後疫情時代餐飲觀光飯店廚藝料理創作及服務人才培育之研究

2020新冠肺炎疫情爆發並延燒至全球各地，此疫情造成觀光產業的蕭條，進而影響餐飲觀光飯店的住房率及用餐營業額。國內的消費者更為了減少出門和遠離人群，消費行為從實體店面轉而對網路電商及數位科技更加依賴。因此各家業者不僅要在產品差異化與創新下足功夫，也要學習從不同的通路爭取客源。因此本學程以整合知識與就業技能為目標，推動「後疫情時代餐飲觀光飯店廚藝料理創作及服務人才培育課程」─包括外燴buffet及套餐料理（雞尾酒會小點、客製外燴自助餐、義式套餐、外送會議餐點、法式套餐）、精緻外燴甜點及盤飾蛋糕（盤飾甜點、精緻Buffet西點、飯店精選烘焙禮盒、蛋糕櫃Top甜點）、酒會創意飲品與宴會小點製作（創意雞尾酒、烈酒與咖啡調製、酒會小點）與「餐飲衛生安全管理」等，將上述列為教學核心，系統化統整廚藝創作與餐飲管理等相關知識。學生透過此就業學程計畫也可以了解星級飯店如何積極尋求突圍之道，包括自行研發餐點或與外送平台合作增加外送、外帶、外燴的服務，期盼能力挽流失的顧客以穩住營收，藉此度過難關。此外，本學程也規劃業界實習，學員透過實務上的理論、教學情境的演練，再加上實際的業界見習及實習，使學員畢業後更能順利與職場接軌。學程內容亦包括共通核心職能課程，期許學員能習得勞動部職能課程之精神，包括其中之核心能力、知識、技能及態度。本實務研究成果期盼可提供其他學校，於後疫情時代如何培育面對艱難環境下，提升具競爭能力的專業觀光飯店餐飲人才，做為參考。

關鍵字

觀光飯店；廚藝；創作；就業學程

並列摘要

In 2020, the coronavirus outbreak rapidly spread worldwide. The epidemic caused a depression in the tourism industry, which has affected the occupancy rate and dining turnover of restaurants and hotels. Consumers are less likely to go out and stay away from crowds. Hence, customer consumption behaviour has shifted from brick-and-mortar stores to relying more on online e-commerce and digital technology. Therefore, each business operator must not just work hard on product differentiation and innovation. Also, learn to increase the number of customers from different platforms. Hence, this course aims to integrate knowledge and employment skills. Also, promoting ＂Culinary Creation and Service Cultivation Course for Tourism Hotels in the Post-epidemic Era＂, which includes catering buffet and set meal (cocktail party snacks, customized buffet, Italian set meal, meeting meal, French set meal), exquisite catering desserts and plate-decorated cakes (plate-decorated desserts, Buffet Western pastries, baking gift boxes, cake cabinet top desserts), creative drinks and banquet snacks Production (creative cocktails, spirits and coffee preparation, cocktail party snacks) and ＂Food and Beverage hygiene and safety management＂, etc. Through this employment program, students can learn how star-rated hotels actively seek ways to break through, including developing their meals or cooperating with delivery platforms to increase delivery, take-out, and catering services, hoping to attract customers to tide over the difficulties. Through the practical theory and teaching situation drills, coupled with practical work and internships in industry. Students can better integrate into the workplace after graduation. The course also includes Kernel of Job Capability. It is expected that trainees can acquire the spirit of the Ministry of Labor's functional courses, including core competencies, knowledge, skills and attitudes. This practical research can be used by other schools as a reference for how to cultivate professional tourism hotel catering talents with competitiveness in the face of difficult circumstances in the post-epidemic era.