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題名 | 我國國際觀光旅館調酒人員專業能力與技能檢定之研究=International Tourist Hotel Bartender Specialized Competence and Skill Test Research in Taiwan |
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作者 | 李貽鴻; 韋桂珍; 陳宏斌; Lee, Ye-horng; Wei, Kwei-tjun; Chen, Hung-bin; |
期刊 | 島嶼觀光研究 |
出版日期 | 20110600 |
卷期 | 4:2 2011.06[民100.06] |
頁次 | 頁18-33 |
分類號 | 489.2 |
語文 | chi |
關鍵詞 | 餐飲管理; 專業能力; 技能檢定; 調酒人員; Restaurant management; Competence; Skill test; Bartender; |
中文摘要 | 本研究以文獻探討、深度訪談及問卷調查等方式蒐集業界專家學者意見,分析國際觀光旅館調酒人員必需具備之專業能力,並探討調酒技能檢定是否符合業界需求。本研究受訪對象,在深度訪談爲方面,邀請3位國際觀光旅館與本職相關高階主管及參與調酒技能檢定命題試務專家;在問卷調查方面,邀集43名產業與學者專家接受問卷調查,有效問卷40份(93%)。經研究調查結果發現,不同職務調酒人員所需具備之專業能力亦不相同。而本次受訪之專家學者,對於調酒技能檢定各工作項目,認爲可以充份檢測出調酒人員專業能力持保留態度,其中「職業道德」爲專家學者普遍認爲技能檢定無法檢測出結果的項目,並提出在調酒技能檢定的建議內容中如吧檯清潔檢測過程用太多擦手紙,程序不符環保概念;在技能檢定的飲料調製檢測內容,認爲部份考題並非常見,且配方應重新檢視酒譜與考題並增加受歡迎的飲品,以及在飲料調製過程中增加一項複視杯皿清潔等相關建議。 |
英文摘要 | The research applied document-analysis, in-depth interview and questionnaire survey to pinpoint the international hotel bartender's specialized competences and examined the validity of current skill test. Three international tourist hotel executives or bartender skill test proposition committee members were invited to the in-depth interview. In addition, questionnaires were administrated to a total 43 participants from hospitality industry in the field of food and beverage management or academic. Forty questionnaires were completed (93%). The results indicated that specialized competences were required in accordance with bartender's position. The finding also revealed that the tests could not exactly evaluate of bartender's specialized competences, especially the occupational ethics. Moreover, the experts provided suggestions for bartender skill test. In contents, the procedure of overuse tissues for bar clean test did not meet environmental protection concept. The test items, regarding cocktails were not popular and the formula had the deviation. Therefore, it was necessary to develop new test items towards the popular cocktail recipes and adding a test item of "double check" glasses and dishes clean in procedure. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。