{"title":"A model to establish a zero food waste competence scale for hospitality students","authors":"Wen-Hwa Ko, Min- Yen Lu","doi":"10.1016/j.jhlste.2023.100422","DOIUrl":null,"url":null,"abstract":"<div><p>This research established a scale of zero food waste competence for hospitality students. The study explored three competencies: knowledge, attitude, and skill. The dimensions of the scale were developed through exploratory factor analysis with knowledge competencies, including the dimensions of food characteristics and preparation; attitude competencies, including the dimensions of surplus food preparation and personal zero waste; and skill competencies, including the dimensions of food choice and management skills, and improving menu skills. The results for the scale indicated good discriminant validity, convergent validity, and reliability. The second-order three-factor model was significantly better fit than other models.</p></div>","PeriodicalId":51666,"journal":{"name":"Journal of Hospitality Leisure Sport & Tourism Education","volume":"32 ","pages":"Article 100422"},"PeriodicalIF":4.8000,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Hospitality Leisure Sport & Tourism Education","FirstCategoryId":"95","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1473837623000060","RegionNum":2,"RegionCategory":"教育学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"EDUCATION & EDUCATIONAL RESEARCH","Score":null,"Total":0}
引用次数: 1
Abstract
This research established a scale of zero food waste competence for hospitality students. The study explored three competencies: knowledge, attitude, and skill. The dimensions of the scale were developed through exploratory factor analysis with knowledge competencies, including the dimensions of food characteristics and preparation; attitude competencies, including the dimensions of surplus food preparation and personal zero waste; and skill competencies, including the dimensions of food choice and management skills, and improving menu skills. The results for the scale indicated good discriminant validity, convergent validity, and reliability. The second-order three-factor model was significantly better fit than other models.
期刊介绍：
The Journal of Hospitality, Leisure, Sport and Tourism Education (JoHLSTE) is the leading international, peer-reviewed educational journal for this subject grouping. Its aims are to: a) Promote, enhance and disseminate research, good practice and innovation in all aspects of higher education in Hospitality, Leisure, Sport and Tourism and Events to its prime audience including teachers, researchers, employers, and policy makers. b) Encourage greater understanding, links and collaboration across its constituent fields. JoHLSTE is designed to have maximum impact through it being available on-line, fully archived and peer-reviewed. JoHLSTE is divided into seven sections: Editorial; Academic Papers; Practice Papers, Perspectives, Comments and Rejoinders, Research Notes and Reports and Education Resource Reviews.
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