Devising Evaluation Indicators for Taiwanese Chain Restaurant

• Main Authors: Tzu-Yu Lu, 呂子譽
• Other Authors: Yung-Fu Huang
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/40198076228061750321

碩士 === 朝陽科技大學 === 企業管理系 === 102 === According to Association of Chain and Franchise Promotion Taiwan, Taiwan has the highest density of franchise headquarters in the world. It has reached 2050 franchise brands in year 2012, and retail food industry occupied 50% among all. Franchise corporations are trees; headquarters are roots, operational guidance as the branch, stores are the leaves and flowers. In order to have prosperous leaves and exuberant flowers, strong branches and veins to deliver nutrients are necessary during the process. To improve management ability of the headquarters, this research established an evaluation sheet on how to evaluate its franchisees. It helped avoids having dispute between franchisees and headquarters and achieve brand consistency. There are few steps on building the franchise evaluation sheet in this research. To start with, determine different indicators that can be used on food franchise evaluation system in Taiwan by integrating academic documents. Next, collect opinions from experts and establish the composition of elements. Finally, finish this evaluation sheet with Analytic Hierarchy Process (AHP) and verify weights on each field. The result of this evaluation sheet could be used for the headquarters as the standard basis of rewards and punishments to their franchisees. Research has shown that there were three dimensions on the first level: Service Quality, Food Safety, and Standard Operation. Food safety (0.616) weighed the heaviest among the three, standard operation (0.203) and service quality (0.182) followed at the back. Top three indicators of all 12 were based on food safety: ingredients (0.488) on the top, people (0.232) took the second, environment (0.185) on the third.