| Summary: | 碩士 === 靜宜大學 === 觀光事業學系 === 99 === The main purpose of this research was to construct the evaluation indicators and the component elements of Key Success Factors (KSF) for the development of local speciality cuisine in foodservice industry. First, through literature review and the experts’ in-depth interview, the preliminary component elements were composed and the structure was formed. 48 experts of dining, marketing, sightseeing, and literature and history were invited to carry on three times of modiefied Delphi Method to reach consistency of the evaluation indicators of local speciality cuisine KSF and to confirm the stability of the indicators. Hence, a framework of the evaluation indicators and the component elements of KSF is formed for the development of local speciality cuisine in foodservice industry. The findings revealed that the framework of the local speciality cuisine KSF was composed of three main goals in the first level, nine criteria in the second level, and 44 essential factors in the third level. The expert advice thought 1) “using agricultural products of local specialty” 2) “showing local cultural characteristics in the researched and developed local speciality cuisine” 3) “having the technical abilities of cooking local speciality cuisine” 4) “using local agricultural products” 5) “the more seasonal and local agricultural products used, the more characteristic the cuisine” 6) “showing the representation of local flavors” 7) “confirming with hygiene and safety norms in cooking process” 8) “confirming with hygiene and safety norms in layout of the items” as the most important elements of the first five. Seven of them are “select speciality cuisine” construction surface. Therefore, the design of the local speciality cuisine in foodservice industry should focus on product contents, especially the use of local speciality cuisine for the local culture characteristics and the selection of seasonal and local agricultural products for the speciality cuisine. In addition, there are significant differences between experts’ professional field and seniority on the importance of local speciality cuisine KSF evaluation indicators.
|
|---|
