餐飲研發人員專業職能重要性評估

To Evaluate the Importance of Professional Competency of Foodservice R & Demployees

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，計晝變通能力、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.