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題名：臺灣烘培廚師工作負擔與勞務要求之研究
書刊名：觀光旅遊研究學刊
作者：陳建中／戴國堯／林希軒 引用關係
作者(外文)：Chen, Chien-chung／Dai, Kuo-yao／Lin, Si-shyun
出版日期：2016
卷期：11:2
頁次：頁37-57
主題關鍵詞：烘焙廚師；工作負擔；勞務要求；經營型態；廚師階層；Bakers；Workload；Labor demands
原始連結：連回原系統網址new window
相關次數：
  • 被引用次數被引用次數:期刊(1) 博士論文(0) 專書(0) 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:98
  • 點閱點閱:43
有鑑於過去較少烘焙廚師職場工作相關研究，因此本研究探討臺灣烘焙廚師所面臨的工作負擔與勞務要求，並比較不同經營型態及不同廚師階層的差異。訪談在傳統麵包店、飯店烘焙部、連鎖烘焙店中央廚房、量販店烘焙部等現職各階層烘焙廚師，分析結果顯示傳統麵包店的工作負擔及體力勞務最重，休假日也相對最少，其次依序為中央廚房、量販店、飯店。低階烘焙廚師在非關技術的雜事體力勞務工作相較中高階廚師為多；烘焙廚師智能勞務多為學習及技術增進為主，高階廚師還需負擔產品設計創新開發；情緒勞務則著重於面對師父或老闆時的情緒應對，以及面對客人時的情緒控制；美學勞務除了面對客人時的服裝及儀容要求外，高階廚師還需有蛋糕裝飾及打盤飾的美學要求。
Due to the fact that few prior studies focused on bakers' jobs, this study investigated the workload and labor demands of bakers in Taiwan and compared differences among junior and senior bakers of various types of bakeries. We interviewed bakers currently working in traditional bakeries, hotels, center kitchens, and wholesale stores. It is found that bakers in traditional bakeries have the heaviest workload or physical labor demand and the fewest holidays, followed by bakers working in center kitchens, wholesale stores, and hotels. In terms of physical labor, junior bakers have more non-technical labor demands. Regarding mental labor, bakers have to keep learning and improving their skills and senior bakers have to design and develop new creative products. In terms of emotional labor, bakers need to learn to control their tempers while facing their supervisors or employers as well as customers. In terms of aesthetical labor, bakers have to pay attention to their dressing code while facing customers; senior bakers are required to be able to decorate cake or dishes.
期刊論文
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29.廖漢雄(2011)。食品資訊臺灣烘焙食品技術--國際競爭現狀。食品資訊烘焙特刊，52-54。  延伸查詢new window
30.駱香妃、駱佩君、丁孟柔(20140600)。五星級飯店封閉式廚房廚師之勞務負擔。輔仁民生學誌，20(1)，89-108。new window  延伸查詢new window
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38.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 behavior。International Journal of Environmental Health Research，11(3)，203-217。  new window
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44.Warhurst, Chris、Nickson, Dennis(2009)。'Who's got the look?' emotional, aesthetic and sexualized labour in interactive services。Gender, Work and Organization，16(3)，385-404。  new window
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會議論文
1.廖漢雄、王采蕎、石雅惠、呂榮偉、莊文綺(2010)。文化創意產業之分析--以高雄市烘焙業為例。全國餐飲創新研發暨文化深耕產學合作學術與實務研討會。高雄：國立高雄餐旅大學。  延伸查詢new window
研究報告
1.經濟部統計處(2016)。民生工業主要產品產銷存量值（其他烘焙炊蒸食品）。台北市：經濟部統計處。  延伸查詢new window
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圖書論文
1.Birdir, K.、Tepeci, M.、Saldami, A.(2003)。Job stress in hospitality and tourism organizations: Sources, consequences and management。Managing employee attitudes and behaviors in the tourism and hospitality Industry。Hauppague, NY：Nova Science Publishers。  new window
 
 
 
 
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