臺灣為因應社會經濟發展人力供給緊縮及高齡化現象之情勢，政府除積極推動長照政策，更訂定「推動中高齡者職務再設計計畫」鼓勵中高齡者退休後重返勞動市場，且據調查顯示，餐飲單位對於中高齡者有較高的聘僱意願。因此，本研究目的為（一）、歸納中高齡者餐飲業的職務現況與共通性需求。（二）、確認餐飲服務數位學習之職業訓練輔具（eCook高齡餐廚助手）之功能並開發原型設計。（三）、分析中高齡者對餐飲服務數位學習之職業訓練輔具（eCook高齡餐廚助手）之易用性。
本研究第一階段「eCook高齡餐廚助手之設計需求歸納」，與3位中高階主管和7位中高齡者進行半結構式訪談與場域實地觀察，蒐集中高齡者於餐飲業服務所面臨的問題與需求，並結合iCAP職能基準，以MAXQDA質性研究軟體分析並進行歸納。接著於第二階段「eCook高齡餐廚助手輔具之原型實作測試」，以職業訓練輔具概念，規劃其功能框架並開發原型，最後由6位中高齡工作者實際操作，以「系統使用性尺度量表（SUS）」量測「eCook高齡餐廚助手」之易用性。
從中高齡者於餐飲業的職務現況與共通性需求的實地觀察，共有7項共通性需求，因此根據需求，本研究針對目標族群開發「eCook 高齡餐廚助手」，其功能包含（1）預錄語音指導、（2）主管叮嚀、（3）筆記留言、（4）自評審核、（5）操作練習獎勵、（6）收藏閱讀。介面因應目標族群之需求，中文字體選用黑體、英文選用無襯線字體，字級則依序為16pt、24pt、30pt，並以真實圖片呈現。經實際測試後「eCook高齡餐廚助手」的介面設計簡單、易於學習，有助於團隊溝通，其易用性感受等級位於C級滿意。本研究結果可供未來聘僱中高齡者之餐飲單位規劃數位化在職訓練之參考，減低中高齡工作者就業壓力，以達到建構中高齡友善職場之目標。

The socioeconomic development of Taiwan has resulted in a lack of manpower and population aging. Therefore, the government is actively promoting long-term care policies and has launched the Middle-aged and Elderly Employment Promotion Act to encourage retired middle-aged individuals to return to the labor market. Research has indicated that the foodservice industry is the industry most willing to hire middle-aged workers. Therefore, this study was conducted with three purposes. The first was to summarize the environment for middle-aged workers in the foodservice industry and their common demands. The second was to validate the functions that would be required for an assistive device that can be used for digital learning and vocational training in the foodservice industry (eCook Kitchen Assistant for Older Adults) and to develop a prototype of such a device. The third was to analyze the usability of the developed assistive device for digital learning and vocational training for middle-aged workers in the foodservice industry.
The first section of this study involved identifying the design requirements for the eCook Kitchen Assistant for Older Adults. To identify the concerns and demands of middle-aged workers in the foodservice industry, a semi-structured interview was conducted with three middle or top foodservice managers and seven middle-aged workers, and field observation was performed. This study integrated the occupational competency standard of the Integrated Competency and Application Platform and the qualitative research software MAXQDA to perform an analysis and induction. The second section of this study comprised the design and testing of the eCook Kitchen Assistant for Older Adults prototype. In the development of the prototype, the functions were designed using the concept of an assistive device for vocational training. Finally, six middle-aged workers operated the eCook Kitchen Assistant for Older Adults to evaluate its usability.
The investigation of the current environment for and common demands of middle-aged workers in the foodservice industry revealed that, due to the physiological or psychological limitations of middle-aged workers, employers often assign other employees to work alongside the middle-aged workers in the same shift to provide assistance if needed; provide paper copies of recipes with real photos as standard operating procedures to assist workers in preparing meals; arrange exchanges with and instruction for workers to train them to work independently; and use the LINE mobile messenger app to coordinate team communication and provide timely assistance. This study developed the eCook Kitchen Assistant for Older Adults on the basis of the aforementioned findings. The eCook Kitchen Assistant for Older Adults used LINE as an entry point, and its functions included prerecorded audio instructions, reminders from managers, notebooks and comments, self-evaluations and self-reviews, rewards for practicing on the application, and reading materials. To accommodate the users, the Chinese characters were written in black font and the English letters were written in the sans-serif font. The font sizes were 16, 24, and 30pt, and the text was accompanied by real photos. After testing the eCook Kitchen Assistant for Older Adults, the users reported that the digitization of the paper recipes and standard operating procedures increased the convenience of recipe searches. In addition, the functions of the eCook Kitchen Assistant for Older Adults enabled communication between workers and managers, effectively facilitating team communication. Although the lack of description for the buttons on the interface increased the difficulty of operating the application for some users, users were generally satisfied with the application. The results of this study can serve as a reference for foodservice industries planning to provide digital vocational training for newly-hired middle-aged workers to reduce workers’ employment stress and develop a friendly working environment for middle-aged people.