The Impact of the Five-Day Work Week Policy on theOrganizational Change of the Chain Restaurants in Kaohsiung :A Case Study of Ching-Tien Restaurant

• Main Authors: Yi-Liang Zhuang, 莊貽量
• Other Authors: Wen-Cheng Lin
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/y8qj66

碩士 === 國立中山大學 === 高階公共政策碩士班 === 106 === This study takes Taiwan gourmet chain restaurant organizational change which impact by the government public policy“Five-Day Work Week Plan”. This paper took the document analysis, participant observation, in-depth interview as a qualitative Research Method, which interviewed seven managers and two consumers of the Taiwan gourmet chain restaurant. The research shows： （1） The“Five-Day Work Week”policy caused increasing expenditure of labor costs, the chain restaurant have to cost down and shorten their business hours. （2） Cause the “Five-Day Work Week Plan”, consumers of graveyard shift labors`s pay were cuts. They were the most important income of the chain restaurant, but now there was a 30% decrease in the chain restaurant earnings. （3）Cause the“Five-Day Work Week”policy, staff of the chain restaurant were looking for another part time jobs to increase their income. （4）Even the law of “Five-Day Work Week”policy were changed this year, vicious circle of the chain restaurant has already affected income, the chain restaurant could do nothing but maintained their business by conservative approach and prayed economic recovery will come as soon as possible.