| Summary: | 碩士 === 中國文化大學 === 觀光休閒事業管理研究所 === 97 === Catering is the production of health and safety of the meals, the supply of aircraft passengers to enjoy. Catering industry department to obtain HACCP mark and provide the air restaurant, to the entire flight Catering food safety and health, to protect consumers are safe to eat to the health and safety of food, therefore, empty kitchen is an important research topic.
Catering catering kitchen and employee safety and health depends on health management, food supply is important work, must always maintain a clean environment, health, can provide a good meal. Therefore, health management personnel of the kitchen clean and sanitary supervision and management staff, are also important points can not be ignored.
This research depth interview method, starting in August 2007 for the initial interview, in February 2008 to September official visit interviews, the interviewees in industry, government, science and health management Catering to a wide range personnel to collect the views of all walks of life and practical experience to be analyzed. The results showed:
First, most consumers do not understand the empty kitchen industry, through the research theme "Catering HACCP health management professional competence of the research," The interview results to the general public for the Catering industry and the certification of air meals management, health management work content, there is further understanding.
Second, to make air catering industry and general public health managers understand the role of the industry, and should have the professional capacity of the importance of the industry. Provide air catering industry in the future demand for talent recruitment for new health management, training reserves of Health Management and Planning of health management work contents, may be should have the professional capacity, such as: professional knowledge, professional skills, attitude conditions, as the future into the use and training, planning and designing the content reference.
Third, this study interviews showed that both air catering industry, government agencies, academia and on-site health management, health management generally agreed that microbiological tests should have the expertise, and have to attend food hygiene management-related course credits, with the relevant certificates, in particular, practical training HACCP certificate. In technical terms, such as: various forms of health management professional and technical capacity to design, write identification verification of HACCP and GHP plan capabilities and expertise when dealing with suspected cases of food poisoning, professional and technical capacity of the strain is very important . In staff attitudes, such as: work attitude should be good at communicating with others, and the cheerful and lively. In summary, the results described by the study health management personnel should have professional knowledge and skills to provide tertiary university hospital food, Can Yin and other related departments in the planning and design-related courses content, as a teaching reference, to train students to enter the class the workplace before the work should have been trained professional ability to meet the needs of the industry, as soon as possible so that students can acquire the necessary professional capacity, to meet the future needs of a health management cadre.
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