A Study on the Service Environment, Consumer Attitudes and Purchase Intention of Aboriginal Restaurants by Students of the Department of Food and Beverage in Different Grades

• Main Authors: Kao Hui Hsiung, 高惠雄
• Other Authors: 顏克典
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/cgvkg2

碩士 === 正修科技大學 === 休閒與運動管理所 === 105 === BACKGROUND: Food is a kind of good tool for cultural transmission. Aboriginal food culture is another part of the diversity of ethnic groups in Taiwan. The domestic catering industry has a lot of development. Catering technical education focus on cooking content including Chinese cuisine, western cuisine, and baking. However, ignore the recognition and inheritance of Taiwanese aboriginal cuisine. OBJECTIVE: To investigate the cognition of service environment, consumer attitudes and purchase intention of aboriginal restaurants by students of the department of food and beverage in different grades. METHODS: The data was collected by students of the department of food and beverage in different grades by questionnaire method. 145 effective questionnaires were collected by random sampling methods. The SPSS for Windows 22.0 statistics software package was used to analyze the data. The collected data were analyzed by frequency, t-test (independent), and one-way ANOVA (independent). RESULTS: 1. Consumer attitudes: 18-22-year group was significantly better than the 15-17-year group, college group was significantly higher than the vocational group. 2. Purchase intention: male group was significantly better than female group. Conclusion: Cognitive of service environment, consumer attitudes and purchase intention of aboriginal restaurants by college students of the department of food and beverage could be significantly higher than the vocational stage.