Abstract

The purpose of this research is to explore the difference of chef’s learning background on the culinary creativity process. This research is to focus on Chef’s working in the international tourist hotel by stratified proportional sampling. This research surveyed higher income international tourist hotels, totally 37 hotels were chosen. 20 copies of the questionnaires were released for every international tourist hotels, totally 740 copies of the questionnaires were released; 312 valid copies were returned, 297 with a valid sample. The returning rate of valid questionnaires reached 40.13％, started from March 1th to April 30th , 2013. Through statistical analyses such as descriptive statistics, t-test, and one way ANOVA by SPSS 12.0.
Research conclusions were as follows:
1.Most ratio of chef’s learning background in the international tourist hotel are high school/ vocational high school graduate non tourism and hospitality professional ; Chinese Chefs; other occupation level;
6-10 year experience for hospitality industry; 1-5years experience for present corporation ; with certification and license about hospitality, without culinary contest experience; the corporation will encourage to participate culinary contest .
2.The idea of the chefs working in the international tourist hotel about matching degree of culinary creativity process were “Idea incubation ”; “Evaluation of the product”; “suddenly see the light”; “Preparing the idea ”, “Idea reification ”.
3.The gender ; marriage and age of the chefs had significant differences on the idea of matching degree of culinary creativity process.
4.The degree ; working contents; occupation level; hospitality industry experience; present corporation experience; with or without certification and license about hospitality; with or without culinary contest experience and the attitude of corporation about culinary contest of chefs had significant differences on the idea of matching degree of culinary creativity process.