餐飲行政主廚核心能力指標建構及應用

Development and Application of Core Competency Indicators for Executive Chefs

林玉梅(Lin, Yumei)

指導教授 ： 胡夢鯨

國立中正大學/教育學院/成人及繼續教育學系/博士(2012年)

摘要

本研究旨在建構餐飲行政主廚核心能力指標，其目的：一、探討核心能力的研究現況及相關議題；二、瞭解餐飲行政主廚的核心能力內涵；三、建構餐飲行政主廚核心能力指標；四、應用餐飲行政主廚核心能力指標，評估餐飲行政主廚能力表現；五、根據研究結果，提出具體建議，供有關單位及餐飲培訓機構參考。
本研究係採半結構訪談法、德懷術、問卷調查法等方法；以餐飲行政主廚核心能力指標之建構為研究範圍；將相關研究彙整編製的「餐飲行政主廚核心能力指標建構問卷」作為研究工具。本研究彙整文獻探討法及半結構訪談法訪談三位行政主廚之研究結果，擬定德懷術之問卷，經由德懷術委員經過三回合的資料分析後，形成餐飲行政主廚核心能力指標問卷，共計有三項指標向度、十項指標層面、五十四項指標內涵。
研究結果發現，餐飲行政主廚核心能力共有三個指標向度，分別為基本能力、管理能力與實作能力。其中基本能力，包含了三個指標層面，有電腦能力、語言能力、執行能力；管理能力包含了人力資源管理能力、行銷能力、領導能力、財務管理能力；實作能力則包含了餐飲烹調能力、菜單設計能力及衛生安全控管能力。經SPSS 17.0統計結果中發現，五十四項指標內涵皆達重要程度；三項指標向度中，以實作能力作為重要；就十項指標層面經統計發現以衛生安全控管能力最為重要。

根據本研究結果提出建議，對於餐飲業者在拔擢人才時可依行政主廚核心能力為其依據，設計職前訓練或在職訓練的指標、有系統的規劃評鑑員工的依據；對公部門的建議政府相關部門應鼓勵餐飲業者進行在職訓練、政府相關部門應辦理相關的研習活動，使餐飲行政主廚有效的進行在職進修、政府相關部門應鼓勵相關機構進行學術研究。

關鍵字

行政主廚 ； 核心能力 ； 指標建構

並列摘要

The current study aims to develop a set of core competency indicators for executive chefs. The objectives of this study are: 1) to examine the current situation of core competency research, as well as related issues; 2) to explore the implications of the core competencies for executive chefs; 3) to develop a set of core competency indicators for executive chefs; 4) to apply the core competency indicators in the performance evaluation of executive chefs; 5) to provide concrete suggestions basing on the results of the study for related agencies and culinary institutes.

Semi-structured interview, the Delphi method, and surveying questionnaire are used for the study. The research scope focuses on the development of core competency indicators for executive chefs. Related studies are compiled, examined and used to construct the “Questionnaire for the Development of Core Competency Indicators for Executive Chefs” as the research tool. By combining the findings of literature review and the semi-structured interview with three executive chefs, a Delphi questionnaire is developed. After three rounds of data analysis by the Delphi committee, the “Questionnaire of Core Competency Indicators for Executive Chefs” is formulated. The questionnaire consists of three indicator dimensions, ten indicator aspects, and 54 indicator implications.

The three dimensions of the core competency indicators for executive chef include basic competencies, management competencies and practical competencies. Basic competencies include three aspects: computer competency, language competency, and execution competency; management competencies include human resource management competency, marketing competency, leadership competency, and financial management competency; practical competencies include culinary competency, menu development competency, and health and safety monitoring competency. Results from statistical analysis using SPSS 17.0 show that all 54 indicator implications are important; practical competencies is the most important dimension among the three; statistical analysis of the ten indicator aspects shows that health and safety monitoring is the most important competency.

Based on the results of the current study, it is suggested that, for talent cultivation, the food and beverage industry can use the core competency indicators for executive chefs as criteria to develop a set of indicators for vocational training or on-the-job training for systematic assessment of employees. As for the public sector, it is suggested that related government agencies should encourage on-the-job training in food and beverage industry. Government agencies should organize related training events so that executive chefs can effectively further their development on job. Government agencies should also encourage related institutes to conduct more academic studies in the area.

並列關鍵字

Executive Chefs ； Core Competency ； Indicators

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