摘要
本研究旨在求出澎湖最具代表性鄉土料理與其評估指標。本研究共有三個階段問卷調查，第一階段在於整合專家群意見，透過「修正式德爾菲法」建立料理評鑑之指標，與文獻回顧、分析歸納後，設計第二階段問卷。第二階段問卷則運用「層級分析法」整理修正、統計分析後建立「澎湖代表性鄉土料理評估因子」架構表及各準則權重。第三階段問卷則是以第二階段問卷架構權重及透過「修正式德爾菲法」由專家學者評選出之澎湖代表性料理十道，做爲評鑑最具澎湖代表性鄉土料理之參考項目。問卷資料是運用Yoon與Hwang所提出的topsis法，以求得最具澎湖代表性鄉土料理之優先順序。調查時間爲2005年10月到2005年12月止，研究結果建立澎湖代表性鄉土料理評鑑因子架構表。
並列摘要
This objective of this study is to find the most representative local cuisine of Penghu and its evaluation index. The survey is divided into three stages. The first-stage survey is to integrate expert opinions through Modified Delphi Methods for building evaluation index and literature review for designing the second-stage questionnaire. The second-stage survey uses the AHP for building the weighting structure and criteria of Penghu typical local cuisine evaluation index. The third-stage survey is based on the second-stage survey and using Modified Dephi Method to select top 10 representative local cuisines of Penghu as reference for evaluating the representative local cuisine of Penghu. The data is analyzed by the TOPSIS proposed by Yoon and Hwang to calculate the ranking of the representative local cuisine of Penghu. The survey was conducted between October and December of 2005. This research result builds structure of Penghu typical local cuisine evaluation index.