餐飲專業能力的確立，可強化觀光旅館在餐飲部門的服務品質，更增加觀光旅館相對的競爭力。經由文獻分析及專家小組，本研究建立觀光旅館餐飲人員的專業能力指標。指標分成三大部份：共同屬性、後場與前場人員專業能力，共69項指標。依建構的專業能力指標，進一步探討觀光旅館餐飲主管對於餐飲人員專業能力指標的看法是否存在顯著差異。研究結果為：(1) 專業能力的三大指標均被餐飲單位主管認定有其重要性、使用頻率高、專業能力亦符合未來需求所需；(2) 餐飲部門主管不同之背景下，其對三大專業能力指標都有不同的看法產生。研究結果提供相關衡量、評估人才招募的標準與選擇的依據，並提供符合業界所需之專業能力之建議。

　　To establish the hospitality professional competencies can strengthen the service quality on tourist hotel food and beverage department, and also be competitive among tourist hotels. The study invited an expert group to establish the hospitality professional competency index. The study found that the professional competency index was composed of three sections (common attributes, back of the house attributes, and front of the house attributes), including 69 items. By using the professional competency index, the study surveyed tourist hotels’ food and beverage managers, in order to understand how these managers perceive the professional competencies that F&B staffs should have. The main findings of the study were as follows: (1) the hospitality professional competency index was believed to be important, and the competencies are used frequently, and meet the needs in future; (2) the perceptions of the hospitality professional competency index were differed among different F&B managers’ backgrounds. The study findings provide an alternative consideration for recruiting and selecting F&B employees, as well as address the issue on the hospitality professional competency for the industry.