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題名：地方飲食列入餐廳常態性菜單設計之關鍵成功因素研究
書刊名：靜宜人文社會學報
作者：陳細鈿 引用關係／陳貴凰 引用關係／黃鈺升
作者(外文)：Chen, Hsi-tien／Chen, Kaui-hwang／Huang, Yu-sheng
出版日期：2016
卷期：10:2
頁次：頁71-108
主題關鍵詞：地方飲食；菜單設計；層級分析法；餐廳；Local food；Menu design；Analytic hierarchy process；AHP；Restaurant
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(1) 博士論文(0) 專書(1) 專書論文(0)
  • 排除自我引用排除自我引用:1
  • 共同引用共同引用:617
  • 點閱點閱:22
以往地方飲食商品過度重視產品開發，輕忽在地文化、經營管理及整體系統科學化考量，且經常曇花一現。本文旨在發展一套適合產業需求的地方飲食列入餐廳常態性菜單設計關鍵成功因素模式，透過層級分析法評估指標權重。結果顯示，關鍵成功因素含三大層面，其權重依序為菜品選定、文化特色、經營管理，昀重要的五項指標為選用在地生產之農特產品為食材、地方飲食產品能展現在地特色文化創意、選用具有在地特色農特產品為食材、選用在地當季農特產品入菜比例愈高愈好、地方飲食產品能夠展現在地文化特色。昀後，驗證此模式與某個案餐廳之關鍵成功指標權重排序並無顯著差異。顯示此模式應具實務應用價值，可供觀光餐飲業之參考，並可彌補學術研究缺口。
In the past, the menu design has mostly and unnecessarily focused on the phase of product development, and thus neglected the prospects of the presentation of local culture, management, as well as a comprehensive systemization. The menu of local food is often short lived. A management and evaluation system of the menu design that can be regularly provided to offer local food is truly needed. The purpose of this research is to use the methods of literature review and interviews with professionals to develop a set of valid and appropriate system that matches with the industrial demand by putting the local food items as a regular menu for evaluating the key success factors. Moreover, this study uses AHP (Analytic hierarchy process) to assess weights of different indicators (or key success factors) of the model in order to understand the priorities of importance in terms of key success factors and its relevant indices. The research results demonstrate that the key success factors are formed through three important dimensions: its weight is decided by selection of dishes, features of cultures, and administrative management in orders. The most important five indices include: the selection of locally produced agricultural products as ingredients, local food products are able to present local features in terms of cultural innovation, the selection of locally featured agricultural products as ingredients, the frequent use of locally and seasonally agricultural products as ingredients of dishes, and the employees are capable of explaining the content of local dishes and relevant local culture. The authors expect that the study can offer tourism and catering industry with more objective and valid references in the way of designing local food menus in a regular pattern, and also fill in the gap in the academic research.
期刊論文
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會議論文
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圖書
1.高秋英、林玥秀(2014)。餐飲管理：創新之路。新北市：華立圖書股份有限公司。new window  延伸查詢new window
2.Kotschevar, L. H.、Withrow, D.(2008)。Management by Menu。New Jersey：Wiley。  new window
3.Ninemeier, J. D.(2010)。Management of Food and Beverage Operations。New York：Educational Institute of the AHMA。  new window
4.Hjalager, A. M.、Richards, G.(2002)。Tourism and Gastronomy。Routledge。  new window
5.Saaty, Thomas L.(1980)。The Analysis Hierarchy Process。New York：McGraw Hill。  new window
其他
1.(2015)。2014年來臺旅客消費及動向調查，http://admin.taiwan.net.tw/statistics/market.aspx?no=133， 2016/01/25。  new window
2.(2015)。2014年國人旅遊狀況調查，http://admin.taiwan.net.tw/statistics/market.aspx?no=133， 2016/01/25。  new window
 
 
 
 
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