外食人口比例逐年增加，且食安危機屢見不鮮，行政院農業委員會與溯源服務業者共同推廣溯源餐廳，欲從食材的追本溯源做起。但在消費者心裡，對於至溯源餐廳消費的正負向評價（態度）、受到他人影響而到溯源餐廳消費（主觀規範）的情況、消費者對於至溯源餐廳消費的預期阻礙（知覺行為控制），都影響其行為上的意圖。基於這樣的想法，本研究以「計畫行為理論」做為研究基礎架構，探討態度、主觀規範與知覺行為控制對行為意圖影響。並採以問卷調查法，調查對象為台灣的大學生，共計回收有效問卷311份，以SPSS軟體進行統計分析。研究結果發現：(1)不同的大學生背景變數，對於至溯源餐廳消費的態度、主觀規範、知覺行為控制具有部分顯著差異；(2)大學生至溯源餐廳消費的「態度、主觀規範、知覺行為控制」對於其至溯源餐廳消費的「行為意圖」具有正向影響。本研究貢獻為：(1)協助產官學界瞭解消費者對溯源餐廳的態度及想法；(2)豐富國內研究中，溯源餐廳與產銷履歷議題的討論。

The proportion of population dining out has been increasing annually and food safety crises are common. Both, the Council of Agriculture of the Executive Yuan and traceability service providers, have jointly promoted traceability restaurants, in an attempt to initiate traceability of food materials. However, from the consumers’ perspective, what are the positive and negative evaluations of (attitudes toward) consumption in traceability restaurants? Will they be influenced by others and consume in traceability restaurants (subjective norms)? What are consumers’ expected barriers to consumption in traceability restaurants (perceived behavioral control)? Based on such ideas, this study uses the “Theory of Planned Behavior,” as the basic research structure to explore the influence of attitudes, subjective norms, and perceived behavioral control on behavior intention. A questionnaire survey was conducted among college students in Taiwan. A total of 311 valid questionnaires were collected and analyzed using the SPSS software. The results were as follows: (1) University students with different background variables showed some significant differences in their attitudes, subjective norms, and perceived behavioral control regarding consumption in traceability restaurants. (2) University students’ “attitudes, subjective norms, and perceived behavioral control” regarding consumption in traceability restaurants had some positive influence on their “behavior intention” to consumption in traceability restaurants. Finally, based on the research results, this study is trying to make some contribution to the link from the origin to the dining table. The contributions of this study are: (1) the study findings on consumers’ attitude toward traceable restaurants and their understanding on traceable restaurants may serve as a partical information for the industry practitioners; (2) this study may enrich the research area on traceability system in restaurants and traceable agricultural products.