餐飲業是相當具有服務業特性的行業，知識經濟的時代，若想要永續經營餐廳，關鍵在於人力的素質，組織要能發揮競爭力，人才是重要關鍵。在餐飲產業中，餐廳內場工作人員是維持餐廳競爭力的關鍵因素之一，企業能透過有效的人力資源，讓餐廳內場工作人員的服務創新，使員工的心流經驗會隨之提升，連帶促進工作績效提高，進而降低人才培育成本，達到降低離職率的效果，增進餐飲業績效的成果。
本研究採用量化研究方式進行資料的蒐集，以「立意抽樣」與「滾雪球抽樣」的方式，選取餐廳內場工作人員為主要研究對象。本研究工具為：「個人背景資料調查表」、「心流經驗量表」及「工作績效量表」。以統計套裝軟體SPSS for Windows 25 for Window及Smart PLS 3進行描述性統計、成對樣本t檢定及調節效果分析，進行資料之統計分析。
根據本研究顯示：(一)背景音樂對於產生餐廳內場工作人員之心流經驗具顯著差異。(二)背景音樂對於餐廳內場工作人員的工作績效具有顯著相關。(三)背景音樂對於餐廳內場工作人員之心流經驗與工作績效不具有調節效果。本研究最大的貢獻度為，能提供給餐廳經營者在餐廳內場人力策略擬定與訓練規劃之應用參考，期能增進餐廳內場工作人員之心流經驗，進而提升工作績效。
The catering industry is a service-oriented industry. In the era of knowledge economy, if you want to sustainably operate a restaurant, the key is the quality of human resources. If an organization is to be able to exert its competitiveness, talent is an important key. In the catering industry, chefs are one of the key factors in maintaining the competitiveness of restaurants. Companies can use effective human resources to innovate the service of restaurant staff, so that staff’s flow experience will be improved, and work performance will be promoted thereby reducing the cost of talent cultivation, achieving the effect of reducing the turnover rate and enhancing the performance of the catering industry.
This study utilized quantitative survey research, taking samples with purpose and snowball and select the restaurant staff as research objects. The instrument of this study consist of therr sections: "Personal Background Information Questionnaire", "Flow Experience Scale" and "Work Performance Scale". The research analysis was conducted on SPSS 25 software and Smart PLS 3 which are used for descriptive statistics, paired sample t-test and adjustment effect analysis of data.
This study according to the research background and motivation, to explore the influence of restaurant background music on the flow experience and work performance of the restaurant staff. The result yielded the following findings: (1) Background music for the production of restaurant staff. There are significant differences in flow experience. (2) Background music is significantly related to the work performance of the restaurant staff. (3) Background music does not have a adjustment effect on the flow experience and work performance of the restaurant staff. The results of this study will be provide to restaurant operators with a reference for the restaurant staff of strategies and training plans in the restaurant. It is expected that the flow experience of the restaurant staff will be enhanced and work performance will be improved, which is the greatest contribution to this research.
