An Integrated Model of Green Product Design for Enterprises in the Bed and Breakfast Sector

• Main Authors: Jui-Lin Wang, 王瑞琳
• Other Authors: Shui-Shun Lin
• Format: Others
• Language: zh-TW
• Published: 2010
• Online Access: http://ndltd.ncl.edu.tw/handle/57325903629968168252

碩士 === 國立勤益科技大學 === 企業管理系 === 98 === Since the government in Taiwan enforced a two-day weekend policy, domestic value from hospitality sector was accordingly boomed. The sales figures of bed and breakfast (B&B) increase dramatically in recent years. Although this sector promotes economic development, it brings considerable environmental impacts. For example, waste water treatment, solid pollution, and other environmental impacts caused by high-density consumption. In recent years, environmental protection laws, such as RoHS and WEEE, were implemented one after another. With the anticipation of strict environmental directives, green design has become a critical and inevitable issue for service providers. The B&B industry have to design and provide products that comply with the environmental protection laws by including concepts of design for environment. Green B&Bs in foreign countries are regulated by well-established laws. However, Taiwan's legal B&B owners reach nearly 3000, and the green specifications for them are still missing. The sustainable development has recently become a common concern for industrial, academic, and government sectors. The concepts of green production and consumption, for enterprises and consumers respectively, need to be established in order to achieve the goal of sustainable development. The primary intention of this research is on green product design for B&B industry via the utilization of a method integrating the concepts and techniques of Quality Function Deployment (QFD) and Voting Analytic Hierarchy Process (VAHP). The QFD utilizes house of quality (HOQ) as a base for understanding customer requirements, and establishing criteria of product design. The utilization of VAHP ensures that the criteria can be objectively arranged, and the house of quality for green product design can be systematically established. The objectives of this research are as follows: (1) to assess the current operation of green design in B&B industry, (2) to develop a framework of green B&B product design utilizing quality function deployment, (3) to establish criteria of green B&B product design from the viewpoints of service providers and consumers, and (4) to construct weights of green B&B product design criteria via the utilization of voting analytic hierarchy process and establish the house of quality at the stages of service planning, element planning and operations planning for green product design. The findings of this research are as follows: (1) The most important factors in the first stage, ie. service planning are: reducing chemicals usage, utilization of green building engineering methods and materials, and planning and choosing energy saving products. (2) The most important factors in the second stage, ie. element planning, are: designing energy-saving measures, purchasing and using energy-saving labeled products, and utilization of green building engineering methods and materials. (3) The most important factors in the third stage, ie. operations planning are: establishing recycle and reuse rules, constructing energy management rules, and enforcing water resource management rules.