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研究生:黃麗虹
研究生(外文):Huang,Li-Hong
論文名稱:學員對烘焙課程涉入程度、體驗價值及行為意向之研究
論文名稱(外文):A Study of Impacts of Experience Value and Involvement on Behavioral Intention of Students in Baking Courses
指導教授:王明元王明元引用關係
指導教授(外文):Wang,Ming-Yuan
口試委員:張慧珍江建廷王明元
口試委員(外文):Chang,Hui-ChenChiang,Chien-TingWang,Ming-Yuan
口試日期:2019-07-09
學位類別:碩士
校院名稱:國立高雄科技大學
系所名稱:觀光管理系
學門:民生學門
學類:觀光休閒學類
論文種類:學術論文
論文出版年:2019
畢業學年度:107
語文別:中文
論文頁數:107
中文關鍵詞:烘焙涉入程度體驗價值行為意向
外文關鍵詞:bakinginvolvementexperience valuebehavioral intention
相關次數:
  • 被引用被引用:8
  • 點閱點閱:370
  • 評分評分:
  • 下載下載:115
  • 收藏至我的研究室書目清單書目收藏:2
受到食安風暴及烘焙名人效應的影響,台灣烘焙產業蓬勃發展,參與烘焙課程人數日益增加,顯示國人對於烘焙課程學習涉入程度有顯著的提昇。基於個人需求、興趣或價值觀,對於烘焙課程之學習將會產生不同程度的涉入,因而影響其個人行為、態度及不同的體驗價值。本研究以實際參與過烘焙學習之學員為主,以問卷調查方式,探討學員在烘焙課程上所涉入程度,參與體驗後所產生之個人價值及行為上的改變。
本研究採用敘述性統計、項目分析、信度分析、因素分析、獨立樣本t檢定、單因子變異數及線性迴歸分析等分析方法,其研究結果顯示:(一)不同人口背景統計變項對烘焙課程涉入程度、體驗價值及行為意向有顯著差異性。(二)學員參與烘焙課程之涉入程度對體驗價值有正向影響力。(三)學員參與烘焙課程之涉入程度對行為意向有正向影響力。(四)學員參與烘焙課程之體驗價值對行為意向有正向影響力。研究結果建議如下:(一)開設未婚年輕族群或外食族之烘焙課程。(二)開拓不同層次的烘焙學習市場。(三)提昇學員烘焙課程之認知涉入及美感。(四)提昇學員對烘焙課程涉入程度增進體驗價值及行為意向。

Influenced by the impacts from a series of food safety incidents and baking celebrities in recent years, the baking industry of Taiwan is prospering. The number of people taking baking courses has been increasing, revealing that the involvement of the people of Taiwan in their learning in baking courses is significantly increasing. Based on personal needs, interests or value judgment, different students have different involvement in their learning in baking courses; and hence, such difference would induce a difference in their personal behaviors, attitudes and experience values. Focusing on the students who once actually participated in learning of baking, the paper uses questionnaire survey to explore the students’ involvement in baking courses, and the change in personal value judgment and behaviors changes after participation in experience.
Employing the analysis methods of descriptive statistics, item analysis, reliability analysis, factor analysis, t-test of independent samples, one-way ANOVA and linear regression analysis, the paper has found that: (1) The difference in the statistical variable of population background has significant difference in students’ involvement, experience value and behavioral intention for baking courses. (2) Students’ involvement in baking courses has positive influence on their experience value. (3) Students’ involvement in baking courses has positive influence on their behavioral intention. (4) Students’ experience value of their involvement in baking courses has positive influence on their behavioral intention. The paper reviews the above research results and gives these suggestions: (1) Offer baking courses for single young people or those who eat out frequently. (2) Develop the markets for different levels in baking learning. (3) Improve students’ cognitive involvement and aesthetic sense for baking courses. (4) Increase students’ involvement in baking courses, and enhance their experience value and behavioral intention.

中文摘要 Ⅰ
英文摘要 Ⅱ
誌謝 Ⅲ
目錄 Ⅳ
表目錄 Ⅴ
圖目錄 Ⅵ
一、 緒論1
1.1 研究背景1
1.2 研究動機2
1.3 研究目的5
1.4 研究流程5
1.5 研究範圍與限制8
二、 文獻回顧9
2.1 涉入9
2.2 學習涉入17
2.3 體驗價值23
2.4 行為意向29
三、 研究方法36
3.1 研究架構36
3.2 研究假設37
3.3 研究對象及資料蒐集37
3.4 問卷設計38
3.5 問卷信效度43
3.6 資料分析方法49
四、 研究結果52
4.1 樣本特性分析52
4.2 涉入程度、體驗價值及行為意向因素分析55
4.3 涉入程度、體驗價值及行為意向敘述性統計分析60
4.4 涉入程度、體驗價值及行為意向差異性分析65
4.5 涉入程度、體驗價值及行為意向單因子變異數分析68
4.6 涉入程度、體驗價值及行為意向線性迴歸分析81
4.7 研究假設檢定結果84
五、 結論與建議86
5.1 結論86
5.2 建議88
5.3 研究限制89
5.4 後續研究建議89
參考文獻 90
附錄一 問卷調查表105

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三、網站部份
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農學堂,2017,105年農業統計破紀錄!食米量創歷史新低糧食自給率31%,九年最低蔬果進口創歷史新高,檢索日期:2019/1/5
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商周雜誌,2018,麵包新強國台灣,檢索日期:2019/1/8
https://www.businessweekly.com.tw/magazine/Article_page.aspx?id=34834
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Money DJ新聞,2018,統一強攻烘焙產業商機,看好今年銷售額持續成長
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Life taste,2017,Psychologists Explain The Benefits Of Baking For Other People,檢索日期:2018/1/13,https://www.huffpost.com/entry/baking-for-others-sychology_n_ 58dd0b85e4b0e6ac7092aaf8



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