臺灣博碩士論文加值系統

由於工作型態的改變，在追求速度的忙碌生活中，上班族不知不覺成為「外食族」的一大族群。餐飲業者為了因應上班族的用餐速度，在製作餐點過程上講求方便且快速，食物多以油炸與油煎之方式為主，且為顧及賣相，業者多以醃製醬菜代替蔬菜，長期下來，「外食族」常吃進高油、少纖維的不均衡組合的餐食。而飲食的不均衡，與慢性疾病、肥胖與癌症之罹患有明顯的相關性。從每年十大死因的排名，提醒現代人不可再忽略三餐飲食行為，在滿足口慾之餘，如何吃的健康是預防疾病的根本也是關鍵。另外，再加上公司所在外食選擇有限，需求不被滿足的實際狀況下，醞釀出以商業辦公商圈為立地條件，並以健康飲食為訴求之餐飲經營的構想。
金融風暴的影響下，一職難求的現象讓許多人嘗試從餐飲產業尋求創業的機會。原因是除了特殊之專業料理店之外，餐飲業並不需要高度的技術，同時在資金方面，也能以獨資方式開店。但必須要注意的是，餐飲業雖然是誰都可以挑戰的行業，但並非任何人都可以獲得成功。餐飲產業的外在環境，已經大幅改變，非但店舖數量增加加速了競爭，另外客人的眼光也更加挑剔。因此如何設計經得起市場考驗的經營模式，是勝出的必要關鍵。
如何成功開店?本研究將透過問卷方式調查上班族中午外食消費行為，並探索午餐經營成功關鍵要素，最後以調查結果為基礎，結合健康飲食概念與不同層次顧客需求滿足之設計，做出差異化價值主張與創新經營方案。

Due to the changes in work patterns, work people have become the big group of “Eating Out Group” gradually in such a busy life that pursues speed. To respond to work people’s speeds of eating meals, foodservice providers are particular about convenience and quickness during the process of meal making, and most of the foods are mainly fried or decocted with oil. Besides, in order to make foods look good, foodservice providers use pickles to replace vegetables mostly. If things go on like this, people of the “Eating Out Group” often eat unbalanced combinations of meals and foods that are extremely-oily with less fiber. Moreover, unbalanced diet has obvious correlation with the contraction of chronic diseases, obesity and cancers. From the annual rank of top ten leading causes of death, modern people are reminded of not ignoring their behavior of eating daily meals. When satisfying appetite, how to remain healthy by eating is the basis of disease prevention, also the key point. Besides, in addition to the limitations of food choices for people to eat out around their company locations, under the actual circumstance in which the needs are not satisfied, the conception of foodservice business appealing to healthful diet has been conceived, based on commercial business districts as site conditions.

Due to the impact of financial crisis, the phenomenon of difficult job-searching makes many people try to seek the opportunity of start-up in foodservice business. The reason is that foodservice business does not require great techniques, except special or professional cuisine stores; meanwhile, as for the aspect of capital, a store can be open by the way of sole proprietorship. However, we should notice that not everyone will succeed even though foodservice business is the business that everyone can challenge it. The outer environment of foodservice business has changed greatly. Not only has the increase of stores speeded up the competition, customers also become choosier in taste. Therefore, how to design a business model that can undergo trials in the market is the prerequisite key point for success.

How to start a store successfully? Through questionaires, this study will survey work people’s consumption behavior of eating out for lunch, and explore the key success factors of lunch business. Finally, based on the survey results, and combined with the concpet of healthful diet as well as the design that satisfies the needs from customers of diffeerent levels, the differentiated value proposition and the innovative business project will be made.

第一章 緒論1
第一節 研究動機與背景1
第二節 研究問題與目的4
第二章 文獻探討5
第一節 健康飲食5
第二節 企業經營模式9
第三節 ERG理論16
第四節 店舖概念18
第三章 研究架構與方法31
第一節 研究架構31
第二節 研究方法32
第四章 調查結果與分析35
第一節 調查對象35
第二節 調查過程37
第三節 結果與分析39
第五章 創新經營模式45
第一節 市場分析45
第二節 經營團隊48
第三節 開店構想49
第四節 永續經營57
第六章 結論與建議63
第一節 研究結論63
第二節 研究限制與未來研究建議69
參考文獻 71

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