本研究旨在發展國際觀光旅館內外場中階主管之工作職能內涵，並分析內外場主管在職能具備性的差異情形，研究結果期能作為人力資源管理及高等餐旅教育課程規劃的參考。本研究主要藉由文獻分析、專家訪談、焦點團體座談及46 位專家問卷調查，發展出中階主管之工作職能內涵，並進一步以問卷調查蒐集內外場中階主管有效樣本105 位對各項職能重要性及使用頻率的看法，研究結果獲得領導、專業管理、專業知識技術、工作態度、個人特質等職能類別，共計42 個次職能，內場234 項、外場236 項的行為指標，且內外場主管對職能具備性的差異主要在專業管理、專業知識技術兩類職能上。

The aim of this research is to develop the work competencies for middle-level managers of international tourist hotels and analyze the differences in competencies between chefs and restaurant managers. The findings of this research can be taken as references for planning human resources management programs and the hospitality management courses in college. This research has developed the work competencies for middle-level managers through document analysis, in-depth interview, focus group interview and a survey of 46 experts,and further collected 105 valid samples among middle-level managers by conducting a survey to gather their viewpoints toward the importance and use frequency of work competencies. Finally the work competencies have been categorized into leadership, professional management, professional knowledge and skills, work attitude and personal characteristics categories with a total of 42
sub-competencies including 234 behavior indicators for chefs and 236 behavior indicators for restaurant manages. Besides, the major differences in competencies managers are mainly focused on professional
management and professional knowledge and skill.