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研究生:蔡宗穎
研究生(外文):Tsung-Ying Tsai
論文名稱:素食新產品開發關鍵因素之研究
論文名稱(外文):A study of the key factors in the new vegetable product development
指導教授:龍仕璋龍仕璋引用關係
指導教授(外文):Scott, S. C. Lung
學位類別:碩士
校院名稱:國立高雄第一科技大學
系所名稱:企業管理研究所
學門:商業及管理學門
學類:其他商業及管理學類
論文種類:學術論文
論文出版年:2009
畢業學年度:97
語文別:中文
論文頁數:78
中文關鍵詞:新產品開發品質機能展開層級分析程序法素食
外文關鍵詞:New Product DevelopmentQuality Function Deployment(QFD)Analytic Hierarchy ProcessVegetarian
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基於多種原因,台灣素食人口愈來愈多;但是近代素食的發展卻僅止於第五期,以豆類抽出物為主要元素,且因為加工手法演進而產生許多負面問題。相對於一般消費者來說,素食者有其特殊的顧客期待與需求,值得進行研究調查並提出產品開發的建議。本研究針對素食消費者之顧客需求與素食製造商的開發要素進行調查,以品質機能展開法所定義的品質要素表展開個別之需求構面,從一階的物性要素、機能要素、人的要素、時間要素、經濟要素展開二階的十六項品質構面指標,最後透過層級分析程序法分析各因素權重,再經過檢討比較之後,轉換成為產品開發的參考指標而形成一素食新產品發展的評量表;可用於分析比較不同品牌素食產品開發之差異性,並可從指標中找出素食產品可以改善的方向與做法。本研究最後模擬一素食新產品開發個案,說明使用該評量表之應用與評分方法。
Because of many kinds of reasons, vegetarian population is getting more and more in Taiwan. But the development of the modern vegetable foods only stops in the fifth phase of beans extract as the main element. Also, because of processing technique evolution produce a lot of negative issues. As to general consumer, the vegetarian have special expects and demands which are worth to carry on the research and propose the suggestion of product development. This research proceeded to investigate vegetarian consumers’ demand and vegetable foods manufacturers’ development element and deploy individual demand structure by using quality element table of Quality Function Deployment defined from the first hierarchy of physical element, function element, people element, time element, economic element to expand to the second hierarchy of 16 items of quality structure indicator. Finally, this research will analyze every element weight through Analytic Hierarchy Process, then after examining and comparing, to transform into the reference indicator of product development and new product development assessment table. It can be used to analyze and compare the difference in vegetarian product development for different brands, and can find out the direction and method in which the vegetarian products can be improved from various indicators. Finally, this research proposes a simulation case of new vegetarian product development to illustrate the application and scoring method with the assessment table.
目錄
中文摘要...........................................................................................................................i
Abstract............................................................................................................................ii
誌謝................................................................................................................................iii
目錄................................................................................................................................iv
表目錄.............................................................................................................................vi
圖目錄............................................................................................................................vii
第一章緒論......................................................................................................................1
第一節 研究背景與動機........................................................................................1
第二節 研究目的....................................................................................................2
第三節 研究流程與架構........................................................................................3
第二章 文獻探討............................................................................................................4
第一節 新產品開發................................................................................................4
第二節 關鍵因素..................................................................................................12
第三章 研究方法..........................................................................................................15
第一節 研究架構..................................................................................................15
第二節 研究變數..................................................................................................15
第三節 統計分析..................................................................................................19
第四章 研究結果與分析..............................................................................................24
第一節 問卷回收與分析......................................................................................24
第二節 素食消費者需求要素分析......................................................................26
第三節 素食製造商開發要素分析......................................................................31
iv
第五章 素食新產品開發評估模式..............................................................................36
第一節 素食新產品開發上市流程......................................................................36
第二節 素食新產品評估準則..............................................................................37
第三節 應用範例..................................................................................................42
第六章 結論與建議......................................................................................................46
第一節 研究結論..................................................................................................46
第二節 後續研究建議..........................................................................................47
參考文獻........................................................................................................................48
v
表目錄
表2- 1 新產品開發重要性順序表...............................................................................10
表3- 1 R.I.值表...........................................................................................................22
表3- 2素食專家資料表................................................................................................23
表4- 1素食消費者基本資料表....................................................................................24
表4- 2 一致性檢定彙總表...........................................................................................25
表4- 3 素食消費者需求整體評估準則分析結果.......................................................26
表4- 4 認證廠商數量匯總...........................................................................................29
表4- 5 素食製造商開發要素整體評估準則分析結果...............................................31
表4- 6 素食零售通路利潤分配表...............................................................................34
表5- 1 素食消費者需求要素排序與評估準則...........................................................38
表5- 2 素食製造商開發要素排序與評估準則...........................................................39
vi
圖目錄
圖1- 1 研究流程圖.........................................................................................................3
圖2- 1 新產品分類圖.....................................................................................................5
圖2- 2 新產品開發技術與行銷關聯圖.........................................................................8
圖2- 3 新產品開發程序圖.............................................................................................9
圖2- 4 傳統階段-關卡新產品開發程序.....................................................................11
圖3- 1 研究架構...........................................................................................................15
圖5- 1素食新產品開發上市流程圖............................................................................37
圖5- 2 本研究評估之市售素火腿食材.......................................................................42
vii
一、中文部份:
1.
司徒達賢(1995),策略管理,台北:遠流出版社。
2.
吳萬益、林清河 (2002),行銷研究,台北:華泰出版社。
3.
赤尾洋二(1987)編著,品質機能展開研究小組譯,品質機能展開法-如何有效掌握顧客需求,桃園:先鋒企管出版社。
4.
林豐松(2007),吃齋者功德大-以90年代台灣素食食譜為中心之研究,佛光大學宗教學系碩士論文。
5.
徐文媛(2005),全球吹起素食風,長春月刊,第264期,第37頁。
6.
高宣揚(2002),流行文化社會學,台北:揚智文化事業公司。
7.
野萍(2004),新素食主義,台北:悅智文化館。
8.
黃洪義譯(1987),策略家智慧,大前研一原著,ストラテジック・マインド―変革期の企業戦略論,台北:長江出版社。
9.
黃秋明(1996),翻開素食近代演進史,美食天下雜誌,第57期,第70-79頁。
10.
蔣永明譯(2002),新產品開發管理,小島敏彥原著,新製品開発管理,台北:中衛發展中心。
11.
鄭三俠譯(1995),新產品研發,Thomas, R. J. 原著,New Product Development,台北:智勝文化。
12.
戴久永(1992),全面品質管制,中華民國品質管制協會。
13.
蘇雄義、曹耀鈞(2001),資料包絡分析與分析層級程序兩種模式於科技類股投資組合決策之研究,證券與期貨月刊,第19卷第5期,第1-22頁。
二、英文部分:
1.
Atkinson, W. (1990), The Customer-responsive Manufacturing Organization, Manufacturing System, 8(5), pp.58-61.
2.
Booz, Allen and Hamilton. (1982), New Products Management for the 1980s, NY: Booz, Allen and Hamilton.
3.
Cooper, R. G. (1998), Product Leadership: Creating and Launching Superior New Products, NY: Perseus Books.
4.
Cooper, R. G. and Kleinschmidt, E. J. (1986), An investigation into the new product process: steps, deficiencies, and impact, Journal of product Innovation management, 3(2), pp. 71-85.
5.
Cooper, R. G., Edgett, S. J., and Kleinschmidt, E. J. (2002), Optimizing the stage-gate process: what best-practice companies do, Research Technology Management, 45(5), pp.21-27.
6.
Crawford, C. M. (1994), New Products Management, 4th Editions, Irwin.
7.
Handfield, R. B., Ragatz, G. L., Peterson, K. J. and Monczka R. M. (1999), Involving suppliers in new product development, California Management Review, 42(1), pp. 59-82.
8.
Hofer, C. W. and Schendel, D. (1978), Strategy Formulation: Analytical Concepts. St Paul, MN: West Publishing.
9.
Kotler, Philip (1994), Marketing Management: Analysis, Planning, Implementation and Control, 7th Ed. NJ: Prentice Hall, Inc.
10.
Kuczmarski, T. D. (1992), Managing New Product: The Power of Innovation, Englewood Cliffs, NJ: Prentice Hall, pp. 33-36.
11.
Peace, G. S. (1993), Taguchi Method: A Hands-On Approach, MA: Addison-Wiley.
12.
Pinto, Jeffery K. and Stevin D. P. (1989), Critical Success Factors in R&D Projects, Research Technology Management. 32(1), pp. 31-35.
13.
Saaty T. L. (1980), The Analytic Hierarchy Process, NY: McGraw-Hill.
14.
Song, X. M. and Mitzi M. Montoya-Weiss (1998), Critical development activities for really new versus incremental products, Journal of Product Innovation Management, 15(2), pp. 124-136.
15.
Trott, P., (1998), Innovation Management and New Product Development, Trans-Atlantic Publications.
16.
Vargas, Luis G. (1990), An overview of the analytic hierarchy process and its applications, European Journal of Operation Research, 48(1), pp. 2-8.
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