Exploring The Service Innovations in The Micro Catering Company: A Study of An Ice-and-Café Compound Dining

• Main Authors: YAO,YI-SHENG, 姚伊晟
• Other Authors: WU,JEI-ZHENG
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/8m53se

碩士 === 東吳大學 === 企業管理學系 === 105 === In the vast Chinese culture, there is an idiom called “Food is the God of the people.” And that makes food become an integral part of people's lives. For a long time, the food and beverage industry, one of the major industry in the service industry, has played an important role in stimulating consumption, promoting economic growth and also improving the quality of people's living standards. However, with technological advancement and social development, food and beverage industry is not just limited to the original definition of food that people give. Many developments of new technology and different types of restaurants appear in front of people, and that makes people have more choices. How to make bright spots appear is the most important thing now. Fortunately, the food and beverage industry is still under development. Today, customers’ expectations are not the same as before. They want to meet their needs through the service of restaurant, but not just go to a restaurant and can eat delicacies. How can we change to make customers satisfied? In this study, we will choose a Compound Dining to improve its current services. We use Service Experience Engineering (S.E.E.) and service design methods to make a new business model for it. This study investigates how the case company innovates its current business model by using innovative service design. After that, we use comprehensive and systematic way to study the operation mode of the case company. We realize the needs of consumers and case company, and analyze them. Finally, this study uses S.E.E. to carry out a series of procedures like having insight into customers, context investigation, and so on. We then combine with case company and build a new business model.