Navigating the Past, Present, and Future of Taiwan's Restaurant Management Education: An In-depth Analysis

Feng  Chi- Hung; Chiu  Tsui-Hua

ผู้แต่ง

Feng Chi- Hung Kun Shan University, Taiwan
Chiu Tsui-Hua Kun Shan University, Taiwan

คำสำคัญ:

Restaurant Management Education in Taiwan, Talent Cultivation Model, Course Design and Practice, Industry-Education Interaction, Optimization and Innovation Strategies for Educational Systems

บทคัดย่อ

This paper aims to delve into the historical development and future prospects of restaurant management education in Taiwan, reflecting on its role in societal and economic transformations. It provides insights into the evolution of talent cultivation models within the Taiwanese food service industry and the challenges it faces, drawing on valuable perspectives from studies such as Chen's (2020) which offers insights for more effective course design. Liu's (2019) work discusses the dynamic relationship between education and industry growth, emphasizing the significance of education in driving industry advancements. Additionally, innovative strategies for optimizing Taiwan's culinary education system have been proposed by Chen (2020). The impact and efficacy of restaurant management education globally is also highlighted, through references to international journal articles like Kwon & Kim (2015), Li & Wang (2017), Thompson & Smith (2016), Park & Cho (2018), and Zhang & Li (2019), showcasing practical implementations and outcomes of such education across diverse cultural contexts, as well as its adaptability and challenges within a globalized setting. In conclusion, this paper seeks to provide a comprehensive and deep analysis framework that can offer valuable insights and guidance for the advancement and innovation in the field of restaurant management education not only in Taiwan but also globally, aiming to promote continuous development in this domain.

เอกสารอ้างอิง

Kwon, J., & Kim, H. (2015). The impact of restaurant management education on the performance of new restaurant startups. Journal of Hospitality, Leisure, Sport & Tourism Education, 18, 42-48.

Li, C., & Wang, Y. (2017). The role of restaurant management education in the hospitality industry: A case study from China. International Journal of Contemporary Hospitality Management, 29(3), 1008-1024.

Lin, M. (2018). Taiwan's Restaurant Management Education: Current State and Future Trends. Chinese Culinary Research, 3(4), 56-62.

Yang, R., & Chang, S. (2019). Exploring Talent Training Models in Taiwan's Restaurant Industry. Restaurant Management, 27(2), 78-85.

Tsai, W. (2020). Design and Practice of Restaurant Management Education Courses in Taiwan. Business Studies, 22(3), 112-120.

Liu, J. (2019). Interaction between Restaurant Industry Education and Development in Taiwan. Education and Development, 16(1), 93-100.

Chen, J. (2020). Optimizing and Innovating the Restaurant Education System in Taiwan. Management Review, 28(4), 135-142.

Park, S., & Cho, S. (2018). The relationship between restaurant management education and career success in the foodservice industry. Journal of Hospitality and Tourism Management, 34, 34-42.

Thompson, J., & Smith, R. (2016). The effectiveness of restaurant management education in preparing students for the industry. International Journal of Culinary Arts and Skills, 9(2), 145-157.

Zhang, Y., & Li, Z. (2019). The influence of restaurant management education on employee satisfaction and retention in the restaurant industry. International Journal of Hospitality Management, 77, 102-109.