| 摘要: | 本研究旨在探討高職餐飲管理科學生對米食製品認識及喜好之關連性。主要研究方法以問卷調查法，採用「個人基本資料」、「米食製品認識問卷」、「米食製品喜好量表」等研究工具進行資料的蒐集及分析。研究對象為高職餐飲管理科學生，採分層立意取樣，總計發出問卷1350份，實得有效問卷1215份，有效回收率為94.2%。研究結果顯示：(一)高職餐飲管理科學生米食製品認識之現況：高職餐飲管理科學生整體米食製品認識尚佳，各層面上依序為「米食製品選擇」，其次為「米食製品貯存」，最低為「米食製品製作」。(二)性別、年級、學校區域、家庭結構、家庭收入、選修中式點心相關課程與米食製品認識有顯著差異；父親教育程度、母親教育程度、家庭宗教信仰、米食製品主要來源、米食製作經驗與米食製品認識則無顯著差異。(三)選修中式點心相關課程、米食製作經驗與米食製品喜好有顯著差異；性別、年級、學校區域、家庭結構、家庭收入、父親教育程度、母親教育程度、家庭宗教信仰、米食製品主要來源與米食製品喜好則無顯著差異。(四)高職餐飲管理科學生對米食製品的認識情形與喜好度具有顯著相關性。(五)高職餐飲管理科學生對米食製品認識情形能預測喜好度。根據研究結果，分別對學校教育單位及未來研究提出具體建議。
This study aimed to investigate the connection between vocational high school students in Food Beverage Department and knowledge as well as passion of rice food products. The main research method was adopted questionnaire survey, choosing “Personal Information”, “Knowledge about Rice Food Products Questionnaire” and “Preferences for Rice Food Products Scale”. The research objects were students in vocational high school of Food Beverage Department, and selected stratified sample. It was issued 1350 questionnaires, and 1215 valid questionnaires were gained; the recovery rate was 94.2%.The result of research shows that:
1.The status of knowledge of vocational high school students in Food Beverage Department about rice products:The students know every rice product pretty well, each separate layer is “Rice Food Choice”, and then “Storage of Rice Food”, the lowest is “Cooking and Making Rice Food”.
2.There are evident differences in gender, school year, school areas, family structure, family income, electing Chinese Dim sum Course or not and knowledge about rice food. However, there are no evident differences in Father’s education, Mother’s education, religious beliefs in family, main source of rice food and preference for rice food.
3.There are obvious differences in electing Chinese Dim sum Course or not, experience of rice food making and preference for rice food. There are not any obvious differences in gender, school year, school areas, family structure, family income, Father’s education, Mother’s education, religious beliefs in family, main source of rice food and preference for rice food.
4.There is a remarkable connection of vocational high school students in Food Beverage Department about knowledge and preference about rice food.
5.The knowledge and preference of vocational high school students in Food and Beverage Department can be predicted.
According to the result, suggestions are proposed to school education unit and the future research. |
