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研究生:李美葳
研究生(外文):LEE,MEI-WEI
論文名稱:餐廳服務共同創新歷程之質性研究
論文名稱(外文):A Qualitative Study of the Service Co-innovation in Restaurant Industry
指導教授:陳琪婷陳琪婷引用關係
指導教授(外文):CHEN, CHI-TING
口試委員:賴佩均胡欣慧
口試委員(外文):LAI,PEI-CHUNHU, HSIN-HUI
口試日期:2017-06-08
學位類別:碩士
校院名稱:銘傳大學
系所名稱:觀光事業學系碩士班
學門:民生學門
學類:觀光休閒學類
論文種類:學術論文
論文出版年:2017
畢業學年度:105
語文別:中文
論文頁數:65
中文關鍵詞:服務創新共同創新服務共同創新
外文關鍵詞:Service InnovationCo-InnovationService Co-innovation
相關次數:
  • 被引用被引用:0
  • 點閱點閱:237
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  • 下載下載:3
  • 收藏至我的研究室書目清單書目收藏:0
近年來台灣餐飲業的競爭激烈,餐飲業現況為顧客需求改變、異業結盟,而資訊通信科技不斷進步和物流網的普及,以上皆影響餐飲業的經營模式,為此創新成為必要的重要方向。除了傳統的產品創新外,餐飲業應發展服務共同創新,整合內、外部資源提升自我價值。服務共同創新指的是組織除了借助內部的資源外,更應積極與外部的組織、供應商和顧客一起進行創新,為自我的品牌創造獨特價值。
本研究先以深度訪談法為研究方法,透過訪談中蒐集第一手資料,將訪談資料謄寫成逐字稿,最後進行內容分析,從中亦能知道主要的合作對象。研究結果主要的合作對象是顧客和供應商,顧客部分依其需求來進行服務共同創新,而主要的供應商是資訊系統廠商更新相關的系統加速服務流程和與當地小農合作確保在食安上沒有問題為主。並在最後提出結論和建議,希望使產、官、學三上方對研究主題有進一步的了解,也提出研究建議作為後續可發展方向。

In recent years, Taiwan's F&B industry has become fiercely competitive. The state of the industry has evolved radically to meet customer needs; industry alliances, advances in information and communication technology, and the prevalence of logistics networks have all influenced the operating mode of the F&B industry. As a result of these changes, innovation has become an indispensable orientation for the industry. In addition to traditional product innovation, the F&B industry should develop service co-innovations, and unify internal and external resources to improve value. Service co-innovation refers to the practice of organizations not only using internal resources but also actively cooperating with external organizations, suppliers, and customers to jointly undertake innovation in order to create unique brand value.
This study begins by conducting in-depth interviews. It then collects first-hand data from interviews by transcribing the interviews verbatim, and conducts a content analysis in order to develop an understanding of primary cooperative partners. The study notes that these primary cooperative partners are in the form of customers and suppliers. The customers rely on their needs to conduct service co-innovation, while primary suppliers are information system vendors, who update relevant systems, increase the pace of the service process, and cooperate with local farmers to guarantee food safety. Lastly, we draw conclusions and propose recommendations, with the expectation that producers, regulators, and researchers can improve their understanding of this research topic. We also propose recommendations for the development orientations of follow-up research.

中文摘要 i
英文摘要 ii
誌謝 iv
第壹章 緒論 1
第一節 研究背景與動機 1
第二節 研究目的 3
第三節 名詞釋義 3
第貳章 文獻探討 5
第一節 服務創新定義與研究 5
第二節 共同創新定義與研究 10
第三節 餐廳服務共同創新之現況 14
第參章 研究方法 18
第一節 研究設計 18
第二節 研究對象 19
第三節 研究工具 20
第四節 資料分析方法 23
第五節 研究的嚴謹度 25
第肆章 研究結果 27
第一節 共同創新產品與服務 27
第二節 共同創新顧客價值 30
第三節 共同創新顧客市場 34
第四節 共同創新服務傳遞模式 36
第五節 共同創新商業模式 38
第六節 餐廳服務共同創新的合作對象 40
第伍章 研究結論建議與反思 42
第一節 研究結論 42
第二節 研究建議 45
第三節 研究反思 46
參考文獻 48
附錄一 研究邀請函 53
附錄二 參與研究同意書 54
附錄三 編碼、摘要範例 56

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