An Empirical Study On barriers for Servitization

• Main Authors: Chi-Hao Wang, 王琦豪
• Other Authors: Li-Min Zhuang
• Format: Others
• Language: zh-TW
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/66276103729041484327

碩士 === 長榮大學 === 經營管理研究所 === 103 === As the transition of global economic environment and to elevate global competitive ability, business units started to form strategic alliance with companies in related industries. Therefore, determining the key factors to deal with difficulties faced during industrial transformation and development. This research is mainly an exploratory research discussing barriers faced in servitization, and establishes “initial layer structure of barriers in servitization implementation” through literature review, followed by focus group interviews with experts from academic field and industry, to form the “final layer structure of barriers in servitization implementation.” Comprehensively viewing the literatures review, focus group interview and empirical evidences from AHP. This research brought out five key barriers in servitization implementation: (1) in the dimension of barriers of servitization implementation, rather than dimensions of “expertise”, “product and campaign” and “organizational structure and culture”, “competitor, supplier and partner” is the key dimension. (2) The key characteristic in the dimension of “competitor, supplier and partner” is “hard to coordinate and cooperate.” (3) The key characteristic in the dimension of “expertise” is “difficulties of implementing knowledge management.” (4) The key characteristic in the dimension of “product and campaign” is “hard to measure service quality.” (5) The key characteristic in the dimension of “organizational structure and culture” is “hard to establish a service-oriented organizational structure and culture.”