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題名:臺灣文化美食餐廳評鑑制度中評估指標之建構
書刊名:餐旅暨家政學刊
作者:陳貴凰 引用關係黃棣華
作者(外文):Chen, Kaui-hwangHuang, Di-hua
出版日期:2010
卷期:7:3
頁次:頁235-259
主題關鍵詞:文化美食餐廳評鑑評估指標層級分析法Cultural cuisineRestaurant ratingEvaluation indicatorAnalytic hierarchy process
原始連結:連回原系統網址new window
相關次數:
  • 被引用次數被引用次數:期刊(8) 博士論文(1) 專書(1) 專書論文(0)
  • 排除自我引用排除自我引用:4
  • 共同引用共同引用:602
  • 點閱點閱:112
本研究主要在釐訂適合台灣文化美食餐廳評鑑制度各項評估指標與權重值,首先以文獻分析、德菲法等確立組成要素與架構,再結合層級分析法抽樣調查彙整110 位餐飲、觀光、教育三大專業領域專家意見,發現全體專家決策結果中,第一層級所得相對權重值排序前三名為「餐飲商品」(W=0.454)、「特色文化」(0.379)及「體驗學習」(0.168);而第二層級相對權重值排序前四名是「供應菜餚代表性」(0.257)、「設計佈置」(0.217)、「服務品質」(0.197) 及「創意美學」(0.162),且不受專家專業領域屬性的影響。同時亦得知於第三層級26 項指標要素中,被視為最重要指標要素包含「選用在地食材」(0.111) 、「台灣文化創意」(0.101)、「服務態度」(0.085)、「供應代表台灣某區域特色菜品」(0.077)、「外觀建築與內部裝潢」(0.071)與「營造氣氛」(0.070) 等6 項,且均落入「餐飲商品」與「特色文化」層面。
The main purpose of this research was to devise proper evaluation indicators and weight value for Taiwanese cultural cuisine restaurant rating. Literature reviews and the Delphi method were adopted to confirm the components and framework. Opinions from 110 experts, who individually specialize in cuisine, tourism, and education, were collected by an analytic hierarchy process and then combined. The results are as below: The indicators in the first hierarchy are ranked by weight value as "foodservice products" (W = 0.454), "cultural characteristics" (0.379), and "experiential learning" (0.168); Eliminating the effect of these experts' professional field, the indicators in the second hierarchy are ranked by weight value as "representation of cuisine" (0.257), "decoration" (0.217), "quality of service" (0.197), and "creative aesthetics"(0.162); 6 indicators are regarded as the most important items among 26 indicators in the third hierarchy, which are "choice of local ingredients" (0.111), "creation of Taiwanese culture" (0.101), "attitude of service" (0.085), "regional specialty of the Taiwanese cuisine" (0.077), "creation of outward appearance and internal decoration" (0.071), and "atmosphere building" (0.070), which all belong to "food products" and "cultural characteristics".
Other
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14.Lai, F.、Griffin, M.、Babin, B. J.(2009)。How quality, value, image, and satisfaction create loyalty at a Chinese telecom。Journal of Business Research,62(10),980-986。  new window
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19.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
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21.陳貴凰、陳韋中(20091200)。體驗菜品評估指標之建構。健康管理學刊,7(2),179-193。new window  延伸查詢new window
22.Ha, Jooyeon、Jang, Soo Cheong Shawn(2010)。Effects of service quality and food quality: The moderating role of atmospherics in an ethnic restaurant segment。International Journal of Hospitality Management,29(3),520-529。  new window
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2.焦桐、賴佳昀、張定綺(2007)。臺北餐館評鑑。台北:美麗殿。  延伸查詢new window
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