A Case Study of Integrating Performance into Food and Beverage Service

• Main Authors: Lin,Chen-Yi, 林振益
• Other Authors: Liu, Chin-Li
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/90731484398866604415

碩士 === 國立臺灣藝術大學 === 戲劇學系 === 102 === In recent years, the business of restaurant is considered as one of the potential career. Some of the restaurants have already had stock on the market. Besides, the government has held many activities for internationalizing Taiwan delicious food, and the mass media has a lot of reports to advocate Taiwan delicate food culture. For the restaurants, the customers are not only served the clean and delicious food, but also can enjoy the feeling of being served when they have meals. Owing to this, the attendents having the direct interaction with customers are apparently very important. This case study is based on the theatrical theory of The Presentation of Self in Everyday Life advocated by the sociologist, Erving Goffman (1922-1982). Goffman thinks all of the people self-presentation in the dailiy lives and the behavior between people’s interaction are like a kind of performance. Therefore, he has a dramaturgy. During the process of people’s interactions, people will adjust themselves and play different roles to meet other people’s expectations according to the various situations and people. That’s why people have a lot of aspects. The researcher takes Fromosa Chang which is a restaurant famous for its minced pork stew with rice for example and focuses on the service of the attendents. For the researcher, the service of the attendents in the restaurant is like the perfomance of actors on the stage. The whole service process is like the dramatic performance.