|中餐廚師工作績效與離職傾向之探討=Investigation of Chefs' Certification--Study of Employment Efficiency and Resignation Inclination of Chinese Chefs
| 輔仁學誌. 法管理學院之部
| In this research we apply a questionnaire as the testing method and seven hundred and fifty-six Chinese chefs in Taipei county as the subjects. The intention of this study is to identify employment efficiency and resignation inclination of Chinese chefs. The result is that the employment efficiency of Chinese chefs in the Taipei region is satisfactory and the chefs' inclination to resign is not high.
In employment efficiency, chefs above 26 years old display better efficiency than those under 25; chefs graduated from non-Food Service Departments are rated higher than those who are. Moreover, chefs with salary over thirty five thousand dollars perform better than those who are paid between fifteen thousand and twenty five thousand dollars; chefs with certification are also employed with more efficiency than those without one. In addition to these differences, chefs working over nine yeas also have better efficiency in this respect than those working under three years. There is no difference in other aspects.
As regards resignation inclination, male chefs are more inclined to resign than female ones. Furthermore, chefs employed in hotels or restaurants are more likely to quit than those employed by schools and lunch-box makers. In order to maintain a steady growth of human resources in the Food Service industry in Taiwan, employees should be encouraged to take the Examination of Chinese Chefs' Certification. On the other side, employers should offer chefs more benefits in their work and boost their morale. Thus, the National Certification Examination still play an important role in encouraging chefs to be more dedicated to their work.