| Summary: | 碩士 === 國立高雄應用科技大學 === 觀光與餐旅管理研究所 === 95 === Companies must continually learn if they are to remain competitive in today’s rapidly changing global arena. In order to be competitive, organizational adaptation is also critical and it is based on continuous interaction among organizational members and their environments. In fact, organizational learning allows organizations to be able to respond to changes in their environment in order to be competitive and innovative. In other words, the development of organizational learning skills allows an organization to apply different responses to different situations. This is the only true source of competitive advantage.
This study was to investigate perceptions of the staff working in the kitchen for western cuisine of the learning organizations. The staff working in the kitchen for western cuisine in seven International Tourist Hotels in Kaohsiung were selected as the respondents. Due to the relatively small population size (102), it was resolved that the population would serve as the sample. According to the findingsthe highest value rated was “Personal Mastery”. Statistically significant differences were found between different educational level groups and “Systems Thinking”, and between different job functions and “Mental Models”. The results were limited within the sampled staff working in the kitchen for western cuisine in seven International Tourist Hotels in Kaohsiung. Nevertheless, this study can serve as a pilot for future investigations and can be evaluated as useful information and guidance for hospitality professionals regarding learning organizations. Additional researches are needed to quantitatively assess and qualitatively examine the learning organization intervention.
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