The Study of the Demands of the Catering Industry in Pest Control Operator

• Main Author: 余璋昇
• Other Authors: Hsiu-Hua Pai
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/70371037707609961865

碩士 === 國立高雄大學 === 運動健康與休閒學系碩士在職專班 === 105 === The diversification meal culture of TAIWAN was most popular and famous to tourist and foreigner, All of output value in catering industry almost 424 billion when Catering industry development until 2015. CateringindustryofTaiwanuntil2014,IncludeAgency,Wholesale,Retail Trade,Restaurant that was 124,000 operation stores,But only 931 stores that was lawful operation Disease prevention and control even have to take professional tranning. In other words,the proportion of lawful operation Deisease prevention store to catering industary stores is one to 137, The problem was effect of the professional Disease prevention and control service that working or not. So we pay attention to how to decrease amount of bugs in Catering industry and development the quality of skill. The Research purposes was 1. The study of Catering industry congnition of enviroment clean and pest prevention concept . 2.The study of Caterning industry attitude for Pest Control Operator . 3.The study of Catering Industry Demands of Pest Control Operator Looking forward the result of Research that improve and make more hight quality and prevention skill knowhow to reduce pest breeding in Catering Industry. Methods of Reserch : The Guest of Spring Travel Show in Kaohsiung Total Questionnaires was 240,effective questionnaires 207(86.2%),The structural questionnaire will feedback informationthat was Catering industry know-how at enviroment sanitation,pest control and attitude of disease prevention .After analysis all information from questionnaires,the propotion of catering stores to pest damange is 207 to 216,cockroach damage is 207 to 176,mouse damege is 207 to 118. Pest damege effect was depends enviroment sanitation concept and attitude of pest control knowleage, Practitioners of Catering Industry lack concept of (Education/HACCP/Business Operation Type/Enviroment Sanitation/Safety Control System of Food)that why make significant differences factors