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摘要
外文摘要
引文資料
題名:
五星級飯店封閉式廚房廚師之勞務負擔
書刊名:
輔仁民生學誌
作者:
駱香妃
/
駱佩君
/
丁孟柔
作者(外文):
Luoh, Hsiang-fei
/
Lo, Pei-chun
/
Ting, Meng-chou
出版日期:
2014
卷期:
20:1
頁次:
頁89-108
主題關鍵詞:
廚師
;
體能勞務
;
智能勞務
;
情緒勞務
;
美學勞務
;
Chef
;
Physical labor
;
Mental labor
;
Emotional labor
;
Aesthetic labor
原始連結:
連回原系統網址
相關次數:
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:
3
共同引用:0
點閱:15
廚師的勞務管理已是餐旅業者日益重視的問題,特別是提供高品質服務的五星級飯店。因此本研究旨在探討五星級飯店封閉式廚房廚師之勞務負擔。研究採立意抽樣方法,深度訪談八位五星級飯店封閉式廚房廚師以進行研究議題之探討。內容分析結果顯示內場廚師的主要勞務負擔有體能、智能、情緒和美學勞務負擔,其中體能勞務負擔主要為工作時間久、不佳的廚房工作環境,以及工作份量重;智能勞務主要負擔為須學習各地菜色、菜單創新,以及成本管控;情緒勞務負擔主要則為內外場溝通與情緒失調;美學勞務負擔則為服裝儀容的形象要求。而過多的工作負擔,會使廚師感受到壓力。其中廚藝創新與領導統御之智能勞務負擔,以及人員溝通與情緒失調之情緒勞務負擔,為五星級飯店封閉式廚房廚師最大勞務負擔來源,而保持外表與服裝儀容形象要求之美學勞務負擔則最低。分析結果期能提供國際觀光飯店業者在廚師人力甄選、訓練與管理之參考。
以文找文
There is growing interest in the labor management of chefs in the workplace, especially for five-star hotels with high-quality service. This study aims to investigate chefs' labor loads in closed kitchen design restaurants of five-star hotels. A qualitative approach was adopted to explore the deep-rooted reactions, feelings, and perceptions of chefs. Utilizing purposive sampling, the data is based on semi-structured in-depth interviews with 8 chefs from the closed kitchens of five-star hotels. Based on the literature review and content analysis of the data, the results indicated four major types of load encountered by chefs. These include: physical load, mental load, emotional load, and aesthetic load. The major loading factors of physical labor are long working hours, poor work environment, and a heavy workload. The loading factors of mental labor are culinary innovation, the need to learn different dishes, and cost control. The loading factors of emotional labor are the communication between kitchen and front-line employees, and staff emotional dissonance. The loading factors of aesthetic labor include the image requirements of appearance and dress. The more labor loads chefs must bear, the more stressful they will feel. Of these, mental load (culinary innovation and leadership) and emotional load (employee communication and emotional dissonance) are the greatest sources of stress, with aesthetic load (keeping appearances and dress clean and appropriate) being the smallest source of stress. Hopefully, the results will shed further light on the labor loads of chefs, and can be valuable in human resource management for the restaurant industry.
以文找文
期刊論文
1.
Warhurst, Chris、Nickson, Dennis、Witz, Anne、Cullen, Anne Marie(2000)。Aesthetic labour in interactive service work: Some case study evidence from the 'New' Glasgow。The Service Industries Journal,20(3),1-18。
2.
Mackenzie, S. H.、Kerr, J. H.(2013)。Stress and Emotions at Work: An Adventure Tourism Guide’s Experiences。Tourism Management,36,3-14。
3.
Alonso, A. D.、O'Neill, M. A.(2010)。To what extent does restaurant kitchen design influence consumers' eating out experience?。Journal of Retail and Leisure Property,9(3),231-246。
4.
Chow, A. J.、Alonso, A. D.、Douglas, A. C.、O'Neill, M. A.(2010)。Exploring open kitchens' impact on restaurateurs' cleanliness perceptions。Journal of Retail and Leisure Property,9(2),93-104。
5.
Erickson, Rebecca J.、Ritter, Christian(2001)。Emotional Labor, Burnout, and Inauthenticity: Does Gender Matter?。Social Psychology Quarterly,64(2),146-163。
6.
Alonso, A. D.、O'Neill, M. A.(2010)。Exploring consumers' images or open restaurant kitchen design。Journal of Retail & Leisure Property,9(3),247-259。
7.
Biswas, M.(2009)。Aesthetic labour in India: Location and mapping the mind of the practitioners: an application of CHAID algorithm。Journal of Services Research,9(2),81-103。
8.
Chuang, N. K.、Lei, S. A.(2011)。Job stress among casino hotel chefs in a top-tier tourism city。Journal of Hospitality Marketing & Management,20(5),551-574。
9.
Chuang, N. K.、Yin, D.、Dellmann-Jenkins, D.(2009)。Intrinsic and extrinsic factors impacting casino hotel chefs' job satisfaction。International Journal of Contemporary Hospitality Management,21(3),323-340。
10.
Henderson, J. C.(2011)。Celebrity chefs: expanding empires。British Food Journal,113(5),613-624。
11.
Heuven, E.、Bakker, A.(2003)。Emotional dissonance and burnout among cabin attendants。European Journal of Work and Organizational Psychology,12(1),81-100。
12.
Hu, H.-H. S.、Cheng, C.-W.(2010)。Job stress, coping strategies, and burnout among hotel industry supervisors in Taiwan。The International Journal of Human Resource Management,21(8),1337-1350。
13.
Jones, P.(2005)。The role of the chef in flight catering。Tourism and Hospitality Research,5(3),269-271。
14.
Junga, Hwa S.、Jungb, Hyung-Shik(2001)。Establishment of overall workload assessment technique for various tasks and workplaces。International Journal of Industrial Ergonomics,28(6),341-353。
15.
Ko, W. H.(2010)。To evaluate the professional culinary competence of hospitality students。Journal of Culinary Science & Technology,8(2/3),136-146。
16.
Maguire, K.(2001)。A study of the social and physical environment in catering kitchens and the role of the chef in promoting positive health and safety behavior。International Journal of Environmental Health Research,11(3),217。
17.
Malley, M.(1997)。Jacks of all trades。Hotel and Motel Management,212(3),22-24。
18.
Middleton, D.(1989)。Emotion style: the cultural ordering of emotion。Ethos,17(2),187-201。
19.
Murray-Gibbons, R.、Gibbons, C.(2007)。Occupational stress in the chef profession。International Journal of Contemporary Hospitality Management,19(1),32-42。
20.
Pratten, J. D.(2003)。The training and retention of chefs。International Journal of Contemporary Hospitality Management,15(4),237-242。
21.
Roosipold, A.(2011)。Occupational change and changes in the professionalism using the example of chef profession。The International Journal of Learning,17(11),275-292。
22.
Tsaur, S. H.、Tang, W. H.(2013)。The burden of esthetic labor on front-line employees in hospitality industry。International Journal of Hospitality Management,35,19-27。
23.
Wang, M. C.、Lee, Y. D.、Chen, S. Y.(2013)。The moderating effect of workload on orientated service and relationship quality。International Journal of Organizational Innovation,6(1),57-63。
24.
Wang, Y.、Qualls, W.(2007)。Towards a theoretical model of technology adaptation in hospitality organizations。International Journal of Hospitality Management,26(3),560-573。
25.
Warhurst, C.、Nickson, D.(2007)。Employee experience of aethetic labour in retail and hospitality。Work, Employment & Society,21(1),103-120。
26.
Weiner, J. S.(1982)。The measurement of human workload。Ergonomics,25(11),953-965。
27.
Beehr, T. A.、Jex, S. M.、Stacy, B. A.、Murray, M. A.(2000)。Work stressors and coworker support as predictors of individual strain and job performance。Journal of Organizational Behavior,21(4),391-405。
28.
Zopiatis, A.(2010)。Is it art or science? Chef's competencies for success。International Journal of Hospitality Management,29(3),459-467。
29.
Birdir, K.、Pearson, T. E.(2000)。Research chefs' competencies: A Delphi approach。International Journal of Contemporary Hospitality Management,12(3),205-209。
30.
Richard, Frederick F.、Sasser, W. Eral Jr.(1990)。Zero Defection: Quality Comes to Services。Harvard Business Review,68(5),105-111。
31.
Tam, Jackie L. M.(2000)。The effects of service quality, perceived value and customer satisfaction on behavioral intentions。Journal of Hospitality and Leisure Marketing,6(4),31-43。
32.
Nickson, D.、Warhurst, C.、Dutton, E.(2005)。The importance of attitude and appearance in the service encounter in retail and hospitality。Managing Service Quality,15(2),195-208。
33.
Sundbo, J.(1997)。Management of innovation in services。The Service Industries Journal,17(3),432-455。
34.
Hochschild, A. R.(1979)。Emotion work, feeling rules, and social structure。American Journal of Sociology,85(3),551-575。
35.
Teng, Chih-Ching(2011)。Commercial hospitality in restaurants and tourist accommodation: Perspectives from international consumer experience in Scotland。International Journal of Hospitality Management,30(4),866-874。
36.
Morris, J. Andrew、Feldman, Daniel C.(1997)。Managing emotions in the workplace。Journal of Managerial Issues,9(3),257-274。
37.
Morris, J. Andrew、Feldman, Daniel C.(1996)。The dimensions, antecedents, and consequences of emotional labor。Academy of Management Review,21(4),986-1010。
38.
Maslach, Christina、Schaufeli, Wilmar B.、Leiter, Michael P.(2001)。Job Burnout。Annual Review of Psychology,52(1),397-422。
39.
DiPietro, R. B.、Condly, S. J.(2007)。Employee Turnover in the Hospitality Industry: An Analysis Based on the CANE Model of Motivation。Journal of Human Resources in Hospitality & Tourism,6(1),1-22。
40.
Hu, M. L.(2010)。Discovering Culinary Competency: An Innovative Approach。Journal of Hospitality, Leisure, Sport & Tourism Education,9(1),65-72。
會議論文
1.
Matyushchenko, N.(2006)。Research of conflicts and stresses among employees of Spar-Hotels。Turk-Kazakh International Tourism conference,1311-1323。
學位論文
1.
林佳霓(2004)。台北市鐵板燒餐廳廚師形象與消費現況之研究(碩士論文)。中國文化大學。
延伸查詢
圖書
1.
Wickens, C. D.(1992)。Engineering psychology and human verformance。NY:Harper Collins。
2.
Weber, Robert Phillip(1990)。Basic Content Analysis。Sage。
3.
Hochschild, Arlie Russell(1983)。The Managed Heart: Commercialization of Human Feeling。University of California Press。
4.
Creswell, John W.(2003)。Research design: Qualitative, quantitative, and mixed methods approaches。Sage Publications, Inc.。
其他
1.
交通部觀光局(2014)。行政資訊系統,http://admin.taiwan.net.tw。
延伸查詢
2.
The Free Dictionary(2013)。Labor,http://www.thefreedictionary.com/labor.。
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