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題 名 | 臺灣文化美食餐廳評鑑制度中評估指標之建構=Devising Evaluation Indicators for Taiwanese Cultural Cuisine Restaurant Rating |
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作 者 | 陳貴凰; 黃棣華; | 書刊名 | 餐旅暨家政學刊 |
卷 期 | 7:3 2010.09[民99.09] |
頁 次 | 頁235-259 |
分類號 | 483.8 |
關鍵詞 | 文化美食; 餐廳評鑑; 評估指標; 層級分析法; Cultural cuisine; Restaurant rating; Evaluation indicator; Analytic hierarchy process; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究主要在釐訂適合台灣文化美食餐廳評鑑制度各項評估指標與權重值,首先以文獻分析、德菲法等確立組成要素與架構,再結合層級分析法抽樣調查彙整110 位餐飲、觀光、教育三大專業領域專家意見,發現全體專家決策結果中,第一層級所得相對權重值排序前三名為「餐飲商品」(W=0.454)、「特色文化」(0.379)及「體驗學習」(0.168);而第二層級相對權重值排序前四名是「供應菜餚代表性」(0.257)、「設計佈置」(0.217)、「服務品質」(0.197) 及「創意美學」(0.162),且不受專家專業領域屬性的影響。同時亦得知於第三層級26 項指標要素中,被視為最重要指標要素包含「選用在地食材」(0.111) 、「台灣文化創意」(0.101)、「服務態度」(0.085)、「供應代表台灣某區域特色菜品」(0.077)、「外觀建築與內部裝潢」(0.071)與「營造氣氛」(0.070) 等6 項,且均落入「餐飲商品」與「特色文化」層面。 |
英文摘要 | The main purpose of this research was to devise proper evaluation indicators and weight value for Taiwanese cultural cuisine restaurant rating. Literature reviews and the Delphi method were adopted to confirm the components and framework. Opinions from 110 experts, who individually specialize in cuisine, tourism, and education, were collected by an analytic hierarchy process and then combined. The results are as below: The indicators in the first hierarchy are ranked by weight value as "foodservice products" (W = 0.454), "cultural characteristics" (0.379), and "experiential learning" (0.168); Eliminating the effect of these experts' professional field, the indicators in the second hierarchy are ranked by weight value as "representation of cuisine" (0.257), "decoration" (0.217), "quality of service" (0.197), and "creative aesthetics"(0.162); 6 indicators are regarded as the most important items among 26 indicators in the third hierarchy, which are "choice of local ingredients" (0.111), "creation of Taiwanese culture" (0.101), "attitude of service" (0.085), "regional specialty of the Taiwanese cuisine" (0.077), "creation of outward appearance and internal decoration" (0.071), and "atmosphere building" (0.070), which all belong to "food products" and "cultural characteristics". |
本系統中英文摘要資訊取自各篇刊載內容。