本研究主要關注於餐飲業創業家研究的議題，針對餐飲業的創業者為研究的範疇，探討中小型餐館創業人所應具備的專業能力，以因應餐飲教育及整體企業環境所需。本研究之主要目的有六點：一、確認餐飲業中小型餐館創業人應具備之專業能力；二、探討中小型餐館業創業人應具備專業能力之重要性、出現頻率、未來需求；三、確認中小型餐館業創業人應具備之認知、技能與態度；四、建構中小型餐館創業人之專業能力指標；五、探討中小型餐館創業人應具備專業能力之重要性及層級；六、剖析中小型餐館創業人應具備之條件。
研究的方法主要以Occupational Competency Analysis Profiles(OCAPs)法為主，包括資料蒐集、評估、訪談、Developing a Curriculum(DACUM)會議發展能力目錄草案、從業者問卷確認、專家檢核等過程。此外，為提高專家取向的廣度，研究方法並輔以「餐廳現場觀察」與「餐廳創業者訪談」，以使研究資料得以相互印證而更臻完整。
研究的結果發現，在現場觀察的部份，餐館創業人分階段有不同的工作項目。第一階段為規劃期；第二階段為發包期；第三階段為監工期；第四階段為驗收期；第五階段則為正式開幕。另外，由DACUM會議發展出職責8大項；任務82項。八大職責為：創業計劃、開店裝修計劃、現場營運管理、財務管理、營運計劃、行銷計劃、人事管理及危機管理。在專業知能的部份，則發現餐館負人應具備的知能項目共有94項，包含認知層面23項、技能層面34項以及態度層面27項。
　　最後以問卷針對292位餐館創業人作調查，發現所有的職責及專業知能皆被列在必備的項目。另外，針對不同的特性的餐館創業人作比較分析，在重要性的部份，發現性別在人事管理項目的重要性有顯著的差異；另外，經營型態對商業趨勢的重要性有顯著的差異。在使用頻率的部份，不同的服務型態的餐館創業人對創業計劃、行銷計劃及人事管理三項的使用頻率有顯著的差異存在。
　　依據上述之研究調查結果，本研究對餐館業創業人、餐飲業、學校相關科系及職訓單位提出建議，並針對未來研究的方向作一建議。

This research focuses on issues regarding entrepreneurship in the food and beverage industry, and in particular, explores the professional competencies required by the operator of a small and medium entrepreneur (SME) restaurant in order to cope with the needs of the industry environment. The six main purposes of the research are: (1) to verify the occupational competencies required by the entrepreneurs of SME restaurants. (2) to review the degree of importance, the frequency of use, and the future needs with respect to an entrepreneur acquiring professional competencies. (3) to verify the acknowledgement, skill, and attitude an entrepreneur should have. (4) to establish a benchmark of occupational competencies for entrepreneurs of SME restaurants. (5) to review the degree of importance and the level of competency that an entrepreneur of an SME restaurant should acquire. (6) to analyze the required qualifications for the entrepreneurs of SME restaurants.
The Occupational Competency Analysis Profiles (OCAPs) method is mainly utilized, which includes procedures for data collection and evaluation, interviews, a draft index for development capability for Developing a Curriculum (DACUM) profession conference, verification by survey of business operators and experts' examination. In addition, in order to increase the diversity of the expert selection, the research also applies job-site observation and interviews with the restaurant entrepreneurs to ensure that the research materials will be consistent and more comprehensive.
Based on job-site observation, that entrepreneurs are faced with different tasks in different stages. The first stage is the planning period, the second stage is the contracting period, the third stage is the inspection period, the fourth stage is the acceptance period, and the fifth stage is the opening period. In addition, 8 major duties and 82 job tasks were developed by the DACUM profession conference. The 8 duties are: entrepreneurship plan, restaurant interior design plan, on-site operation and management, financial management, operations plan, marketing plan, personnel management, and crisis management. It turned out that a restaurant entrepreneur requires 94 competencies, including 23 items in the area of knowledge, 34 skill items, and 27 attitude items.
In the end the questionnaires are used to survey 292 SME restaurant entrepreneurs. It appears that all the job items and occupational competencies were listed as required items. In addition, in the comparison among and analysis of different entrepreneurs' characteristics, regarding the degree of importance, different genders are significantly different in the personnel management items; in addition, the management styles of entrepreneurs of different business types are also significantly different. As for the frequency of use, entrepreneurs of different service types are significantly different in their entrepreneurship plan, marketing plan, and personnel management.
Based on the research findings, the suggestions for SME restaurant entrepreneurs, the food and beverage industry, and school and vocational training institutes, as well as for future studies are proposed .

一、中文部份
莊立民、王鼎銘合譯（2005）。企業研究方法（莊立民）。台北：雙葉書廊。
王麗菱（2001）。國際觀光旅館餐飲外場工作人員應具備專業能力之分析研究。國立台灣師範大學家政教育研究所博士論文，未出版，台北市。
行政院主計處（1991）。中華民國行業標準分類。台北：行政院主計處。
行政院主計處（2006a）。國情通報。2006/03/04下載自http://www.dgbas.gov.tw/public/Attachment/41231522571.DOC。
行政院主計處（2006b）。台灣地區餐飲業普查結果。2006/03/04下載自http://www.dgbas.gov.tw/public/Attachment/572911171971.pdf。
田振榮（2003）。我國技職教育體系建立項目標準建構之可行性研究。教育部委託國立台灣師範大學工業教育學系研究報告，未出版。
李隆盛（1999）。創業項目及其培訓。人力培訓專刊，3，31-35。
吳政和（1993）。餐飲業連鎖經營之研究。載於張玉欣：第一屆餐飲管理學術研討會論文集（pp. 123-131）。台北市：中國飲食文化基金會。
林原輝（1993）。大專畢業生就業意願最新調查報告：自行創業仍是最受歡迎。管理雜誌，227(5)，144-150。
林志鈞、李孟燕（2006）。女性餐飲業者創業之動機、困難及領導才能之探討。餐旅暨家政學刊，3(3)，34-42。
林晉寬（1993）。創業家特質與創業行為對創業績效影響之研究。台北：天一圖書公司。
林能白、邱宏昌（1999）。服務品質之研究－服務人員之人格特質之影響分析與應用。管理學報，16(2)，175-200。
吳明隆（2007）。SPSS操作與應用變異數分析實務。台北：五南。
吳奕慧（2004）。華人創業家適性量表的建構。國立台灣大學商學研究所碩士論文，未出版，台北市。
吳碧華（2001）。餐飲連鎖業店經理專業能力分析研究。國立台灣師範大學家政教育研究所碩士論文，未出版，台北市。
周春美、沈健華（2003）。商業教育培養學生創業項目的課程設計。商業職業教育季刊，89，37-46。
周春美（2005）。創業教育及其提昇商管群學生就業競爭力的有效策略。明道學術論壇,1(1)，15-30。
蕭富峰、李田樹（2002）。創新與創業精神－管理大師談創新實務與策略。台北：臉譜出版社。
洪世章、蔡碧鳳（2006）。企業興業與成長：比較個案研究。中山管理評論，14(1),
高秋英（1999）。餐飲管理－理論與實務。台北：揚智。
高秋英、林玥秀（2004）。餐飲管理-理論與實務(第四版)。台北：掦智。
康自立（1982）。如何建立項目目錄。工業職業教育雙月刊，3(4)，10-16。
陳文聰（2004）。勞委會行職業展望：餐飲業的特性。 2004/09/12下載於http://www.evta.gov.tw/employee/emp/001/005/a103/21.htm。
陳明璋(1989)。創業的智慧。台北：宏碁科技管理教育中心出版。
陳郁翔（2004）。從票房到廚房-一個女廚師的創業故事。餐旅暨家政期刊，1(2)，143-162。
陳郁翔、蘇靖淑、何宣萱（2005）。帶著舌頭去旅行－異國料理餐廳創業家創業歷程之研究。載於張玉欣主編：第十屆餐飲管理學術研討會論文集（pp. 121-140）。台北市：中國飲食文化基金會。
陳郁翔（2005）。餐飲業創業家其創業的經驗及生命歷程、專業能力及餐飲業創業課程發展之研究。行政院國家科學委員會專題研究計劃結案報告。計畫編號：NSC93-2416-H-228-006。
陳郁翔（2006）。創業家個人特質與創業行為對創業績效影響之研究。台北：揚智。
陳堯帝（2001）。餐飲管理（第三版）。台北：揚智。
產業研究室（2006）。2006年十大熱門加盟行業排行榜。創業搶鮮誌，21，15-21。
郭為藩（1996）。技職教育的轉型與革新。技術及職業教育， 31，2-7。
張紹勳（2000）。研究方法。台中：滄海書局。
張菽萱、康自立、費業勳（2002）。我國流通業管理人員專業項目之研究。行政院國家科學委員會專題研究計劃成果報告。計畫編號：NSC90-2511-S-275-001。
張菽萱（2003）。創業潛能模式之建構及其創業教育之應用（1/2）。行政院國家科學委員會專案報告。計畫編號：NSC91-2516-S-212-002。
楊朝祥（1984）。技術職業教育辭典。台北：三民。
楊勝男（1997）。行業別現代化面面觀－餐飲業：十五年本省餐飲業的更疊。商業現代化月刊，2，22-23。
溫肇東、陳碧芬（2003）。栽一顆創業種籽：創業學習平台的布建與複制。台北市：商智文化。
黃同圳（1997）。影響創業存活因素之探討。企業管理學報，40，pp. 109-124。
黃英忠、黃培文、洪先進（2000）。高職餐飲教育課程設計與實務配合之研究。商管科技季刊，1(2)，249-262。
黃孝棪（1984）。項目本位職業教育。台北市：正文書局。
黃韶顏、楊鵑華、陳若琳（2001）。中、西餐餐飲內場管理人員專業項目之分析。中華家政學刊，31，139-158。
黃宜純、 洪久賢、詹慧珊（2007）美容沙龍店長專業能力分析研究。餐旅暨家政學刊，4(1)，53-65。
趙必孝（1998）。我國企業對駐外經理的人力資源管理與創業行為。管理學報，15(1)，101-132。
劉慧明（1997）。我國連鎖速食業發展趨勢。食品市場資訊，86(1),20-25。
蔡明宏（1990）。
賴銘娟（2004）。技職校院商管群學生創業態度及個人影響因素之研究。商業職業教育季刊，95,15-21。
經濟部中小企業處（2006）。中華民國九十五年中小企業白皮書。2006/11/11下載自http://www.moeasmea.gov.tw/Data_Service/95white/white95.asp。
饒達欽、曾淑惠（1999）。技職校院課程問題檢討與改進。台北：國立台灣師範大學技術及職業教育中心。
二、英文部份
Alberta Tourism Education Council (1990). Food/beverage and accommodation-maitre d’certification standards. CA: Oxford Univesity Press.
Aldrich, H., & Zimmerr, C. (1986). Entrepreneurship through social networks: The art and science of entrepreneurship. MA: Ballinger Publishing, 2-23.
Anonymous (2001). Preparing the small-firm entrepreneurs of tomorrow. Human Resource Management International Digest, 9(3), 19-20.
Balazs, K. (2002). Take one entrepreneur: The recipe for success of France’s great chefs. European Management Journal, 20(3), 247-259.
Bhide, A.V. (2000). The origin and evolution of new business. NY: Oxford University Press.
Berlew, D. (1975). The nature of entrepreneurs. Proceedings of Project ISEED(42-44). Columbus, Ohio: The Ohio Eentrepreneurship Office.
Bhave, M.P. (1987). Entrepreneurial firm creation: Mapping the processes. NY: Syracuse University Publishing.
Bradley,J.(2000,April). Implementing competency-based training: The Australian experience. Paper presented at the Conference on Competency Based Training, Taipei, Taiwan.
Breiter, D., & Clements, C.J. (1996). Hospitality management curricula for the 21st century. Hospitality & Tourism Educator, 8(1), 57-60.
Brockhaus, Sr. (1982). The psychology of the entrepreneur, in Kent et al., eds., Encyclopedia, pp. 39-56.
Campbell, C.A. (1992). A decision theory model for entrepreneurial acts. Entrepreneurship Theory and Practice, 17(1), 21-28.
Carland, J.W., Boulton, W.R.,& Carland, J.A.C.(1984). Differentiating entrepreneurs from small business owners: A conceptualization, Academy of Management Review, 9(2), 345-349.
Caroline, R. E.(1992). A study to identify and analyze educational competencies relevant to doctoral studies in tourism. Doctoral Dissertation, The George Washington University.
Carsrud, A.L., & Norris, F. K. (1995). Entrepreneurship and social psychology: Behavioral technology for understanding the new venture initiation process. Advances in Entrepreneurship, Firm Emergence, and Growth, 2, 73-96.
Carsrud, A.L., Olm, K.W.,& Eddy, G. G.(1986). Entrepreneurship: Research in quest of a paradigm. In Kent et al.(Ed.), The Art and Science( pp.367-368), NY.
Chandler, C.N., & Jansen, E. (1992). The founder’s self-assessed competence and venture performance. Journal of Business Venturing, 7, 223-236.
Chell, E. (1991). The entrepreneurial personality: Concepts, cases, and categories. New York: Routledge.
Chell, E., & Pittaway, L. (1998). A study of entrepreneurship in the restaurant and café industry: Exploratory work using the critical incident technique as a methodology. International Journal of Hospitality Management, 17, 23-32.
Chung, K. Y.(2000). Hotel management curriculum reform based on required competencies of hotel employees and career success in the hotel industry. Tourism Management, 21, 473-487.
Collins, L., Hannon, P.D., & Smith, A. (2004). Enacting entrepreneurial intent: The gaps between student needs and higher educcation capability. Education & Training, 46(8/9), 454-463.
Cunnigham, J.B.,& Lischeron, J. (1991). Defining entrepreneurship, Journal of Small Business Management, 129, 45-61.
Davis, B., & Lockwood, A. (1994). Food and beverage management: A selection of readings. Oxford: Butterworth-Heinemann Ltd.
Drucker, P.F. (1986). Innovation and Entrepreneurship. NY: Harper & Row. pp. 27-28.
Ede, F.O., Panigrahi, B., & Calcich, S. E. (1998). African American students’ attitudes toward entrepreneurship education. Journal of Education for Business, 73(5), 291-296.
Ehlers, A. (2005). Astudy of recruitment competency indicators for potential hospitality employees. The Consortium Journal of Hospitality & Tourism, 9(2), 59-68.
Gartner, W.B. (1985). A conceptual framework for describing the phenomenon of new creation venture. Academy of Management Review, 10(4), 696-706.
Gay, L. R. (1992). Educational Research: Competencies for Analysis and Application. New York: Macmillan. pp. 151-188.
Ghosh, B.C. & Kwan, W. (1996). An analysis of key success factors of SMWs: A comparative study of Singapore/Malaysia and Asutralia/New Zealand. Unpublished doctoral dissertation, Nanyang Technological University, Singapore.
Gonczi, A., Hager, P., & Oliver, L. (1990). Establishing Competency-based Standards in the Professions. Canberra: Department of Employment, Education and Training.
Greenberger, D.B. & Sexton, D.L. (1988). An interactive model of new venture creation. Journal of Small Business Management, 26(3), 57-72.
Gumpert, D.E. (1982). Entrepreneurship: A new literature begins. Harvard Business Review, 3, 383-389.
Hayward, G., & Sunders, O. (1997). Evaluating entrepreneurship education in Scottish Universities. UK: University of Oxford.
Horng, J.S., & Wang, L.L. (2003). Competency analysis profile of F& B managers in iternational hotel managers in Taiwan. Asia Pacific Journal of Tourism Research, 8(1), 26-36.
Horng, J.S. & Wu, B.H. ( 2002). Competency analasis profile of managers of chain restaurant. Journal of Chinese Home Economics, 32, 1-15.
Hornaday, J.A., & Abooud, J. (1971). Characteristics of successful entrepreneurs. Personnel Psychology, 24(2), 141-153.
Hsu, J., & Gregory, S.R. (1995). Developing future hotel managers in Taiwan: From an industry viewpoint. International Journal of Hospitality Management, 14(3), 261-269.
Hsu, P.S.U. (1990, April). Entrepreneurship and the Motivational Effect of Family in Taiwan, a paper prepared for InternationalConference on Cultural Change in Postwar Taiwan, Washington, pp. 9-14.
Hudson, S.G. (1998). Management assesement methods inventure capital: Toward a theory of human capital valuation. (Doctoral dissertation, The Claremont Graduate University, 1998).
Hurd,A.R., & Mclean,D.D.(2004). An analysis of the perceived competencies of CEOs in public park and rereation agencies. Managing Leisure,9, 96-110.
Jarillo, J. (1989). Entrepreneurship and Growth: The strategic use of external resources. Journal of Business Venturing, 4(2), 133-147.
Jones, P. (2004). The role of the chef in flight catering. Tourism and Hospitality Research, 5(3), 269-271.
Kay, C., & Russetter, J. (2000). Hospitality-management competencies-identifying manager’s essential skills. Cornell Hotel and Restaurant Administration Quarterly, 41(2), 53-63.
Kilby, P. (1971). Entrepreneurship and economic deveopment. NY: The Free Press, 1-40.
Kirby, D.A. (2004). Entrepreneurship education: can business schools meet the challenge? Education & Training, 26(8/9), 510-519.
Kirzner, I.M.(1985). Discovery and the capitalist process. Chicago: The University of Chicago Press.
Lake County Area Vocational Center (1986). Home economics occupations education for employment task lists. IL: Lake County Vocational Center publishing.
Lim, S.G. (1997). Sustaining excellence in government: The Singapore experience. Public Administration & Development, 17(1), 167-175.
Lucia, A. D. & Lepsinger, R. (1999). Competency Models: Pinpointing critical success factors in organizations, San Francisco, CA: Jossey-Bass/Pfeffer.
Marshall, P. (2006). Buiding core competencies. Chef Educator Taday, Autumn, 32.
Mayo, C. R., & Thomas-Haysbert, C. (2005). Essential competencies needed by hospitality and tourism management graduates as determined by industry professionals and hospitality educators. The Consortium Journal of Hospitality & Tourism, 9(2), 5-17.
McLarty, R. (2005). Entrepreneurship among Graduates: Towards a measured response. The Journal of Management Developemnt, 24(3), 223-238.
McClelland, D.C. (1965). Achievement motivation can be developed. Harvard Business Review, 43(6), 25-30.
Merriam-Webster Online (2006). Entrepreneur. Retrieved June 1, 2006, from http://www.m-w.com/dictionary/entrepreneur.
Mill, J.S. (1948). Principles of political economy with some of their applications to social phychology. London: John W. Parker.
Mitchell, T.R., & Vesper, K.H. (1989). A taxonomy of new business ventures. Journal of Business Venturing, 4(3), 169-186.
Morrison, A., Rimmington, M., & Williams, C. (1999). Entrepreneurship in the hospitality, tourism and leisure industries. Oxford: Butterworth-Heinemann Ltd.
Mullins, J.W. (1996). Early growth decisions of entrepreneurs: The influence of competency and prior performance under changing market conditions. Journal of Business Venturing, 11, 89-105.
National Business Education Association(2001). The National Standards for Business Education. USA: National Business Education Association.
Nelson C.(1986). Starting your own business-four success stories. Communication World, 3(8), 18-29.
Okeiyi, E., Finley, D., & Postel, R.T. (1994). Food and beverage management competencies: Educator, industry, and student perspectives. Hospitality & Tourism, 6(4), 37-40.
Palmer, M. (1984). The application of psychological testing to entrepreneurial potential. California Management Review, 13(3), 32-39.
Pennings, J.M. (1982). The urban quality of life and entreneurship. Academy of Management Journal, 25(1), 63-80.
Perdue, J., Ninemeier, J.D., and Woods, R. H. (2002). Comparison of present and futrue competencies required for club managers. International Journal of Contemporary Hospitality Management, 14(3), 142-146.
Petterson, R. (1988). Understanding and encouraging entrepreneurship internationally. Journal of Small Business Management, April, 1-7.
Porter, M.E. (1980). Competitive Strategy. NY: The Free Press.
Reynolds, P.D. (1991). Sociology and entrepreneurship. Entrepreneurship Theory & Practice, 16, 25-32.
Rotter, J.B.(1996). Generalized expectancies for internal versus enternal control of reinforcement. Psychological Monographs: General and Appiled, 80, 122-130.
Schwartz, E.B. (1976). Entrepreneurship: A new female frontier. Journal of Contemporary Business, 5, 47-76.
Sexton, D.L., & Bowman, N.(1985). The entrepreneur: A capable executive and more. Journal of Business Venturing, 1(1), 129-140.
Shame, W. (1974). Venture management: The business of the inventor, entrepreneur. NY: The Free Press, 51.
Shrivastava, P. (1987). Entrepreneurship and social progress in developing countries. NY: Welson.
Siu, V. (1998). Managing by competencies-a study on the managerial competencies of hotel middle managers in Hong Kong. International Journal of Hospitality Management, 17, 253-273.
Smith, G., & Cooper, C. (2000). Competitive approaches to tourism and hospitality curriculum design. Journal of Travel Research, 39(1), 90-95.
Stevenson, H. (1985). New business ventures and the entrepreneur (2nd ed.). IL: Richard D. Irwin.
Stevenson, H. (1990). Entrepreneurial management’s need for a more “ahaotic” theory. Journal of Business Venturing, 15(1), 1-14.
Tas, R. (1998). Teaching future managers. The Cornell Hotel and Restaurant Administration Quarterly, 29(2), 41-43.
Taylor, T.(1985). Do you have what it takes to be an entrepreneur? Business & Economic Review, July, 3-9.
Timmons, J.A. (1975). Guided entrepreneurship. Buriness Horizons, 19(6), 49.
Timmons, J.A. (1999). New venture creation. Irwin: McGraw-Hill.
Ucbasaran, Westhead & Wright(2001), The Focus of Entrepreneurial Research: Contextual and Process Issues, Entrepreneurship Theory and Practice, 25(4),59.
Vocational Instructional Materials Laboratory (1992). Ohio’s competency analysis profile index. Columbus: Ohio State University.
Zapalska, A.M., Brozik, D., & Rudd, D.(2004). Characteristics of polish entrepreneurship in the tourism and hospitality industry. Tourism, 52(3), 215-234.