Development of competences for teppanyaki chefs in food and beverage education

Wen Jye Shyr, Ya Ling Pan, Chin Chung Huang, Shu Hsuan Chang

研究成果: Article同行評審

1 引文 斯高帕斯(Scopus)


Purpose: The purpose of this paper is to focus on the development of competences for use by professional teppanyaki chefs in food and beverage education in Taiwan. Design/methodology/approach: The research methodology includes the Delphi technique and incorporates interviews with three types of experts: instructors from culinary departments at a university, seasoned teppanyaki professionals and owners of teppanyaki establishments. An analysis of the responses provided by these industry experts led to identification of four dimensions of competences needed by teppanyaki chefs: knowledge, technique, affect and attitude. The K-S test involves using a z-test on ordinal variables for single samples to determine whether the sample distribution diverges from the frequency distribution. The z-score is greater than 1.96 which implies significance and consistency. Findings: This study analyzed the responses provided by the interviewed experts to identify and extract competences for teppanyaki chefs. The extracted competences comprise four dimensions (knowledge, technique, affect and attitude), 16 work-related tasks and 74 skills items. Originality/value: This study includes 16 work-related tasks, and 74 competences. The study recommends the establishment of an organization for competence certification to act as the authority for teppanyaki skill certification. Such an organization could utilize the results from this study as a reference, as could culinary departments at vocational institutes as well as other teppanyaki training courses offered in Taiwan.

頁(從 - 到)1696-1707
期刊British Food Journal
出版狀態Published - 2018 八月 6

All Science Journal Classification (ASJC) codes

  • Food Science
  • Business, Management and Accounting (miscellaneous)

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