酒吧經理人與餐廳經理人專業能力與職責比較之研究

The Comparison of Professional Competencies and Duties between Bar Manager and Restaurant Manager

瞿維新(Wei-Hsin Chiu)

指導教授 ： 孫路弘

國立高雄餐旅大學/餐旅學院/餐旅管理研究所在職專班/碩士(2010年)

https://doi.org/10.6825/NKUHT.2010.00030

摘要

為達成對酒吧經理人專業能力的瞭解，本研究以質性研究DACUM專家會議為研究方法，發展國內酒吧經理人之專業能力與職責，瞭解酒吧經理人應具備之專業能力與職責，並比較與餐廳經理人兩者之差異。

研究目的有三點：
一、 比較酒吧經理人與餐廳經理人專業能力之比較。
二、 比較酒吧經理人與餐廳經理人工作職責之比較。
三、 瞭解酒吧經理人需具備之專業能力及職責。

研究之酒吧類型共分七類：Lounge Bar、Live House Bar、Night Club or Disco Bar、Sports Bar、Jazz Bar、Simple Item Bar、Hotel Bar。

DACUM專家會議研究結果發展出8大項職責及146項任務。八大職責為：預算執行與財務管理、商品設定及包裝、行銷管理、人事及教育訓練管理、現場管理與督導、行政管理與效率提升、意外預防、危機處理及安全管理、物料管理。與餐廳經理相似或相同之任務78項，相異之任務2項，新增之任務66項。在專業能力（態度、知識及技能）的部份，酒吧經理人應具備之能力共有146項，包含態度44項、知識32項、技能70項。

對於酒吧業而言，建立必備的專業能力標準，作為衡量、人才招募的評估標準;更有助於日後內部營運、人員教育訓練之指南; 餐旅院校及職訓機構，能夠作為課程設計及訓練方式之參考，以更貼近業界實際所需人才之培育;有志進入酒吧業之新進經理或未來酒吧從業人才而言，也能夠作為提昇自我專業能力之準備，了解其工作領域所應具備專業能力的參考及未來需求性，進行自我充實與鍛鍊。

關鍵字

酒吧 ； 經理 ； 專業能力 ； 職責 ； 專家會議

並列摘要

In Order To Achieve Professional Competence of the Bar Manager Knowledge, This Study, Qualitative Research Methods DACUM Meeting of Experts to study the Development of Domestic Industry Manager of the Task Bar and Professional Capacity to Understand the Bar managers Should Have the Professional Capacity, and the Restaurant Manager, both Comparison of Differences.

Research purposes are three:
First, Comparison the Bar Manager and Restaurant Manager Professional Competencies Differences.
Second, Comparison the Bar Manager and Restaurant Manager of the Duties Difference.
Third, Understand the Bar manager Must Possess Professional Ability and Duties.

Type of study is divided into seven categories Bar: Lounge Bar, Live House Bar, Night Club or Disco Bar, Sports Bar, Jazz Bar, Simple Item Bar, Hotel Bar.

DACUM research expert meeting to develop eight major items of duties and 146 tasks. Eight responsibilities: budget implementation and financial management, product configuration and packaging, marketing, management, personnel and training management, site management and supervision, administration and efficiency, accident prevention, crisis management and security management, materials management. Similar to or identical with the restaurant manager of 78 tasks, differences between the task of 2, to be added to the task 66 . Part in a professional capacity, bar managers should have the Professional Competencies (Attitude, Knowledge and Technical) to a total of 146, including 44 attitude, knowledge 32 and skills 70.

For the bar industry, establishes standards of professional competence necessary, as the measure, talent evaluation criteria; more help in the future internal operations, staff education and training guidelines; Hospitality colleges and vocational training bodies, can be used as course The reference design and training methods to more closely The Training of the industry's actual requirements; aspiring new entrants into the bar industry manager or the next bar in terms of professional talents, but also can act as professional ability to upgrade themselves prepared to understand their work fields to be have the professional competence of reference and future needs of, and exercise self-enrichment.

並列關鍵字

Bar ； Competence ； Duties ； Bar Manager ； DACUM

參考文獻

林美玲（2007）。國際觀光旅館飲務人員專業能力之研究。餐旅暨家政學刊，4(3)，270-290。

蘇勤惠（2002）。都市休閒的民族誌研究-以台南市酒吧為例。（碩士論文，成功大學，2002）。全國博碩士資訊網，090NCKU5347021。

黃宜純（2003）。美容與美髮沙龍店長專業能力分析研究。（博士論文，台灣師範大學，2003）。全國博碩士資訊網，091NTNU0261014。

吳碧華（2001）。餐飲連鎖店經理專業能力分析之研究。（碩士論文，台灣師範大學，2001）。全國博碩士資訊網，098NTNU0261017。

王麗菱（2001）。國際觀光旅館餐飲外場服務人員應具備專業能力之分析研究。（博士論文，師範大學，2001）。全國博碩士資訊網，089NTNU0261007。