頁籤選單縮合
| 題 名 | 新冠肺炎時代臺灣傳統餐飲業成功因應與創新因素之探討=Exploration on the Successful Response and Innovative Factors of Taiwan's Traditional Catering Industry in the Covid-19 Era |
|---|---|
| 作 者 | 黃文洲; 梁成明; | 書刊名 | 台灣雙福三創管理評論 |
| 卷 期 | 1:1 2021.09[民110.09] |
| 頁 次 | 頁74-88 |
| 分類號 | 483.8 |
| 關鍵詞 | 新冠肺炎; 餐飲業經營; 關鍵成功因素; AHP層級分析法; COVID-19; Catering industry operation; Key success factors; Analytic hierarchy process; AHP; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 新冠肺炎(COVID-19)疫情已造成台灣傳統餐飲產業重大傷害。本研究以 AHP 層級分析法實施專家決策,以探討疫情下傳統餐飲成功因應與創新的成功 因素。本研究經文獻探討及專家訪談發展出最適化模式,計有顧客、實體、財務 及行銷等 4 個構面,以及 16 個評估準則。經整合 12 位產業及餐飲、管理學者之 問卷資料,以顧客面權重最高,實體面次之;各指標中以減少顧客安全疑慮、食 物處理安全、顧客即時互動性、實體環境安全、送餐方式調整及通路數位化擴大 運用等之排序較高。本研究依據發現提出建議。 |
| 英文摘要 | The new crown pneumonia (COVID-19) epidemic has caused major damage to Taiwan's traditional catering industry. This study uses AHP-level analysis to implement expert decision-making to explore the successful response and innovative factors of traditional catering under the epidemic. This research has developed an optimal model based on literature discussion and expert interviews, including 4 dimensions of customer, entity, finance, and marketing, and 16 evaluation criteria. After integrating the questionnaire data of 12 industry, catering, and management scholars, the customer dimension has the highest weight, and the physical dimension is the second. The ranking of the criteria such as reducing customer safety concerns, food handling safety, instant customer interaction, physical environment safety, adjustments to food delivery methods, expansion and application of channel digitization is higher. This research makes recommendations based on findings. |
本系統中英文摘要資訊取自各篇刊載內容。