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 |
相關次數: | 點閱:214 下載:0 |
分享至: |
查詢本校圖書館目錄 查詢臺灣博碩士論文知識加值系統 勘誤回報 |
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.
川喜田二郎(1964)。パーティー学─人の創造性を開発する法。社会思想
社。
今泉浩晃(1997 )。改變一生的曼陀羅MeMo 技法。世茂。
石川馨(1953)。品質管理的回顧與展望。品質管理,4(1),12-6,52。
交通部觀光局(2014)。中華民國102 年來臺旅客消費以及動向調查報告,
交通部觀光局 ,台北。
朱柔若 (2000)。社會科學研究方法與資料分析。台北:揚智。
朱錦鳳 (2003)。「問題解決創造力測驗」的發展及其相關研究。教育與心
理研究,26(4),671-695。
李錫津(1987)。創造思考教學研究。台北:台灣書店。
洪久賢(2010)。「旅遊、餐飲、休閒養生之文化觀光發展策略與教育介入
研究-美食文化觀光發展策略與教育介入研究」。行政院國家科學委
員會補助專題研究計畫報告(NSC96-2516-S-003-011-MY3)。
洪久賢(2008)。餐旅課程發展與規劃。臺北:師大書苑。
洪久賢(2003)。從美澳餐旅教育發展模式反思台灣餐旅教育之發展。師大
學報:教育類,48(2),125-150。
洪久賢、鄧之卿、李銘輝、劉元安(2007)。英國高等教育評鑑對我國餐旅
觀光休閒學門評鑑之啟示。觀光研究學報。12(4),273–294。
柳雅梅(2002)。檔案評量在高職英文戲劇教學運用之個案研究。師大學報:
教育類,47(2),159-174。
陳立真(2007)。創意廚藝教學實施成效之研究,國立臺灣師範大學人類發
展與家庭系博士論文。
陳龍安 (2005)。創造思考的策略與技法。教育資料集刊,30,201-263。
陳龍安(1998)。創造思考教學的理論與實際。台北。心理。
馮九玲(2002)。文化是好生意。臺北市:臉譜。
張世彗(2003)。創造力-理論、技術/技法與培育。台北:五南。
張美玉(2000)。歷程檔案評量的理念與實施。科學教育月刊,231,58-63。
張春興(1997)。現代心理學。台北:東華書局。
經濟部 (2010)。台灣美食國際化行動計畫,行政院經濟部 ,台北。
潘裕豐(2005)。創造過程論與創造思考的技巧。創造思考教育,15,30-40。
簡貞玉(2007)。員工訓練與能力發展。臺北市:五南。
嚴長壽(2008)。我所看見的未來。台北市:天下遠見。
Airasian, P. W. (1997). Classroom assessment (3rd Ed.). New York:McGraw-Hill.
Barrow, R. (1984). Giving teaching back to teachers. New York: Harvester and Wheatsheaf.
Baume, G. J. R. (1999). Tourism and hospitality management education in Australia: Development of a conceptual framework and mode for the 21st century. Unpublished Doctoral dissertation, University of Adelaide, South
Australia.
Berrell, M., Wrathell, J. & Wright, P. (2001). A model for Chinese management: adapting the case study method to transfer management knowledge. Cross-Cultural Management, 8(1), 28-44.
Bessière, J. (1998). Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis, 38(1),21-34.
Biggs, J. (2003). Teaching for quality learning at university (2nd ed.).Berkshire, UK: The Society for Research into Higher Education & Open
University Press.
Birenbaum, M. (1996). Assessment 2000: Towards a pluralistic approach to assessement. In M. Birenbaum & F. Dochy (Eds.), Alternatives in assessment of achievements, learning processes and prior knowledge (pp.3-30). Boston: Kluwer Academic Publishers.
Black, S. (1993). Portfolio assessment. In J. Noblitt
(Ed.), Student portfolios: A collection of articles. Arlington Height, Illionois: IRI/Skylight Training
and Publishing, Inc.
Boniface, P. (2003). Tasting tourism: Traveling for food and drink. Burlington:Ashgate Publishing.
Boyne, S., Hall, D., & Williams, F. (2003). Policy, support and promotion for food-related tourism initiatives: A marketing approach to regional development. Journal of Travel & Tourism Marketing, 14(3/4), 131-154.
Boyne, S., Williams, F., & Hall, D. (2002). On the trail of regional success: tourism, food production and the Isle of Arran Taste Trail.
In A.M. Hjalager, & G. Richards (Eds.), Tourism and Gastronomy(pp. 91-114). London: Routledge.
Busby, G. (2003). The concept of sustainable tourism within the higher education curriculum: A British case study. Journal of Hospitality, Leisure, Sport & Tourism Education, 2(2), 48-58.
Buzan, T. (1970). Make the most of your mind, Colt Books, Cambridge.
Cambourne, B., & Niki, M. (2003). Linking food, wine and tourism: the case of the Australian capital region. In C. M. Hall, L. Sharples, R. Mitchell, N.
Macionis, & B. Camboume (Eds.), Food Tourism around the World:Development, Management and Markets, (pp.269-284). Oxford:Butterworth Heinemann.
Carlsen, J. (2004). A review of global wine tourism research. Journal of Wine Research, 15(1), 5-13.
Cheng, K. W. (2009). The effect of web-based collaborative learning
methods to the accounting courses in technical education. College Student Journal, 43, 755 – 765.
Cheng, K. W. (2011). Enhancing students' business creativity through adoption of an innovative teaching strategy in Taiwan. Journal of Hospitality, Leisure, Sport and Tourism Education, 10(2), 109 –120.
Christie, K., & Kaminski, K. (2002). Creative problem solving at the united way. Communique, 13, 8-11.
Chung, J. C. C. & Chow, S. M. K. (1999). Imbedded PBL in an Asian Context: Opportunities and Challenges. Proceedings of the 1st Asia-Pacific Conference on Problem-Based Learning, December 9-11. Hong Kong,35-46.
Chung, J. C. C., & Chow, S. M. K. (2004). Promoting student learning through a student-centred problem-based learning subject curriculum. Innovation in Education and Teaching International, 41(2), 157-168.
Cohen, E., & Avieli, N. (2004). Food in tourism attraction and impediment.Annals of Tourism Research, 31(4), 755-778.
Cohen, J.(1998). Statistical power analysis for the behavioral science. Hillsdale, NJ:Lawrence Erlbaum Associates.
Comrey, A. L., & Lee, H. B. (1992). A First Course in Factor Analysis. New Jersey: Lawerence Erlbaum Associates.
Cooper, C., & Westlake, J. (1998). Stakeholders and tourism education: Curriculum planning using a quality management framework. Industry & Higher Education, 12(2), 93-100.
Cooper, C., Shepherd, R., & Westlake, J. (1996). Curriculum and Course Design: A Theoretical Approach. Educating the educators in tourism: Amanual of tourism and hospitality education, Unit 4, 61–94.
Corigliano, M. A., & Baggio, R. (2002). Italian culinary tourism on the internet.In J. Collen & G. Richards (Eds.), Gastronomy and Tourism, 92-106.
Crawford, R. P. (1954). The techniques of creative thinking, New York:Hawthorn.
De Bono, E. (1985). Six Thinking Hats: An Essential Approach to Business Management. New York, NY: Little, Brown, & Company. Dittermer, P.(2001). Dimensions of the hospitality industry: An introduction (3rd ed.).
New York: Wiley.
Donnelly, R. (2004). Fostering within an imaginative curriculum in higher education. The Curriculum Journal, 15(2), 155-166.
Duch, B. J., Groh S. E., & Allen, D. E. (Eds.) (2001). The power of problem basedlearning —A practical “How to”for teaching undergraduate courses in any discipline.Virginia, Sterling: Stylus Publishing, LLC.du Rand, G. E., Heath, E., & Alberts, N. (2003). The role of local and regional
food in destination marketing: A South African situation analysis. Journal of Travel & Tourism Marketing, 14(3/4), 97-112.
Eggleston, J. (1977). The sociology of the school curriculum. London: Routledge.
Fainstein, S. S., Hoffman, L. M., & Judd, D. R. (2003). Making theoretical sense of tourism. In L. M. Hoffman, S. S. Fainstein, & D. R. Judd (Eds.),Cities and visitors: Regulating people, markets and city space (pp.
239–253). Oxford: Blackwell.
Feldhusen, J. F., & Treffinger, D. J. (1980). Creative thinking and problem solving in gifted education. Texas: Kendall / Hunt Publishing Company.
Fields, K.(2002). Demand for the gastronomy tourism products: motivational factors. In A.M. Hjalager, & G. Richard (Eds.). Tourism and Gastronomy(pp. 36-50). London: Routledge.
Fox, R. (2007). Reinventing the gastronomic identity of Croatian tourist destinations. International Journal of Hospitality Management, 26,546-559.
Freeman, T., Wolfe, P., Littlejohn, B., & Mayfield, N. (2001). Measuring success: Survey shows CPS impacts Indiana. Communique, 12, 1-6.
Galagoda, P. K. B., Gajanayake, K. G. M.C. P. B., & Silva, A. C. S. (2006). Planning ecotourism in up-country tea estates in Sri Lanka: Testing a “Tourism Potential Index”. Tourism and Hospitality Planning & Development, 3(1), 65-74.
Gordon, W. J. (1961). Synetics: The development of creativity. New York:Harper and Row.
Graves, D.ed. (1983). The hidden curriculum in business studies chichester:Higher Education Foundation.
Gröschl, S. (2004). The portfolio- An alternative assessment method in hospitality and tourism management education. Journal of Hospitality & Tourism Education, 15(4), 32-37.
Guilford, J. P. (1986). Creative talents: Their nature, uses and development.Buffalo. NY: Bearly Limited.
Habermas, J. (1978). Knowledge and human interests. London: Heinemann.
Hall, C. M., & Mitchell, R. (2000). Wine tourism in the Mediterranean: A tool for restructuring and development. Thunderbird International Business Review, 42(4), 445-465.
Hall, C. M., & Sharples, L. (2003). The consumption of experience or the experience of consumption? An introduction to the tourism taste. In C. M. Hall, L. Sharples, R. Mitchell, N. Macionis, & B. Cambourne (Eds.),
Food Tourism around the World: Development, Management and Markets,(pp.1-24). Oxford: Butterworth.
Handley, K., Clark, T., Fincham, R., & Sturdy, A.(2007). Researching situated learning: participation, identity and practices in client-consultant Relationships. Management Learning, 38(2), 173–191.
Handszuh, H. (2000, November). Local food in tourism policies. Paper presented at the International Conference on Local Food and Tourism,Larnaka, Cyprus.
Hashimoto, A. & Telfer, D.J. (1999). Marketing icewine to Japanese tourists in Niagara: The case of Inniskillin Winery. International Journal of Wine Marketing, 11(2), 29-41.
Hegarty, J. (2004). Assuring curriculum quality in graduate diplomas and master’s degrees in culinary arts and gastronomy. Standing the heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy, Ch7,123–143.
Hegarty, J. A., & O’Mahony, G. B. (2001). Gastronomy: A phenomenon of cultural expressionism and an aesthetic for living. International Journal of Hospitality Management, 20(1), 3–13.
Heide, M., Lardal, K., & Gronhaug, K. (2008). The design and management of ambience—Implications for hotel architecture and service. Tourism Management, 28, 1315-1325.
Henderson, J. C. (2004). Food as a tourism resource: A view from Singapore.Tourism Recreation Research, 29(3), 69-74.
Henry, I. and Jackson, G. (1995). Sustainable tourism management: A conceptual framework andimplications for tourism education. In G.Richards (ed.). European Tourism and Leisure Education:Trends and Prospects. Tilburg: Tilburg University Press, 233-244.
Hjalager, A. M., & Richards, G. (Eds.) (2002). Tourism and gastronomy.London: Routledge.
Hobrough, J. (1987). Concept mapping and curriculum negotiation with adults:A training workshop. LUST, Appendix V, Guildford: University of Surrey.
Hopkins, K. (1998). Educational and psychological measurement and evaluation. Needham Heights: Allyn & Bacon.
Horng, J. S., & Hu, M. L. (2008). The mystery in the kitchen: Culinary creativity. Creativity Research Journal, 20(2), 1-10.
Horng, J. S., & Hu, M. L. (2009). The effect of creative culinary process to creative culinary performance. Journal of Hospitality, Leisure,
Sport and Tourism Education, 8(2), 34-46.
Horng, J. S., & Lee, M. H. (2005). Tourism and hospitality higher education in Taiwan: Past, present, and future. Journal of Teaching in Travel & Tourism, 5(3), 167-196.
Horng, J. S., & Lee, Y. C. (2006). What does it take to be a creative culinary artist? Journal of Culinary Science and Technology, 5, (2/3), 5 - 22.
Horng, J. S., Lin, L., & Chen, L. C. (2009). The design and development of creative cuisine curriculum. Curriculum and Instruction Quarterly, 12(4), 169-190.
Horng, J. S., & Tsai, C. T. (2009). Identifying key success factors of culinary tourism development strategy: A resource-based perspective.International conference on the development trends of tourism and hospitality industry and education. Sep 25-26, Taipei.
Horng, J. S., & Tsai, C. T. (2010). Government websites for promoting east Asian culinary tourism: A cross-national analysis. Tourism Management,31(1), 74-85.
Horng, J. S., & Tsai, C. T. (2012). Culinary tourism strategic development: An Asia-Pacific perspective.International Journal of Tourism Research, 14,
40-55 .
Huang, R. (2005). Chinese international students’ perceptions of the problem-based learning experience. Journal of Hospitality, Leisure, Sport and Tourism Education, 4(2), 36-44.
Ignatov, E., & Smith, S. (2006). Segmenting Canadian culinary tourists. Current Issues in Tourism, 9(3), 235-255.
Isaksen, S. G., & Dorval, K. B. (1993). Changing views of CPS: Over 40 years of continuous improvement. International Creativity Network, 3, 1-5.
Isaksen, S. G., Dorval, K. B., & Treffinger, D. J. (2000). Creative approaches to
problem solving (2nd Ed). Dubuque, IA: Kendal/Hunt.
Isaksen, S. G., & Treffinger, D. J. (1985). Creative problem solving: The basic course. Buffalo, NY: Bearly.
Isaksen, S. G. & Treffinger, D. J. (1987). Creative problem solving: Three components and six specific stages. Instructional handout. Buffalo, NY:
Center for Studies in Creativity.
Istance, D. (2003). Schooling and lifelong learning: Insights from OECD analyses. European Journal of Education, 38(1), 85-98.
Jankowska, M., & Atlay, M. (2008). Use of creative space in enhancing students' engagement. Innovations in Education and Teaching International, 45(3), 271-279.
Jayawardena, C. (2001). Challenges in international hospitality management education. International Journal of Contemporary Hospitality Management, 13(6), 310-315.
Jordan, F. (2008). Internationalisation in Hospitality, Leisure, Sport and Tourism Higher Education (HLSTHE): A call for further reflexivity in
curriculum development. Journal of Hospitality, Leisure, Sport and Tourism Education, 7(1), 99 – 103.
Jorgensen, B. (2004). Individual and organizational learning: A model for
reform for public organizations. The Journal of Futures Studies, Strategic
Thinking and Policy, 6(2), 91-103.
Karakelle, S. (2009). Enhancing fluent and flexible thinking through the
creative drama process. Thinking Skills and Creativity, 4, 124–129.
Kathawala, Y. & Wilgen, A. (2004). Training & Management Development
Methods. Bradford, 18(4), 501-521.
Kim, Y. G., Eves, A., & Scarles, C. (2009). Building a model of local food
consumption on trips and holidays: A grounded theory approach.
International Journal of Hospitality Management, 28(3), 423-431.
Kivela, J., & Crotts, J. C. (2005). Gastronomy tourism: A meaningful travel
market segment. Journal of Culinary Science & Technology, 4(2/3),39-55.
Kivela, J., & Crotts, J.C. (2006). Tourism and gastronomy: gastronomy’s influence on how tourists experience a destination. Journal of Hospitality
& Tourism Research, 30(3), 354-377.
Kivela, J., & Kivela, J. (2005). Student perceptions of an embedded problem-based learning instructional approach in a hospitality undergraduate programme. Hospitality Management, 24, 437-464.
Knowles, M. S. (1984). Andragogy in action. San Francisco: Jossey-Bass.
Lemons, G. (2005).When the horse drinks:Enhancing everyday creativity using
elements of improvisation. Creativity Research Journal, 17(1), 25-36.
Lincoln, Y., & Guba, E. (1985). A naturalistic inquiry. California: Sage
Publications.
Long, L. M. (2004). Culinary tourism: A folkloristic on eating and otherness. In
L. M. Long (Ed.), Culinary Tourism (pp. 20-50). Kentucky: The University Press of Kentucky.
Lundberg, C. C. (1998). A prolegomen to course in hospitality management:
Fundamental considerations. Journal of Hospitality & Tourism Education,
10(2), 26-30.
McCorkle, D. E., Payan, J. M., Reardon, J., & Kling, N.D. (2007). Perceptions
and reality: Creativity in the marketing classroom. Journal of Marketing
Education, 29(3), p.254-261.
MacDonald, J. (1977). Curriculum theory. Washington, DC: Association for
Supervision and Curriculum Development.
Manwaring, G., & Elton, L. (1984). Workshop on course design. In P. Cryer
(Ed.), Training activities for teachers in higher education, (pp. 13-32).
Guildford: Society for Research into Higher Education/Windsor,
NFER-NELSON.
Marlies, B., Filip, D., & Katrien, S. (2008). Students’ approaches to learning
and assessment preferences in a portfolio-based learning environment.
Instructional Science, 36, 359–374.
Marsh, C. J. (1997). Perspective, Key concepts for understanding curriculum,
Falmer Press, London.
Middleton, H. (2002). Complex problem solving in a workplace setting.
Educational Research, 37, 67-84.
Miel, A. (1971). Reassessment of the Curriculum-Why? In R. Hooper (Ed.),
The curriculum context design and development: readings (pp. 356-367).
Edinburgh, Scotland: Oliver and Boyd.
Mumford, M. D. (2003). Where have we been, where are we going? Taking
stock in creativity research. Creativity Research Journal, 15(2/3), 107-120.
Nicholls, A. & Nicholls, H. (1978). Developing a curriculum. London: Allen
and Unwin.
Nield, K. (2004) Questioning the myth of the Chinese learner. International
Journal of Contemporary Hospitality Management, 16(3), 189-196.
Niu, W., & Sternberg, R. J. (2003). Societal and school influences on student
creativity: The case of China. Psychology in the schools, 40(1), 103-114.
Norman, G. R. & Schmidt, H. G. (1992). The psychological basis of
problem-based learning: a review of the evidence. Academic Medicine, 67,
557-565.
O'Halloran, R. M., & O'Halloran, C. S. (2001). Creativity: A key factor for
decision-making. Journal of Hospitality & Tourism Education, 13(2),
13-18.
Okumus, B., Okumus, F., & McKercher, B. (2007). Incorporating local and
international cuisines in the marketing of tourism destinations: The cases
of Hong Kong and Turkey. Tourism Management, 28(1), 253-261.
Orsmond, P., & Merry, S. (1997). A study in self-assessment: Tutor and
students’ perceptions of performance criteria. Assessment and Evaluation
in Higher Education, 22(4), 357-369.
Osborn, A. F. (1953). Applied imagination: Principles and procedures of
creative thinking (3rd ed.). New York: Charles Scribner.
Osborn, A. F. (1963). Applied imagination. New York: Charles Scribner.
Paris, S. G., & Ayres, L. R. (1994). Becoming reflective students and teachers
with portfolios and authentic assessment. Washington: American
Psychological Association.
Parnes, S. J. (1967). Creative behavior guidebook. New York:
CharlesScribner’s.
Phillips, J. D. (1966). Estimating the Economic Surplus. In: Baran, P. A., Sweezy, P. M., eds. (1966): Monopoly Capital. New York, Modern
Reader.
Plummer, R., Telfer, D., Hashimoto, A., & Summers, R. (2005). Beer tourism
in Canada along the Waterloo-Wellington Ale Trail. Tourism Management,
26(3), 447-458.
Pollard, A. (1997). Reflective teaching in the primary school: A handbook for
The classroom (3rd ed.). London: Cassell.
Popper, K.(1975). Objective knowledge: An evolutionary approach. Milton
Keynes: Open University Press.
Pratt, D. (1980). Curriculum design and development. NY: Harcourt Brace Jovanovich.
Preuss, D. A. (2002). Creating a project-based curriculum. Tech Directions,
62(3), 16-19.
Quan, S., & Wang, N. (2004). Towards a structural model of the tourist
experience: An illustration from food experiences in tourism. Tourism
Management, 25(3), 297-305.
Rowntree, D. (1982). Educational technology in curriculum development.
London: Harper and Row/Paul Chapman.
Ryu, K., & Jang, S. (2006). Intention to experience local cuisine in a travel
destination: the modified theory of reasonable action. Journal of Hospitality and Tourism Research, 30(4), 507-516.
Santich, B. (2004). The study of gastronomy and its relevance to hospitality
education and training. International Journal of Hospitality
Management, 23(1), 15-24.
Scarpato, R. (2002). Gastronomy as a tourist product: The perspective of
gastronomy studies. In A.-M. Hjalager, & G. Richards (Eds.), Tourism and
gastronomy (pp. 51–70). London: Routldge.
Schelton, J. B. & Smidt, R. F. (1998). Problem-based learning in analytical
science undergraduate teaching. Research in Science and Technological
Education 16, 19-29.
Schwab, J. (1969). The practical: A language for curriculum. The School
Review, 78(Nov), 1-23.
Scott, G. (1999). Change matters: Making a difference in education and
training. Sydney: Allen and Unwin.
Skager, R., & Dave, R. H. (1977). Curriculum evaluation for lifelong education.
Pergamon: Oxford.
Smith, G., & Cooper, C. (2000). Competitive approaches to tourism and
hospitality curriculum design. Journal of Travel Research, 39(1), 90-96.
Stenhouse, L. (1989). An introduction to curriculum design and development.
Oxford: Heinemann.
Stokes, F. S., Mackinnon, M. M. and Whitehill, T. L. (1997). Students’
experiences of PBL: Journal and Questionnaire Analysis. ZSfHD,
161-180, 220.
Strom, R.D., & Strom, P. S. (2002). Changing the rules: education for creative
thinking. The Journal of Creative Behavior, 36(3), 183-200.
Taylor, P., & C. Richards. (1985). An Introduction to Curriculum Studies.
Windsor: NFER-Nelson.
Telfer, D. (2000). Tastes of Niagara: Building strategic alliances between
tourism and agriculture. International Journal of Hospitality and Tourism
Administration, 1(91), 71–88.
Tesone, D. V. (2004). Development of a sustainable tourism hospitality human
resources management module: A template for teaching sustainability
across the curriculum. International Journal of Hospitality Management,
23(3), 207-237.
Titus, P. A. (2007). Applied Creativity: The Creative marketing breakthrough
model. Journal of Marketing Education, 29(3), 262-272.
Tyler, R. W. (1949). Basic principles of curriculum and instruction. Chicago:
University of Chicago Press.
Tribe, J. (2002). The philosophic practitioner. Annals of Tourism Research,
29(2), 338-357.
Tribe, J. (2005). Issues for the future. In D. Airey, & J. Tribe (Eds.), An
international handbook of tourism education, (pp. 501–506). Oxford:
Elsevier.
Torrance, E. P. (1962). Guiding creative talent. Englewood Cliffs,
N.J:Prentice-Hall.
Toohey, S. (1999). Designing courses for higher education. Buckingham: The
Society for Research into Higher Education and Open University Press.
Werner, J., & Desimone, R. (2006). Human resource development. Sigapore:
Thomson South-Western.
Wichard, Z., & Otting, H.(2007). Hospitality management
students ’conceptions of education. Tourism and Hospitality Research,
7(3), 256–268.
Woods, D. R (1994). Problem-Based Learning: How to gain the most from PBL.
Waterdown.
Wright, C., & Fesler, L. L. (1990). Nurturing creative potentials: A model early
childhood program. In C. W. Taylor (Ed.), Expanding awareness of
creative potentials worldwide (pp. 138-142). Salt Lake, UT : Braib
Talent-powers.
Yeh, Y. (2004). The interactive influences of three ecological systems on R & D
employees’ technological creativity. Creativity Research Journal, 16(1),
11–25.
Yeung, S. (2004). Hospitality ethics curriculum: an industry perspective.
International Journal of Contemporary Hospitality Management, 16(4),
253–262.
Young, M. (1998). The Curriculum of the Future. London: Falmer Press.
Young, M. ed. (1971). Knowledge and control London: Macmillan.
Zehrer, A. and Mössenlechner, C. (2009). Key competencies of tourism
graduates: The employers’ point of view. Journal of Teaching in Travel
and Tourism, 9, 266-287.
Zwaal, W., & Otting, H. (2006). Hospitality management students’ conceptions
of education. Tourism and Hospitality Research, 7(3/4), 256-268.
參考網站
行政院經濟部(2010)。台灣美食國際化行動計畫。 2011 年1 月13 日,取
自:http://www.ey.gov.tw/Upload/RelFile/27/73662/09301164071.pdf。
Thomas, W. J. (2000). A review of research on project-based learning.
Retrieved December 24, 2010, from The Autodesk Foundation:
http://www.bie.org/files/researchreviewPBL_1.pdf.