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研究生: 潘威達
Pan, Wei-Ta(Woody)
論文名稱: 美食觀光教學實施成效之研究
The Study of Effectiveness of Culinary Tourism Instruction
指導教授: 洪久賢
Horng, Jeou-Shyan
孫瑜華
Sun, Yu-Hua
學位類別: 博士
Doctor
系所名稱: 人類發展與家庭學系
Department of Human Development and Family Studies
論文出版年: 2014
畢業學年度: 102
語文別: 中文
論文頁數: 130
中文關鍵詞: 美食觀光創造性問題解決餐旅教育課程
英文關鍵詞: culinary tourism, creative problem solving, hospitality education, curriculum
論文種類: 學術論文
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  • 美食觀光為臺灣發展觀光餐旅產業的最重要利基之一,創造性問題解
    決能力為餐旅教育最重視的培育重點之一,發展一套系統化與有效的美食
    觀光課程,藉以培育具有美食觀光創造性問題解決能力之專業人才,其重
    要性乃不言而喻。
    本文主要目的是:一、發展餐旅科系之美食觀光課程與教學;二、探
    討美食觀光課程對餐旅科系學生在美食觀光行銷策略理解程度上的影
    響;三、探討美食觀光教學活動對餐旅科系學生在創造性問題解決能力上
    的影響。
    研究對象以大學餐旅科系大四學生為實驗對象,採取實驗法進行教學
    介入研究。本研究證實所發展之美食觀光課程能有效提升實驗組學生對美
    食觀光策略的理解程度,以及提升其問題解決能力。本研究提出對未來研
    究與對美食觀光課程教學之建議。

    Culinary tourism is one of the most crucial niches of development tourism
    and the hospitality industry in Taiwan. Cultivating creative problem-solving
    ability by providing hospitality education is one of the most critical priorities.
    Developing a systematic and effective culinary tourism course, for fostering
    creative problem solving in culinary tourism professionals, and its importance
    has been evident.
    The main purposes of this study were (1) to plan culinary tourism
    instruction and courses for the department of hospitality, (2) to examine the
    related effect on the hospitality department students in understanding the extent
    of culinary tourism strategy on culinary tourism instruction, (3) to investigate
    the effect on hospitality department students’ creative problem-solving skills in
    culinary tourism instruction.
    Senior students of the hospitality department constituted the experimental
    participants and received experimental design research instruction intervention.
    This study determined that the development of culinary tourism courses can
    effectively enhance students' understanding of the experimental group culinary
    tourism strategy and enhance their problem-solving skills. This study proposes
    recommendations for future research and instruction on culinary tourism
    activities.

    摘要………………………………………………………………………II Abstract…………………………………………………………………III 謝誌 …………………………………………………………………… IV 第一章 緒論 ……………………………………………………………1 第一節 研究背景與動機 ……………………………………………1 第二節 研究問題與目的 ……………………………………………6 第三節 名詞釋義 ……………………………………………………8 第四節 研究流程 ……………………………………………………9 第二章 文獻探討與假設推導…………………………………………11 第一節 美食觀光的概念與定義……………………………………11 第二節 美食觀光行銷策略的發展與內涵…………………………17 第三節 創造性問題解決教學………………………………………21 第四節 課程發展與教學實施成效評估……………………………28 第三章 研究方法………………………………………………………46 第一節 研究場域與對象……………………………………………46 第二節 研究設計與課程發展………………………………………49 第三節 研究變項定義及評量工具…………………………………60 第四節 資料分析方法………………………………………………64 第四章 研究結果與討論………………………………………………69 第一節 美食觀光行銷策略因素分析………………………………70 第二節 美食觀光行銷策略教學效果分析…………………………75 第三節 美食觀光教學對學生創造性問題解決能力之影響………77 第四節 創意美食觀光教學活動歷程與學習成效…………………78 第五節 創意美食觀光教學活動的限制……………………………92 第五章 結論與建議……………………………………………………95 第一節 研究結論……………………………………………………95 第二節 研究之管理與教育意涵……………………………………98 第三節 建議 ………………………………………………………100 第四節 研究者反思 ………………………………………………102 第五節 研究範圍與限制 …………………………………………104 參考文獻………………………………………………………………105 參考網站………………………………………………………………120 附錄1-美食觀光策略問卷……………………………………………121 附錄2-修正後美食觀光課程總目標與各週子目標對照表…………125 表 次 表1 亞洲各國美食推廣策略……………………………………………3 表2 食物觀光、美食觀光、料理觀光及食饗觀光之定義彙整 ……15 表3 CPS模式發展與演進歷程…………………………………………22 表4 創造思考技法 ……………………………………………………24 表5 課程設計理論內涵歸納 …………………………………………29 表6 內容取向與過程取向之課程設計比較 …………………………34 表7 研究對象背景 ……………………………………………………47 表8 實驗設計 …………………………………………………………49 表9 美食觀光課程說明 ………………………………………………53 表10 美食觀光課程主架構與內涵……………………………………55 表11 美食觀光課程創造思考策略彙整………………………………56 表12 創意美食觀光教學活動內涵說明………………………………57 表13 CPS導向下之美食觀光教學單元說明 …………………………58 表14 美食觀光課程審查專家…………………………………………59 表15 美食觀光策略問卷評量工具信度………………………………61 表16 問題解決創造力測驗內容架構…………………………………62 表17 質性資料編碼說明………………………………………………66 表18 善用美食觀光資源影響因素分析………………………………70 表19 政府推動美食觀光之方針影響因素分析………………………71 表20 推廣美食觀光產業影響因素分析………………………………73 表21 美食觀光策略前後測t檢定摘要 ………… ……………………75 表22 創造力問題解決測驗之分測驗與總分前後測 t檢定摘要…… 77 表23 墾丁夏都沙灘酒店三日遊小組設計觀光行銷短片腳本………88 表24 墾丁夏都沙灘酒店三日遊小組故事行銷內容 ……… ……… 91 圖 次 圖1 研究流程 …………………………………………………………10 圖2 特定食物興趣在觀光動機的重要性分析 ………………………12 圖3 Rowntree之課程設計模式…………………………………………30 圖4 簡單的課程設計模式 ……………………………………………31 圖5 課程發展之橫向與縱向連結 ……………………………………35 圖6 學習檔案理論模式 ………………………………………………41 圖7 美食觀光課程教育介入執行步驟 ………………………………50 圖8 美食觀光教學課程架構 …………………………………………52 圖9 美食觀光課程發展與實施流程 …………………………………54 圖10 實驗教學研究架構………………………………………………60 圖11 同學以九宮格發想高雄吸引力資源的海報成果拍攝…………80 圖12 「微醺在日月清境之中」小組設計識別………………………81 圖13 南投埔里3天2夜美食觀光遊程規劃……………………………81 圖14 宜蘭的曼陀羅九宮格思考技法規劃……………………………83 圖15 高雄就是很高的熊發想…………………………………………84 圖16 「山稜與海岸線的臨界點」小組設計識別……………………85 圖17 同學在地圖上標註遊程規劃……………………………………89 圖18 「遨遊新客綻」小組設計識別…………………………………90 圖19 影響創意美食觀光課程歷程要素………………………………96

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