飯店外燴菜單規劃因素之研究──以新北市某連鎖飯店為例

台灣的外燴宴席文化具有濃厚的地方色彩屬於飲食文化的一部份，並深受時代背景與經濟環境影響，餐飲業者承接外燴業務時，在菜單規劃所考量之因素相當多面向；然而，臺灣目前對於飯店外燴產業並沒有進行系統性的相關研究。本研究乃依據質性研究探析飯店外燴菜單規劃關鍵影響因素，透過飯店外燴之人資、廚師深入訪談並與實地觀察餐宴賓客等不同角度切入，建立都會區飯店外燴產業針對菜單規劃需因應硬體環境、社會文化與個人喜好等因素，硬體環境包含了出餐便利與器品餐具，社會文化包含了多元料理、菜餚命名與菜品結構，個人喜好包含了食材選用與知覺價值提供外燴經營參考。

Banto (Taiwan's banquet) is part of Taiwan traditional food culture which is rich with local color, and is deeply influenced by time background and the economic environment. When undertaking the business, there are a lot of factors for menu planning should be considered. Yet the hotel catering industry in Taiwan does not engage in systematic research to examine the effect of menu planning on catering industry. This study is based on qualitative research to explore the key influencing factors of the Banto menu planning, participant observation and in-depth interviews with hotel's personnel and chef were adopt in collecting data. The menu planning for hotel catering in Taipei metropolitan area was composed of three major categories which are environment, social culture and personal preferences; environment consists of convenience for food delivery and tableware, social culture consists of diversified cuisine, dishes naming and menu item, personal preferences consists of ingredients selection and perceived value. Hopefully, the results would help promotion and marketing strategies of hotel catering Industries of Taiwan.