题名

以修正德菲法探討廚師綠色職能

并列篇名

A Modified Delphi Study to Identify Chefs' Green Competencies

DOI

10.6267/JTLS.2010.16(1)4

作者

許美瑞(Meei-Ruey Hsu)

关键词

廚師 ； 綠色職能 ； 修正德菲法 ； 綠色資本主義 ； 台灣 ； chef ； green competences ； the modified Delphi approach ； natural capitalism ； Taiwan

期刊名称

觀光休閒學報

卷期/出版年月

16卷1期（2010 / 04 / 01）

页次

67 - 88

内容语文

繁體中文
中文摘要

本文旨在建立廚師綠色職能之概念架構，包括構面、向度與指標，以為後續發展其課程與教學策略之具體參照。為達成研究目的，本研究採修正式德菲法，以綠色環保的策略為主軸，考慮廚師職務領域，從文獻探討與深度訪談，直接發展結構性問卷，供德菲法問卷調查之用。本研究首先於2008年11~12月間邀請六位廚藝教師及四位行政主廚進行深度訪談；復於2009年3~4月邀請18位專家參與德菲法調查。研究結果獲得廚師綠色職能的四個構面、六個向度及70項職能指標。四構面及所含指標數為資源節用（24項）、污染防治（24項）、生物模擬（10項）及綠色資本投資（12項）；六向度及所含指標數為食材選用（15項）、烹調製備（15項）、器皿餐具（10項）、廚房設施（10項）、供應服務（10項），及綠色信念（10項）。
英文摘要

The aim of this paper is to identify a conceptual framework of chefs' green competencies with a construct of domains, aspects, and criteria in order to develop a series of curriculum and instruction for the following quasi-experimental study in Taiwan culinary arts education. To attain the aim mentioned above, a modified three round Delphi approach proposed by Murry and Hammons (1995) was used for data collection. Four executive chefs and six culinary educators were invited to contribute the basic green competencies required of a successful chef during November and December, 2008. A pilot questionnaire based on literature review and pilot round in-depth interviews was developed for the second round and third round of Delphi survey. Nine executive chefs and 9 culinary educators participated in the Delphi surveys during March and April, 2009. A total of 4 greening domains, 6 aspects of and 70 criteria of chef green competencies were identified. Four domains of chef green competencies are resource economy (24 criteria), pollution protection (24 criteria), biomimicry (10 criteria), and investment in green capitals (12 criteria). Six aspects of chef green competencies are food selection (15 criteria), food preparation (15 criteria), cooking utensils and tableware (10 criteria), kitchen facilities (10 criteria), food services (10 criteria), and green beliefs (10 criteria).
主题分类 人文學 > 地理及區域研究
社會科學 > 體育學
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被引用次数
  1. 陳貴凰、洪文發(2011)。不同世代台灣廚師職涯發展之研究。餐旅暨觀光，8(3)，167-189。
  2. 陳貴凰、洪文發、吳菊(2012)。廚藝戲曲定期展演─文本中臺灣廚師奮鬥故事解讀。島嶼觀光研究，4(4)，74-108。
  3. 陳貴凰、吳雅君、方翠禪(2011)。主題餐廳菜單設計評估指標建構－以修正式德菲法與層級分析法為例。運動休閒餐旅研究，6(3)，1-27。
  4. 陳素萍、李宜靜、王瑤芬(2016)。大學餐旅教育實施綠色餐飲課程之教學成效。課程與教學，19(3)，165-204。
  5. 鄧之卿、徐曉嬋、胡夢蕾、洪久賢(2012)。餐飲業節能減碳之個案研究─以摩斯漢堡為例。運動休閒餐旅研究，7(2)，152-167。
  6. 黃怡敏、張曉楨、施光訓(2016)。建立教師甄選評量機制系統之研究。績效與策略研究，13(2)，19-44。
  7. 劉禧賢(2017)。探討低碳飲食觀念認知與執行─以東部餐飲科系學生為例。美容科技學刊，14(1)，25-36。
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