A Study of the Diagnosis and Assessment of the Seafood Restaurant Business

• Main Authors: Wu Ching-TE, 巫清得
• Other Authors: Yang Shyh-Ching
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/15640571756450340990

碩士 === 明道大學 === 企業高階管理碩士班 === 104 === In recent years, industry and commerce up growth which Impacted industrial structure changed , population of office Worker increase , while the country lifestyle changes, more and more population of eating out has grown, Services industry rate in Taiwan economic activities gradually grow , so as Taiwan’s Service industry, restaurants increase year by year . Government implement two –day weekend make open Tourism to the world and the mainland china , which drives Tourism and Catering market demands plus other factors , the restaurant industry has much rooms for development, moreover a fully competitive era of slight profit in the food and Beverage industry, the restaurant industry is also facing fiercebusiness competition test , consumers demand for quality, service , comfort, and convenience various requirements are relatively increase, seafood restaurant and business management need more considerable diagnostic and assessment strategies to upgrade competitiveness. In the study , research combined scholar and senior industry experts knowledge and experience, use the soft of excellent level scores sequence and regional weighted values score , select five seafood restaurant , apply the reliable analytic al tools and evaluation purposes on those five seafood restaurant management diagnosis, the results expect to be the seafood restaurant the important reference of business improvement .