以消費者價值探討學童家庭選擇外食關鍵因素之研究－分析層級程序法之應用

NHUIR > College of Management > Department of Tourism Management, The M.A. Program of Tourism Management and Leisure Environment Management > Disserations and Theses(M.A. Program in Tourism Management) > Item 987654321/23289

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Title:	以消費者價值探討學童家庭選擇外食關鍵因素之研究－分析層級程序法之應用
Other Titles:	A Study of the Key Factors of Selecting Eating-out in Children's Families Using Consumer Value--Application of Analytic Hierarchy Process
Authors:	溫俐瑋 Wen, Li-Wei
Contributors:	旅遊管理學系旅遊管理碩士班李謀監 Mou-Chien Lee
Keywords:	分析層級程序法;消費者價值;家庭外食;修正式德爾菲法 Analytic Hierarchy Process;Consumer Value;Family Eating-out;Modified Delphi Method
Date:	2015
Issue Date:	2015-09-08 13:54:32 (UTC+8)
Abstract:	面對龐大的外食消費市場，即使食安風暴屢見不鮮，外食仍然是國人日常生活中的普遍現象。國小學童正處於人生學習及身心發展階段，易受到同儕團體及家庭互動的影響，而建立或影響其價值觀。家庭受社會環境影響，導致用餐習慣的轉變，學童家庭選擇外食的機會也日趨頻繁。因此，學童家庭選擇外食的關鍵因素，乃是本研究主要探討的議題。　　外食係一種消費活動，消費者經由外食消費對餐點的擁有或消費而獲得之價值，在文獻上定義為消費者價值。本研究以消費者價值探討學童家庭選擇外食關鍵因素，針對消費者價值與餐飲外食相關文獻進行探討，並藉由修正式德爾菲法，作為評估因子篩選，確立評估分析層級架構之依據，同時依據分析層級程序法，設計正式問卷並施測，再針對所得之結果進行分析，確定五項主準則要素與十九項次準則因素之影響權重。　　本研究分析結果顯示消費者價值主準則以「功能價值」權重最高，次準則因子以「食材安全」為首要考量。經由本研究之結果對學童家庭選擇外食之關鍵因素歸納出各因素間之重要性，提供學校、家庭及外食業者參考。　　With such a huge consumer eating-out market and people at home dining habits changing, eating-out is still a common phenomenon in everyday life even if the food safety crisis occurs frequently. Elementary school students are learning in life and physical and mental development stage, especially in the mid-school children, more vulnerable to peer groups and family interaction effects will establish or affect their values. Families affected by social and environmental impacts has lead to changes in eating habits of school children so that selecting outside food for the family is becoming increasingly frequent. Therefore, the purpose of this study is to investigate the issue of eating-out selection in children's families. 　　Eating-out is a consumer activity and it is defined as consumer value in the literature where the value is obtained by eating meals on owned or consumption. This study investigates the key factors of eating-out selection in children's families. The evaluation factors are selected by modified Delphi method and consumer value and eating-out literature discussed so that the framework can be established. The formal questionnaires are designed and tested based on the Analytic Hierarchy Process method where the weighting factors of the five main criteria and nineteen sub criteria are obtained. 　　The evaluation data show that the highest weighting factors of the main and sub criteria are functional value and ingredients security, respectively. The results of this study summed up the importance of the various factors of eating-out selection in children's families that can provide schools, families and the eating-out industry reference.
Appears in Collections:	[Department of Tourism Management, The M.A. Program of Tourism Management and Leisure Environment Management] Disserations and Theses(M.A. Program in Tourism Management)

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