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研究生: 許益菁
研究生(外文): Yi-Jing Hsu
論文名稱: 以計畫行為理論探討餐飲從業人員執行HACCP系統之行為意向
論文名稱(外文): A study on the Behavior Intention of Restaurant Industry Employees apply HACCP by the Theory of Planned Behavior
指導教授: 陳為任
學位類別: 碩士
校院名稱: 樹德科技大學
系所名稱: 經營管理研究所
論文出版年: 2011
畢業學年度: 99
語文別: 中文
論文頁數: 90
中文關鍵詞: 食品安全管制系統(HACCP)計畫行為理論餐飲從業人員行為意向
外文關鍵詞: Hazard Analysis and Critical Control Point (HACCP)the Theory of Planned Behavior (TPB)Restaurant Industry EmployeesBehavior Intention
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    本研究應用計畫行為理論建構「餐飲從業人員執行HACCP系統之行為意向模式」,為瞭解模式中各變數對於餐飲從業人員執行HACCP系統行為意向的影響程度,針對已通過HACCP系統之餐飲服務業及餐飲製造業者進行調查,共回收117份有效問卷,利用敘述性分析及t檢定,了解餐飲從業人員不同的食品背景對部分變數有所差異,再利用相關分析及多元迴歸分析驗證各研究假設,根據實證結果得知(一)「社會相對利益」、「組織規範信念」、「自我效能」相對正面並顯著影響「態度」、「主觀規範」、「知覺行為控制」 (二) 「態度」、「主觀規範」、「知覺行為控制」皆正面並顯著影響行為意向,其中「主觀規範」影響程度是「態度」變數的兩倍,這表示主管、同事、政府機構及客戶的意見及態度最為影響餐飲從業人員執行HACCP系統的行為意向,提出研究結論和建議提供餐飲業者及政府衛生機構在進行改善員工執行HACCP系統行為時有參考依據。

    This study applies the theory of planned behavior (TPB) to construct the model of Behavior Intention of Restaurant Industry Employees apply HACCP. To understand the influence of each variable toward Behavior Intention of Restaurant Industry Employees applies HACCP, the Subjects are some company of has been obtain HACCP, and based on the 117 valid samples, Using descriptive statistical analysis and independent sample t test analysis, and the result supports the significant relationship between different food backgrounds and different variables, using Correlation Analysis and multiple regression analyses examine assumptions, the results of this thesis supported the framework of TPB. First, social benefits, organizational norms and beliefs and self-efficacy were significant effect more than the others variable. Second, the Attitude, Subjective Norm and Perceived Behavioral Control were significantly positively related to the Behavior Intention, and subjective norm is the key factor, so the suggestion and attitude of supervisor, colleagues, and government agencies customers are more important to Employees. Effective implications and suggestions provided policy makers and government agencies to improve employees apply HACCP.

中文摘要  i
英文摘要  ii
謝誌  iii
目錄  iv
表目錄  vi
圖目錄  viii
一、緒論  1
1.1 研究背景與動機  1
1.2 研究目的  3
二、文獻回顧及理論基礎  4
2.1 食品安全管制系統  4
2.2 影響餐飲從業人員行為意向之因素探討  8
2.3 計畫行為理論  15
2.4 計畫行為理論相關實證研究結果  22
三、研究設計  24
3.1 研究架構  24
3.2 研究假設  25
3.3 研究變數之操作性定義與衡量  29
3.4 研究對象與範圍  35
3.5 問卷設計  36
3.6 問卷預試  38
3.7 問卷發放  40
3.8 資料分析方法  43
四、資料分析結果  44
4.1 樣本描述  44
4.2 敘述性統計分析  46
4.3 獨立樣本t檢定  52
4.4 餐飲從業人員執行HACCP系統行為意向模式驗證  56
4.5 模式解釋及驗證假說  60
五、結論與建議  65
5.1 研究結果與發現  65
5.2 實務建議  69
5.3 研究貢獻  71
5.4 研究限制及後續研究建議  72
參考文獻  73
附錄:問卷內容  86


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Walker, E., Pritchard, C., & Forsythe, S. (2003). Food handlers’ hygiene knowledge in small food businesses. Food Control,14,339-343.
Walker, E., Pritchard, C., & Forsythe, S. (2003). Hazard analysis critical control point and prerequisite programmer implementation in small and medium size food businesses. Food Control,14,169-174.
Williams, J. R. & Lueke, S. B. (1999). 360-degree feedback system effectiveness: Test of a model in a field setting. Journal of Quality Management, 4, 23-49.
Wood, R. E., & Bandura, A. (1989). Impact of conceptions of ability on self-regulatory mechanisms and complex decision making. Journal of Personality and Social Psychology, 56, 407-415.
Woodburn, M.J., & Vanderiet ,S.J. (1985). Safety Foods Care Labeling for Perishable Foods. Home Economics Research Journal,14, 3-10.
(三)網路資源
行政院衛生署食品藥物管理局http://www.fda.gov.tw/index.aspx
經濟部商業司http://gcis.nat.gov.tw/welcome.jsp


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