题名

開放式廚房設計餐廳感官體驗與滿意度之探索性研究

并列篇名

An Exploratory Study of Sensory Experiences and Satisfaction with Open Kitchen Design in Restaurants

DOI

10.6572/JHT.10(4).3

作者

駱香妃(Hsiang-Fei Luoh)；王志宏(Chih-Hung Wang)；施又文(Yiu-Wen Shih)

关键词

開放式廚房 ； 感官體驗 ； 滿意度 ； 自由列舉 ； open kitchen ； sensory experience ； satisfaction ； free-listing

期刊名称

餐旅暨觀光

卷期/出版年月

10卷4期（2013 / 12 / 01）

页次

219 - 242

内容语文

繁體中文
中文摘要

本研究旨在探索消費者對開放式廚房設計餐廳的五感（視覺、聽覺、味覺、嗅覺和觸覺）感官體驗與滿意度。研究以立意抽樣方法，運用自由列舉法，彙整消費者、廚師及餐旅管理系大學生共178位受測者，對於開放式廚房設計餐廳的感官體驗與滿意度觀點，並使用ANTHROPAC軟體進行資料分析。研究結果顯示，「可以聞到食物的香味」的嗅覺體驗，以及「廚房一目了然」與「可以瞭解製作過程」的視覺體驗，為出現頻率較高，且較早被列舉出來的五感感官體驗；在滿意度部分，大部分受測者表示，開放式廚房設計會增加其對餐廳的滿意度，主要原因為「可以瞭解製作過程」與「廚師會展現精湛的廚藝，覺得非常有趣」等。研究意涵期能提供餐廳業者在廚房設計時決策擬定之參考。
英文摘要

This study aims to explore the consumers' perspectives regarding sensory experiences (sight, smell, hearing, taste, and touch) and the satisfaction with open kitchen designs in restaurants. The study used purposive sampling and free-listing method, and recruited consumers, chefs, and hospitality students as volunteer subjects. A total of 178 open-ended questionnaires were retrieved, and ANTHROPAC software was used to analyze data. The results showed that items listed earliest and most frequently regarding sensory experiences of open kitchen design were: ＂can smell the aromas of the food＂; ＂can see the whole kitchen area＂; and ＂can understand the processes involved in preparing the food＂; Furthermore, most of the respondents indicated that an open kitchen restaurant could increase their satisfaction. The major reasons were: ＂can understand the process involved in preparing the food＂; and ＂it is very interesting to watch the chefs demonstrating their professional skills in front of me.＂ The implications for kitchen design in restaurants are discussed.
主题分类 人文學 > 地理及區域研究
生物農學 > 農產加工
社會科學 > 管理學
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