Rapid developments in motion media technology have prompted the dessert industry to incorporate both motion multimedia and social media into their marketing strategies. Modern consumption patterns have shifted dramatically toward motion multimedia, with data searching and cost-related decision-making gradually becoming a new type of consumption experience. As a result, the effective application of motion multimedia and computational thinking has become a critical skill in culinary education, as it improves students’ learning outcomes and enables them to enter the workforce with a practical modern skill. This study examines the learning outcomes of Chinese Culture University students enrolled in a dessert-making course that experimentally incorporated motion media and computational thinking into its curriculum. The results show that this approach significantly enhances students’ learning outcomes, especially in terms of creativity and teamwork, both of which are critical in dessert-making. This study makes a strong contribution to the literature by demonstrating that motion multimedia-based teaching methods and computational thinking boost learning outcomes in dessert-making education.
The design of restaurant environment and atmosphere is an important key to influencing consumer satisfaction and purchase intention. In the fiercely competitive catering industry, how to make restaurants stand out and enhance their own competitiveness for sustainable operation is an important topic currently faced by catering operators. Operators not only need to understand and listen to the voices of customers, but also strive to create a good and appropriate sustainable environment, provide consumers with a comfortable dining experience process and environment, and improve the overall dining experience of consumers, and continue to innovate and improve. Changes to meet the sustainable needs of consumers and the market. This research will use the Delphi expert questionnaire method and the five-sense atmosphere theory to explore and construct a set of styles and indicators that are suitable for the sustainable music environment of Taiwanese coffee and light food restaurants. The index method of this study adopts the Delphi expert research method, and conducts three rounds of expert Delphi method for experts and scholars with professional knowledge such as scholars in the field of catering and music, restaurant industry, and the characteristics of repeated feedback of their opinions make the results convergent , and then use the stability analysis and the average of each aspect of the third round of questionnaires as screening criteria. Finally, the aspects and indicators suitable for the design of the sustainable music environment and atmosphere of the coffee restaurant are extracted. The biggest research contribution and value of this study lies in the construction of indicators that are suitable for the selection of sustainable atmosphere of Taiwanese restaurant music environment, so that it can provide a reference for restaurants to improve sustainable service quality. It can also provide academia as a reference for academic research on sustainable service quality in restaurants.
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