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Journal of Applied Sciences
  Year: 2013 | Volume: 13 | Issue: 17 | Page No.: 3475-3482
DOI: 10.3923/jas.2013.3475.3482
Introducing Lean Service to the Blended Learning Educational Environment Structure for Food and Beverage Preparation
S.J. Luo, D.P. Chao, S.T. Lee and L.Y. Hsieh

Abstract:
The food and beverage industry is now encountering the urgent necessity for industrial upgrade and transformation. Using the concept of lean service, a technological education environment incorporating blended learning and food and beverage preparation can be harnessed to lower costs in education, enhance efficiency and quality and improve industrial competiveness. In this study, the concept of lean service is applied to food and beverage preparations for the first time. By blending learning with information technology, this study constructs a model of an educational environment that differs from those adopted previously in the hope that students and employees will implement the lean service process in preparation services through a blended learning environment. In the conclusion, this study suggests that schools and companies must harness the benefits of modern information technology and encourage students and employees to learn. The schools and companies must endow these students and employees with sufficient information and response abilities and allow them to become core points of strength that develop with the times.
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How to cite this article:

S.J. Luo, D.P. Chao, S.T. Lee and L.Y. Hsieh, 2013. Introducing Lean Service to the Blended Learning Educational Environment Structure for Food and Beverage Preparation. Journal of Applied Sciences, 13: 3475-3482.

DOI: 10.3923/jas.2013.3475.3482

URL: http://scialert.net/abstract/?doi=jas.2013.3475.3482

 
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