本研究旨在探討國際觀光旅館餐飲部廚師知識分享意圖，先以文獻探討取得相關理論依據，再以六位資深主廚為對象進行訪談了解其知識分享內涵與現況，發展問卷，並以南部五縣市廚師為研究對象，採叢集隨機抽樣施以問卷調查，共發出370份問卷，有效回收260份，有效回收率達70.3％。所得結論如下：（一）廚師認為知識分享對自己有幫助，且願意進行知識分享。（二）影響廚師知識分享意圖的構面，依序為「分享動機」、「組織文化」、「團隊關係」。（三）不同個人屬性在「知識分享意圖」上存有顯著差異性。（四）利他互利因素、公平信任因素、管理態度因素、團員位階因素、尊重激勵因素等五個變項，能聯合預測國際觀光旅館餐飲部廚師知識分享意圖的程度。

This study aimed at investigating the knowledge sharing intention of the chefs of the restaurants of international tourist hotels. The research approaches of the study were firstly an application of literature review to achieve the evidence of theories, and then the conduction of six in-depth interviews to understand the contents of knowledge sharing of the chefs, and finally the proceeding of a questionnaire survey to collect the general viewpoints of the chefs' knowledge sharing. Employing cluster random sampling, this study took selected 260 chefs of five counties and cities in the Southern Taiwan, and distributed the questionnaire to them. Results of the study were: First, the chefs incline to think that they were willing to share their knowledge and think knowledge sharing is helpful to them. Second, the chefs think that the facets affecting their knowledge sharing intention were in such proper order of sharing motive, organizational culture and group relationship. Third, a significant difference of different individual attributes was found on the knowledge sharing intention. Fourth, the five factors including of altruist nature and mutual benefit, fair trust; management attitude, group member's rank, and respect and stimulation were found to predict the surveyed chefs' degree of knowledge sharing intention.