of authority from mentors may weaken the relationship between mentoring relations and internship performance, mentoring relations and occupational commitment, but higher level of emotional intelligence of intern students may strengther the relationship between mentoring relationships and occupational commitment.
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Chen, Tzu-Hua, and 陳姿樺. "A Study on the Internship Counseling, Quality of Working Life and Internship Satisfaction of the Students from Department of Hospitality Management." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/18838930079824022952.
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碩士<br>高雄餐旅學院<br>餐旅管理研究所<br>98<br>Interns are important human resources for the hospitality industry. However, graduates from department of hospitality management who enter hospitality industry were about 30%. Related research showed when the employee perception of quality of working life is higher, their work satisfaction and work involvement both get higher. But most objects of these researches are staff, not interns. Therefore, this study aimed to understand the relationship between quality of working life and internship satisfaction of the students from department of hospitality management. Besides, the interns may be in anxiety about entering workplace. Internship counseling could be psychological support to interns to adapt workplace. This study also aimed to understand the relationship of perception between internship counseling and internship satisfaction.
The results showed that all constructs of quality of working life had significant influence on internship satisfaction. These constructs were leadership, teamwork, training and development, workplace and working hours and workload. Teamwork had the greatest influence on Internship Satisfaction, followed by leadership. Moreover, internship pre-departure briefings, teachers’ helping of dealing with problems, and teacher’s visits had significant influence on internship satisfaction. At last, job rotation were found to exhibit differences in internship satisfaction.
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Huang, I.-Chun, and 黃怡君. "The Study of the Influence on Job Performance within Hospitality Education and Internship Systems." Thesis, 2001. http://ndltd.ncl.edu.tw/handle/47997717953984648478.
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碩士<br>中國文化大學<br>觀光事業研究所<br>89<br>Along with the increase of national income, promotion of life standards and two days to rest next a week, it is not only to produce the growth of business hospitality but also increase the development of hospitality education. This hospitality education is di-vided into higher education system and technologic and vocational education system. However, both systems are aimed to cultivate the hospitality personnel. It is intended to contribute meaningfully to the overall preparation of the student by providing an op-portunity for the practical application of skills and concepts learned in the classroom. It offers every student an individualized educational experience through the study of a structured employment situation. Therefore, the student can enhance the study through combining practical experience and academic theory.
The research discussed the cognition and preference of hospitality industry towards different education systems and internship models, and satisfaction towards students’ job performance. The research chose managers of international tourism hotels to be character of the survey by purposive sampling and have 296 copies for sampling. The result of research to be point out that managers are more satisfied and attached impor-tance to the Employment System. From the population statistics, we find out that the university interns and New Sandwich System interns perform best.
According to the research result, it is expected to be use as reference for a standard structure of internship model. The main objective is to establish the best quality of hos-pitality education.
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Kuo, Chien-Yu, and 郭倩瑜. "The study of internship for hospitality students attechnological and vocational college by IPA model." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/76tqg9.
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碩士<br>國立高雄餐旅大學<br>餐旅管理研究所在職專班<br>103<br>The Study of Internship for Hospitality Students at Technological and Vocational College by IPA model. This study focuses on the students opinions after they have completed their internship in order to investigate the student satisfaction and how do they understand the significance of the internship by conducting convenience sampling on Hospitality and Tourism Department students and using IPA model to propose different approaches for Technological and Vocational College for arranging off-campus internship.
New questionnaire was designed for surveying from May 12th, 2015 to May 18th, 2015. The participants are students, who have completed their internship ,in Hospitality and Tourism Department of Technological and Vocational College/University. 500 surveys were done and 456 valid surveys were collected (89.4%).The applied Descriptive Statistics, IPA model to get the following results:
Four quadrants analysis is used for processing IPA modeled data. The result suggests that in the forth quadrant, there are 4 aspects, “the salary during the internship is agreeable,” “altering work schedule policy is fair,” “being employed equally,” and “the supervisor is considerate toward the employees,” rated highest in the importance level while lowest in the satisfaction level. In the first quadrant, there are 13 aspects, “works happily with colleagues,” “work skill is affirmed and appreciated,” “understands the role in the internship well,” “college instructors are professional in hospitality and tourism,” “college instructors are experienced in fields of hospitality and tourism,” “college instructors demonstrate work attitudes,” “off-campus internship helps advance professional ability in hospitality and tourism,” “off-campus internship helps promote one’s skill of communication and expression,” “off-campus internship helps understand work ethics,” “off-campus internship helps build work values,” “off-campus internship helps get experienced,” “off-campus internship helps plan future careers,” and “off-campus internship helps build the social relationship,” rated highest in both the importance level and the satisfaction level.The importance of Vocational Schools students on the internship：(a)the working atmosphere between colleagues are friendly .(b)the professor how to teaching and counseling appropriate attitudes are important.(c) off-campus internship are helpful to increase and accumulate social experience. Vocational Schools for students satisfaction
on the internship.(a) A clear understanding of the role-playing on the internships.(b) school professional instructors have sufficient practical experience in hospitality. (c)Internship for Hospitality and Tourism Students to establish interpersonal relations .Finally, according to the result, here are the suggestions for internships:(a) Helping create the right work ethic intern for vocational or orientation training (b) the industry given reasonable working conditions (a) to strengthen students' awareness of the workplace. (b) strengthen the intern's care. In terms of student :(a) recommended that students learn more skills during the internships.
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Kuo, Hui-Ling, and 郭惠綾. "A Study of Student Satisfaction with Off-Campus Internship at Hospitality Vocational Colleges: A Case Study of School of Hospitality Management at National Kaohsiung University of Hospitality and Tourism." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/czb564.
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碩士<br>國立高雄餐旅大學<br>餐旅管理研究所在職專班<br>102<br>The research was an empirical study to identify and analyze the factors affecting student satisfaction with off-campus internship in order to how students evaluate their internship experiences and whether they can contribute to employment in the hospitality industry. A case study was conducted on the so-called “Sandwich Teaching” from the departments of the School of Hospitality Management at National Kaohsiung University of Hospitality and Tourism. According to the study results, (1) only the perceived feelings of “professional growth” met student expectations. (2) The main factors affecting student satisfaction with off-campus internship include four dimensions: “professional growth,” “job content,” “school counselling,” and “welfare policy.” The study results found that “professional growth” had the greatest positive effect on “employment assistance,” followed by “overall satisfaction” and “recommendation intention,” respectively. In addition, “job content” had the greatest effect on “recommendation intention,” followed by “overall satisfaction” and “employment assistance,” respectively. “School counselling” had the greatest effect on “overall satisfaction.” “Welfare policy” had the greatest effect on “recommendation Intention,” followed by “overall satisfaction” and “employment assistance,” respectively. (3) “One-year” internship was considered as the top priority when selecting an internship program, followed by “six-month” internship. (4) Most students chose to undertake internship in their third year, followed by the fourth year. (5) The study results found a significant relationship between “departments” and “level of family support” with “student satisfaction with internship.”
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Kuo, Chun-Ching, and 郭純卿. "The Influence Study of Social Support and Internship Adapt-The Example of Internship Students of Hospitality Education College of Industrial-Academic Plan." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/38309921299312698865.
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碩士<br>國立高雄餐旅大學<br>餐旅管理研究所<br>100<br>The purpose of this study is to explore Internship Students of Hospitality Education College of Industrial-Academic Plan whom they gain degree of internship adapt and to gain social support during the internship period .The evidence research conducted by students of Hospitality Education College in the south of Taiwan indicates that：
（1）The sequence from high to low of the degree of internship adapt : ”work adapt”, ”life environment adapt”, ” interpersonal relationship adapt”, ” emotion adapt” （2）The origin of social support of student’s internship experience can be attributed to ”the Scholl &; the teacher”, ”the superior &; the colleague”, ”the superior &; the colleague”, ”the family &; the friend”,than, the variety of social support of student’s internship experience can be attributed to ”Information support”, ”Emotion support”, ”Material support” These factors have significant effects on degree of whole adapt, work adapt, life environment adapt, interpersonal relationship adapt, emotion adapt, and ”the superior &; the colleague”have the highest influence. （3）Students from different educational system have significant effects on whole adapt, work adapt, life environment adapt, emotion adapt, and the students of the 3+2system have highest adapt abilty on whole adapt, work adapt, life environment adapt, emotion adapt.
Keyword：Industrial-Academic Plan, Internship adapt, Social support, Internship
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Chuang, Ming-Chu, and 莊明珠. "The Study of Internship Affect Hospitality Vocational College Student’s Career Planning, An Example of Food and Beverage Management in National Kaohsiung Hospitality College." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/77849263030636980167.
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碩士<br>國立高雄餐旅學院<br>餐旅管理研究所<br>94<br>This study utilized the theory of planned behavior by Ajzen(1985). Via the analyzing of attitude, subjective, perceived behavior control and combine with conflict concept to analyze the learning satisfaction of internship, thus to discuss the influence of non-personal controllable internship toward student’s career planning and predict the intention of student’s career planning. Through the field studies of the graduating students from The Department of Food and Beverage Management of N.K.H.C., the effective factors of internship to students future career planning have been discussed and the effective degree of those factors toward career planning have been analyzed. The differences of students with different personal background and internship experience have been investigated. Finally, the research results and suggestions were purposed for the reference of Hospitality Vocational Education while they process the internship course.
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Chang, Han-cheng, and 張菡琤. "A Study of Internship’s Circumstance Influences on Students’ professional commitment: Case of International Hospitality Industry." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/13246279750493819934.
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碩士<br>國立中山大學<br>人力資源管理研究所<br>93<br>One of the goals to the technical and vocational education is for the industry to breed the talent persons. For reaching this purpose, Internship - the course was designed to practice training for the theory learning. The major purposes of this research were those: 1. To explore the influence on the relationship between the internship’s circumstance and the professional commitment. 2. The mediating effects of the internship’s experience satisfaction and self-efficacy, and follow that, the influences to the professional commitment. The results indicated that: the relationship between the internship’s circumstance, internship’s experience satisfaction, self-efficacy and professional commitment have the positively relations; the assumption about the affects between the internship’s circumstance, internship’s experience satisfaction, self-efficacy and professional commitment have some been supported; both the internship’s experience satisfaction and self-efficacy positively affect the professional commitment and have the mediating effect. The results show that: the internship’s experience satisfaction and self-efficacy are the important parts on the relationship between the internship’s circumstance and professional commitment. Follow those results, the study suggests that the hospitality industry could do the job redesigned and breed the senior official that could support the students to improve the students’ internship experience satisfaction; by the other way, it suggests the colleges should help the students to do the prepareing before leaving for the hotel to take the internship and assemble the students between the period of their internship to know the opinions about that and assist them to improve the internship’s experience satisfaction and students’ self-efficacy.
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Chou, Szu-Ying, and 周思穎. "Examination of the relationship between internship satisfaction and willingness to work in the hospitality industry." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/2vn7w9.
Full textAbstract:
碩士<br>國立中央大學<br>人力資源管理研究所碩士在職專班<br>94<br>Abstract
Subject：Examination of the relationship between internship satisfaction and willingness to work in the hospitality industry
University：National Central University
School：Human Resources Management
Degree：Master
Student：Szu-ying Chou
Professor ：Dr. T. C. Huang
Graduate year：2006 June
Abstract:
Skills and experiences are the most important criteria in hotel industry. In order to properly prepare and train the right personnel for hotel operations, internship program has become a critical element to successful collaboration of hotels, schools and students.
This research is a continuation of previous efforts to understand the relationship between internship satisfaction and willingness to work in the hospitality industry. The purpose of the research is to examine the relationship between internship conditions and internship satisfaction in order to recommend changes that may further improve internship policies. Furthermore, the potential effects of intern experience on future willingness to work in the hospitality industry are also examined.
Three hypotheses are proposed in this research:
1.Irrespective of parents support, the satisfaction of job tasks and intern arrangement has dominant influence on willingness to work in the hospitality industry.
2.When providing internship programs, management’s emphases on the work conditions of the interns and the contents of the programs, coupled with appropriate encouragement, would increase the willingness to work in the hospitality industry.
3.In considering parents support, parents who are highly supportive have a greater impact on the interns’ satisfaction and willingness to work in the hospitality industry than those who are not as supportive.
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Lee, Chien-hua, and 李劍華. "A Study of Relationship between Internship and Career Plan Intention among Hospitality Vocational College Students." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/17650575848742441834.
Full textAbstract:
碩士<br>大仁科技大學<br>休閒健康管理研究所<br>99<br>Based on the theory of planned behavior (TPB) proposed by Ajzen (1985), the research explored the relationship of internship principle out of campus and career planning intention for the interns out of campus in the department of hospitality of vocational college by analyzing the attitude, subjective norm and perceived behavioral control so as to understand the difference of interns with different background variables and internship principle out of campus, correlation of attitude, subjective norm and perceived behavioral control of interns out of campus as well as influence of future career planning intention.
Based on the method of questionnaire survey, the research investigated interns of vocational colleges who are currently interning in 30 domestic tourist hotels (composed of four sections, namely, north, middle, south and east). Taking structural questionnaire as the research tool, we have distributed 450 questionnaires and 318 were obtained finally. After eliminating those with incomplete and regular answers, we got 304 valid questionnaires. The return rate of valid questionnaire is 67.56%.
The research results are as follows:
1. For students from different grades, there is significant difference towards the attitude of internship out of campus.
2. For interns with different genders, there is significant difference towards perceived behavioral control of internship out of campus.
3. For interns with or without working experience, there is significant difference towards perceived behavioral control towards internship out of campus.
4. For students with different intern qualifications, there is significant difference towards perceived behavioral control of internship out of campus.
5. There is a positive correlation among attitude, subjective norm and perceived behavioral control out of campus.
6. Internship attitude out of campus shows a positive influence on career planning intention.
7. Subjective planning of Internship out of campus shows a negative influence on career planning intention.
8. Perceived behavioral control of internship out of campus doesn’t show influence on career planning intention.
Finally, the research conclusions and suggestions are proposed to be the reference in the interns’ management practice of hospitality field and in planning intern classes of hospitality vocational colleges.
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Ling, Li Li, and 李俐玲. "Examination of the Relationship between Internship Satisfaction and Willingness to Work in the Hospitality Industry." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/28689327925138086018.
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碩士<br>南台科技大學<br>技職教育與人力資源發展研究所<br>96<br>Taiwan is ready to warmly welcome tourists from the mainland; and people are anticipating the increase of the business opportunities which come with the increase of tourists.The Executive Yuan “Doubling Tourist Arrivals Plan” is one of the top ten plans in the “Challenge 2008—National Development Plan”.Twenty first century tourism business is publicly identified and acknowledged as to have the most potential business. In the tourism business, one of the most needed is the food and beverage attendant business, and the other is the attendants in the hotel business.The attendants needed in the “food & beverage and hotel trade are very labor intensive.The industry of service attendants is relying mainly on “People”. The professional skills and work experiences are critical to the business. To satisfy the heavy demand of the tourist trade requirement, the professional service people, and the middle and top management talents are in high demand, and the demand has increased sharply. The manpower at the basic level can not supply the awkward situation given. Market supply and demand is uneven. The supply to the human resources of the tourist and traveling industry, promoting the manpower quality, improving the service quality under the situation can increase the value of the service industry, which is causing the present situation in the tourist and travel industry with uneven service level.
So how can the schools train the food & beverage and tourist industry attendants to meet the demand of the industry? Let the school teach corporative system become one of the academic courses and on the job training experience. It is the school that is devoted to the subject reached the agreement from the industry. The people in the food&beverage and travel industry should pay special attention to the food & beverage and travel department to build and to teach the function of growing to teach and train with the agreed of degree of development. The school needs to set up rigorous system of selecting talents, offer the right internship courses, and without sparing to offer high quality of labor condition. This will increase the satisfaction of the internship of the food&beverage and travel industry, and they will want to continue working in the industry after graduation. This matches and complies with the Ministry of Communications requirement to accelerate the tourism industry’s talent’s quality and quantity that was mentioned in the New Strategy in Taiwan development. This will elevate the industry’s quality standard and in turn promoting the tourism trade. Let the tourism industry become diplomatic ambassadors and make more money for Taiwan at the same time. This will drive the motivation force of the social and economical development.
Participated by the students of the Department of Food and Beveerage Management and also complted the internship, the influences over willingness to work in the hospitality industry by the internship policy and work satisfaction are discussed.
The object is to teach and build the travel industry and probe into it. To build and teach the cooperative measure and job market how to practice satisfaction and is engaged in the influence of the Food/Beverage and travel industry after graduating. In practicing what the industry and what the school offer builds and classes to the present situation of cooperative measure. By building and teaching and growing to the understanding that the cooperative job market practices satisfaction. Also to see any correlation in the interns stays with the Food/Beverage and Travel industry after graduation.
The major findings are as follows.
• During internship, what the industry offers and the job satisfaction during internship has the most influence on if the intern will stay with the Tourism industry after graduation.
• It is very apparent that during internship, the public industry manager showed leadership and provided training with class and style, and combined with what the interns learned in school to correlate the situation in public will bring satisfaction to the interns. This will influence the result after graduating to stay with the industry.
• The public institution, while offering and building and teaching the cooperative measure, executives should pay attention to building and teach the job market given birth to how to practice the state and encourage, and should be devoted to strengthening the content, arrangement and job training of the internship and learning to grow up, contribute to building and teaching and born and improving the will engaged in the Food & Beverage and Tourism industry in the future after graduating.
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Jhang, Shu-Ya, and 張淑雅. "A Study of Work Values and Internship Satisfaction of Hospitality Interns in Kaohsiung-Pingtung Area." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/23305250813972863664.
Full textAbstract:
碩士<br>國立屏東科技大學<br>技職教育研究所<br>101<br>Abstract
Student ID: M10070008
Title of Thesis: A Study of Work Values and Internship Satisfaction of Hospitality Interns in Kaohsiung-Pingtung Area
Total Pages: 102
Graduate Institute: Graduate Institute of Technological and Vocational Education, National Pingtung University of Science and Technology
Date of Graduation: July, 2013 Degree conferred: Master
Student: Jhang, Shu-Ya Advisor: Dr. Chang, Bih-Ru
Abstract：
This study aimed to investigate the interrelationship between work values and internship satisfaction of the hospitality interns in Kaohsiung-Pingtung area. The questionnaire was adopted as the survey method in this study. 287 students were randomly selected from four universities in Kaoshiung and Pingtung. 275 of them were valid and the valid rate is 95.82%. The data collected in this study was analyzed by descriptive statistics, t-test, one-way ANOVA, Pearson's product-moment correlation and multiple stepwise regression analysis .The results were as the followings:
1. Students in hospitality interns in Kaohsiung-Pingtung area had a middle-high level of work value, which depends on gender, grades in educational system, types of internship, part-time working experience on the related hospitality field, and career plans.
2. Students in hospitality interns in Kaohsiung-Pingtung area had a middle-high level of internship satisfaction, which depends on gender, grades in educational system, types of internship, part-time working experience on the related hospitality field, and career plans.
3. There was a significantly positive correlation between work values and internship satisfaction of the hospitality interns in Kaohsiung-Pingtung area.
4. Students’ work values can significantly predict their internship satisfaction, and the predictability of the aspect of “accomplishment value” is the highest.
Keywords:students majored in hospitality department, work values, internship satisfaction
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Lin, Wei-Hao, and 林威豪. "The Effect of Internship on Improving the Service Quality and Creativity among the Hospitality Students." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/58dcd8.
Full textAbstract:
碩士<br>國立屏東科技大學<br>餐旅管理系<br>106<br>This research object was based on the students of the hospitality and tourism. The purposes of the research were to measure work value, self-efficacy, emotional labor , creativity, leader member exchange (LMX) relationship, team member exchange (TMX) relationship, service quality and to examine the effect of leader member exchange relationship, team member exchange relationship on improving the service quality and creativity among the college hospitality students.
The formal questionnaire was distributed from August to October, 2017. A total of 523 questionnaires were sent out and 364 valid questionnaires were returned with a recovery rate of 69.59%. The study used statistical package software SPSS22.0 and AMOS22.0 as data analysis tools. First, we made the descriptive statistics, reliability analysis and Common method variation with SPSS22.0, and then made confirmatory factor analysis (CFA) and path analysis with AMOS22.
The result indicated that the work value of the students of the hospitality student were not significant for the exchange of relationship between the leader and the team members, and the intern's emotional labor and self-efficacy had positive and significant impacts on the relationship of LMX and TMX. The intern's LMX relationships and TMX relationships had positive and significant impacts on creativity and service quality.
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TAN, WEI-YEIN, and 陳薇因. "The Analysis of Practicum Stress for Undergraduate Hospitality Management Students Working in Star Hotel Internship." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/akfy25.
Full textAbstract:
碩士<br>台灣首府大學<br>休閒管理學系碩士班<br>107<br>This study is to investigate where does stress come from hospitality student who having internship in star hotel. Furthermore, the literature reviews and the analysis showed that there are some factors that might cause stress for student who having their internship. Research showed that there’s also some ways that can be assessed by the school and the industry in order to avoid pressure that students might be face during their internship . Such as providing advanced counseling to student so that student can be more understanding the work condition.
This study is to investigate students who are right under the course of internship or internship has yet to be complete more than three months. The first research method is based on the Fuzzy Delphi Method to establish a questionnaire and later using Fuzzy Analytical Hierarchy Process (FAHP) to analysis the questionnaire in order to evaluate and establish the weight of the stress parameters.
According to the result of the FAHP method, “Interpersonal Relationships ” is the most important in the main criteria by each department. The sub-criteria in each department “Unfairness of Rewards and Punishments” is biggest difference of evaluate and establish the weight of the stress parameters and the “Overtime Work” is the smallest difference in weight of the stress parameters. Base on the interns of the kitchen infield department, “Conflict with Colleagues", "Conflict with Managers", and "Conflict with Customers" are the top three rankings of the evaluate and establish the weight of the stress parameters. Among the evaluation interns of outfield department, "Conflict with Customers", "Insufficient Communication Skills" and "Insufficient Professional Language " are the weight of the stress parameters of the top three rankings. Surrounded by the interns of the Housekeeping department, " Unfairness of Rewards and Punishments ", "Insufficient Professional Language " and "Insufficient Communication Skills" are the weight of the stress parameters of the top three rankings.
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Chen, Li-Ju, and 陳麗如. "Undergraduate Hospitality Management Students Participate in Domestic or Oversea Internship Programs Effect on Career Planning." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/2yebr6.
Full textAbstract:
碩士<br>國立臺中科技大學<br>企業管理系事業經營碩士班<br>100<br>Human resources management is a critical factor in developing a hospitality enterprise, adequate human resources supply usually becomes a fundamental issue for the business. Hospitality industry is inherently labor intensive and service oriented. Carrying this line of thought further, hospitality internship programs have become important sources of qualified workforce for the hospitality industry. Interns experience and learn a positive and friendly disposition, a healthy work ethic and a sound attitude toward service, as well as a real sense of responsibility. This learning process will further effect on one’s choice of future career.
This study was designed in assessing Ministry of Education’s 99 Xue-Hai Dream project award recipients’ internship experiences, coupled with domestic interns within hospitality industry. 162 questionnaires were distributed to systematic selected interns, with a return rate of 90.7%, a total of 147 valid questionnaires were collected. Collected data was analyzed with Factor analysis, independent sample t test, single factor analysis of variance, Pearson correlation analysis, chi-square test, logistic regression analysis and other statistical methods to test analysis. Statistical significant was found in career exploring where interns satisfaction were different in different internship sites (p <.05), and career planning intention was also found significantly correlated with the related departments of education with different internship sites.
Career internships offer valuable experience and can help hospitality majors gain future employment. Practical working experience for an intern has provided an integrated opportunity of curriculum, practical operations, and applications for students with the industry practical expects. A wide range of jobs opportunities and worldwide locations, hospitality internships are valuable tools when hospitality undergraduates want to develop him/herself or even hunt for a job after graduate from college. Internship contributes not only for students’ benefits, but also for academic curriculum development and industry’s demands.
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PENG, CHIEN-TZU, and 彭千慈. "A Study of Internship Quality of Working Life,Internship Satisfaction and Career Planning-An Example of National Kaohsiung University of Hospitality and Tourism." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/r349pm.
Full textAbstract:
碩士<br>國立高雄餐旅大學<br>餐旅管理研究所<br>104<br>Driven by the government tourism policy, the number of inbound visitors has doubled, many tourist hotels are built.Thus, the demand for hospitality industry personnel is increasing sharply than before. However, the main manpower of hospitality market is interns. From the literature review, the higher the employee perception of working life quality, the more their job satisfaction and job involvement and performance is. The degree of job satisfaction has also affected their career planning after the interns graduate from the school. Thus, this study focuses on the relationship of interns working life quality, internship satisfaction and career planning.
The results show that the leadership style, teamwork and compensation, and welfare were significantly influencedby internal and overall satisfaction. The leadership style and compensation and welfare had significant differences on the external satisfaction. The intern satisfaction had a less significant influence on the career planning. In addition, there were significant differences in career planning according to the different academic background. There were significant differences in the intern satisfaction between participants’ gender and internship location.
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Lee, Choong-Kit, and 李宗傑. "The Effects of Emotional Labor, Job Satisfaction, and Career Planning on Hospitality Internship Students — An Example of National Kaohsiung University of Hospitality and Tourism." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/m98a69.
Full textAbstract:
碩士<br>國立高雄餐旅大學<br>餐旅管理研究所<br>102<br>While the impact of the emotional labor on job satisfaction has been extensively investigated, but most of the emotional labor studies are focus on hotel industry employees, the internship student is relatively unexplored. The present study seeks to identify the applicability and implementation of emotional labor for internship students in the hospitality and tourism industry. This study obtained 490 sets of questionnaire responses from National Kaohsiung University of Hospitality and Tourism (NKUHT) senior students and explored the relationship between interns’ emotional labor, job satisfaction and career planning. A major finding is the significantly positive effect of deep acting and expression of naturally felt emotion on job satisfaction. Although the Surface acting strategy had a negative relationship with job satisfaction, the impact was not statistically significant. Then, the result also indicated that job satisfaction has siginificant influence on career planning. The t-test analysis results revealed that the genders and parental occupation had no significantly difference on career planning. Also, an one-way ANOVA analysis result shown that the intern grade, internship divisions and academic major was a significant difference at general satisfaction. Lastly, the conclusions as well as managerial implications and recommendation will be discussed.
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YenYueh-Ling and 顏月玲. "A Comparative Study on Practice Effectiveness and Satisfaction Evaluation — Generated from Hospitality Industry for Sandwich Plan Instruction v.s. Traditional Site Internship in Hospitality Management College." Thesis, 2001. http://ndltd.ncl.edu.tw/handle/29184788363846372930.
Full textAbstract:
碩士<br>國立臺北科技大學<br>技術及職業教育研究所<br>89<br>Changes in lifestyle and flexibility in social work place have caused dramatic increase in people dining-out. With the implementation of the 2 days weekend holidays, the restaurant industries have now entered a fierce but prosperous competition stage.
The government plans to strengthen the coherence and completeness of various skills and vocational courses as well as integrated application of technical and vocational educational resources. It also plans to expand learning environment of students from school to work place through interactive educational activities with technical and vocational colleges and outside cooperative institutions. Take training restaurant industry for example: While arranging practical training inside the school premises, students are encouraged to participate in external training to provide them with opportunities to gain practical experience served as preparation for their entry in the restaurant businesses.
This paper conducted a study on the dissimilarities in level of satisfaction for students under sandwich mode of study and traditional site internship upon the implementation of higher restaurant education. It also conducted a survey on the level of satisfaction from businesses in results of sandwich mode of study and traditional site internship, whether it helps in upgrading the quality of manpower in restaurant industries, as well as provides industry, government, academic, research and educational departments with concrete recommendations and conclusions to serve as a reference for improvements in higher restaurant education.
The questionnaire was adopted as a research tool. Which contents included “background information of businesses”, “satisfaction level of entrepreneurs on job performance of trainee”, “evaluation based on standpoint of entrepreneurs” and “recommendations and suggestions for educational improvements in restaurant industry”. A random survey was conducted on 101 valid questionnaires. Valid response reached as high as 69.6%. Subjects of studies were international restaurant/tourist hotels which accepted students on a sandwich mode of study and traditional site internship.
Results of studies revealed the following:
1. There was no significant difference on level of satisfaction in job internship” by restaurant entrepreneurs due to difference in “departments” and “operating style”
2. No significant difference was found on restaurant entrepreneurs’ level of satisfaction in job performance of students under “sandwich mode of study” due to difference in “positions”. Results on analysis in level of satisfaction of restaurant entrepreneurs in job performance of students under “traditional site internship” revealed that a significant difference exists due to difference in positions; i.e., there would be a significant difference in level of satisfaction in job performance of students under “traditional site internship” due to difference in positions.
3. No significant difference has been found on evaluation based from the standpoint of restaurant entrepreneurs between student’s “sandwich mode of study” and “traditional internship” as a result of difference in “department”, “position” and “operating style”.
4. Based on results obtained on above studies, the researcher proposed various recommendations on the relationship among students, schools, the restaurant entrepreneurs and partners developing the education to serve as a reference for future studies.
Keywords:
Sandwich mode of study, level of satisfaction, distributive education
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GOH, SZE SIANG, and 吳仕祥. "The Effects of Organizational Justice, Abusive Supervision and Workplace Deviant Behavior on Hospitality Internship Students-An Example from National Kaohsiung University of Hospitality and Tourism." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/8ppm94.
Full textAbstract:
碩士<br>國立高雄餐旅大學<br>餐旅研究所<br>105<br>While the impact of the organizational justice and abusive supervision on workplace deviant behavior has been extensively investigated, most of the studies were focused on other industry employees, rather than internship students. The purpose of this study was to identify the applicability and implementation of workplace deviant behavior for internship students in the hospitality and tourism industry. This study obtained 441 questionnaires returned from National Kaohsiung University of Hospitality and Tourism senior students and explored the relationship between internship organizational justice (OJ), abusive supervision (AS) and workplace deviant behavior (WDB). This study observed that (1) distributive justice has a significant negative impact on interpersonal deviation behavior (IDB), organization deviation behavior (ODB) and WDB, (2) procedural justice has a significant negative impact on ODB and WDB, (3) interactional justice has a significant negative impact on IDB, ODB and WDB, and (4) AS has a significant positive impact on IDB, ODB and WDB. The t-test analysis results revealed that the genders have a significant difference on WDB. Also, a one-way ANOVA analysis shows that the internship division and academic major were a significant difference at WDB. At the end, this study presents and discusses the conclusions, managerial implications, and suggestion.
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CHANG, SHU-TING, and 張舒婷. "The Importance of Factors that Affect Hospitality and Tourism Internship Experiences Students’ Intention to Stay in Hospitality Industry: An Application of the Two-Factor Theory." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/24672557586104544192.
Full textAbstract:
碩士<br>國立高雄應用科技大學<br>觀光與餐旅管理研究所<br>105<br>his study aimed to apply Herzberg's two-factor theory to examine the differences between hospitality students’ work values who had and had not conducted internships. Moreover, this study investigated the key factors that can enhance the intention of hospitality students to stay in the hospitality industry. A survey questionnaire base on Herzberg's two-factor theory was developed and distributed to hospitality students in Taiwan. The outcome revealed that the key factors that increased hospitality students’ intentions to stay in the industry are “good relationships in workplace” and “the recognition for a job well done.” The key factor that decrease subjects’ intentions to stay in the hospitality industry is “increased work responsibilities without increasing expected compensation.” The results suggested that the motivational factors are more important to the students with higher intentions to stay in the hospitality industry. They might feel satisfied with their basic working conditions, so they are more aware of the motivational factors. On the other hand, students who had lower intentions to stay in the hospitality felt that the hygiene factors are more important. This outcome suggested that the students with low intention to pursue a career in hospitality might feel that the working conditions do not satisfy their basic needs.
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Chen, Cheng-Chung, and 陳正忠. "Chinese Culinary Arts Students’ Perception of Off-Campus Internship── A Case of National Kaohsiung Hospitality College." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/75589073873122524519.
Full textAbstract:
碩士<br>國立高雄應用科技大學<br>觀光與餐旅管理系<br>97<br>In the past ten years, the education of hospitality and tourism are growing vigorously in Taiwan. Many studies indicate the importance of internship, which can help students be familiar with the contents of their future jobs. The goals of this study are to realize the influence on students. The samples of this study are student of the Department of Chinese Culinary Arts of National Kaohsiung Hospitality College. The collected data were analyzed by descriptive and one-way ANOVA though SPSS. The results of this study are as follows:
(1) The most satisfied part of internship is the visiting by students’ teachers.
(2) Interviewers agreed with the student that the internship not only do help them improving their own learning abilities but also the planning of future career.
(3) the most pleased section of interviewees are the subsidy of internship and security of employment.
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Liu, Wen-Te, and 劉文得. "A Correlation Study of Hospitality Department Students’ Internship Satisfaction and Career Planning in Kaohsiung and Pingtung." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/05405425751535889460.
Full textAbstract:
碩士<br>大仁科技大學<br>休閒健康管理研究所<br>98<br>This article investigated the interns’ satisfaction on extramural internships and explored different background variables of interns whether demonstrated differences on internship satisfaction and affect toward the future planning for career choice. This study employed statistical methods via questionnaires to college interns who have completed internship program in the Kaohsiung-Pingtung region. (Including: Kaohsiung Hospitality College, Shih Chien University, Tajen University, National Pingtung University of Science and Technology, I-Shou University, Meiho Institute of Technology, Eastern Institute of Technology).
The research administered structured questionnaire to conduct a general survey. The interns who have completed two years institute/ four years institute internship count up to 541 people. The official survey released time was from March 2010 to April, a total of 541 questionnaires were sent, 426 were valid, and the effective rate was 78.74 percent. The empirical findings indicated that interns with different " internship year", "age", "pre-admission educational background ", "the internship site", and " the internship system" have significant effect in the "work training" dimension, but those with different " out-internship- year", "gender", and "internship system" were in the "arrangement and growth" dimension.
The interns with different “internship year", "pre-admission educational background ", "the internship site", and “the internship system" all reached significant levels in "salary and benefits" dimension. Interns with different "out-internship-year" and "internship system" reached significant levels in future career planning; "work training", "arrangement and growth," "leadership style", "caring style", " salary and benefits " have significant moderate positive relationship in future career planning. In the simple regression analysis, it revealed that the higher the satisfaction in "work training", "arrangement and growth," "leadership style", "caring style", and “salary and benefits” the interns have, the more they choose hospitality related industries in future career planning.
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SU, YU-WEN, and 蘇鈺雯. "The Case Study of Overseas Study and Internship in National Kaohsiung University of Hospitality and Tourism." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/xb8x7r.
Full textAbstract:
碩士<br>國立高雄餐旅大學<br>餐旅研究所<br>107<br>This case study explored the overseas study and internship, participation motives, cross- culture adaptation, learning effectiveness, and career planning of the undergraduate student in National Kaohsiung University of Hospitality and Tourism.
This study employs qualitative method using purposive sampling method, and snowball sampling to get more participants. There are totally 23 participants in this study. In- depth interview and semi-structured in-depth interview are used for collecting data. The interviewees destined countries cover seven countries including the United States, Canada, the United Kingdom, the Netherlands, the United Arab Emirates, Janpan , and Thailand. The outline of interview can be divided into six subjects, which are “participation motives”, “overseas study experience”, “overseas internship experience”, “cross-culture adaptation”, “learning effectiveness”, and “career planning”. The research results are as below.
1. The promotion of study abroad and overseas internship will affect students’ motivation to participate.
2. The motivation for students participation in studying abroad and overseas internship is primary “enhancement of ability and broadening horizons.”
3.In terms of study abroad, students are easily influenced by the learning environment, teachers teaching method and classmates learning attitude from host university. Students’ learning attitude and methods will vary according to different environment, at the end, learning attitude will turn to positive.
4. Regarding to overseas internship, students with good attitude will adapt to the industry better. After finishing internship, students’ behavior and attitude will turn to positive and their confidence will be improved as well.
5. Most of the students will gather information before they go abroad, therefore, the period of culture shock will be shortened. By way of participating in different cultures, students can become internationalized and enhance their cross cultural adaptability.
6. Most of the students think the learning effectiveness is better in overseas study, the students indicate their capabilities increase in overseas study and internship program.
7. The experience of overseas study and internship will influence their employability decision, most of the participants are more clear to their career planning and goals.
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Hsu, Hung Chi, and 許弘奇. "The relationship of internship performance and professional commitment- As tourism and hospitality departments of universities in Taiwan." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/nydb96.
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碩士<br>景文科技大學<br>觀光與餐旅管理研究所<br>100<br>In recent years, the educational environment has processed a lot of changes, this change has a huge influence on the process of education, curriculum, learning outcomes and educational training. In this study, the students of tourism and hospitality relative departments were taken as research objects. The schools locations included Northern, Central, Southern and Eastern regions. By employing questionnaire survey, the questionnaires were distributed to the students who had finished off-campus internship. The questionnaire design includes four parts regarding internship performance, professional commitment, career planning intention and respondents’ background. The findings revealed that internship performance positively influenced career planning intention, internship performance positively influenced professional commitment. The mediating effect of professional commitment between internship performance and career planning intention has been examined to be significant. According to the results, this study proposed conclusions and practical recommendations to the students, schools and industry. Finally, this study addressed limitation of this research and direction of future research.
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Liu, Ya-Wen, and 劉雅文. "Students’ satisfaction on the learning effects of Internship: A study of Vocational Hospitality-- Take Kaohsiung City for Example." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/9d25yj.
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董莉曼. "A Study on Organizational Socialization situation and Experiential Value of Hospitality Overseas Internship Students in the Technological Universities." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/93826643217727722826.
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碩士<br>國立臺灣師範大學<br>工業教育學系<br>101<br>The purpose of this study was to explore the organizational socialization situation and experiential value of the hospitality overseas internship students in the technological universities, and overseas internship students’ personal background factors cause them difference in the organizational socialization situation and experiential value, and further explore the relationship between organizational socialization situation and experiential value.
Subjects in this study were selected by convenience sampling method. The selected subjects, who were overseas internship students participation in overseas training and has completed. A total of 62 questionnaires were distributed with 51 valid questionnaires were returned. Information obtained from questionnaires are analyzed by description statistic, confirmatory factor analysis, independent sample t test, analysis of variance and structural equation
model. As a result of this study, the overseas institutions provided overseas internship students a clear set of rules, to help overseas internship students’ work performance, interpersonal relationship, and enhanced the experience
value. Besides, overseas internship students perceived the lowest experiential value from the information provided by internship organizers, the quality of professional training courses, and security of the overseas internship
environmental. To smoothly promote the overseas internship, a more clearly set rules from overseas institutions should be priority and the improving of quality of overseas internship program . The 6 conclusions obtained from this study, and based on the study results,the author provides 15 recommendations for the references to education authorities, the University of Technology, overseas institutions, the hospitality overseas internship students and the follow-up researchers.
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Yang, Chun-Chin, and 楊淳琹. "The Relationships among Learning Motivation, Internship Outcomes, Career Decision Self-efficacy and Career Preparation Behavior of Hospitality Undergraduates." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/13278491171760218576.
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碩士<br>台南應用科技大學<br>生活應用科學研究所<br>103<br>Increasingly more hospitality management educators are using student internship programs to close the gap between educational learner outcomes and industry expectations. Many researches had focus on content of internship, learning motivation and satisfaction, but a few study to discuss the effect of internships, self-efficacy in career and preparing behaviors. There are two purpose of this study: (1) to confirm the relationship between learning motivation and internship outcomes of hospitality undergraduates; (2) to confirm the relationship among internship outcomes, career preparation behavior, and career decision self-efficacy of hospitality undergraduates. A cluster sampling method and questionnaire survey were used to collect data from fourth-year college students from hospitality-related departments. A total of 613 usable questionnaires were achieved.AMOS 18.0 was used to conduct a two-stage structural equation modelling. When the Outcomes of the higher Internship will make individual career decision self-efficacy is higher, It also influenced the career preparation behavior. However, if the student in the school practice process does not get expected results, the student will not produce career preparation behavior certainly. Therefore, I propose the relevant departments of the schools to improve the student counseling Internship stage of before, during and after. The recommendations to internships： After the end of practice, the implementation of the exchange industry and trainees， to improve students'' Hospitality learning motivation, educate staff to treated trainees equally; The recommendations for students, the campus practice to improve effectiveness of the self, to grasp the current trends in the hospitality industry.
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CHEN, CHING-LIN, and 陳慶麟. "Hospitality Vocational College Student's Participating In Intramural Practice Internship Pressure of Learning, Learning Satisfaction on Career Development Research." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/03153175751506392241.
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碩士<br>育達科技大學<br>行銷與流通管理所<br>105<br>The purpose of this study is to explore the causal relationship between the students' background, internship satisfaction, learning pressure, and career development. In this study, the questionnaire survey method is used as the research tool to take the students who are actually participating in the internship course in the central area as the research object, and take the sampling method to explore the influencing factors of the internship curriculum of the vocational and technical education for students' The impact of factors on the student 's "career development confidence".
A total of 435 questionnaires were issued, the effective questionnaires were 307, and the effective questionnaires were 70.57%. The results show that the difference is that the "student role background" in the "career development confidence" differences, and finally put forward specific conclusions and recommendations, hoping the school technical and educational environment in the economy, knowledge changes under the society, training Students practical skills and solve the problem of life, as individuals can take the ability to go to ensure that every student into the workplace after everyone can be happy to work.
The results show that when students participate in the internship program, the lecturer's lack of professional skills and training materials outdated, resulting in students missed the internship opportunities or participate in the course found that lack of attention led to the knowledge and skills of the fragment is not enough to apply Will lead to students to enter the industry's wishes and indirectly affect their future overall career planning; the same time, learning pressure through learning achievement will not significantly affect career development, when students work more investment, the sense of responsibility will allow students to work closely with their own , And work is the focus of life.
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LI, YUNG-YI, and 李勇毅. "A Research on the Relationship between Hospitality Students' Personality Traits, Their Experiential Learning Activities and Perception toward Internship." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/69655100396078740573.
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碩士<br>國立高雄餐旅大學<br>餐旅研究所在職專班<br>105<br>This study surveyed the students having an open attitude towards experience and enrolled in the cooperative education program offered by the Hospitality Department of vocational high schools, evaluating the job-site internship provided by the hospitality industry after experiential education was integrated into the curriculum. This study aimed to find out the influence on the job-site internship, the students’ adaptation to lives and their career planning after experiential education was integrated into the curriculums. A class of students enrolled in the cooperative education program offered by the Hospitality Department of a vocational high school in Kaohsiung City was chosen as the object of study. Research methods included literature review and questionnaire survey based on purposive sampling. 264 questionnaires were distributed and 250 valid questionnaires were received with effective response rate 95%. Data was examined using descriptive statistics, Pearson's product-moment correlation coefficient and Simple regression analysis.
Conclusions are summarized as follows:
1.This study has found solid evidence to surmise that the students enrolled in
the cooperative education program offered by the Hospitality Department had
maintained an open attitude towards experience and were vibrantly creative.
They could focus on their innermost feelings and tended to work with the team
during their learning process, and were confident that they could solve all
issues through teamwork. As a result, the students had improved their
attitude towards work, enhanced their learning abilities, adapted themselves
to the internship-employer’s corporate culture, and upgraded their teamwork
spirits.
2.Students had improved their troubleshooting ability through experiential
education, and derived their learning experience from their initiative,
instead of from the passivity required by the traditional education settings.
As a result, students tended to choose the hospitality-related industries as
their career.
3.The schools and hospitality industry are advised to integrate experiential
education into their curriculum and human resource training programs to help
students develop their critical thinking ability and improve their
troubleshooting ability, and with the critical thinking ability, students can
develop a positive attitude to handle problems, and build up their experience
to face problems. Thus, the students enrolled in hospitality programs can
fulfill their social responsibilities, serve their customers, communities and
environment competently through job-site internship, and with their social
responsibilities, the students adhere to their passion and are motivated by a
desire to serve the people, to accomplish their tasks, and to cherish the
traditions and values of hospitality industry with their knowledge and
abilities.
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wei, Chao chen, and 趙振維. "The Study of Student Internship:A Case Study of Hospitality Programs Provided by Four-year Institutions in Taiwan." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/38816728562238062242.
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Wardle, Karina M. "An assessment of Work Integrated Learning (WIL) in hospitality tertiary education." Thesis, 2014. http://handle.uws.edu.au:8081/1959.7/uws:29764.
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Work Integrated Learning (WIL), industry-based experiences and the development of business ready skills in graduates have been a source of major contention between employers and tertiary educators. Dissatisfaction with graduate employability has been elevated within contemporary discussion with particular references made to a lack of general job skills and practical industry-specific competence. Such dissatisfaction transverses disciplinary boundaries and is of heightened concern for the hospitality industry due to the service orientation of the work. Work Integrated Learning is emerging within the auspices of Experiential Learning (EL) theory as a potential means to redress this gap. Research into WIL is currently preliminary and generalised towards traditional disciplines such as teaching, medicine, nursing and engineering to name a few. A standardised framework for effective implementation of WIL is elusive and has led to disparate and assorted adhoc attempts to fit WIL into tertiary curricula.
The investigation focuses specifically on the hospitality sector within NSW tertiary institutions to determine the transferability of benefits experienced from the application of WIL in traditional disciplines to the specific characteristics of service industries. Justification for this research and its timeliness arises through the rapid expansion and demand of hospitality programs, the role of the industry as a significant economic contributor and absence of accreditation standards further perpetuating underemployment of hospitality graduates and associated devaluing of hospitality qualifications. The perspectives of recent graduates, employers and educators were garnered to establish the contribution of WIL to enhancement of hospitality graduate employability and then identify specific aspects of WIL that need to be managed for realisation of benefits and minimisation of negatives. A mixed methodology was employed to triangulate the data, commencing with a quantitative online survey followed by qualitative focus groups. The absence of central email registries and the paucity of hospitality vocational education listings, precluded identification of all members of the total population thus limiting techniques to non-random sampling. The small sample size and non-random sampling methods limited extensive statistical investigations. A larger scale study using random sampling is required to verify these results. The findings of the study support the existence of the graduate underemployment phenomenon within the NSW hospitality industry. With the majority of the graduate survey respondents residing in the low-income range (25% below $30,000 and a further 50% below $45,000), and 75% without full-time graduate-level employment, this study highlights the difficulty of transitioning hospitality graduates into the industry. Graduates in the focus groups expressed difficulty gaining graduate-level hospitality positions as employers demanded industry and management-level experience. Hospitality qualifications, in particular bachelor’s degrees, were more influential in commencing jobs than for progression, though tempered by the variables of attitude and experience. The survey and focus groups demonstrated the position of WIL in NSW tertiary curricula was frequently in a voluntary capacity.
There was a strong evidence among all the sample groups for the career, social and personal benefits of WIL for graduates. The categories ‘Opportunity to re-evaluate expectations of industry and job prospects’ and ‘Clarify requirements and preparedness of workforce entry’ featured highly in the survey. It was clear from the response to WIL negatives and satisfaction with WIL experiences in the survey, that many WIL programs participated in by respondents were poorly resourced, designed and executed. The foremost challenges to WIL participation were identified as ‘Managing several commitments, i.e. family, study, work, etc., while on work placement’ with limited resources/support for graduates, employers and educators.
The study concluded that graduates who have had experience of WIL in their tertiary studies are more attractive to employers and that extensive and varied contexts of engagement with WIL initiatives will enhance the perceived employability and performance of hospitality graduate employees. The study developed a number of recommendations and guidelines for effective integration of WIL in hospitality tertiary education.
Specific recommendations pertaining to this study are categorised in the following areas: research agenda, educator training needs, institution approach to WIL and WIL resources, and the role of the Federal Government. Key recommendations include the need for an urgent national investigation to be conducted into the value and composition of hospitality degree programs and alignment to hospitality industry career paths. It is recommended that further research be conducted to review competency standards for hospitality tertiary educators with TAFE, university and other institutes/RTOs mandating currency stipulations for both training skills and industry practice.
The need to establish clear strategic direction, operational tactics and adequate resourcing for WIL became apparent in the course of the research. The creation of a specialised team providing administrative support to educators and increasing autonomy for hospitality departments to adapt programs to the specific conditions of the industry and to evolving industry accreditation standards is highly recommended. Furthermore government intervention is recommended to facilitate and champion the WIL agenda through hospitality industry association collaboration and amalgamation. The positioning of hospitality industry accreditation on the national agenda to ensure quality education standards would facilitate the production of a coherent, comprehensive strategy in hospitality services.
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Lin, Yu-Hsuan, and 林宥萱. "A Study of Student Satisfaction in Internship Programs among Vocational Colleges: A case study of National Kaohsiung Hospitality College." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/96456767922363921420.
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碩士<br>國立高雄餐旅學院<br>餐旅管理研究所<br>93<br>ABSTRACT
The purpose of this research is to try to build a theoretical model to integrate the relationship between experiential marketing and internship programs in Vocational Colleges. It is hoped that the result can offer suggestions on how schools and hospitality-related industries can plan better internship programs in the future.
As a result, this paper involves a case study of National Kaohsiung Hospitality College. The major findings are as follows. First, five different types of experiences, including sensory (SENSE), affective (FEEL), physical (THINK), behavioral and lifestyle (ACT), and social-identity (RELATE) are examined in regard to how they are effective in promoting positive factors that contribute to overall satisfaction, obtain employment, professional growth and providing strong recommendations. Second, different of school programs have significant differences in their internships which give students different professional experiences, and differences of school programs, departments and places are perspectives and opinions about the establishments in which they work
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Liu, Tzu-Yi, and 劉姿宜. "An Exploration of Social Support, Internship Adaptability, and Satisfaction - A Case Study of Hospitality and Tourism Students in Universities." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/g48467.
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碩士<br>中華大學<br>科技管理學系碩士班<br>103<br>According the expanding by leaps and bounds of hospitality industry, the demands of human resource have been increasing progressively as the growth and developments of the hospitality industry raises in Taiwan. Many Hospitality and Tourism universities have designed an internship program to build within its curriculum aimed for students gaining practical experience and understanding in the industry enhance the processional skill & knowledge before their graduation . However, the results of student retention rates after completed internship programs were low, many researches have explored on the topic of retention after completed internship, however the adaptability of initial internship, plays as a critical effect on satisfaction and retention of internship. The purpose of this study was to explore the relationship among student background, social support, and adaptability towards hospitality student internship satisfaction.
The research were collected data through convenience sampling aimed towards Hospitality and Tourism majored students from vary universities of northern Taiwan. A total of 275 questionnaires were handed out and a return of 266 valid questionnaires received, with 98.5% of return. Data analyzed through Descriptive statistics analysis、Reliability analysis, t-test, One-way ANOVA and correlation & regression analysis.
The results of this research showed that there were no significant different between gender, social support, internship adaptability satisfaction, but there were significant effect between relatives’ carrier, internship and adaptability. The results also showed that social support have positive effect on with internship adaptability and student satisfaction of internship. However the factor social support and adaptability have positive effect on satisfaction of internship, adaptability of internship have higher effect on satisfaction than social support. The results of this research could provide reference and information for hospitality professionals and Hospitality and Tourism educators to improve the student adaptability during internship.
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Kuo, Nen-Jung, and 郭嫩容. "The study of the Effects of Student’s Internship Experience of Hospitality Education on Behavior Intention : The Case Study of Department of Food and Beverage Management at National Kaohsiung Hospitality College." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/93615869947653358201.
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碩士<br>國立高雄餐旅學院<br>餐旅管理研究所<br>94<br>The study quoted the five concepts of experiential marketing by Schmitt (1999) to explore relative factors regarding student’s intership experience and the effect of intership experience on behavior intention. The evidence research conducted by student’s of Department of Food and Beverage Management at National Kaohsiung Hospitality College indicates that: 1.Factors of Student’s intership experience can be attributed to positive experiential factors and negative experiential factors. The factors are as follows: sense experience, feel experience, think experience, act experience, and relate experience. These factors have different effects on degree of experiential satisfaction, return to the previous job, willingness for employment, willingness for recommendation, transfer of workplace, intention of temporary suspension of schooling, transfer of career, internal complaint, and external complaint. 2. Students from different classes have significant differences in transfer of workplace. Students of different ages have significant differences in external compliant. Students of different educational background and different district of practical training have significant differences in their degree of experiential satisfaction. Students of different pre-training in food and beverage working experiences and different types of food and beverage enterprise for their practical training have significant differences in their willingness for recommendation. Students of different system of practical training have significant differences in transfer of workplace, intention of temporary suspension of schooling, internal complaint and external complaint.
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Huang, Yu-Chen, and 黃羽溱. "A Study of the Relationship among Hospitality Student’s Learning Style, Internship Workplace and Learning Effectiveness- Cognitive Style as the Moderator." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/6fpjwv.
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碩士<br>東海大學<br>餐旅管理學系<br>102<br>The goal of this research is to explore whether hospitality student’s learning style and their internship workplace’s environment will influence their internship learning effectiveness, also we want to find out if student’s cognitive style will moderate the relationships. If we can understand student’s learning style, cognitive style and assign suitable internship workplace for them, the internship program will be meaningful for the students and also can help them to learn more professional skills in hospitality industry.
Result shows that student’s learning style don’t have the significant affect to the learning effectiveness, also cognitive style won’t moderate the relationship between learning style and learning effectiveness. But we find out internship workplace’s environment will have positive direct effect on student’s learning effectiveness, especially the relationship-communication and reward on internship workplace’s environment will have positive direct effect on student’s learning effectiveness. If students have good relationship and communication with their colleague or manager, their learning effectiveness will have better performance. Also student’s cognitive style-field dependent will moderate the relationship between internship workplace and learning effectiveness. When internship workplace have good training program, students of field-dependent will have better learning effectiveness compare to field-independent student. If school can know student’s cognitive style and arrange them to proper internship workplace, their learning effectiveness will become better.
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Wu, Mei-Yen, and 吳美燕. "Unethical Behaviors Encountered by Hospitality-majored Students during their Internship and its Impacts on their Vocational Awareness and Employment Willingness." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/43778649620755766401.
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碩士<br>國立高雄餐旅大學<br>餐旅教育研究所在職專班<br>102<br>This study aims to examine the current condition of hospitality students’ encounter with unethical behavior, clarify students’ perceptions toward the hospitality business after internships, examine their future career intentions, and investigate the effects of encounter with unethical behaviors on students’ perceptions toward industry and their career intentions during the internships as well. In this research, a convenience sampling method was applied, and a five-point Likert measurement scale was manipulated. Up to 551 copies of the questionnaires were collected; 479 were valid. Furthermore, “Descriptive Statistics”, “Independent T-Test”, “One Factor Variance Analysis “ and “Multiple Regression Analysis” using SPSS were conducted to process the collected data. The results of this study could be concluded as follows. Firstly, the frequency of hospitality students’ encounter with unethical behaviors during the internships was low. Secondly, after internships, hospitality students have more interests, confidences, and commitments to the work. Thirdly, after internships, hospitality students tended to be more willing to work in the hospitality business; however, students also argued that the final career decisions were still uncertain. Fourthly, the more unethical behaviors students encountered, the more negatively students perceived toward their work. Fifthly, hospitality students’ perceptions toward industry have positive effects on their career intentions. In additions, based on the findings, the following suggestions were proposed. For educational institutes, ethical concepts were recommended to be emphasized while developing the curriculum; to reinforce hospitality students’ recognitions to the business, more practitioners were suggested to be invited in the lectures; to develop students’ confidence, work value, and mental preparations before internships, pre-internship training and education was advised; to alleviate students’ problems and conflicts and to, post-internship guidance and discussions were recommended. For organizations, to develop proper work ethics, pre-job and on-job educations were encouraged to be accentuated while working; moreover, the issues of (1) treatments of students during the internships, (2) the training of supervisors’ emotional management, and (3) offering students with better working environments and job training should be additionally addressed.
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Yu, Mei-hsiang, and 余梅香. "Organizational Socialization Model of Hospitality Internship: Effects of institutionalized socialization tactics and proactivity on interns’ job satisfaction and vocational identity." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/03556778368332000165.
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博士<br>國立臺南大學<br>教育經營與管理研究所碩士班<br>100<br>The purpose of this study is to examine how institutionalized socialization tactics and hospitality interns’ proactive behaviors jointly affect socialization learning and students adjustment (job satisfaction, vocational identity). Based on a survey sample of 408 students who enrolled in a 6-month or one-year hospitality internship, the study used structural equation modeling (SEM) techniques to test 7 Hypotheses and the model fit.
The results indicate that
1. Institutionalized socialization tactics and interns’ proactive behaviors are positively related to socialization content;
2. Socialization content partially mediates the relationship between institutionalized socialization tactics and interns proactive behaviors with a number of distal outcomes (intrinsic satisfaction, vocational identity);
3. Socialization content is negatively related to extrinsic satisfaction;
4. Hospitality vocational identity is affected both by socialization content and extrinsic satisfaction;
5. The fit statistics of this organizational socialization model indicated a good fit to the interns data.
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HSU, YA-CHU, and 許雅筑. "The Moderating Effects of Organizational Socialization and Job Involvement on the Relationship among Authentic Leadership and Outcomes after Hospitality Internship." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/k6d83d.
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碩士<br>國立高雄餐旅大學<br>餐旅研究所<br>106<br>Although the rapid development of Taiwan hospitality industry facilitates a quick growth of hospitality education, a phenomenon of leaving the hospitality industry apparently appears after students’ completion of off-campus internship. In order to investigat the causes of changing occupations, scholars attempt to adopt different types of leadership to explain the consequence such as satisfaction during internship and intention to quit. However, this study considers that authentic leadership is a ralatively relevant predictor to the characteristic of hospitality industry to compare with the other leadership styles. Besides, the study also concerns that the levels of organizational socialization and job involvement for interns may regulate the relationships between authentic leadership and job satisfaction as well as between authentic leadership and intention to stay in the hospitality industry. Thus the study firstly verifies whether authentic leadership positively can predict job satisfaction and authentic leadership positively can predict intentions to stay in the hospitality industry for interns. Furthermore, the study adopts organizational socialization and job involvement as moderators to examine whether the moderating effects significantly appear in the relationships between authentic leadership and job satisfaction as well as between authentic leadership and intentions to stay in the hospitality industry.
After statistical verification of 267 participants, the results firstly find that authentic leadership can positively and significantly affect job satisfaction and students’ intention to stay in the hospitality industry. Secondly, the study also find the moderating effects, including that organizational socialization as a moderator between authentic leadership and job satisfaction, job involvement as a moderator between authentic leadership and job satisfaction, and job involvement as a moderator between authentic leadership and intention to stay in the hospitality industry.