餐飲業應用調理菜餚重視度與滿意度之研究

目前餐飲商場競爭激烈，採用調理菜館可以改善餐飲備餐等待的問題，達到開源節流之永續經營目的，因此調理菜館的應用備受餐飲業的重視與使用。本研究利用問卷訪談菜單規劃人員，以其使用調理菜館經驗來探討餐飲業應用調理菜館之重視度與滿意度的比較。研究發現受訪者對餐飲業應用調理菜館之重視度大多數變項平均數高於滿意度，且正在使用調理菜俑者平均數得分高者的滿意度變項集中在屬於後場備餐管理之問項。而不同使用調理菜館經驗背景菜單規劃人員分別對餐飲業應用調理菜館重視度與滿意度部份變項具顯著差異。再者，具有相同使用調理菜館經驗背景菜單規劃人員對餐飲業應用調理菜館重視度與滿意度變項具有顯著差異。綜合上述實證結果，餐飲業應用調理菜館重視度與滿意度變項是受到菜單規劃人員使用調理菜館經驗的影響。

關鍵字

餐飲；調理菜餚；滿意度；重視度

並列摘要

Due to the keen competition of the foodservice market, the marketers of the foodservice industries think that the cooked dishes can improve problems of preparing food for reaching their profitability and sustainable development. Therefore, the foodservice industries pay attention to the application of cooked dishes. The purpose of this study is to investigate and compare the consequence and satisfaction of the cooked dishes in the foodservice industries by interviewing the supervisors who are in charge of planning menu items. The findings of this study are that most averages of the cooked dishes consequence variables are higher than averages of the cooked dishes satisfaction. Moreover, the satisfaction variables with higher averages focus on the managerial problems of the back house using cooked dishes. There are a significant difference between the consequence and satisfaction of the cooked dishes for the supervisors with different backgrounds and experiences. Further, there are a significant difference between the consequence and satisfaction of the cooked dishes for the supervisors with the same backgrounds and experiences. According to the above results, the study reveals that the backgrounds and experiences of the supervisors affect the consequence and satisfaction of the cooked dishes planning.