The Study on the Cognitions and Attitudes of Consumers to Select Hygienic Dining Places

• Main Authors: Chiu, Shu-Tien, 邱淑鈿
• Other Authors: Lo, Feng-En
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/59397220885798829245

碩士 === 亞洲大學 === 休閒與遊憩管理學系碩士在職專班 === 100 === Because of the increasing economics and the changeable social styles, great amounts of dining places were flourished in Taiwan. Besides customers’ personal preferences, conveniences and budgets to select suitable restaurants, they emphasized more knowledge of hygiene toward the dining places to assurance food safety. The objective of this study was to realize consumers’ cognitions and attitudes to select hygienic dining places. A convenient and snowball sampling methods of self-administered questionnaires was used to investigate the customers with the ages over 18 year-old in the period from January 15 to 29 February 2012. Four hundred and twenty ones were selected in this cross-sectional, descriptive study by using a structured questionnaire. Three hundred and eighty-eight valid data were used to analyze as the results, the valid corresponding rate was 92.4 %. The statistic results showed that the respondents’ different gender, education and occupations influenced their cognitions; and different ages, education and occupations affected their attitudes to select hygienic dining places. Furthermore, there were significant correlated between the respondents’ cognitions and the attitudes to select hygienic dining places. Based on the results of this study, Government agency should implement the excellent mark of the dining places to provide a fine selection for customers.