Construction of Evaluation Indicators on the Quality of Tour-Group Special Restaurants

• Main Authors: Chang,Yung-Ju, 張詠茹
• Other Authors: Ph.D. Lee, Ching-Sung
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/91633595819122722186

碩士 === 輔仁大學 === 餐旅管理學系碩士在職專班 === 103 === This research focuses on the formation of the evaluation indicator structures and constituent elements of the quality of tour-group special restaurants. Firstly, preliminary element and structure is integrated through literature review and interviews with professionals. The first stage is to complete the Fuzzy Delphi Method questionnaire of 17 representatives including industry representatives (tourism and restaurants), officials, academics and counselling organization, and to establish consensus on the significance and consistency of the evaluation indicators. The second stage is the Analytic Hierarchy Process (AHP) questionnaires, and to analyze the elements of the quality of tour-group special restaurants which are identified by 20 expert representatives. Finally, In order to ensure this research can provide future self-analysis for tour-group special restaurants, it takes a empirical questionnaire from 5 tour-group special restaurants in different regions. The research findings show that expert consensus recognizes the significance of the six main aspects of the evaluation of the construction in the quality of tour-group special restaurants are as follows: 1. Safe meals. 2. Service process and quality. 3. Integration of local culture. 4. Kitchen management. 5. Friendly environment. 6. Deliciousness, creativeness and food presentation. In the 28 evaluation indicators, the expert consensus identifies the significance of the weighting of the quality of tour-group special restaurants in a descending order is as follows: 1. Food hygiene. 2. Use of local and seasonal ingredients. 3. Relevant food hygiene and safety certifications (e.g. GHP, HACCP). 4. Spacious, comfortable and clean dining environment. 5. Efficient and precise service. Finally, the research findings provide recommendations to the relevant organizations, department and personnel in the tourism and restaurant industries, and it will contribute to upgrade the overall quality of tour-group special restaurants.