本研究以國外知名餐廳評鑑及臺灣客家餐廳認證制度為本，透過文獻蒐集客家元素，彙整為客家餐廳評鑑指標。以桃園市客家認證餐廳為研究對象，由產、官、學、消費者、評審委員組成專家小組，使用層級分析法（Analytical Hierarchy Process，AHP）區分各指標的重要性，並採質化軟體MAXQDA進行譯碼系統之結果分析。研究發現：一、客家餐廳評鑑中重要構面為客家餐飲特色，顯示餐飲品質在評鑑中的地位。二、客家餐廳評鑑整體指標中以烹調技巧為首，代表廚師的專業能力具影響力。三、國外餐廳評鑑制度重視專業技術，國內因政策輔導強調特色文化的呈現。四、現今客家元素透過使用客家食材、改變傳統菜烹調方式呈現於料理中。五、善用桐花、客家花布、農具可營造餐廳環境的客家氣氛。;Hakka elements into Hakka food index construct: "Taoyuan Hakka Food" Restaurants as an example
Abstract
This research with foreign well-known restaurant rating and Taiwan Hakka restaurant certification system for this, through a literature search of Hakka elements, compiled as index to Hakka restaurant rating. "Taoyuan Hakka Food" restaurant for the study, the expert group composed of industrial professionals, government technocrats, academic experts, consumer, and review, using Analytical Hierarchy Process to distinguish the importance of each index, and analyze the interview data by software MAXQDA. The study found: 1）the indicators in the first hierarchy are ranked first by weight value as "Hakka food ", displayed food quality in the evaluation of the position. 2）The indicators in the second hierarchy are ranked first by weight value as "cooking skills ", on behalf of the impact of chef ability. 3）Overseas restaurant rating system emphasis on expertise, internal emphasizes the cultural presentation as policy guidance. 4）Modern Hakka elements through the use of Hakka ingredients, changing the traditional dishes cooked in showing on cuisine. 4）Use image of Tung flowers, Hakka fabric, farm tools can create an atmosphere of Hakka restaurant environment.
