臺灣博碩士論文加值系統

台灣的電子加工產業規模龐大，其員工膳食需仰賴專業的團體膳食公司，但隨著時代變遷飲食型態逐漸往健康取向改變，傳統團膳公司經營方式有進行改革之必要。儘管過去團體膳食的文獻不在少數，但大多針對顧客滿意度與成本面探討居多，從服務主導邏輯(Service-dominant Logic: S-D Logic)，特別是其中的角色(actor)、服務系統(service system)、資源(resource)、合作(collaboration)的觀點來探討的研究仍缺乏。
本研究亦即補足此文獻上的缺口，而提出不同於傳統文獻中探討團膳市場的觀點。因此，我們將根據質性研究中的單一個案法，將此個案中專業團膳公司(盈利公司)、供應商(S公司)、顧客(M公司員工餐廳)三個角色，視為三個服務系統，透過訪談法收集資料，並輔以個案詮釋法與三角驗證法，做資料分析與驗證，期望能找出台灣團膳市場運作的成功關鍵因素，意即價值共創。
本研究對於團體膳食的分析，發現台灣團體膳食市場比較侷限在某個地區的某個產業，在發展上通常是一個區塊或是零星分布，因此建議團體膳食應該以服務主導邏輯的概念與基礎出發，善用相關供應鏈的資源進而建立合作互動的關係，藉由活動中展現價值共創的目標。
團體膳食需增加操作性資源並與顧客互動產生共同價值主張才能達到價值共創，在此建議團膳市場透過結盟資源共享去將市場做大，進而服務價值的共創者顧客，顧客所提出的價值主張同時回饋給供應商交叉做共創，這樣互體共生產生的價值生態才能相互呼應需求，對於現在嚴苛的環才能保有其競爭力。

The scale of Taiwan electronic processing industry is huge, and their staff meals serving relies on group meals providers. However, diet patterns gradually transform to health orientation as times changed, and changing business model is necessary to the traditional group meal providers. Despite quite a number of the literatures probing group meal were documented in the past, but most of them investigated customer satisfaction and costs.
The Service-Dominant Logic: S-D Logic is still lacking, especially the research focusing on actor, service system, resource, collaboration. The research is intended to make up the gap in the literatures to present ideas different to the traditional points on group meals serving market. Therefore, I regard the three roles of the professional group meals provider (profit company), the supplier (S company), the customer (M company staff restaurant) as three service systems per Single Case Method from Qualitative Research, collecting data through interview, analyzing data and validating through interpretive research and triangulation along with. This study expects to figure out the successful key elements of Taiwan group meals market operation, the value creating as it means.
The research analyzed group meals and found that Taiwan group meals market is limited within the industry in the area and usually in the development of a block or scattered. Therefore, it is recommended that the group meal providers should start business based on the concept of service-dominant logic, to make good use of supply chain resources and thus build the cooperative and interactive relationship, to demonstrate the goal of value creating through activities. Group meals providers need to increase operational resources and interact with customers to produce common value proposition to achieve value creating.
We hereby suggest group meals market to make market bigger through resource sharing alliance, and then serve customers, the value co-creator. Value proposition submitted by customers’ feedbacks to suppliers at the same time to crossover co-creation. Therefore, the value circle of co-production could echo demands mutually, and could keep competitiveness in the harsh environment nowadays.

中文摘要
英文摘要
致 謝
目 錄
表 目 錄
圖 目 錄
第一章 緒論
第一節 研究背景與動機
第二節 研究目的
第三節 研究流程
第二章 文獻回顧
第一節 團體膳食定義
第二節 服務主導邏輯
第三節 價值共創
第三章 研究方法
第一節 研究架構
第二節 研究設計
第二節 資料分析
第四章 研究結果
第一節 團體膳食角色分析
第二節 供應商角色分析
第三節 顧客角色分析
第四節 研究綜合分析
第五章 結論與建議
第一節 結論
第二節 建議
第三節 研究限制
第四節 未來研究方向
參考文獻
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