快速成長的觀光餐旅產業，對於人力需求增加，且由於產業重視實務的特性，故觀光餐旅相關之學校教育，亦相當重視校外實習所提供之經驗學習，因此校外實習之品質對經驗學習的成效具有相當程度的影響。本研究目的在經由重要-表現程度分析法了解學生對校外實習品質要素的認知與實際感受，再透過Kano 二維品質模式對校外實習品質要素進行重要程度區分，整合兩種分析法發現具有優先改善效益之關鍵品質要素，以提供未來校外實習方案施行之參考。本研究透過28 項品質要素建構本研究所需題項，針對大學餐旅科系學生進行問卷調查，共回收338 份有效問卷(回收率67%)。本研究發現「實習機構提供管理機會」為魅力品質，「學校充分解釋校外實習的任務」為當然品質，另有5 項品質要素為無差異品質，其餘21 項皆歸類為一維品質要素。重要程度最高之品質要素為「實習機構保證工作場所安全性」，滿意程度最低之品質要素為「校外實習增進電腦資訊系統操作能力」。而「校外實習增加實習後受僱機會」同時落於兩種分析法之具優先改善效益區域，為校外實習關鍵品質要素。最後本研究根據研究發現提出相關建議，以提供學校在施行校外實習方案之參考。

　　The purpose of this study was to identify the precise degree of essential factors that constitute the quality of internship programs for the hospitality major students. The Importance-performance-analysis and the Kano’s model were utilized to classify the 28 attributes of quality of the internship. A total of 338 valid data was collected from students who have participated in off-campus internship programs at three universities. The results found that "Institution provides management opportunities to students." was identified as an attractive quality factor, and “School fully explains the task of internships." was identified as a must-be quality factor. Five indifferent quality factors and twenty one one-dimensional quality factors were revealed at the same time. “Institution ensures the safety of the workplace” was the most important quality factor, and “Internship experience enhances technology ability" was the least satisfied quality factor. In addition, “Internship experience enhances employment opportunities.” was identified as the critical quality factor. Therefore, schools should actively improve communication and coordination among institutions and students while designing and managing internship programs for hospitality students.