以計畫行為理論探討旅館採購人員採購具安全驗證食品之意向_

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題名：	以計畫行為理論探討旅館採購人員採購具安全驗證食品之意向
書刊名：	餐旅暨家政學刊
作者：	魏玉萍／簡佩珊
作者(外文)：	Wei, Yu-ping／Chien, Pei-shan
出版日期：	2009
卷期：	6:2
頁次：	頁131-157
主題關鍵詞：	安全驗證食品；採購意向；計畫行為理論；旅館；Safety inspected food；Purchase intension；Theory of planned behavior；Hotel
原始連結：	連回原系統網址
相關次數：	被引用次數:期刊(2) 博士論文(0) 專書(0) 專書論文(0) 排除自我引用:2 共同引用:0 點閱:27

消費者對於食品衛生安全的關心日益增加，而餐廳卻是食品中毒易發生的場所，食物來源的安全性是造成食品中毒的主要原因之一，因此衛生署多年來強調「源頭管制」的觀念，但關於食品安全的研究少有探討餐廳採購的部分，在餐廳中能掌控來源的人員即是採購人員，因此有必要進一歩研究影響旅館的餐飲採購人員採購安全食品的意向。本研究引用Ajzen的「計畫行為理論」，以「態度」、「主觀規範」與「知覺的行為控制」三項變數探討非個人意志所能完全控制的組織採購行爲－旅館餐飲採購人員採購具安全驗證食品之行爲意向。研究對象爲臺灣全數國際觀光旅館以及一般觀光旅館之食材採購人員，另依北部、中部、南部、東部以及離島之樣本採用分層比例抽樣，詢問旅館接受調查的意願後，郵寄出268家共363份問卷，有效的回覆問卷爲198份。本研究採用SPSS以及結構方程模式(SEM)分析採購人員採購安全食品的行爲，結果如下：(1)本研究模型有良好配適度；(2)餐飲採購人員對採購安全食品的態度、主觀規範與知覺行爲控制均正向影響採購安全食品的行為意向，其中以「主觀規範」對行為意向的影響最大，「知覺行爲控制」次之，「態度」對行為意向的影響最小；(3)利益關係人對主觀規範影響以「主管」、「同事」以及「股東」為主要影響因素；(4)餐飲採購人員對採購安全食品的知覺行爲控制主要影響因素有「自我效能」以及「便利性條件」，其中自我效能的影響力較便利性條件大。

以文找文

Nowadays, consumers are more and more concerned about food safety and hygiene. However, restaurants are places where incidents of food-poisoning occur the most. As a result, the Department of Health has emphasized the concept of "Source Control" for many years. So far, very few studies related to food safety have discussed the purchasing department of a restaurant. In a restaurant, the buyer is the key person to control the source of foods. Hence, it is very necessary to further study the factors that affect the hotel buyer's purchase intention toward safe foods. Based on Ajzen's "Theory of Planned Behavior", this study discusses the non-personally controllable organizational purchase behavior-the hotel buyer's purchase intention toward safety inspected foods, taking "attitude", "subjective standard" and "perceptive behavior control" as variables. The targets of this research are the buyers of international and domestic hotels all over Taiwan. On top of that, this study selects samples according to north, central, south and off-shore islands using the proportionate stratified sampling method. After the target hotels agree to take part in this survey, this study sent 363 questionnaires to 268 hotels and received 198 valid questionnaires back. This study uses SPSS and the structure equation model (SEM) to analyze the buyer's behavior toward purchasing safe foods. The results are: (1) the model of this research is a good fit; (2) the restaurant buyer's attitude toward purchasing safe food, subjective standard and perceptive behavior control all positively influence the intention of purchasing safe foods. The "subjective standard" has the greatest influence, the "perceptive behavior control" has the second greatest influence and the "attitude" has the least influence; (3) the "manager", "co-workers" and "shareholders" are the main stakeholders who influence the subjective standard; (4) the "self-efficacy" and "convenience" are the main factors that affect the restaurant buyer's perceptive behavior control of purchasing safe foods. Among these two factors, the "self-efficacy" has greater influence than the "convenience".

以文找文

期刊論文
1.	Grunert, Klaus G.(2005)。Food quality and safety: consumer perception and demand。European Review of Agricultural Economics，32(3)，369-391。
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學位論文
1.	黃正德(2001)。台灣中小製造業高階主管對企業e化意向之研究-以TPB模式來探討(碩士論文)。國立中山大學，高雄。延伸查詢

圖書
1.	Ajzen, I、Fishbein, M.(1975)。Understanding attitudes and predicting social behaviour。New Jersey：Prentice-Hall。
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3.	Jöreskog, K. G.、Sörborm, D.(1992)。LISREL: A Guide to the Program and Applications。Chicago, IL：Scientific Software International, Inc。
4.	Fishbein, M.、Ajzen, I.(1980)。Belief, Attitude, Intention, and Behavior: An Introduction to Theory and Research。Addison-Wesley。
5.	Babbie, Earl R.(2004)。The Practice of Social Research。Belmont, CA：Wadsworth/Thomson Learning。
6.	DeVellis, Robert F.(1991)。Scale Development: Theory and Applications。Sage。
7.	Riethmuller, P.、Morison, J.(1995)。A comparative survey of beef consumption behaviour in Australia, Japan and the United States。U. S. A.：Agricultural and Resource Management Services Pty Ltd。

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5.	行政院農業委員會(2006)。有身份證的農產品。延伸查詢
6.	行政院衛生署(2005)。食品相關法規。延伸查詢
7.	行政院衛生署(2006)。九十五年食品中毒統計。延伸查詢
8.	行政院衛生署(2009)。行政院衛生署食品資訊網--即時新聞。延伸查詢
9.	周明智(2004)。餐飲倫理對管理績效之影響研究。延伸查詢
10.	宣瑋華(2001)。影響學校採購人員採購綠色產品之因素探討。延伸查詢
11.	孫家友，楊錫仁，喬文美，徐文，趙自立(2004)。餐飲業實施HACCP管理和驗證的應用研究。延伸查詢
12.	梁家興(2005)。消費者對食品驗證制度的認知研究--以大高雄地區為例消費者。延伸查詢
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16.	劉世華(2004)。危害分析重要管制點(HACCP)驗證取得與品質提昇的關聯性研究--以台灣空廚業為例。延伸查詢
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圖書論文
1.	Ajzen, Icek(1989)。Attitude Structure and Behavior。Attitude Structure and Function。Lawrence Erlbaum Associates, Inc.。
2.	Ajzen, Icek(1985)。From intentions to actions: A theory of planned behavior。Action Control: From Cognition to Behavior。Springer-Verlag。
3.	Browne, Michael W.、Cudeck, Robert(1993)。Alternative ways of assessing model fit。Testing Structural Equation Models。Sage。

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