2015
DOI: 10.17265/2328-2169/2015.02.001
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Is It Competent Enough for Handling Foodservice Quality? From the Students’ Viewpoint of Self-perceived Competence and the Contribution of Hospitality Course

Abstract: This study evaluated the self-perceived importance and competence with regard to foodservice quality of hospitality students in Taiwan. The study used a 6-dimension food quality scale to gather self-assessed data from student participants. A total of 400 questionnaires were sent out, with 355 (88.75%) returned, validated, and used in research. In the dimension of perceived importance, participants placed the highest importance on "food safety" and the lowest importance on "food characteristics". In the dimensi… Show more

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“…This require graduates to possess skills such as problem-solving to adapt and transfer learning to different situations (Ko, 2015;Müller, VanLeeuwen, Mandabach, & Harrington, 2009;Thomas, 1992;Way, Ottenbacher, & Harrington, 2011;Yao-Fen & Chen-Tsang, 2014;Zahari, Jalis, Zulfifly, Radzi, & Othman, 2009). Specifically, foodservice operators and restaurant managers are looking for employees that can identify problems and take the initiative to come up with a workable solution or a creative solution especially when solving on the ground problems (Deutsch, Billingsley, & Azima, 2009).…”
Section: Introductionmentioning
confidence: 99%
“…This require graduates to possess skills such as problem-solving to adapt and transfer learning to different situations (Ko, 2015;Müller, VanLeeuwen, Mandabach, & Harrington, 2009;Thomas, 1992;Way, Ottenbacher, & Harrington, 2011;Yao-Fen & Chen-Tsang, 2014;Zahari, Jalis, Zulfifly, Radzi, & Othman, 2009). Specifically, foodservice operators and restaurant managers are looking for employees that can identify problems and take the initiative to come up with a workable solution or a creative solution especially when solving on the ground problems (Deutsch, Billingsley, & Azima, 2009).…”
Section: Introductionmentioning
confidence: 99%