A Study of Knowledge Sharing Intention of the Chefs of Restaurants of International Tourist Hotels - Taking Southern Taiwan as an Example

• Main Authors: Kung Yu-pen, 龔玉盆
• Other Authors: 羅希哲
• Format: Others
• Language: zh-TW
• Published: 2006
• Online Access: http://ndltd.ncl.edu.tw/handle/82270037296781257997

碩士 === 國立屏東科技大學 === 技術及職業教育研究所 === 94 === This study aims at investigating the knowledge sharing intention of the chefs of the restaurants of international tourist hotels. The research approaches of the study were firstly an application of literature review to achieve the evidence of theories, and then the conduction of in-depth interviews to understand the contents of knowledge sharing of the chefs, and finally the proceeding of a questionnaire survey to collect the general viewpoints of the chefs on knowledge sharing. Employing cluster random sampling, this study took 260 chefs of five counties and cities in Southern Taiwan as the research samples, and made questionnaire survey on them. Apart from using SPSS 10.0 for data analysis, this study adopted some other statistical methods, including descriptive statistics, variation analysis, correlation analysis, multiple regression analysis, path analysis, and so on. This study took the chefs working at the restaurants of international tourist hotels in five counties and cities of Southern Taiwan as the research targets, and acquired the following conclusions: 1. The chefs incline to think that they are willing to share their knowledge. 2. The chefs think that the facets affecting their knowledge sharing intention are in such proper order of sharing motive, organizational culture and group relationship. 3. The chefs incline to share their knowledge at a middle-level frequency. 4. The chefs incline to think that knowledge sharing is helpful to them. 5. The locations for the chefs to undergo knowledge sharing are extensive – from the inside to the outside of their working places. 6. The incentives of the chefs’ knowledge sharing are mainly out of the requests of colleagues or friends, and the willingness of the chefs. 7. The contents of the knowledge shared by the chefs are mainly their working experience, working skills and professional knowledge. 8. The ways of knowledge sharing that the chefs use are mainly through verbal conversation as well as practical operation and demonstration. 9. Under the facet of sharing motives affecting the knowledge sharing intention of the chefs, the main factors can be summarized as factor of altruist nature and mutual benefit, factor of personal reputation, and factor of respect, stimulation and encouragement. 10. Under the facet of group relationship affecting the knowledge sharing intention of the chefs, the main factors can be summarized as factor of group member’s rank and factor of friendship with member. 11. Under the facet of organizational culture affecting the knowledge sharing intention of the chefs, the main factors can be summarized as factor of fair trust and factor of management attitude. 12. A significant difference of the chefs’ ages is found on the knowledge sharing intention. In the aspect of knowledge sharing intention, the chefs at younger age are more willing to share the knowledge of their professional work than those at older age. 13. A significant difference of the chefs’ seniority is found on the knowledge sharing intention. In the factor of altruist nature and mutual benefit under the facet of sharing intention, the more senior chefs are more agreeable to the knowledge sharing of their professional work than the less senior chefs. 14. A significant difference of the chefs’ seniority is found on the organizational culture. In the factor of management attitude under the facet of organizational culture, the more senior chefs are more agreeable to the knowledge sharing of their professional work than the less senior chefs. 15. The five variables of factor of altruist nature and mutual benefit, factor of fair trust, factor of management attitude, factor of group member’s rank and factor of respect, stimulation and encouragement can be combined together to predict the degree of knowledge sharing intention of the chefs working at the restaurants of international hotels. 16. Group relationship, organizational culture and sharing intention are found to have significant direct and positive effects on the knowledge sharing intention. Besides, group relationship and organizational culture also have indirect and positive effects on the knowledge sharing intention through the sharing motive, which can be regarded as a concept of potential mediating evaluation. According to the research results, this study makes suggestions for the chefs, the related restaurant owners, the administrative and supervisory organizations as well as the subsequent studies. It is hoped that through the understanding of the knowledge sharing intention of chefs, correct knowledge sharing attitude and behaviors of chefs can be molded. This study can also be provided as a reference for the chefs in offering vocational training, in-service service and system planning in future.