本研究旨在探討餐廳品牌權益（品牌覺察與聯想、品牌形象、硬體設備、員工行為、品牌認同、 及生活型態一致性）對顧客滿意度、及顧客滿意度對行為意圖（顧客忠誠度及轉換意願）之影響。 問卷調查以前往西堤牛排餐廳消費之顧客為研究對象，共抽得246 份的有效問卷。本研究發現品牌 覺察與聯想、硬體設備、員工行為、及品牌認同對顧客滿意度有顯著之正向影響；而品牌形象及生 活型態一致性對顧客滿意度並無顯著效果。顧客滿意度對顧客忠誠度及轉換意願皆有顯著之正向影 響。同時亦提出未來研究建議與討論。

The effects of steam heating, addition of sugar and citric acid on banana puree (filling) charcaterics were studied. Regarding to the physicochemical analysis of the steam-heated banana puree, the residual activity of PPO was 2.70% and the residual activity of POD was 4.17% after banana heating for 8 min. The residual activity of PPO was 0.9% and the residual activity of POD was 0% after banana heating for 10min. Both enzyme activity was inhibited, thus banana b value (yellowness) was higher after steam heating treatment. The banana puree showed more banana aroma and flavor after steam-heated for 8min, and this processing condition was suitable for banana filling processing. Adding sugar increased the total soluble solids, and decreased water activity. Sugar addition from 0% to 40%, the water activity of banana filling decreased from 0.934 to 0.591, and it was apparently showed bright yellow and full of aroma. In our studies, banana cakes adding 40% sugar and 0.4% citric acid showed highest hedonic sensory overall acceptability.