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Author: 張維庭
Chang, Wei-Ting
Thesis Title: 創意廚神-廚藝創新職能對餐廳績效有影響嗎?
Innovative Chef – Does Chef’s Culinary Innovation Competency Matter for the Restaurant Performance?
Advisor: 方進義
Fang, Chin-Yi
Degree: 碩士
Master
Department: 運動休閒與餐旅管理研究所
Graduate Institute of Sport, Leisure and Hospitality Management
Thesis Publication Year: 2018
Academic Year: 106
Language: 中文
Number of pages: 92
Keywords (in Chinese): 廚藝創新職能餐廳績效影響非對稱-績效分析師徒功能社會學習理論
Keywords (in English): culinary innovation competency, restaurant performance, impact asymmetry analysis, mentoring functions, social learning theory
DOI URL: http://doi.org/10.6345/THE.NTNU.GSLHM.017.2018.A05
Thesis Type: Academic thesis/ dissertation
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  • 隨著餐飲業的競爭越來越激烈,餐廳的種類日益多樣化。在餐飲業營利事業家數持續增加的情況下,餐廳必須透過強化自身的獨特性與競爭力以吸引顧客前往消費。因此廚師在提供顧客獨特的飲食體驗,扮演著重要的角色,運用自己的廚藝職能加以創新,藉此強化廚師本身與餐廳的競爭力,再者廚師的職涯技能學習是透過社會學習理論中的角色楷模進行觀察學習,因此本研究以任職於餐飲業的廚師管理者為研究樣本,探討廚師廚藝創新職能表現對餐廳績效的影響。透過文獻回顧發展研究假設與問卷,在進行前測之前,邀請6位實務界以及學術界專家進行專家問卷效度檢驗,並以立意抽樣方式發放給任職於餐飲業之管理階層廚師進行填答。經資料蒐集後共計回收166份有效問卷,並進行敘述性統計、重要性-滿意度分析 (Importance Performance Analysis, IPA)、影響非對稱-績效分析法 (Impact Asymmetry Analysis, IAA) 以及偏最小平方法 (Partial Least Squares, PLS) 進行路徑效果預測分析,結果發現企業導師展現的師徒功能對於廚藝創新職能有正向顯著影響,且廚師的廚藝創造力與產品創新對餐廳績效有顯著影響,故根據本研究結果提供餐廳管理者或人力資源部門相關的建議。

    As the catering industry becomes more competitive, the variety of restaurants is becoming increasingly diverse. Furthermore, as the number of the restaurant continues to increase, restaurants must take actions such as to strengthen their uniqueness and competitiveness to attract customers. In order to provide a unique experience for customers, the chef plays an important role in enhancing their competitiveness with restaurants by using their own culinary competency to innovate. In addition, chef’s culinary innovation competency through observing learning with social learning theory. In this study, the research sample is made up of chefs who are the manager working in the catering industry and the aim is to explore the impact of chef culinary innovation competency on restaurant performance. Before the pretest, six experts were invited to examine the validity of the questionnaires. Implementation of purposive sampling and totally 166 valid questionnaires were collected. Utilizing the descriptive analysis, important performance analysis (IPA), impact asymmetry analysis (IAA) and partial least squares (PLS) to forecast the path effect. This study finds that mentorning function has the positive impact on culinary innovation competency. The creativity and product innovation competency proposed a significantly positive effect on restaurant performance. The empirical results provide suggestions for restaurant managers or human resource departments on enhancing culinary innovation competency.

    中文摘要 i 英文摘要 ii 謝誌 iii 目次 iv 表次 vii 圖次 ix 第壹章 緒論 1 第一節 研究背景與動機 1 第二節 研究目的 4 第三節 研究問題 4 第四節 研究範圍與限制 4 第五節 研究重要性 4 第六節 研究流程 5 第七節 名詞操作性定義 7 第貳章 文獻回顧 9 第一節 餐飲業的定義 9 第二節 廚藝創新 10 第三節 社會學習理論與師徒功能 11 第四節 廚藝創新職能對餐廳績效的關係 15 第五節 重要性-滿意度分析與影響非對稱-績效分析過往相關研究 17 第參章 研究方法 21 第一節 研究架構圖 21 第二節 研究對象與工具 22 第三節 專家效度檢驗 25 第四節 資料分析方法 26 第五節 前測結果 30 第肆章 研究結果 31 第一節 問卷回收結果 31 第二節 描述性統計分析 32 第三節 IPA分析 34 第四節 IAA分析 42 第五節 偏最小平方法 51 第六節 分析與討論 55 第七節 理論意涵 58 第八節 管理意涵 59 第伍章 結論與建議 60 第一節 結論 60 第二節 研究限制與未來研究方向 61 引用文獻 62 附錄一 專家效度問卷 76 附錄二 前測問卷 85 附錄三 正式問卷 89

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