臺灣地產地消餐廳認證量表之建構

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题名:	臺灣地產地消餐廳認證量表之建構 Constructing Certification Scale for Locavore Restaurant in Taiwan
作者:	林劭潔 LIN, SHAO-CHIEH
贡献者:	經營管理學系
关键词:	在地食物系統;地產地消;構念發展與測量;量表建構;餐廳指標 local food system;locavore;local consumption of locally produced;restaurant indicators;construct development and measurement
日期:	2020
上传时间:	2020-04-09 08:31:58 (UTC+0)
出版者:	亞洲大學
摘要:	全球化生產模式的一種不信任感，消費習慣因知覺風險的存在而產生改變，促成在地食物系統的興起。承襲在地食物系統的概念，地產地消(locavore)運動的興起，強調地方生產的農產品在當地被消費，當地生產者與消費者面對面的接觸，建立信任關係。然而，從國外的發展意義，可以了解地產地消是具有多元觀點或解釋，正因如此，國內對於地產地消的基本內涵之討論，同樣存在各種不同的觀點，以現有文獻，無法全然瞭解地產地消的全貌。本研究有兩個主要目的，一是構念發展；二是量表建構與驗證。本研究結合質化與量化方法深入探討地產地消餐廳之構念，利用文獻回顧整理地產地消的基本構面與要素，並試圖透過焦點團體、深度訪談與內容分析方法，探索地產地消重要構面及其多元概念，藉以發展初始題項，完成量表問卷設計並依循量表建構程序發展，透過探索性因素分析探究量表因素結構得到六個因素並命名「食材安全」、「生產證明」、「品質一致性」、「食農教育」、「餐飲服務創新」、「支持生產者理念」；最後階段以驗證性因素分析證實六個因素結構之信效度；確認餐廳經營者地產地消定義與內涵，發展地產地消餐廳認證量表，最後提出若干管理意涵及未來研究方向建議。 Globalization, people distrust the production model, and have risk perception. Therefore, lead to consumption habits change, and contribute to the rise of the local food system. Based on the concept of the local food system, there are some researches to discuss the concept of locavore or local consumption of locally produced (LCLP) recently. However, existing studies cannot understand completely locavore. This study aims to conceptualize locavore construct and develop a scale to measure it. This study integrated the qualitative approaches and quantitative approaches to deeply, investigate the aspects or the locavore for restaurant managers and develop a reliable and valid measurable scale. Through content analysis, the Locavore for the restaurant were identified and then classified into three themes: the Local food for the restaurant, product supply for the restaurant, and social identity of the restaurant. In the quantitative area, we followed the procedure of scale development to establish the instrument which was measured for the restaurant of Locavore. First, to generate the initial items based on qualitative results. Second, exploratory factor analysis was found to six factors were identified: 'Food safety', 'Certificate of Origin', 'Stable quality', 'Food Education', 'Catering service innovation', and 'Supporting the Producer's Faith’. Third, confirmative factor analysis was employed in order to confirm the six-factor structure of scale. The locavore for restaurant managers has good reliability and validity by examining. The results of the quantitative study will be identified as a fit model of concepts of locavore for restaurant managers. Implications and suggestions for future research are provided.
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