植基資源基礎理論建構發展館外餐廳核心資源與影響指標之研究

• Main Authors: Yu-Shan Lin, 林郁珊
• Other Authors: Ching-Hsin Wang
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/87658128049459717687

碩士 === 國立勤益科技大學 === 專案管理研究所 === 104 === Taiwan’s food culture is renowned worldwide, attracting many international tourists to come and partake in a variety of taste experiences. Thus, competitions in the catering industry are quite intense. In addition, and as opposed to business models of many foreign hotels, there is a variety of restaurants affiliated with Taiwan’s hotels. This affiliation offers, not only high-quality in-house service, but also catering service, with the result that travelers are offered a more diversified full service. To satisfy various consumption patterns and increase competitiveness, as well as sustainable development, Taiwan’s international hotels instruct their restaurant management staff to apply their original brands to develop different groups of customers and sub-brands. Hence, the concept of affiliated restaurants has become an essential aspect of the overall policy in Taiwan hotel management. In this study, owners/managers of a large number of international hotels were interviewed to discover the core resources of their affiliated restaurants. Therefore, to develop the core resources and impact indicators of the affiliated restaurants, the Resource-Based Theory (RBT) was adopted as the foundation for this research. First, the Fuzzy Delphi Method (FDM) was used to objectively select the evaluation factors. Next, the DEMATEL-based Analytic Network Process (DANP) was applied to look into the impact relationship and importance among evaluation indicators to obtain the core resources and impact indicators of affiliated restaurants. The results gained from this research can provide the industry with the decision-making reference for the future development of affiliated restaurants.