The aim of this research was to establish a scale of surplus food professional competence for kitchen staff. The research mainly explored three sections: knowledge competency, attitude competency, and skill competency. The dimensions of the scale were developed through exploratory factor analysis with knowledge competences, including the two dimensions of sanitation knowledge and culinary knowledge; attitude competences, including the three dimensions of personal moral attitude, food handling, education and training; and skill competences, including the two dimensions of menu analysis and planning and management. The results for the scale indicated good discriminant validity, convergent validity and reliability. The model comparison showed that the two-level–three-factor model was significantly better than the other models.

这项研究的目的是建立厨房人员剩余食品专业能力的规模。该研究主要探讨了三个方面：知识能力，态度能力和技能能力。通过探索性因素分析和知识能力，开发了量表的维度，包括卫生知识和烹饪知识的两个维度；态度能力，包括个人道德态度，食品处理，教育和培训三个方面；和技能能力，包括菜单分析以及计划和管理的两个维度。量表的结果显示出良好的判别效度，收敛效度和信度。模型比较表明，两级三因素模型明显优于其他模型。