Linking Chef's Personality to the Effectiveness of Training and Job Performance

• Main Authors: LING,GUO-SIANG, 凌國翔
• Other Authors: JHUO,WUN-CIAN
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/wh82r5

碩士 === 醒吾科技大學 === 觀光休閒系所 === 105 === In recent years, the government keeps promote the tourism industry policy to facilitate the rapid growth of tourists in Taiwan. Furthermore, the changes of Taiwanese living and life structures and the accretion of people who dining out consequently drive the development of catering industry. For the sake of improving the overall profitability of the catering industry, the control of personnel costs plays a fairly important role. As personnel getting involved in the skill-oriented work, cooks are subject to the division of labor and shall sharpen their various skills during the long-term education and training. To reduce the personnel replacement and job rotation is to reduce the personnel costs and gradually improve the profitability. In consequence, the study took the basic staff working in kitchens as the object to execute a questionnaire survey. The questionnaire analysis regarding the work performance and the training will was conducted on the basis of different personality traits. In order to achieving the research purpose, the questionnaire is divided into three dimensions including the personality traits, the training will and work performance. As to the data collection, totally 500 copies of questionnaires were issued in various hotels and banquet halls, with 304 copies of effective questionnaire questionnaires being recycled. The study employed the software package of SPSS for Windows 12.0 to carry out the descriptive analysis, the reliability analysis, the independent-sample T-test, the one-way analysis of variance, the correlation analysis and other statistical approaches for further analysis and detection. According to data analysis, it could be inferred that the admission of new cooks usually is determined by married cooks. Married cooks are more willing and ready to help others in group work. Moreover, they are good at creation and can mostly facilitate the development of menus. For chain stores or representing capitalists who intending to enlarge the operation, they shall choose personnel with high perception levels regarding various personality traits to serve as the staff to be cultivated and trained for holding the post of cooks in future. As to the training will, the chef is the only person equipped with considerable perception, but doesn’t show much aptitude in other dimensions. Therefore, the training courses arranged for cooks could be reduced. It is proposed to follow the Mentoring mechanism to directly impart skills. The educational background of cooks does not influence their other dimensions, it is consequently suggested to neglect the evaluation of educational status and focus on other abilities when checking new employees.