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題名:廚師綠色職能指標及其重要性與表現分析
書刊名:醒吾學報
作者:許美瑞
作者(外文):Hsu, Meei-ruey
出版日期:2011
卷期:45
頁次:頁37-63
主題關鍵詞:廚師職能指標生態廚藝學生態美食學節能高效烹調重要表現分析Indicator of chef green competencyEco-culinologyEco-gastronomyEnergy efficient cookingImportance-performance analysis
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(0) 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:0
  • 共同引用共同引用:24
  • 點閱點閱:117
期刊論文
1.徐仁全(2007)。外食人口大調查:全台 330萬天天外食族逼近北縣總人口。遠見雜誌,252,240-247。  延伸查詢new window
2.Grove, S. J.、Fisk, R. P.、Pickett, G. M.、Kangun, N.(1996)。Going green in the service sector: Social responsibility issues, implications and implementation。European Journal of Marketing,30(5),56-66。  new window
3.Ford, John B.、Joseph, Mathew、Joseph, Beatriz(1997)。Importance-Performance Analysis as a Strategic Tool for Service Marketers: The Case of Service Quality Perceptions of Business Students in New Zealand and the USA。Journal of Services Marketing,13(2),171-186。  new window
4.Peattie, K.、Crane, A.(2005)。Green marketing: legend, myth, farce or prophesy?。Qualitative Market Research: An International Journal,8(4),357-370。  new window
5.Go, F.、Zhang, W.(1997)。Apply importance performance analysis to Beijing as an international meeting destination。Journal of Travel Research,35(4),42-49。  new window
6.Martilla, John A.、James, John C.(1997)。Importance-Performance Analysis。Journal of Marketing,41(1),77-79。  new window
7.許美瑞(20030900)。環境價值的概念分析。環境教育研究,1(1),51-81。new window  延伸查詢new window
8.許美瑞(20100400)。以修正德菲法探討廚師綠色職能。觀光休閒學報,16(1),67-88。new window  延伸查詢new window
9.O'Neill, Martin A.、Palmer, Adrian(2004)。Importance-performance analysis: a useful tool for directing continuous quality improvement in higher education。Quality Assurance in Education,12(1),39-52。  new window
10.Parry, S. B.(1998)。Just what is a competency? (And why should you care?)。Training,35(6),58-60+62+64。  new window
11.劉金山、李欣潔、葉佩真、余民寧(20020400)。基本能力指標的建立與轉換--專訪政治大學教育系余民寧教授。教育研究月刊,96,11-16。new window  延伸查詢new window
12.Kaiser, H. F.(1958)。The varimax criterion for analytic rotation in factor analysis。Psychometrika,23(3),187-200。  new window
13.Kaiser, Henry F.(1974)。An index of factorial simplicity。Psychometrika,39(1),31-36。  new window
14.楊昭景、王瑤芬、馮莉雅、謝旭初(20070600)。國際觀光飯店餐飲從業人員對綠色生產力認知、態度與行為之研究。觀光研究學報,13(2),165-192。new window  延伸查詢new window
15.Eskildsen, J. K.、Kristensen, K.(2006)。Enhancing importoce-performance analysis。International Journal of Productivity and Performance Management,55(1),40-60。  new window
16.Fenwick, T.(2007)。Developing organizational practices of ecological sustainability: A learning perspective。Leadership & Organization Development Journal,28(7),632-645。  new window
17.Gale, D.(2007)。Eco-Friendly Foodservice: Green and Growing。Restaurants and Institutions Magaim,Sept/October。  new window
18.Stein, S.、Dern, J. H.、Hinds, M.(2004)。The concepts of sustainable cuisine, in The Sustainable Kitchen: Passionate Cooking Inspired by Farms。Forests and Oceans litlity.pdf,5-8。  new window
19.Riviezzo, A.、de Nisco, A.、Napolitano, M. R.(2009)。Importance-performance analysis as a tool in evaluating town centre management effectiveness。International Journal of Retail & Distribution Management,37(9),748-764。  new window
20.Siniscalchi, J. M.、Beale, E. K.、Fortuna, A.(2008)。Using importance-performance analysis to evalmte training。Performance Improvement,47(10),30-35。  new window
會議論文
1.許美瑞(2008)。美國廚藝技能檢定與教育1-18。  延伸查詢new window
2.Huan, T. C.、Beaman, J.(2005)。Importance performance analysis: The need to bridge solitudes for its effective use。Nanaimo, B.C.。Papers Presented at the Eleventh Canadian Congress on Leisure Research May 17-20。  new window
3.Johanson, M.、Ghiselli, R.、Shea, L. J.、Roberts, C.(2010)。Revealing key competencies of hospitality graduates demanded by industry: A 25-year review。  new window
研究報告
1.交通部觀光局(2006)。中華民國94年來台旅客消費及動向調查報告。台北市。  延伸查詢new window
2.交通部觀光局(2007)。中華民國95年來台旅客消費及動向調查報告。台北市。  延伸查詢new window
3.交通部觀光局(2008)。中華民國96年來台旅客消費及動向調查報告。台北市。  延伸查詢new window
4.交通部觀光局(2009)。中華民國97年來台旅客消費及動向調查報告。台北市。  延伸查詢new window
5.交通部觀光局(2010)。中華民國98年來台旅客消費及動向調查報告。台北市。  延伸查詢new window
6.交通部觀光局(2011)。中華民國99年來台旅客消費及動向調查報告。台北市。  延伸查詢new window
學位論文
1.華珮君(2008)。廚師專業職能與職級之研究(碩士論文)。開南大學。  延伸查詢new window
圖書
1.Friedman, T. L.、丘羽先、李欣容、許貴運、童一寧、黃孝如、楊舒琄、蔡菁芳、顧淑馨(2008)。世界又熱又平又擠。台北市:天下遠見。  延伸查詢new window
2.Friedman, T. L.、楊振富、潘勛(2007)。世界是平的。臺北:雅言文化。  延伸查詢new window
3.黃宗煌、勝藤合(2005)。生態經濟、生態旅遊與綠色食品產業發展。台北市:鼎茂圖書。  延伸查詢new window
4.劉致良(2007)。餐飲企業綠色行銷管理。北京:中國輕工業。  延伸查詢new window
5.Hawken, Paul、Lovins, Amory、Lovins, L. Hunter、吳信如(2002)。綠色資本主義--創造經濟雙贏的策略。台北:天下。  延伸查詢new window
6.Nunnally, Jum C.、Bernstein, Ira H.(1994)。Psychological theory。MacGraw-Hill。  new window
7.Tabachnick, Barbara G.、Fidell, Linda S.(2007)。Using multivariate statistics。Pearson/Allyn and Bacon。  new window
8.DeVellis, Robert F.(1991)。Scale Development: Theory and Applications。Sage。  new window
9.Spencer, L. M. Jr.、Spencer, S. M.(1993)。Competence at work: Model for superior performance。New York:John Wiley & Sons, Inc.。  new window
10.高希均、林宜諄(2008)。企業社會責任入門手冊。台北市:天下遠見。  延伸查詢new window
11.Nunnally, Jum C.、Bernstein, Ira H.(1978)。Psychometric Theory。McGraw-Hill。  new window
12.三橋規宏、朱麗真(2009)。綠色復越時代:企業打敗不景氣的新藍海策略。台北市。  延伸查詢new window
13.經濟部商業司(2010)。2010年商業服務年鑑。台北市。  延伸查詢new window
14.Norberg-Hodge, H.(2002)。Bringing the Food Economy Home: Local Alternatives to Global Agribusiness。London。  new window
15.World Economic Forum(2011)。The travel and tourism competitiveness report 2011。Genevea, Switzerland。  new window
16.Benyus, J. M.(2002)。Biomimicry: Innovations Inspired by Nature。New York。  new window
17.Lowenstein, M. W.(1995)。Customer Retention。Milwaukee, WI。  new window
18.簡茂發(2000)。建構效度。教育大辭書(五)。台北。  延伸查詢new window
19.Sztejnberg, A.(2007)。Using importance-performance analysis in evaluating teachers behaviors in the classroom environment。Hodnoceni v praci ucitele - psychodiakticke a eticke souvislosti。Hradec Kralove。  new window
其他
1.中華民國營養師公會(2008)。外食人口飲食習慣大調查,http://hanreporter.blogspot.com/2008/02/2008_21.html, 20090806。  延伸查詢new window
2.噓!傳媒趙勢報告(2009)。年輕族群外食比例高,http://sheeee.com/sheee/52/n-390652.HTML, 20110710。  延伸查詢new window
3.American Culinary Federation(2007)。ACF Certification Levels,http://www.acfchefs.org/Content/Education/Certification/Levels/CC.htm, 20070423。  new window
4.Carbonara, J. M.(2007)。It's not easy being green-or is it? Foodservice Equipment and Supplies,http://www.fesma.com, 20090625。  new window
5.Culinary School of the Rockies(2010)。Green Commitment,http://www.culinaryschoolrockies.com/about-school/school-green-commitment.php, 20100110。  new window
6.Earth Pledge Foundation.(2000)。Sustainable Cuisine: White Papers。  new window
7.Lawn, J.(2007)。Ten trends for 2008,http://www.food_management.com, 20090625。  new window
8.The Culinaiy Institute of America(2007)。The Culinary Institute of America 2007-2008 Hyde Park Academic Catalog。  new window
9.Wright, L.(2009)。Dual Major in EcoGastronomy,http://www.unh.edu/ecogastronomy/, 20100110。  new window
10.American Culinary Federation(2007)。American Culinary Federation Certification Levels,http://www.acfchefe.org/Content/Education/Certification/Levels/default.htm, 20071025。  new window
11.American Dietetic Association(2007)。Core Food and Culinary Competencies,http://www.foodculinaryprofs.org/docs/FCP%20-%20core%20competencies%20-%20final%20-%201107%20rev.pdf, 20090712。  new window
12.American Hotel,Lodging Association(2009)。AH&LA Green Guidelines,http://www.ahla.com/green.aspx?id=24560。  new window
13.Green Restaurant Association(2007)。Six Reasons to Become a Certified Green Restaurant,http://www.dinegreen.com/restaurants/benefits.asp, 20081221。  new window
14.Green Restaurant Association(2007)。Green Restaurant™ 4.0 Standards,http://www.dinegreen.com/restaurants/standards.asp, 20081221。  new window
15.Green Restaurant Association(2007)。Guidelines for Meeting Membership in the GRA,http://greenlineblog.com/green-restaurant-association/, 20081221。  new window
16.Le Cordon Bleu(2008)。Course Information & Application,http://www.cordonbleu.edu/index.cfm?fa=ProgramsFrontMod.init&campus=26, 20080328。  new window
17.National Restaurant Association(2009)。Chef Survey: What's Hot in 2010,http://www.restaurant.org/pdfs/research/whats_hot_2010.pdf, 20100108。  new window
18.Norberg-Hodge, H.(2000)。Shifting Direction: From Global Dependence to Local Interdependence,http://www.isec.org.uk/pages/global.html。  new window
19.Richmond, M.(2007)。The Definition of Green,http://ezinearticles.com/?The-Definition-of-Green&id=858846, 20110714。  new window
 
 
 
 
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