頁籤選單縮合
題 名 | 中式餐廳廚房工作人員衛生行為正確性量表之建構=An Establishment for the Measurement of Food Safety Practices to Chinese Restaurant Employees |
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作 者 | 李學愚; 謝峻旭; 文長安; | 書刊名 | 中華民國營養學會雜誌 |
卷 期 | 24:3 1999.08[民88.08] |
頁 次 | 頁288-297 |
分類號 | 412.25 |
關鍵詞 | 餐廳; 工作人員; 衛生行為; 量表; Restaurant; Employee; Food safety practices; Measurement; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究之主要目的在於建構廚房工作人員衛生行為正確性之量表,樣本取自30家中式筵席餐廳供餐能力達20桌以上之廚房工作人員,計有效樣本為46人,首先利用相關分析法(Correlation Analysis)及C.R.值(Critical Ratio)進行項目分析以選擇量表之題目,再利用因素分析法(Factor Analysis)及Cronbach's α係數建構量表之效度信度,統計分析結果:正式量表中之各題目與分量表之相關係數及C.R.值,皆達顯著水準(p<0.05),因素負荷量與信度考驗各分別在0.456∼0.900與0.502∼0.801之間。 |
英文摘要 | The purpose of this study was to establish the measurement of food safety practices to Chinese restaurant employees. A survey was distributed and conducted to a valid sample of 46 employees from a total of 30 Chinese restaurants which were capable of serving 20 tables or more. The correlation analysis and critical ratio were applied from the questionnaires to make the preliminary measurement. Furthermore, by using factor analysis and Cronbach's α, the validity and reliability of the measurment were established. According to the results from the statistical analysis, a significant difference (p<0.05) at correlation analysis and critical ratio was found from the measurement. Factor loading and Cronbach's α for each item were determined to be 0.456∼0.900 and 0.502∼0.801, respectively. |
本系統中英文摘要資訊取自各篇刊載內容。