Shu-Hua Wu, Tung-Pao Wu, Edward C.S. Ku and Joyce Hsiu Yu Chen
This study examines how professional technicians' teaching styles and students' learning readiness affect cooking skills performance in culinary inheritance.
Abstract
Purpose
This study examines how professional technicians' teaching styles and students' learning readiness affect cooking skills performance in culinary inheritance.
Design/methodology/approach
This study constructed a learning performance model from the situated cognition perspective using a sample of students at universities and vocational colleges on a professional technician course. A total of 4,000 questionnaires were mailed to students, of which 2,018 were returned.
Findings
Students regard technical professors as teaching experts and expect them to care for their learning, while professional technicians' knowledge sharing significantly increases students' learning performance. The findings provide insight into professional technicians' teaching styles for academics.
Originality/value
This study focuses on the situated cognition perspective and its correlation with students' learning performance and discusses professional technicians' knowledge sharing as an important influencing factor.
Details
Keywords
Shu-Hua Wu, Edward C.S. Ku and Tung-Pao Wu
This research aimed to analyse the relationships between chefs' knowledge, learning with suppliers and restaurant sales performance.
Abstract
Purpose
This research aimed to analyse the relationships between chefs' knowledge, learning with suppliers and restaurant sales performance.
Design/methodology/approach
A performance model was formulated, and the hypotheses were evaluated using partial least squares (PLS). The research questionnaires were sent by post to the chefs who confirmed leading for product innovation in the restaurants and yielded 166 completed questionnaires.
Findings
Whilst the chef is developing new products, restaurant operations should pay attention to the supplier's subsequent income convenience. Additionally, through the cooperation of chefs and suppliers, innovative and valuable products can improve restaurant performance and maintain a competitive advantage. Moreover, tacit knowledge sharing can become a chef's ability to learn and provide competitive advantages and benefits to restaurants.
Originality/value
Valuable products can be advantageous to restaurants and increase restaurants' operating performance. Moreover, the development of new products is important for restaurants' operations. Further, chefs will understand market trends and make the culinary innovation process closer to the market by learning from their colleagues and partners. Additionally, chefs prefer culinary creation to provide more tacit knowledge with suppliers.