餐飲研發人員專業職能重要性評估
No Thumbnail Available
Date
2014-12-??
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
國立台灣師範大學工業教育學系
Department of Industrial Education, NTNU
Department of Industrial Education, NTNU
Abstract
本研究目的評估餐飲研發人員專業職能項目重要性；研究中利用模糊層級分析法（Fuzzy Analysis Hierarchy Process; FAHP）比較個構面所呈現的相對權重，以了解專業職能的重要性。研究中選取資深研發專業人員進行研發人員專業職能問卷評估。結果顯示，主構面中以人格特質比專業能力重要；在人格特質次構面中，主動積極、自我挑戰及耐力抗壓較為重要；而細項中，以具有抗壓性、樂於接受挑戰與良好負責任態度較為重要。在專業能力的次構面中，計畫變通能力、產品知能及管理知能較為重要，而需有問題解決能力、具有應變反應能力及對原物料有一定認知等細項較為重要。研究所得結果將有助於餐飲業人才招募、訓練及教育學進行教育訓練參考。
This study aims to evaluate relative weights of different dimensions of foodservice R & D employees' professional competency by Fuzzy Analysis Hierarchy Process (FAHP) in order to find the importance of the professional competency. Experienced R&D professional employees were selected for questionnaire on R&D employees' professional competency. According to the results, among principal dimensions, personality trait is more important than professional competence. As to sub-dimensions of personality trait, ranking of importance is active, self-challenge and patience and pressure resistance. In items, pressure resistance, acceptance of challenge and responsibility are more important. Regarding sub-dimensions of professional competence, flexibility of plan, product knowledge and capacity and R&D management are more important. Problem-solving ability, flexibility and cognition of materials are more important. The findings can serve as educational training reference for recruitment of foodservice industry, training and education.
This study aims to evaluate relative weights of different dimensions of foodservice R & D employees' professional competency by Fuzzy Analysis Hierarchy Process (FAHP) in order to find the importance of the professional competency. Experienced R&D professional employees were selected for questionnaire on R&D employees' professional competency. According to the results, among principal dimensions, personality trait is more important than professional competence. As to sub-dimensions of personality trait, ranking of importance is active, self-challenge and patience and pressure resistance. In items, pressure resistance, acceptance of challenge and responsibility are more important. Regarding sub-dimensions of professional competence, flexibility of plan, product knowledge and capacity and R&D management are more important. Problem-solving ability, flexibility and cognition of materials are more important. The findings can serve as educational training reference for recruitment of foodservice industry, training and education.