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題名:臺灣餐廳評鑑制度執行與發展之研究
書刊名:運動休閒餐旅研究
作者:蘇靖淑 引用關係洪久賢 引用關係
作者(外文):Su, Ching-shuHorng, Jeou-shyan
出版日期:2011
卷期:6:1
頁次:頁45-65
主題關鍵詞:餐廳指南評鑑餐飲業米其林Restaurant guideFoodservice industryRestaurant ratingMichelinZagat
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(1) 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:64
  • 點閱點閱:109
本研究透過質性研究之內容分析法與訪談法,以米其林餐廳指南(Micheline Red Guide)、Zagat餐廳調查(Zagat Restaurant Survey)與泰精選餐廳認證(Thai Select)爲基礎,進而以餐飲業者、美食專家與學界專家爲對象,進行半結構式訪談,期望深入瞭解台灣餐飲業專家對於餐廳評鑑制度執行與發展的觀點。研究結果主要以餐廳評鑑的目標、餐廳評鑑人員、餐廳的分類、餐廳評鑑指標、餐廳評鑑制度的影響與餐廳評鑑的持續執行進行討論。最後,對於實務上的意涵、未來研究方向以及研究限制提出建議。
Qualitative approaches including content analysis and interview are employed in this research. Based on reviewing Micheline Red Guide, Zagat Restaurant Survey and Thai Select, semi-structural interview is utilized to interview with the experts of foodservice industry, gourmets, and academic experts. It's expected to understand the experts' perspectives on the implementation and development of restaurant rating system. The results are analyzed in the following themes: the main purpose of establishing restaurant rating system, the persons implementing the restaurant rating system, the classification of restaurants, the indicators of restaurant rating, the influence of restaurant rating system and its continuance. Finally, practical implications, direction of future research and research limitations are proposed.
期刊論文
1.蔡振蒼、蘇靖淑(20071000)。美國Zagat Survey餐廳評鑑制度對臺灣餐飲業發展之啟示。休閒暨觀光產業研究,2(1),147-159。new window  延伸查詢new window
2.Cotter, M.、Snyder, W.(1998)。How guide books affect restaurant behavior。Journal of Restaurant & Foodservice Marketing,3(1),69-75。  new window
3.Klosse, P. R.、Riga, J.、Cramwinckel, A. B.、Saris, W. H. M.(2004)。The formulation and evaluation of culinary success factors (CSFs) that determine the palatability of food。Food Service Technology,4(3),107-115。  new window
4.Kivela, J. J.(1997)。Restaurant marketing: Selection and segmentation in Hong Kong。International Journal of Contemporary Hospitality Management,9(3),116-123。  new window
5.Chen, C. C.、Chen, Y. R.、忻容(2004)。Guanxi Practices and Trust in Management: A Procedural Justice Perspective。Organization Science,15(2),200-209。  new window
6.Decrop, A.(1999)。Triangulation in Qualitative Tourism Research。Tourism Management,20(1),157-161。  new window
7.鄭伯壎、樊景立、張慧芳、徐瑋伶(20021200)。Guanxi, Zhongcheng, Competence, and Managerial Behavior in the Chinese Context。中華心理學刊,44(2),151-166。new window  延伸查詢new window
8.Johnson, C.、Surlemont, B.、Nicod, P.、Revaz, F.(2005)。Behind the stars: A concise typology of Michelin restaurants in Europe。Cornell Hotel and Restaurant Administration Quarterly,46(2),170-187。  new window
9.黃光國(19991200)。也談「人情」與「關係」的構念化。本土心理學研究,12,215-248。new window  延伸查詢new window
10.蘇靖淑、洪久賢(2009)。米其林餐廳指南研究之回顧與近期發展。休閒暨觀光產業研究,4(1),116-128。new window  延伸查詢new window
11.Balazs, K.(2001)。Some like it haute: Leadership lessons from France's great chefs。Organizational Dynamics,30(2),134-148。  new window
12.King, A.(1991)。Guanxi and network building。A sociological interpretation,120(2),63。  new window
13.Snyder, W.、Cotter, M.(1998)。The Michelin guide and restaurant-pricing strategies。Journal of Restaurant & Foodservice Marketing,3(1),51-67。  new window
14.Leung, T. K. P.、Yeung, L. L.(1995)。Negotiation in the People’s Republic of China: Results of a survey of small businesses in Hong Kong。Journal of Small Business Management,33(1),70-77。  new window
圖書
1.Neuman, W. L.、朱柔若(2002)。社會研究法:質化與量化取向。台北:揚智。  延伸查詢new window
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
3.潘淑滿(2003)。質性研究:理論與應用。臺北市:心理出版社股份有限公司。  延伸查詢new window
4.陳建和(2007)。觀光研究方法。台北:五南書局。  延伸查詢new window
5.謝忠道(2009)。星星的滋味:忠道的米其林筆記。台北。  延伸查詢new window
6.Michelin Red Guide(2007)。France: Hotels & Restaurants (2007)。France:Michelin Travel Publications。  new window
7.Michelin Red Guide(2007)。New York City Hotels & Restaurants (2007)。USA。  new window
8.Zagat Survey(2007)。New York City Restaurants (2007)。New York。  new window
其他
1.謝忠道(2006)。廣州新快報米其林專題採訪,http://mypaper.pchome.com.tw/news/bordeaux/3/1273006201/20060907173044/, 20060907。  延伸查詢new window
 
 
 
 
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