Online learning is no longer considered novel within higher education. It has emerged as an accepted distinct channel and environment for instructional engagement. There is a notable deficit of works and theoretical constructs specifically addressing the identification and differentiation of online learner types and examining them as a distinct system within the learning environment. Learning effectiveness within an online instructional environment is affected by the individual student engaged in the instruction. The instructional experience of the learner is determined by their individual perceptions of and reactions to both internal and external factors. Therefore, it is critical to address the online learner holistically as a stand-alone systemic dimension of the online learning environment to truly understand their differentiating behaviors, motives, characteristics, and dynamics. The study classified and articulated the distinctive types of learners engaged in online instruction within the higher education context based on the key dynamics, factors, and influencers of the individual in order to provide a more comprehensive understanding of the individuals engaged in learning. Additionally, the study generated a new theoretical model, the taxonomy of online learner types (TOLT) to provide unique insights into the different types of learners and serve as an essential step towards developing awareness …

The purpose of this study was to identify the essential competencies for entry-level management positions in the food and beverage (F&B) industry based on the perspectives of Taiwanese industry professionals across three groups: work experience in Taiwan and/or mainland China, two F&B sectors (Hotel F&Bs and restaurants), and three management levels (first-line, middle, and top). A total of 515 Taiwanese F&B industry professionals participated in this study with 104 participants currently employed in mainland China, some of whom worked previously in Taiwan, and 411 participants working in Taiwan, without work experience in mainland China. Factor analysis produced four dimensions of important competencies: leadership, F&B management, interpersonal skills, and communication skills. Results indicated that communication skills was the only dimension that showed significant difference between participants with and without work experience in mainland China. The findings of this study indicated that 14 of 41 competency items were ranked in the top 10 based on the responses of the three groups. Participants from all three groups ranked "high level of personal integrity" as the most important competence and "ability to communicate orally in proper English" was ranked as the second most important competence by all groups except the restaurant sector. The results …