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The purposes of this study were to (1) construct the factors of Food and Beverage (F&B) management professional competency in terms of cognition, skill and affection for F&B/hospitality management students at college and university level, (2) analyze the perceived level of requirement and the...
The purpose of this study is to investigate the impact of individual ability and favorable team member scores on student preferences of team-based learning and grading methods. The results indicate that the impact of individual ability on the preferences of team-based learning was affected by...
The purpose of this study was to investigate the potential occupational stressors for vocational school hospitality and tourism teachers in Taiwan. Data were collected via a questionnaire mailed to 649 hospitality and tourism teachers in 105 vocational schools. The response rate was 74 percent....
The development of hospitality and tourism education in Taiwan in the past two decades brought forth various off-school internship systems to meet the needs of educational and business fields. This paper, with methods of literature review, interview, and pragmatic investigation, researched...
This paper was written to explore the opinions of the hospitality human resource managers in Taiwan about current tourism and hospitality education provisions. Major issues regarding tourism and hospitality education in Taiwan were identified. Based on the research findings, a number of...
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