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題名:廚亦有道:探索廚師的不道德行為
書刊名:餐旅暨觀光
作者:江文誠
作者(外文):Chiang, Wen-cheng
出版日期:2018
卷期:15:1
頁次:頁27-51
主題關鍵詞:不道德行為廚師職業道德Unethical behaviorChefProfessional ethics
原始連結:連回原系統網址new window
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期刊論文
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6.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
7.Muncy, J. A.、Vitell, S. J.(1992)。Consumer ethics: An investigation of the ethical beliefs of the final consumer。Journal of Business Research,24(4),297-311。  new window
8.Stead, W. E.、Worrell, D. L.、Stead, J. G.(1990)。An integrative model for understanding and managing ethical behavior in business organizations。Journal of Business Ethics,9(3),233-242。  new window
9.陳國勝、陳佩君(20070300)。國際觀光旅館廚務人員角色壓力、工作滿足、組織承諾與離職傾向關係之研究。遠東學報,24(1),55-75。  延伸查詢new window
10.Reidenbach, R. E.、Robin, D. P.(1990)。Toward the Development of a Multidimensional Scale for Improving Evaluations of Business Ethics。Journal of Business Ethics,9(8),639-653。  new window
11.Trevino, L. K.(1986)。Ethical Decision Making in Organizations: A Person-Situation Interactionist Model。The Academy of Management Review,11(3),601-617。  new window
12.Lee, L. Y. S.、Tsang, N. K. F.(2013)。Perceptions of Tourism and Hotel Management Students on Ethics in the Workplace。Journal of Teaching in Travel & Tourism,13(3),228-250。  new window
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14.Beu, D.、Buckley, M. R.(2001)。The hypothesized relationship between accountability and ethical behavior。Journal of Business Ethics,34(1),57-73。  new window
15.王芳、李麗(2005)。談會計人員的職業道德。遼寧行政學院學報,7(5),124。  延伸查詢new window
16.伍曉奕(2010)。導遊人員職業道德行為的維度與影響因素。旅遊科學,24(6),28-38。  延伸查詢new window
17.何小龍(2014)。也論廚師的職業道德。揚州大學烹飪學報,2014(1),62-64。  延伸查詢new window
18.張輝鑫(20150700)。金融業從業人員的職業道德研究--以聯合投信公司事件相關債券議題為中心。朝陽學報,20,39-80。new window  延伸查詢new window
19.夏惠汶(2002)。提昇中餐廚師形象--讓廚師從尊重自己做起。中國飲食文化基金會會訊,8(3),28-31。  延伸查詢new window
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21.趙寶慶(2015)。談廚師個人職業素養的養成與提高。科技視界,2015(13),288-290。  延伸查詢new window
22.鄭璐(2011)。導遊職業道德探討。企業家天地(理論版),2011(6)。  延伸查詢new window
23.Bitner, M. J.(1992)。Servicescapes: The impact of physical surroundings on customers and employee。Journal of Marketing,56(2),57-71。  new window
24.Cole, C. A.(1989)。Deterrence & consumer fraud。Journal of Retailing,65(1),107-120。  new window
25.Demetry, D.(2013)。Regimes of meaning: The intersection of space and time in kitchen cultures。Journal of Contemporary Ethnography,42(5),576-607。  new window
26.Johns, N.、Menzel, P. J.(1999)。If you can't stand the heat! ... kitchen violence and culinary art。International Journal Hospitality Management,18(2),99-109。  new window
27.Knani, M.(2014)。Ethics in the hospitality industry: Review and research agenda。International Journal of Business and Management,9(3),1-8。  new window
28.Lynch, O.(2010)。Cooking with humor: In-group humor as social organization。Humor,23(2),127-159。  new window
29.Maguire, K.、Howard, M.(2001)。A study of the social and physical environment in catering kitchens and the role of the chef in promoting positive health and safety behaviour。International Journal of Environmental Health Research,11(3),203-217。  new window
30.Moschis, G. P.、Powell, J.(1986)。The juvenile shoplifter。The Marketing Mix,10(1),1-9。  new window
31.Pettijohn, L.、Taylor, A. J.(2008)。Salesperson perceptions of ethical behaviors: Their influence on job satisfaction and turnover intentions。Journal of Business Ethics,78(4),547-557。  new window
32.Ronan, W. W.、Latham, G. P.(1974)。The reliability and validity of the 148 critical incident technique: A closer look。Studies in Personnel Psychology,6(1),53-64。  new window
33.Wilkes, R. E.(1978)。Fraudulent behaviours by consumers。Journal of Marketing,42(4),65-75。  new window
34.Keaveney, Susan M.(1995)。Customer Switching Behavior in Service Industries: An Exploratory Study。Journal of Marketing,59(2),71-82。  new window
35.Hölmstrom, Bengt(1979)。Moral Hazard and Observability。The Bell Journal of Economics,10(1),74-91。  new window
36.Bitner, Mary Jo、Booms, Bernard Henry、Tetreault, Mary Stanfield(1990)。The Service Encounter: Diagnosing Favorable and Unfavorable Incidents。Journal of Marketing,54(1),71-84。  new window
37.Kassarjian, Harold H.(1977)。Content Analysis in Consumer Research。Journal of Consumer Research,4(1),8-18。  new window
學位論文
1.楊非凡(2011)。餐飲業服務氣候、倫理氣候、倫理道德觀、服務破壞與服務導向組織公民行為關係之探討(碩士論文)。銘傳大學。  延伸查詢new window
2.吳煜晧(2005)。台前與台後:情緒勞務在旅館組織中的研究(碩士論文)。國立高雄應用科技大學。  延伸查詢new window
3.林若君(2011)。第一線服務業員工從事服務破壞行為前因後果之研究--以航空服務業為例(碩士論文)。國立東華大學。  延伸查詢new window
4.莊茂麟(2014)。知覺倫理氣候、食品安全知識、態度及行為之研究--以觀光旅館之廚師為例(碩士論文)。輔仁大學。  延伸查詢new window
5.曹舜為(2015)。食品安全知識、職業道德影響採購行為之研究--以台中市廚師為例(碩士論文)。朝陽科技大學。  延伸查詢new window
6.楊博鈞(2013)。會計系學生「關係」認知對道德判斷之影響--以道德推理能力及認知型態為調節變數(碩士論文)。國立東華大學。  延伸查詢new window
7.劉豪(2008)。道德哲學,關係導向行為與商業道德決策的關係初探(碩士論文)。澳門科技大學,澳門。  延伸查詢new window
圖書
1.Satir, V.、Banmen, J.、Gerber, J.、Gomori, M.(1991)。The Satir Model: Family therapy and Beyond。Science and Behavior Books, Inc.。  new window
2.潘淑滿(2009)。質性研究:理論與應用。臺北:心理。  延伸查詢new window
3.行政院勞工委員會職業訓練局(2000)。中華民國職業分類典。臺北:行政院勞工委員會職業訓練局。  延伸查詢new window
4.Babbie, E.(2005)。The basics of social research。Belmont, CA:Wadsworth Publishing。  new window
5.Patton, M. Q.(1987)。How to use qualitative methods in evaluation。Newbury Park, California:Sage。  new window
6.Becker, G. S.(1976)。The economic approach to human behavior。Chicago, IL:University of Chicago Press。  new window
7.Jarnhammar, L.(2005)。Kampen bakom svängdörrarna--historien om Hotell ochrestaurang facket。Stockholm:Hotell och Restaurang Facket。  new window
8.Strauss, A.、Corbin, J. M.(1997)。Grounded theory in practice. Thousand。Thousand Oaks, CA:Sage。  new window
9.賈馥茗(2004)。教育倫理學。臺北:五南圖書出版股份有限公司。  延伸查詢new window
10.Lincoln, Yvonna S.、Guba, Egon G.(1985)。Naturalistic Inquiry。Sage。  new window
其他
1.(20151207)。細數台灣史上重大食安事件黑心廠商良心在哪,http://www.chinatimes.com/realtimenews/20151207 004525-260405。  延伸查詢new window
圖書論文
1.Kohlberg, L.(1969)。Stage and sequence: The cognitive development approach to socialization。Handbook of socialization theory and research。Chicago, IL:Rand McNally。  new window
 
 
 
 
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