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題名:體驗菜品評估指標之建構
書刊名:健康管理學刊
作者:陳貴凰 引用關係陳韋中
作者(外文):Chen, Kaui-hwangChen, Wei-chung
出版日期:2009
卷期:7:2
頁次:頁179-193
主題關鍵詞:體驗菜品飲食文化體驗學習層級分析法Experience cuisineFood cultureExperiential learningAnalytic hierarchy processAHP
原始連結:連回原系統網址new window
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  • 被引用次數被引用次數:期刊(3) 博士論文(0) 專書(0) 專書論文(0)
  • 排除自我引用排除自我引用:1
  • 共同引用共同引用:602
  • 點閱點閱:104
飲食是所有文化最基本元素之一,人們越來越追求具有意義之深度旅遊,隨著體驗經濟的來臨,近來觀光產業者紛紛推出讓顧客參與做菜DIY活動,透過體驗做菜來瞭解台灣文化。故本研究旨在建構篩選體驗菜品之評估指標,針對111位具有餐飲管理、體驗學習、文化觀光等領域專家進行層級分析法問卷調查,研究顯示篩選體驗菜品的主要構面重要程度權重依序為飲食文化(w=0.495)、菜品製備(W=0.267)與體驗活動(W=0.238)等構面,其中第二層包含六個因素,而第三層則由16項評估指標所組成,上述所得結果可用於進行體驗活動時評估選擇體驗菜品之依據。
Food is the basic element of culture, and people participate in more and more meaningful in-depth tour. The tourism industry offers "Culinary DIY Activities", which let customers realize Taiwanese Culture. The purpose of this study is to establish the evaluation indicators for experience cuisine certification. It would be put in experience culinary practice for tourism industry. Analytic Hierarchy process (AHP) was used to create such an assessment criteria on experience cuisine for tourism industry. Analytic Hierarchy Process questionnaires were used to evaluate every indicator's weight. There are 111 available samples in the reclaimed questionnaires by experts of foodservice management, experiential learning and cultural tourism. The results of the three evaluation dimensions were "Food Culture" W=0.495, "Food Preparation" W=0.267, "Experience activities" W=0.238, respectively. The second level composed of 6 different secondary dimensions, and the third level were 16 different evaluation criteria based upon the different evaluation dimensions from second level. Above noted assessment formula was applied to an actual evaluation of experience cuisine.
期刊論文
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10.李明儒、吳烈慶、胡俊傑(20071200)。澎湖地方代表料理之評選。運動休閒餐旅研究,2(4),125-144。new window  延伸查詢new window
11.陳貞吟、孫妤鑫(20080500)。用心品味:小吃在遊客心中的意義與價值。餐旅暨家政學刊,5(1),1-20。new window  延伸查詢new window
12.Okumusa, B.、Okumusb, F.、McKercherc, B.(2007)。Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey。Tourism Management,28(1),253-261。  new window
13.Quan, Shuai、Wang, Ning(2004)。Towards a structural model of the tourist experience: An illustration from food experiences in tourism。Tourism Management,25(3),297-305。  new window
14.吳雪月(20021100)。臺灣原住民的烹飪技術。中國飲食文化基金會會訊,8(4),24-27。  延伸查詢new window
15.柯文華、蕭靜雅(20080500)。廚師專業能力之研究--層級分析法之應用。餐旅暨家政學刊,5(1),69-91。new window  延伸查詢new window
16.謝智謀、吳崇旗、謝宜蓉(20071200)。體驗學習融入休閒教育課程之實施成效研究。運動休閒餐旅研究,2(4),39-50。new window  延伸查詢new window
17.謝智謀(20031200)。另類學習方式--體驗學習。教師天地,127,6-13。  延伸查詢new window
18.鄧振源、曾國雄(19890700)。層級分析法(AHP)的內涵特性與應用。中國統計學報,27(7),13767-13786。new window  延伸查詢new window
會議論文
1.李貽鴻、韋桂珍(2008)。台灣國際觀光旅館調酒人員專業能力與技能檢定之研究。2008餐旅管理學術與實務研討會,223-232。  延伸查詢new window
2.林明德(2006)。一個人文空間的思考--大墩民俗小吃。2006臺中學研討會:飲食文化,17-38。  延伸查詢new window
3.林明德(2001)。彰化縣小吃探索。台灣地區飲食文化與國民健康研討會,161-183。  延伸查詢new window
4.洪崇恩、李俊憲(2008)。應用層級分析法(AHP)建構餐廳經營管理等級評估之研究。2008第四屆全國學生學術論文研討會,26。  延伸查詢new window
5.彭映淳(2006)。客家文化產業與體驗行銷:以東勢庄生活體驗爲例。2006年文化創意產業與地方發展策略硏究生學術論文研討會。臺北大學。  延伸查詢new window
6.湯幸芬、吳楨、蔡玉豪(2007)。鄕村旅遊特產飲食動機與體驗。第九屆休閒、遊憩、觀光學術研討會,57-66。  延伸查詢new window
7.劉韻平、陳貴凰(2008)。異猶味盡:在台外籍學生飲食經驗之研究。2008第四屆全國學生學術論文研討會。  延伸查詢new window
8.Handszuh, H. F.(2003)。A survey on local food in tourism policies。Larnake, Cyprus:World Tourism Organization。173-179。  new window
學位論文
1.黃映瑀(2005)。體驗行銷、體驗價值、顧客滿意、品牌形象與行為意向關係之研究(碩士論文)。大葉大學。  延伸查詢new window
圖書
1.張芳全(2006)。教育政策指標硏究。臺北:五南。  延伸查詢new window
2.林慶弧(2004)。飲食文化與鑑賞。臺北:新文京。  延伸查詢new window
3.李廷芝(2006)。中國烹飪辭典。山西:山西科學技術出版社。  延伸查詢new window
4.楊昭景(2005)。中華廚藝理論實務。台北:華杏。  延伸查詢new window
5.施涵蘊(1997)。菜單設計入門。台北:百通圖書。  延伸查詢new window
6.Dewey, J.(1938)。Experience and education。New York, NY:Touchstone。  new window
7.Pine, B. Joseph II、Gilmore, James H.、夏業良、魯煒(2003)。體驗經濟時代。台北:經濟新潮社。  延伸查詢new window
8.吳清山、林天祐(2005)。教育新辭書。台北:高等教育。  延伸查詢new window
9.Hjalager, A. M.、Richards, G.(2002)。Tourism and Gastronomy。Routledge。  new window
10.張玉欣、楊秀萍(2004)。飲食文化概論。揚智文化。  延伸查詢new window
其他
1.交通部觀光局。2007年觀光統計年報,http://admin.taiwan.net.tw/indexc.asp, 2008/08/12。  延伸查詢new window
2.柯啓塔。體驗活動的意義和重要性,http://www.ccass.edu.hk/cth/Experiential_l_meaning.doc, 2008/09/12。  延伸查詢new window
圖書論文
1.Jones, A.、Jenkins, I.(2002)。A Taste of Wales-Blas Ar Gymru: Institutional Malaise in Promoting Welsh Food Tourism Products。Tourism and Gastronomy。London:Routledge。  new window
2.Richards, G.(2002)。Gastronomy: an Essential Engredient in Tourism Production and Consumption?。Tourism and Gastronomy,。London:Routledge。  new window
 
 
 
 
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