Constructing Evaluation Indicators for Taiwanese Culture and Cuisine Restaurant Certification

• Main Authors: Di-Hwa Hwang, 黃棣華
• Other Authors: 陳貴凰
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/qgc576

碩士 === 靜宜大學 === 觀光事業學系研究所 === 97 === The goal of restaurant certification is undoubtedly to glorify these professionals including chefs, customer service personnel etc. This study integrated Taiwan culture and cuisine with experiential learning to develop appropriate evaluation indicators for restaurant certification. By literature review and Experts’ Opinion, the study built the primary construct. Through the 29 Delphi method questionnaires in three different backgrounds, the primary construct was modified. Then the study used an Analytic Hierarchy Process questionnaire to estimate the weight of each indicator. 111 questionnaires were gathered from travel agency, food service, education and culture. The result revealed that “Food and Beverage”, “Specialty and Culture”, and “Experiential Learning” are the indicators of the first hierarchy. The second hierarchy contains 8 indicators, such as representative cuisine, design and decoration and safety of experiential learning. There are 26 indicators, for instance, local ingredient, service attitude, restaurant’s atmosphere, Taiwan’s cultural originality, restaurant’s circulation planning, representative culture of experiential cuisine, and professional knowledge of interpreters, in the third hierarchy.