| Summary: | 碩士 === 朝陽科技大學 === 企業管理系碩士班 === 98 === This paper aims at constructing the competency of chain store of restaurant the manager in food and beverage industry and discussing its importance to the industry and academia. After compiling the related literature, the questionnaire of this study is designed by means of expert interview, focusing on 30 executives in the industry and scholars, and hence 20 effective questionnaires is obtained.
The construction of the competency of chain store of restaurant the manager in food & beverage industry is completed—there are 4 criteria for the first level (professional knowledge, abilities, skills and personality), and 11 and 38 criteria for the second and the third level respectively. The following is the result of AHP:
(1) The priority of criteria of the first level:
Executives: personality, abilities, skills, professional knowledge.
Academic: personality, abilities, professional knowledge, skills.
(2) The top 3 criteria of the second level:
Executives: management, conscientiousness, organizational leadership skills.
Academic: neuroticism, agreeableness, hall operation.
(3) The top 5 criteria of the third level:
Executives: crisis management, pressure management, capability of a listener, responsibility, communicational skills.
Academic: emotion control, pressure management, enthusiasm, responsibility, learning capability.
The analysis results can be found, executives and academics are important elements, still slightly different. For executives, Should be cooperation with academic units set up relevant courses, through with academic institutions cooperation, to train executives to have the ability or strengthen, also allow the industry to excavate school talent''s opportunities. For academic, in the curriculum teach important factor in excavate, through industry cooperation, cooperative education and other opportunities to practice class dining experience for students, will effectively enhance the employability of its market.
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