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從產地到餐桌的食農體驗歷程、健康餐飲行為認知之研究 : 以國姓鄉主題餐廳為例

紀錄類型:	書目-語言資料,印刷品 : 單行本
副題名:	以國姓鄉主題餐廳為例
作者:	羅文傑,
其他作者:	王月鶯,
出版地:	[南投縣]
出版者:	南開科技大學休閒事業管理研究所;
出版年:	民108[2019]
面頁冊數:	92葉 : 圖,表 ; 31公分+1張光碟
標題:	食農教育
標題:	food and agriculture education
電子資源:	https://hdl.handle.net/11296/v6d6me
電子資源:	https://hdl.handle.net/11296/6p6y8s
附註:	指導教授: 王月鶯
附註:	參考書目: 葉75-83
摘要註:	鑒於食安問題的核爆風波不斷，本研究藉由大學社會責任實踐計畫（USR）機會，從食農教育、健康餐飲行為、體驗行銷等面向切入，鏈結在地餐飲業，透過行動研究，採行質性與量化兼具方式，試圖了解經由系統性、計畫性的互動與輔導方式，有助於業者研發創新餐點，實現「產地到餐桌」的宗旨。本研究深入國姓鄉，經由蹲點與資源盤點方式綜合評定過程，擇定後頭厝為輔導對象，藉由深入面對面訪談方式了解業界有關健康飲食之關鍵盲點，並經由餐點創意餐點品評，實地且實物地與業者互動，演練「產地到餐桌」之綠色餐飲。經深入探討後得知，業者對於食農教育之認知不足，有待相關單位戮力教育施為，提升智識與認知；積極灌輸餐廳業者「吃在地、食當季」觀念，架接綠色餐飲；並經由獎助餐廳業者聯合成立在地小農市集展售據點，提升行銷效能，促進食農經濟。

從產地到餐桌的食農體驗歷程、健康餐飲行為認知之研究 : 以國姓鄉主題餐廳為例
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200 1 $a 從產地到餐桌的食農體驗歷程、健康餐飲行為認知之研究 $e 以國姓鄉主題餐廳為例 $f 羅文傑
210 $a [南投縣] $c 南開科技大學休閒事業管理研究所 $d 民108[2019]
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300 $a 指導教授: 王月鶯
300 $a 參考書目: 葉75-83
328 $a 碩士論文--南開科技大學休閒事業管理研究所
330 $a 鑒於食安問題的核爆風波不斷，本研究藉由大學社會責任實踐計畫（USR）機會，從食農教育、健康餐飲行為、體驗行銷等面向切入，鏈結在地餐飲業，透過行動研究，採行質性與量化兼具方式，試圖了解經由系統性、計畫性的互動與輔導方式，有助於業者研發創新餐點，實現「產地到餐桌」的宗旨。本研究深入國姓鄉，經由蹲點與資源盤點方式綜合評定過程，擇定後頭厝為輔導對象，藉由深入面對面訪談方式了解業界有關健康飲食之關鍵盲點，並經由餐點創意餐點品評，實地且實物地與業者互動，演練「產地到餐桌」之綠色餐飲。經深入探討後得知，業者對於食農教育之認知不足，有待相關單位戮力教育施為，提升智識與認知；積極灌輸餐廳業者「吃在地、食當季」觀念，架接綠色餐飲；並經由獎助餐廳業者聯合成立在地小農市集展售據點，提升行銷效能，促進食農經濟。 $u In view of the constant severe explosion of food safety issues, this research is based on the University Social Responsibility practices program (USR) to start from food and agriculture education, healthy food behavior, and experience marketing, etc. to the local catering industry. Through action research, this research contains both qualitative and quantitative methods to understand the systematic and planned interaction and counseling methods that helps the catering industry to develop innovative meals and to achieve the "origin to the table" purpose.This research deeply studies in Guoxing Township.Through the comprehensive evaluation process of some particular places and resource inventory methods,MotherHome Restaurantis selected as the counseling object. Through in-depth face-to-face interviews, the key blind spots of healthy eating in the industry are understood. After the process of discussion and interaction with the restaurant, an innovational meals are created. Finally, we practice the green dining of “from the place of origin to the table”.After in-depth discussion, it was learned that the industry is lack of awareness of food and agriculture education. Hence, the research suggest that the relevant governmental departments can enhance intellectual knowledge and cognition of food and agriculture, actively instill restaurant owners the concept of “eat in the ground and eat in the season”to connect to the real green dinning. Also, the government can reward the restaurant to establish a united small-scale farmer's market exhibition to improve marketing efficiency and promote the food and agriculture economy.
510 1 $a Study on the experince of food and agriculture, and the cognition of healthy eating behavior from the place of origin to the table $e take the theme restaurant of Guoxing township as an example. $z eng
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610 1 $a food and agriculture education $a healthy eating $a origin to the table
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856 $u https://hdl.handle.net/11296/6p6y8s