餐飲業(yè)導(dǎo)入職業(yè)證照之影響因素評(píng)估

1、.餐飲業(yè)導(dǎo)入職業(yè)證照之影響因素評(píng)估蔡貴鳳 陳景榮東海大學(xué)食品科學(xué)系年5月年6 月 摘 要由於餐飲服務(wù)業(yè)需要大量的專業(yè)人才，因此，政府單位為提高從業(yè)人員的素質(zhì)與專業(yè)素養(yǎng)、提升廚師職業(yè)態(tài)度、締造廚師的新形象以及保障消費(fèi)者權(quán)益，於是導(dǎo)入了職業(yè)證照制度，該制度有助於提升產(chǎn)業(yè)技術(shù)水準(zhǔn)與社會(huì)公共安全。本文旨在探討餐飲業(yè)導(dǎo)入職業(yè)證照對(duì)從業(yè)人員影響因素的評(píng)估，提供是否須對(duì)餐飲相關(guān)業(yè)別全面強(qiáng)制性執(zhí)行證照化作為參考方向。研究對(duì)象為國(guó)內(nèi)餐飲從業(yè)人員，利用郵寄，以便利抽樣方式，選取調(diào)查對(duì)象。資料採(cǎi)用 SPSS 套裝軟體進(jìn)行描述性統(tǒng)計(jì)、效度檢定、因素分析、信度分析、Dunacn多平均數(shù)距檢定法的統(tǒng)計(jì)分析。.研究結(jié)果發(fā)現(xiàn)

2、，現(xiàn)行實(shí)施中餐烹調(diào)證照管制，獲得餐飲從業(yè)人員達(dá)高度認(rèn)同感 95.0%；在影響評(píng)估指標(biāo)分析中，適切性層面指標(biāo)對(duì)於大眾衛(wèi)生安全重視大於自身的主觀認(rèn)知；制度認(rèn)同方面，主要受職業(yè)角色的認(rèn)知所影響;證照制度意義與目的分析方面，主要受職業(yè)發(fā)展性及升級(jí)餐飲品質(zhì)所影響；證照制度報(bào)檢動(dòng)機(jī)，則是受職業(yè)知能與技巧與取照動(dòng)機(jī)所影響；報(bào)檢訊息來源方面，相關(guān)資訊的傳遞是透過同儕間為主要的傳播管道。關(guān)鍵詞：餐飲業(yè)、職業(yè)證照、技能檢定、影響評(píng)估 Influencing the Policy inthe Industry Department of Food Science, Tunhai University, Taichu

3、ng, Taiwan（Date Received: May 25, 2006; Date Accepted: June 19, 2006）.AbstractThe food service industry requires a lot of professional cookers. In order toqualify and improve professional chefs abilities, the government has provided a cookcertification to ensure the consumers interests and safety. A

4、lso, the qualificationsystem can ensure and even improve the quality of the public food service system.The objective of this study is to survey the factors influencing the implementation ofthis licensing policy on the restaurant industry. This survey uses SPSS statisticalanalysis software to assay d

5、escriptive statistic, data validities and reliabilities,factoranalysis and Dunacans Multiple-ranking Test.The results show that about 95% of Chinese food cookers recognize the cookerslicense testing policy. This policy can improve the consumers confidence index on therestaurant food service. From th

6、e index of appropriateness of the testing policy, thepublic hygiene safety is more important than the cooks own interests.Looking at thedata of the purpose for attending the cookers license, the trend is that, cooksacknowledge that this is the requirement of the food service industry if they want to stayand serve in this area. Also, the license testing system can increase their knowledge andcooking skills to prepare Chinese food. Lastly, the results show that most of the licensetesting information comes from media communicat