Enhancing Student Behavior with the Learner-Centered Approach in Sustainable Hospitality Education

MUIR > College of Human Ecology > Department of Hospitality Management > Papers > Item 987654321/4326

Please use this identifier to cite or link to this item: http://ir.meiho.edu.tw/ir/handle/987654321/4326

Title:	Enhancing Student Behavior with the Learner-Centered Approach in Sustainable Hospitality Education
Authors:	羅偉碩劉上裕洪金蓮顏禎瑩蘇彥
Contributors:	民生學院
Keywords:	hospitality education learner-centered approach responsible consumption responsible production societal transformation
Date:	2025-04-24
Issue Date:	2025-04-25T08:21:48Z (UTC)
Abstract:	This study aims to implement the concept of education for sustainable development by 2030, which can be applied in the context of hospitality education in the Asia–Pacific region. Specifically, this study focuses on achieving Sustainable Development Goal 12, which pertains to responsible consumption and production, particularly in relation to food. A case study was conducted using a learner-centered approach, wherein students, as active agents, can solve problems using professional skills such as cooking, baking, and beverage preparation. Through participant observations, students learn about sustainability, starting from natural farming and extending to banquet planning and entrepreneurship simulation in a green restaurant. The program was designed as a farm-to-table process for sustainability learning. A conceptual framework of a hospitality–health supply chain was constructed to understand how the program supports the goal of education for sustainable development for 2030—societal transformation. The study has several important implications. Students are trained to be responsible producers in a green dining setting, starting from practical classroom experiences in the kitchen of a green restaurant, which will enhance their becoming the critical human resources in the hospitality industry. This program offers a successful vocational education opportunity, teaching students how to responsibly run an enterprise with low-carbon products and services.
Appears in Collections:	[Department of Hospitality Management ] Papers

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