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題名:應用類神經網路於國小學童營養午餐滿意度影響因素之重要性評估研究
書刊名:管理資訊計算
作者:陳品璋 引用關係洪慈霙曹慧英
作者(外文):Chen, Pin-changHung, Tzu-yingTsao, Hui-ying
出版日期:2015
卷期:4:2
頁次:頁273-281
主題關鍵詞:類神經網路國小午餐滿意度Neural networkElementary school lunchSatisfaction
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)
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  • 共同引用共同引用:9
  • 點閱點閱:5
由於社會和家庭結構的改變,雙薪家庭的比例逐漸增加,外食人口日益變多,使得油脂與蛋白質攝取過多,造成營養不均衡。因此政府推行營養午餐政策不遺餘力,時至今日營養午餐已推廣至全國各國中、小。本研究是針對影響營養午餐滿意度因素的構面排序進行相關探討,希望提供給有關單位一具體而有價值的資訊,以做日後提供更佳服務品質的參考。本研究以公館國小高年級學生為問卷發放對象,一共發出158份,回收158份,其中葷食有效問卷回收125份,素食有效問卷回收3份,30份無效問卷。本研究是以問卷調查的方式,依照簡單隨機抽樣方式進行相關問卷的發放與回收,再以類神經網路進行資料分析,歸納出結果後發現個人背景、午餐供應量此兩構面對於營養午餐滿意度影響不大。但在烹調技術、菜色變化、菜色新鮮度、衛生程度、用餐情境等構面滿意度比重排序有所不同,按照影響力的大小依序排列,第一是菜色變化,第二是用餐情境,第三是衛生程度,第四是菜色新鮮度,第五是烹調技術。故團膳業者應盡力在這五個構面方面力求改進,以提升學生的整體滿意程度。
As the social and family structure has changed, there are more dual-earner families and an increasing number of people choose to dine out. This has led to excess intake of fat and protein, causing malnutrition. As a result, the government has been promoting the policy of nutrition lunch. So far, the nutrition lunch has been popularized in all middle and elementary schools throughout Taiwan. This study discusses the dimension ranking of satisfaction factors regarding nutrition lunch. The results are expected to provide valuable information to relevant units, so that they can offer better service quality in the future. The subjects were fifth and sixth graders of Gongguan Elementary School. A total of 158 questionnaires were distributed, and 158 were retrieved. There were 125 valid questionnaires concerning meat diet, 3 valid questionnaires concerning vegetarian diet were retrieved, and 30 were invalid. The questionnaire survey was conducted upon simple random sampling. The data analysis was conducted in neural networks. The results showed that the dimensions of personal background and meal amount have insignificant impact on lunch satisfaction. The satisfaction and weight ranking of cooking skills, dish variation, freshness, hygiene and dining situation differ. The ranking of influential power is as follows: dish variation, followed by dining situation, hygiene, freshness and cooking skills. The suppliers of group meals should try to make improvement in these five dimensions, in order to enhance students' overall satisfaction.
期刊論文
1.侯金杏、徐光華、林世忠、張仙平(20041200)。臺北市北投區幼稚園及托兒所膳食供應之營養現況分析。健康促進暨衛生教育雜誌,24,95-110。new window  延伸查詢new window
2.林瑩昭(20100600)。學校餐廳顧客滿意度之研究--以臺南科技大學為例。運動休閒餐旅研究,5(2),41-59。new window  延伸查詢new window
3.Belk, R. W.(1975)。Situation variable and con sumer behavior。Journal of Consumer Research,12,157-164。  new window
4.Liljander, V.、Strandvik, T.(1993)。Estimating zones of tolerance in perceived service quality。International Journal of Service Industry Management,4(2),6-29。  new window
會議論文
1.沈進成、李家燕、戴依、呂俐蓉(2003)。大學學生餐廳服務品質之研究--以南華大學雲水居餐廳為例。2003健康休閒暨觀光餐旅產官學研討會。臺南市:立德管理學院健康休閒管理學群。  延伸查詢new window
學位論文
1.汪復進(2004)。營養午餐供應商評估模式之建立--以台北地區HACCP先期輔導認證之廠商為例(碩士論文)。國立臺北大學。  延伸查詢new window
2.陳韻如(2002)。餐飲服務品質之研究--以中華大學學區餐廳為例(碩士論文)。中華大學。  延伸查詢new window
3.張貴霖(2010)。國中生營養午餐滿意度調查(碩士論文)。中華大學。  延伸查詢new window
4.林碧芬(1998)。大學生節食行為與父母飲食教養行為及其它相關因素之研究(碩士論文)。國立師範大學。  延伸查詢new window
5.劉緯武(2000)。西式炸雞速食連鎖店在食品品質顧客滿意度之調查研究(碩士論文)。中國文化大學。  延伸查詢new window
圖書
1.羅華強(2011)。類神經網路--MATLAB的應用。高立圖書有限公司。  延伸查詢new window
2.Berman, Barry、Evans, J. R.(1978)。Retail Management: A Strategic Approach。New York:Macmillan Publishing Co. Inc.。  new window
3.蔡瑞煌(1995)。類神經網路概論。臺北:三民書局。  延伸查詢new window
其他
1.(20141014)。缺重要營養逾20億人「隱性飢餓」,http://hk.apple.nextmedia.com/international/art/20141014/18899190。  延伸查詢new window
2.郭家華,許汶羽,翁瑜君(2014)。校園餐廳顧客偏好之研究--以義守大學為例,高雄市:義守大學國際商務學系。  延伸查詢new window
 
 
 
 
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