台灣餐廳評鑑制度執行與發展之研究

A Study on the Implementation and Development of Restaurant Rating System in Taiwan

10.29429/JSLHR.201103_6(1).04

蘇靖淑(Ching-Shu Su)；洪久賢(Jeou-Shyan Horng)

餐廳指南 ； 評鑑 ； 餐飲業 ； 米其林 ； Restaurant guide ； foodservice industry ； restaurant rating ； Michelin ； Zagat

運動休閒餐旅研究

6卷1期（2011 / 03 / 01）

45 - 65

繁體中文

本研究透過質性研究之內容分析法與訪談法，以米其林餐廳指南(Micheline Red Guide)、Zagat餐廳調查(Zagat Restaurant Survey)與泰精選餐廳認證(Thai Select)爲基礎，進而以餐飲業者、美食專家與學界專家爲對象，進行半結構式訪談，期望深入瞭解台灣餐飲業專家對於餐廳評鑑制度執行與發展的觀點。研究結果主要以餐廳評鑑的目標、餐廳評鑑人員、餐廳的分類、餐廳評鑑指標、餐廳評鑑制度的影響與餐廳評鑑的持續執行進行討論。最後，對於實務上的意涵、未來研究方向以及研究限制提出建議。

Qualitative approaches including content analysis and interview are employed in this research. Based on reviewing Micheline Red Guide, Zagat Restaurant Survey and Thai Select, semi-structural interview is utilized to interview with the experts of foodservice industry, gourmets, and academic experts. It's expected to understand the experts' perspectives on the implementation and development of restaurant rating system. The results are analyzed in the following themes: the main purpose of establishing restaurant rating system, the persons implementing the restaurant rating system, the classification of restaurants, the indicators of restaurant rating, the influence of restaurant rating system and its continuance. Finally, practical implications, direction of future research and research limitations are proposed.

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