The Research of Key Success Factors of the New Catering Business of Entrepreneurship:A Case Study of Sous Vide Restaurants

• Main Authors: CHUNG, PO-SHUN, 鍾博舜
• Other Authors: TSAI, MING-TA
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/77633167891314289354

碩士 === 佛光大學 === 管理學系 === 105 === In Taiwan, the dining industry has some effects from the rising of eating-out custom of people, but it is also impacted by food safety problems and people’s health consciousness. Nowadays, people emphasize some principles of their food, such as “health” and “slowly.” It is similar with Sous Vide cooking, which uses “cooking slowly with lower teamperature,” and it has developed in Europe about 40 years but just few years in Taiwan. Thus, the present study aims to explore the new way of Sous Vide in Taiwan. Starting an undertaking of dining industry is not an easy thing than our thoughts. The present study analyzed some key factors of entrepreneurial process of dining industry, and how them hold the feature of expansion of new type of dining industry. The present study is used qulitative method and semi-structure interview method to find the key factors of building Sous Vide in Taiwan. The research structure is to explore the two key success factors: “entrepreneurial process” and “expansion of new type of dining industry.” Yu (2002) has presented four stages of entrepreneurship in his book, Entrepreneurial Management (Yu, 2002). Moreover, he found some factors, such as, “opportunities and individual skills, pre-analysis and preparation, resources and the completeness of controlled system.” For the expansion of new type of dining industry, it is according to Rogers’s (1962) theory, Diffusion of Innovations; he found some characteristics which are the dealers hold, and the entrepreneurship will be also influenced by these, such as “relative advantage,” “compatibility,” and “observability.” Based on the result of interviews and some discussions, there are four proposals in the present study. Finally, based on the findings, the present study listed some pedagogical implications: challenging and learn new things of the industry constantly, raising the competitiveness by understanding the market trend of dining industry deeply, enhancing the understanding of the industry by relevant training courses, and measuring the ability to master the resources of the industry. The pedagogical implications of the present study are for some dealers of dining industry, and give them some suggestions of starting an undertaking of Sous Vide. It is proposed that the findings and suggestions can be some references of entrepreneurship and operation of Sous Vide in the future.