應用修正式德菲法建構廚師制服評選指標

Application of Medified Delphi Method to Evaluation Index Construction for Chef Uniforms

陳怡慈(Yi-Ci Chen)

指導教授 ： 林家旭

共同指導教授 ： 曾國書

台南應用科技大學/生活科技學院/生活服務產業系生活應用科學碩士班/碩士(2016年)

摘要

廚師是飲食的靈魂人物，藉由不同的廚師服裝，突顯廚師的專業能力，針對廚師制服優劣，建構一套評選指標為本研究主要研究目的，本研究以修正式德菲法，針對25位專家學者，共進行三回合的修正式德菲法會議，經由專家來建構廚師制服之評選指標，第一回合研究指標構面分為安全、衛生、舒適、專業、禮俗及角色等六大構面，委由專家提供修正意見，以做為修正之依據，做為反應專家意見之工具，並輔以蒐集個別專家之意見，做為第二回合之問卷設計。再依回收第二回合問卷後，仔細將意見整理，並分析統計第二回合意見，再以製作第三回合問卷做為回饋參考或重要判斷依據，直至獲得一致且穩定的共識意見為止，本研究採此標準，即結束後續調查。調查所獲知數據，即為本研究之量化資料。
本研究主要目的係探討現有廚師制服存在的問題，透過三回合修正式德菲法整合專家意見的結果，以廚師對制服之需求之設計的目的和設計的屬性為考量，建構出廚師制服安全、衛生、舒適、專業、禮俗、角色之六大構面。共21 項指標，提供未來選購廚師制服首要之指標。

關鍵字

廚師制服、修正式德菲法、肯德爾係數

並列摘要

Chefs, usually regarded as the soul of food, exhibit their professionalism by uniforms. The study is mainly intended to establish a set of criteria for evaluating and selecting chef’s uniforms. Employing the Modified Delphi Method and targeting twenty-five experts, this study involves three rounds of Modified Delphi Conferences and establishes a set of criteria for evaluating and selecting chef’s uniforms based on experts’ opinions. In the first round, a criteria system was formed from six perspectives, namely, safety, hygiene, comfortableness, professionalism, etiquettes, and role and suggestions from experts for revision was invited as the evidence for amendments and indication of experts’ opinions. The abovementioned experts’ opinions, supplemented by opinions from individual experts, were then used for the questionnaire design in the second round. After reclaiming the questionnaires, data collection and processing was carried out and experts’ opinions in the second round was collected and analyzed. Similarly, the result of the second served as foundation for the questionnaire made in the third round, of which the data and opinions were collected as reflection, reference or basis for judgment. Such operation was repeated until stable consensus was achieved. Once the criteria were attained in this study, further survey was terminated. The data collected from the survey are the quantitative information of this study.
The purpose of this study is to probe into the problems of the present chef’s uniforms and establish a set of criteria from the perspectives of safety, hygiene, comfortableness, professionalism, etiquettes, and role by incorporating experts’ opinions in three rounds of Modified Delphi Conferences and taking the chefs’ requirements of uniform and the properties of uniform design into consideration. Composed of twenty-one indexes, the criteria system obtained from this study will serve as the paramount one for selecting and purchasing chef’s uniforms.

並列關鍵字

Chef’s Uniforms, Modified Delphi Method, Kendall Coefficient

參考文獻

王乃巧、張燕勤 (2002)。航空業團體服形象與企業識別系統關係之概況研究。第十七屆全國技職教育研討會論文集（餐旅及家政類），173-186 。

王仁湘（1996）。考古所見中國古代廚師形象略說。第四屆中國飲食文化學術研討會論文集，125-141頁。

台灣省政府衛生處 (1997)。餐飲業衛生管理講義，21-27。

行政院勞工委員會中部辦公室 (2005)。全國及專案中餐烹調職類乙、丙級技術士技能術科檢定測試監評人員研討及示範觀摩會手冊，42-43 頁。

吳明隆與涂金堂（2006）。SPSS 與統計應用分析，台北，五南，修訂二版。