國際觀光旅館基層廚師人格特質需求之研究

Abstract

本研究旨在探討「國際觀光旅館基層廚師人格特質需求」之指標，並完成下列二項研究目的：（1）探討國際觀光旅館基層廚師人格特質需求構面；（2）發展國際觀光旅館基層廚師人格特質各構面之項目。 本研究採用德懷術（Delphi）研究方法進行，首先透過文獻探討發展「國際觀光旅館基層廚師人格特質需求」之初步指標，再針對指標之各構面及項目的重要程度及適切程度編製成五等量尺問卷作為研究工具。其次，透過德懷術研究方法，針對十位專家諮詢委員進行三次德懷術問卷調查，就指標構面及指標項目達成共識。 本研究結果顯示國際觀光旅館基層廚師人格特質之指標構面為：（1）情緒敏感性；（2）外向性；（3）開放性；（4）親和性；（5）勤勉正直性等五個指標構面，並細分為三十五個指標項目。依據本研究之結論，分別對國際觀光旅館業、職業學校及學生等，提供人格特質指標應用之參考及建議。

This study was to find the guidelines of the personality traits needs for the cooks in the international hotels. Two objectives would be fulfilled in this research: (1) to discuss the personality traits needs for the cooks in the international hotels; (2) to develop the indication items for the personality traits needs for the cooks in the international hotels. Literature review firstly made on the definitions and developments of the international hotels, the cafeteria department in the hotels and the personality traits needs, to develop the original indications on the personality traits needs for the cooks in the international hotels, and at the meantime, used a five-scale questionnaire on each indication item from the most important degree to the least one. Secondly, by three times of interviewing to ten expert committee members with the questionnaire adopted from Delphi, the personality traits needs and the indication items were achieved. Five concrete indications on personality traits needs were set as follows: (1) emotional stability, (2) extraversion, (3) openness, (4) agreeableness, (5) conscientiousness, and of which they were divided into 35 items. Based on the research conclusions, this study hopes to offer references and suggestions on the personality traits needs for the cooks in the international hotels to the management of the international hotels, the vocational high schools and the vocational students.