Factor Influencing the Implementation of Licensing Policy on the Restaurant Industry

• Main Authors: Kuei-Feng,Tsai, 蔡貴鳳
• Other Authors: Jing-Jung Chen ,Ph.D.
• Format: Others
• Language: zh-TW
• Published: 2005
• Online Access: http://ndltd.ncl.edu.tw/handle/58671331885179046593

碩士 === 東海大學 === 食品科學系 === 93 === Abstract The food service industry requires a lot of professional cookers. In order to qualify and improve professional chefs’ abilities, the government has provided a cooker certification to ensure the consumer’s interests and safety. Also, the qualification system can ensure and even improve the quality of the public food service system. The object of this study is to survey the factors influencing the implementation of this licensing policy on the restaurant industry. This survey uses SPSS statistical analysis software to assay descriptive statistic, data validities and reliabilities, reliability, factor analysis and Dunacan’s Multiple-ranking Test. The results show that about 95% of Chinese food cookers recognize the cooker’s license testing policy. This policy can improve the consumer’s confidence index to the restaurant food service. From the index of appropriateness of the testing policy, the masses’ hygiene safety is more important than the cookers’ own interests. Looking at the data of the purpose for attending the cookers’ license, the trend is that cookers acknowledge this is the requirement of the food service industry if they want stay and serve in this area. Also, the license testing system can increase their knowledge and cooking skills to prepare Chinese food. Lastly, the results show that most of the license testing information comes from newspapers and their cookers’ association. Key Word: Restaurant industry, Occupational license, Cooker, Chinese food