| Summary: | 碩士 === 輔仁大學 === 餐旅管理學系碩士班 === 100 === This study examined nine scenic area (SanShia、YinGO、Sindian、Wulia、Rueifang、Tansui、Bali、Shenkeng、Wanli) of restaurant employee’s waste knowledge, attitude and behavior, aimed to understand current situation, the difference between restaurant employee’s with various backgrounds and the correlation among these three attributes. This study purposive sampling 500 copies of self-edited questionnaire,there were 458 copies of returned questionnaires (return rate 91.6%) with 417 effective data or 83.4% response rate. The data were analyzed using descriptive statistics, One-way ANOVA, Pearson’s product-moment correlation coefficient.
The results were:
1.Restaurant employee’s knowledge of waste
The result showed an average 64.2% of restaurant employee’s answered correctly about restaurant waste knowledge.Chain restaurant was better than Tourism
Hotels；Management was better than chef、assistant cook、part-time workers.
2.Restaurant employee’s attitude of waste
The result showed restaurant employee’s attitude of waste average score was 4.29. 51-60 years of age was better than over 60 years of age.
3.Restaurant employee’s behavior of waste
The result showed restaurant employee’s behavior of waste average score was 3.63. Chain restaurant was better than Tourism Hotels.
4.The correlation of restaurant employee’s knowledge, attitude and behavior of waste
This study used Pearson’s product-moment correlation coefficient analysis to examine the significant correlation between restaurant employee’s knowledge,
attitude and behavior.
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