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Please use this identifier to cite or link to this item:
https://tkuir.lib.tku.edu.tw/dspace/handle/987654321/33451
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| Title: | 國際觀光飯店顧客飲食消費文化與行為關聯性之探討 |
| Other Titles: | Exploring the relationship between culture and behavior about food and beverage for international hotel customer |
| Authors: | 周建平;Chou, Chien-ping |
| Contributors: | 淡江大學企業管理學系碩士在職專班
白滌清;Pai, Ti-ching |
| Keywords: | 國際觀光旅館;餐飲管理;飲食文化;Dietary Culture;Food & Beverage Management;International Tourist Hotel |
| Date: | 2008 |
| Issue Date: | 2010-01-11 04:08:03 (UTC+8) |
| Abstract: | 觀光產業是世界各國普遍重視的無煙囪工業，臺灣因地理環境特殊，擁有豐富而多樣化的人文與自然資源，具有發展觀光之雄厚潛力以吸引外國旅客來臺觀光。為幫助國際觀光旅館及餐飲業者更加了解不同國家文化旅客之飲食消費習性，本研究目的為探討不同國家文化背景旅客對餐廳期望之差異性、飲食習慣之差異性、抱怨及投訴方式之差異性、餐飲業者如何就其差異擬訂改善方案。
本研究以港澳、日本、韓國、新加坡及未來即將開放的大陸旅客為主要研究對象，邀請業界人士於民國九十六年年初進行兩次專家座談，座談會與談者共有12人，分別為飯店、旅行社、餐廳及食品公司業者，其職級皆為協理以上，且均曾實際參與餐飲接待服務。
研究結果發現，旅客對餐廳之期望可分為產品、服務、環境、及地區四項。不同國家文化背景旅客的飲食習慣，如對酒類飲品偏好度、特殊香料接受度、單點類餐飲偏好度上有不同需求，抱怨及投訴的方式也因國家文化不同而有明顯差異。業者可依不同國家文化旅客之需求提供不同的產品及服務，提升我國餐飲觀光之競爭力。
The Tourism Industry has been attached great importance worldwide to Non-Chimney Industry. Geographically, Taiwan not only owns the rich and variety of culture and natural resources, but is also capable to attract foreign travelers by developing its great potential of tourism. To Help the international hotels and restaurants know more about the consuming habits of difference of expectation from travelers in different national background and food culture, and their different ways to complain.
The research is focusing on travelers from Hong Kong, Japan, Singapore and the opening Mainland China market, and invites 12 experts from hotels, travel agents, restaurants and food industry seminars at the beginning of 2007. Most of their positions are directors or above and well experienced in Food & Beverage related field.
According to this research, the expectation of restaurants from travelers can be divided into products, service, environment and area. The habits of food culture, such as the preference of alcohol, the acceptance of special flavoring, the requirement of a la carte menu, and the ways the customers express their complains show great difference by different country’s cultural background. By the results, providing different products and services can raise up our tourism competitiveness. |
| Appears in Collections: | [企業管理學系暨研究所] 學位論文
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