| Summary: | 碩士 === 嘉南藥理科技大學 === 溫泉產業研究所 === 98 === This research is to constructing Taiwan hot spring hotel evaluation
indexes to realize the fatal items of management quality. Finally, we
make a conclusion for it by weight analysis as the suggestion for hot
spring hotel operators.
By second perspective, we make it in an important sequence, which
is “service quality (43%),” “hot spring resource (34.7%),” and
“architecture equipment (21.4%).” With the above results, we can realize
the service quality is more influential than hot spring resource and
architecture equipment, producing much more positive that shows
operators should put emphasis on service quality as organizing a hot
spring hotel. There are three evaluation items in weight analysis. First,
“training staff and service attitude”, which is more important than the
other two that reveals operators must equip with well-disciplined and the
attitude of customers first, so that they could keep tourists for long term.
The staff have professional service is the key point to develop hot spring
hotels. Second, “hot spring culture and marketing features” could create
permanent local culture, if the effective marketing could match
international trend to grow innovation in any hot spring hotels for
attracting customers. Finally, “meal quality and service,” if hot spring
operators provide customers with those gourmet foods, especially local
unique food, which combine with wonderful stay, so that customers could
also enjoy both hot spring and gourmet meal. Therefore, “meal quality
and service” would be additionally significant. According to this study,
we advise hot spring hotel operators must emphasize on these three
factors to promote the management quality, and it will be helpful to
satisfy customers and make the business achievement higher.
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