台灣餐廳業採行綠色餐飲措施之認知與執行程度：重要-困難-執行程度分析

南華大學機構典藏系統 > 本校期刊 > 環境與管理研究 > Item 987654321/8045

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题名:	台灣餐廳業採行綠色餐飲措施之認知與執行程度：重要-困難-執行程度分析
其它题名:	The cognition and performance of Taiwan's restaurants in adopting green food measures: An Importance-Difficulty-Performance Analysis
作者:	周佳蓉;陳國勝;王月鶯;林聖宗 Chia-jung Chou;Kuo-sheng Chen;Yueh-ying Wang;Shen-chung Lin
貢獻者:	大仁科技大學餐旅管理系;大仁科技大學餐旅管理系;南開科技大學休閒事業管理系;大仁科技大學餐旅管理系 Department of Hospitality Management, Tajen University;Department of Hospitality Management, Tajen University;Department of Leisure Management, Nan Kai University of Technology;Department of Hospitality Management, Tajen University
关键词:	重要-表現分析;參照單位分析;綠色餐廳;環境管理;餐飲業 Importance-Performance Analysis;Ridit;Green restaurants;Environmental management;Food and beverage industry
日期:	2011-12-01
上传时间:	2011-09-05 10:32:15 (UTC+8)
出版者:	南華大學環境管理研究所
摘要:	近年來，環境生態遭受破壞與氣候變遷日益劇烈，且綠色消費觀已漸由國人所認知；餐飲服務耗用資源、製造污染與廢棄物，亦開始面對此綠化要求。本研究以台灣觀光旅館餐飲部門及餐館業為範圍，問卷調查綠色餐飲之四大環境措施面向--污染防制與健康環境、資源節省、綠色採購及永續食材，以瞭解台灣餐廳業者認知於實務上推動綠色餐飲之重要性、困難性與執行程度。本研究發現三型態餐廳業者確實在認知與執行程度上有所差異；經由IDPA(Importance-Difficulty-Performance Analysis)方法分析可知「污染防制健康環境」多能「突破艱難好表現」，但「節省資源」與「綠色採購」則多落入「低關注區」尤其實務操作中，水回收或水量監測系統對相關從業人員而言，具有相當困難性。本研究認為綠色餐飲之推動有許多新概念、新措施與思維，政府宜從產業創新角度，協助餐廳業者知識認知與實務執行輔導。 Recently, the devastating ecological environment and aggravating global warming as well as green consumerism have “greening” pressure on the restaurant industry, which consumes lots of resources and makes pollution and waste. This study investigated food service departments in tourist hotels, and independent restaurants in Taiwan regarding their perceived importance, difficulty and practical performance in adopting “green food” measures in the four aspects – pollution control and healthy environment, resources usage reducing, green purchasing as well as sustainable food. The results showed there was significant difference in the restaurants’ cognition and performance. By means of Importance-Difficulty-Performance Analysis (IDPA), most activities of “pollution control and healthy environment” were “difficult but good performance”, while “resources usage reducing” and “green purchasing” were located in the “low priority” area. It was found the restaurant industry does need new concepts and new measures in developing green food service; thus, the government’s assistance and provision of consultation in implementation and knowledge empowerment was suggested.
關聯:	環境與管理研究 12卷1期
显示于类别:	[本校期刊] 環境與管理研究 [旅遊管理學系(旅遊管理碩士班)] 環境與管理研究

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