Application of Medified Delphi Method to Evaluation Index Construction for Chef Uniforms

• Main Authors: Yi-Ci Chen, 陳怡慈
• Other Authors: 林家旭
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/61317320977405763963

碩士 === 台南應用科技大學 === 生活服務產業系生活應用科學碩士班 === 104 === Chefs, usually regarded as the soul of food, exhibit their professionalism by uniforms. The study is mainly intended to establish a set of criteria for evaluating and selecting chef’s uniforms. Employing the Modified Delphi Method and targeting twenty-five experts, this study involves three rounds of Modified Delphi Conferences and establishes a set of criteria for evaluating and selecting chef’s uniforms based on experts’ opinions. In the first round, a criteria system was formed from six perspectives, namely, safety, hygiene, comfortableness, professionalism, etiquettes, and role and suggestions from experts for revision was invited as the evidence for amendments and indication of experts’ opinions. The abovementioned experts’ opinions, supplemented by opinions from individual experts, were then used for the questionnaire design in the second round. After reclaiming the questionnaires, data collection and processing was carried out and experts’ opinions in the second round was collected and analyzed. Similarly, the result of the second served as foundation for the questionnaire made in the third round, of which the data and opinions were collected as reflection, reference or basis for judgment. Such operation was repeated until stable consensus was achieved. Once the criteria were attained in this study, further survey was terminated. The data collected from the survey are the quantitative information of this study. The purpose of this study is to probe into the problems of the present chef’s uniforms and establish a set of criteria from the perspectives of safety, hygiene, comfortableness, professionalism, etiquettes, and role by incorporating experts’ opinions in three rounds of Modified Delphi Conferences and taking the chefs’ requirements of uniform and the properties of uniform design into consideration. Composed of twenty-one indexes, the criteria system obtained from this study will serve as the paramount one for selecting and purchasing chef’s uniforms.