以文化差異觀點探討烘焙業的師徒功能

Probe into Mentoring Function of Bakery Industry with the Cultural Difference View

陳建龍(Chien-Lung Chen) ； 許碧芬(Bi-Fen Hsu) ； 張明旭(Ming-Hsu Chang)

《餐旅暨家政學刊》 3卷4期 (2006/12) Pp. 553-568

摘要

本文主要目的是藉由文獻回顧瞭解西方文化對師徒功能的認知，並透過九位在台灣糕餅產業界資深優秀的從業人員的深度訪談，了解華人文化對師徒功能認知，並進一步分析東西方文化對師徒功能認知的差異性，及其對員工與組織利益的影響。研究結果區分出師徒關係的三階段論：學徒期、學習成長期與成熟期。並且發現東西方師徒功能的差異表現在於：(1)上下關系／平行關係的差異：華人社會注重師徒間上尊下卑的關係與權威。(2)角色模範構念中內涵的差異：華人社會偏重德行而非工作行爲的模範。(3)準家庭功能：華人文化的獨特構面。最後，討論師徒功能對於提高徒弟的工作的滿意度、組織承諾、認同感、忠誠度與組織公民行爲，以及降低角色模糊與離職意圖上具有實質的幫助。

關鍵字

師徒功能 ； 準家庭功能 ； 烘焙業者

並列摘要

The purpose of this study was to explore the difference of cognition in mentoring functions from the east and west cultural view. The qualitative analysis was adapted in this study and the data were collected through in-depth interviews with nine experienced and well-known bakers in Taiwan. The local views of mentoring functions were also investigated in this study. The results indicated that the mentoring relationship could be divided as three phases: apprenticeship phase, growth phase, and mature phase. The major differences of mentoring functions between the east and west cultural views were (l) different conceptualization in High and Low Relationship/Equivalent Relationship; (2) different conceptualization in role modeling fianction; (3) quasi-family function.

並列關鍵字

Mentoring Function ； quasi-FamilyFunction ； bakers