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題名:國際觀光旅館行政主廚職能模式建構之研究
作者:徐韻淑
作者(外文):HSU, YUN-SHU
校院名稱:銘傳大學
系所名稱:企業管理學系
指導教授:翁振益
學位類別:博士
出版日期:2017
主題關鍵詞:職能專業能力雙階理論行為事例訪談CompetencyCompetenceDual ladder theoryBehavioral event interview
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人力資本是餐旅業成功的重要關鍵,兼具管理與廚藝的行政主廚高階,是確保餐飲部門成功的因素。本研究目的旨在了解台灣國際觀光旅館行政主廚之專業能力。
利用文獻回顧及與台灣地區10位國際觀光旅館行政(副)主廚行為事例訪談後,並透過15位專家採用修正式德菲法進行驗證.
第一階段依照餐旅學界常採用的Sandwith (1993)職能架構調整後依序分為專業知識與技能、領導能力、人際關係、行政能力及特質與動機五個構面。第二階段再導入修正後Soderquist (2010)之架構將主廚職能根據管理、操作、行為、技能歸納為四個職能象限,各部份再細分如:菜色研發、情緒管理、談判協商、工作指導及正面思考子職能,共計25項。第一、二象限為硬職能可透過教育訓練加強,第三、四象限為軟職能需透過較長時間的員工發展加以建立。使用行為事例深度訪談與修正式德菲法收集關鍵專業能力,研究結果可應用於建構大學或科技大學等餐旅科系相關之課程。餐飲產業與學校的合作有助於學校課程與企業教育訓練的發展,可強化教育資源之利用。兩階段發展出行政主廚之職能架構具有實務上之參考價值。本研究結果可提供餐旅產業人力資源部門於企業廚師之訓練、招募、遴選與升遷之參考。
Human capital is the most important determinant of the Hospitality industryʼs success. Executive chefs should be skilled in both management and culinary arts, in addition to ensuring the success of the entire hospitality division. The study aims to understand the competencies of executive chefs in international tourist hotels in Taiwan. Literature review and behavioral event interviews conducted with 10 executive chefs and executive sous chefs. The modified Delphi method verified the results using 15 experts.
Stage1 using competency framework of Sandwith (1993), divided 25 competency modify into Leadership, International, Administration, and Trait. Stage 2 using modify competency framework of Soderquist (2010), with 4 quadrants - managerial, operational, behaviors, and skills - to classify executive chefsʼ competencies. Each competency was further divided into sub-competencies - culinary research, emotional control, negotiation skills, job guidance, and proactive thinking ability, for 25 items. The first and second quadrants are hard competencies that can be improved through education and training, while the third and fourth are soft competencies that require more time for development in workers. Besides the Modify Delphi method, a deep behavioral event interview that enabled determining critical competencies was also used to collect data.
The results obtained could be used to structure schoolsʼ curricula. Collaborations between the hospitality industry and schools could help develop better curricula and training plans to maximize the availability of educational resources. The two-step study developed a competency framework with a practical reference value. The study results could be utilized by human resources managers during their companies’ training, recruitment, selection, and promotion.
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