體驗菜品評估指標之建構

Constructing Evaluation Indicators for Experience Cuisine Certification

飲食是所有文化最基本元素之一，人們越來越追求具有意義之深度旅遊，隨著體驗經濟的來臨，近來觀光產業者紛紛推出讓顧客參與做菜DIY活動，透過體驗做菜來了解台灣文化。故本研究只在建構篩檢體驗菜品之評估指標，針對111位具有餐飲管理、體驗學習、文化觀光等領域專家進行層級分析法問卷調查，研究顯示篩選體驗菜品的主要構面重要程度權重依序為飲食問話（W=0.495）、菜品製備（W=0.267）與體驗活動（w=0.238）等垢面，其中第二層包含六個因素，而第三層則由16項評估指標所組成，上述所得結果可用於進行體驗活動時評估選擇體驗菜品之依據。

Food is the basic element of culture, and people participate in more and more meaningful in-depth tour. The tourism industry offers “Culinary DIY Activities”, which let customers realize Taiwanese Culture. The purpose of this study is to establish the evaluation indicators for experience cuisine certification. It would be put in experience culinary practice for tourism industry. Analytic Hierarchy process (AHP) was used to create such an assessment criteria on experience cuisine for tourism industry. Analytic Hierarchy Process questionnaires were used to evaluate every indicator’s weight. There are 111 available samples in the reclaimed questionnaires by experts of foodservice management, experiential learning and cultural tourism. The results of the three evaluation dimensions were “Food Culture” W = 0.495, “Food Preparation” W = 0.267, “Experience activities” W = 0.238, respectively. The second level composed of 6 different secondary dimensions, and the third level were 16 different evaluation criteria based upon the different evaluation dimensions from second level. Above noted assessment formula was applied to an actual evaluation of experience cuisine.