本研究目的是以重要－表現分析法探討餐旅學生在廚藝創新職能表現重要性及表現程度之差距，研究對象為我國餐旅管理相關科系之學生，共發出600份問卷，回收有效問卷426份，有效回收率為71%。研究結果顯示餐旅相關科系學生在廚藝創新產品、及廚藝創新管理職能是高度重要構面，但是未達平均表現水準，這二構面位於第一象限是需要優先改善的職能構面。另外，落在象限二之「廚藝創新服務職能」及「廚藝創造力職能」的二個構面，是學生應繼續維持表現之構面。本研究結果將有助於廚藝教學之改進，與訓練規劃之參考。

The purpose of this study is to use importance-performance analysis (IPA) to discuss the Gap between the importance and performance of hospitality students culinary innovation competence. Research targets were Taiwan's hospitality students. Of the 600 questionnaires distributed, 426 valid surveys were returned, representing a response rate of 71 %. Research results show that hospitality students culinary innovative products and culinary innovation management competence are highly important dimensions but the performance in these two dimensions is low. Because these two dimensions are located in the first quadrant, there is a priority to seek improvements in these two areas. Culinary innovation service competence and culinary creativity competence dimensions are located in the second quadrant. This implies that students have to continue to maintain their performance in these two items. The research results can benefit culinary education reforms and facilitate the design of a training program for future chefs.