Constructing a professional competence scale for foodservice research & development employees from an industry viewpoint

被引：8

作者：

Ko, Wen-Hwa ^{[1
]}

机构：

[1] Fu Jen Catholic Univ, Dept Restaurant Hotel & Inst Management, New Taipei City, Taiwan

来源：

INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT | 2015年 / 49卷

关键词：

Research & development (R&D); Professional competence; Foodservice; INNOVATION;

D O I：

10.1016/j.ijhm.2015.06.002

中图分类号：

F [经济];

学科分类号：

02 ;

摘要：

This study aims to develop a scale for foodservice research and development (R&D) employee competence from the industry viewpoint. We tested factorial structure and validity by conducting confirmatory factor analysis (CFA) to test for measurement invariance, as well as to determine the scale's reliability. The results indicate good discriminant validity, convergence validity and reliability. Five dimensions were identified: product knowledge capacity, activeness and endurance, management capability, innovation and change, and characteristic maturity. The results of the model comparison show that the two-factor model has significant improvement in fit over the null model and one-factor model. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：66 / 72

页数：7

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