The Attributes Influencing the Restaurant Choice for the Person Who Dining Alone: From the Perspective of Co-creation Value

• Main Authors: Yueh-Chen Wen, 溫岳錚
• Other Authors: Chu-Ching Wang
• Format: Others
• Language: zh-TW
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/16149214814302941931

碩士 === 淡江大學 === 企業管理學系碩士班 === 103 === Single becoming a global trend for family, their lifestyles changed consumption patterns and made a killing trading volume on online shopping every year. Whichever country single is majority and also a huge issue in developed countries. Japan is an aging society, convenience stores or supermarkets sold one person meals few years ago, and even restaurants also offered special space for single. No matter young people or elder, they obviously affected product specifications and sales. But we still did not find research about single and restaurants in Taiwan. Nowaday effective communication and the sharing economy is based on co-creation value, restaurants and consumers also should stands on equal position, No longer only restaurants provide services, but also hope that customers will be able to involve in part of the service process to create a higher value. As a reference, in relevant research of restaurant and the report wrote by Ministry of Economy Affairs, developed a questionnaire to explore one person who dining alone of attributes restaurant, as well as the degree of willingness involve in the service process. In this study, 314 questionnaires were distributed, of which 245 copies of questionnaires from network, 69 copies from paper questionnaires, 314 questionnaires were collected. Excluding incomplete respondents questionnaire consists of 3 copies, actualiy finished 311 valid questionnaires, the effective response rate was 99.04%. Used SPSS statistical analysis, the key findings are as follows: 1. For some consumer groups have significant differences in some part of restaurant attributions, and co-creation value for the part of the service process have significant differences. 2. The different groups are more concerned about the basic attribution of the restaurant, there are significant differences to create value part of the service process. 3. '' The trend of comsumption pattern in the age of single economy '' report do not necessarily representative of today''s idea of dining alone consumer. 4. The attribute of restaurant of high importance group is higher willingness involves in service processes.