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研究生:倪紹華
研究生(外文):NI, SHAO-HUA
論文名稱:建立餐飲從業人員食品安全衛生模式
論文名稱(外文):To Establish the Model of Food Safety and Sanitation Behavior for Foodservice Employees
指導教授:柯文華柯文華引用關係
指導教授(外文):KO, WEN-HWA
口試委員:吳淑禎黃韶顏
口試委員(外文):Wu, Shu-ChenHuang, Shau-yen
口試日期:2017-03-25
學位類別:碩士
校院名稱:輔仁大學
系所名稱:餐旅管理學系碩士班
學門:民生學門
學類:餐旅服務學類
論文種類:學術論文
論文出版年:2017
畢業學年度:105
語文別:中文
論文頁數:123
中文關鍵詞:食品安全衛生行為模式餐飲從業人員
外文關鍵詞:Food safety and sanitationbehavior modelfoodservice employees
相關次數:
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  • 下載下載:13
  • 收藏至我的研究室書目清單書目收藏:4
本研究旨在探討餐飲從業人員食品安全衛生職能、自我效能、行為總體動機、行為意圖、執行行為與組織環境之影響等相關行為模式,本研究針對台灣餐飲業(包含飯店、餐廳及團膳公司)之內場從業人員為對象做調查研究抽樣,共發放500份,回收有效問卷431份,有效回收率為86.2%。在個人背景變項分析部分,在性別方面,以男性為多;年齡方面以21-30歲最多;教育程度方面以高中∕高職者最多;工作性質方面以任職於飯店者做多;工作職位方面以非管理職者為多;工作年資方面以工作年資1年以上-4年(含)者最多。
由研究得知食品安全衛生職能、自我效能、行為總體動機、行為意圖食品安全執行行為構面間均有顯著正相關。進行各構面間結構方程模式分析,職能會正面影響自我效能及行為總體動機,並會影響其行為的產生;自我效能、行為總體動機對行為意圖及執行行為均有正向的影響,本模式具有良好之配適度;組織環境越好則具有強化自我效能及行為意圖對執行行為的影響。餐飲從業人員自評食品安全衛生職能三構面,較具備之食品安全衛生職能依序為應用管理知識、遵守規範、烹調及法規認知;行為總體動機現況具備程度依序為態度、主觀規範、知覺行為控制。個人變項中,教育程度在執行行為構面大學者顯著高於專科與高中/高職者;飯店及餐廳工作者在職能、自我效能、行為總體動機、行為意圖、執行行為構面均較團膳工作者顯著為高;而主管在行為意圖顯著高於非主管職。

This study aims to explore the food safety and sanitation competency, self-efficacy, overall behavioral motivation, behavioral intention, execution behavior, effect of organization environment and other relevant behavior models of foodservice employees. In this study, the sampling investigation was conducted by taking the practitioners of catering industry in Taiwan (including hotels, restaurants and catering companies) as the objects with a total of 500 copies of questionnaires issued and 431 copies of valid questionnaires collected with a valid recovery rate of 86.2%. In the personal background variable analysis section, the majority are males in terms of gender; most people are aged at 21-30; most people are from the senior high/higher vocational schools in terms of education degree; most people are hotel workers in terms of work nature; most people are non-management workers in terms of job position; and the work seniority is over 1 year to 4 years (including) mostly.
It is learned from the study that significant positive correlations exist between the dimensions like food safety and sanitation competency, self-efficacy, overall behavioral motivation, behavioral intention and food safety execution behavior. According to the structural equation modeling analysis between the dimensions, the food safety and sanitation competency would have positive influence on the self-efficacy and overall behavioral motivation and affect their behavior generation; both the self-efficacy and overall behavioral motivation has positive influence on the behavioral intention and execution behavior and this model has good fitness; and the better organization environment can better strengthen the influence of self-efficacy and behavioral intention on execution behavior. According to the evaluation by the foodservice employees on the three dimensions of food safety and sanitation competency, they are ranked in the order of management knowledge application, compliance with norms, cooking and cognition of laws and regulations in terms of the food safety and sanitation competency possessed and are attitude, subjective norm and perceived behavioral control in order in terms of the current possessing degree of overall behavioral motivation. In the personal variables, those having a college degree are significantly higher than those graduating from a senior high/higher vocational school in terms of education degree in the execution behavior dimension; those working in hotels and restaurants are significantly higher than the catering workers in the function, self-efficacy, overall behavioral motivation, behavioral intention and execution behavior dimensions; and the supervisors are significantly higher than the non-supervisors in terms of the behavior intention.

目錄 i
表目錄 iii
圖目錄 vi
第一章 緒論 1
第一節 研究背景與動機 1
第二節 研究目的 2
第三節 名詞解釋 2
第二章 文獻探討 3
第一節 食品安全衛生 3
第二節 行為模式相關理論 14
第三節 影響從業人員食品安全行為因素 21
第四節 各構面關係及假設推論 24
第三章 研究方法 26
第一節 研究設計 26
第二節 研究假設 26
第三節 研究對象與實施方式 27
第四節 研究工具 27
第五節 預試分析 33
第六節 正式問卷信效度分析 56
第七節 研究資料分析 58
第四章 研究結果分析與討論 60
第一節 受試者基本資料分析 60
第二節 測量模型分析 62
第三節 結構方程模型 70
第四節 組織氣候調節效果之影響 74
第五節 各變項描述性統計 78
第六節 人口統計差異檢定 82
第五章 結論與建議 88
第一節 研究結論 88
第二節 研究建議 90
參考文獻 92
中文文獻 92
英文文獻 97
附錄一 預試問卷 106
附錄二 正式問卷 110


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