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Schmelzer, Claire Dobson. "A case study investigation of strategy implementation in three multi-unit restaurant firms /." This resource online, 1992. http://scholar.lib.vt.edu/theses/available/etd-02022007-133632/.
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Boccia, Mark. "Restaurants as Learning Organizations| A Multiple-site Case Study of U.S. Non-chain Restaurants." Thesis, The George Washington University, 2016. http://pqdtopen.proquest.com/#viewpdf?dispub=10140349.
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This study investigated the construct of the learning organization in the restaurant industry. Descriptive accounts of learning were gleaned from face-to-face interviews, focus groups, observations, document analysis, and data from the Dimensions of the Learning Organization Questionnaire (DLOQ) from 52 participants employed in three US non-national chain restaurants in the Suburban Maryland / Washington D.C. area. This multiple-site case study extends the conversation of the learning organization by focusing on an industry that was not previously explored and offers new insight by providing a qualitative picture of how learning occurs in restaurants.
Five overall themes emerged from the data. Participants cobble together learning experiences from pre-shift meetings, formal training, learning from mistakes, and being thrown into the fire. Participants learn from customers through conversation and through trial and error as they adapt their service behaviors. Managers at each restaurant served as a learning champion by promoting dialog and prompting questions often in conjunction with food and beverage tastings. Informal and incidental learning was ever-present as participants naturally shared bits of knowledge through everyday interactions. Learning also took place off-the-clock as participants discussed their personal learning pursuits, such as accessing mobile apps or websites related to food and beverage, going to wineries, breweries, and specialty food markets, as well as reading cookbooks and magazines. Lastly, job rotation is a frequent learning practice during new hire training to expose individuals to the various roles within the restaurant. Cooks often rotate through different stations as they acquire and build up their technical skills.
In consideration of the evidence gathered, three conclusions are offered: (1) collaborative, informal learning practices are well pronounced learning strategies in restaurants; (2) leaders encouraging the development of new products (e.g., beverage / food) facilitate learning and experimentation in restaurants; and (3) a climate of consistent learning practices and procedures exist in restaurants. Overall, Watkins and Marsick’s (1993; 2003) learning organization model did not fully depict the learning culture in restaurants. Future learning organization research is needed to better capture the unique workplace realities of high employee turnover, tip-based compensation, and more narrowly defined jobs (e.g., bartender, cook, server) that comprise the occupational culture of restaurant workers.
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Schmelzer, Claire D. "A case study investigation of strategy implementation in three multi-unit restaurant firms." Diss., Virginia Tech, 1992. http://hdl.handle.net/10919/37269.
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The primary objective of this study was to conduct an exploratory investigation of the process of strategy implementation in multi-unit restaurant firms. A model comprised of five context variables and five process variables was developed on the basis of a review of the
theoretical literature about the restaurant industry, strategy implementation, and organization theory. Qualitative research methods, specifically case study design, concept mapping, and matrix analysis were used to collect and analyze the data from three firms.
The findings from this investigation included 14 propositions that explain the associations between the variables and other factors found to affect implementation in the three companies, which were investigated. A new framework was developed from the propositions that further delineates the strategy implementation process. The framework introduces four additional variables found to be involved in the implementation process: life cycle stage of the firm, size and geographic dispersion of the firm, manager demographics, and training. Three primary context variables, organizational culture, organizational structure, and perceived environmental uncertainty; and three primary process variables, information processing, planning and control, and resource allocation were found to have a major effect on strategy implementation.
The results obtained provide a basis for further study of the implementation process.Ph. D.
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Kock, Marcelino. "The development of an eco-gastronomic tourism (EGT) supply chain-Analyzing linkages between farmer, restaurants, and tourists in Aruba." Doctoral diss., University of Central Florida, 2013. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/5964.
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Purpose of this study is to holistically analyze existing linkages between Aruba's tourism industry, restaurants and local farmers, by examining strategies that constrain the development of linkages between these stakeholders. Previous research indicated that tourism development is often accompanied with increased demand for imported food, which results in foreign exchange leakages, inflation and competition with local production. This phenomenon is very common in the Caribbean, where Aruba, with its heavy reliance on imported goods and services, is no exception to this occurrence. To comprehend potential problems associated with linking both sectors, these in-depth case study addresses three fundamental questions: a) what is the structure of supply and demand of food for the tourism industry of Aruba?, and b) what factors constrain the development of linkages between international tourism and Aruba's local agriculture? Using an exploratory and stochastic methodological approach, data will be obtained from structured surveys from three different stakeholders in the food supply chain of Aruba. Anticipated findings illustrate that the existing linkage between the tourism industry and agriculture in Aruba is still weak, yet the food consumption and preferences by tourists can contribute in enhancing an eco-gastronomic tourism supply chain.Ph.D.
Doctorate
Dean's Office, Education
Education and Human Performance
Education; Hospitality Education
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Atwi, Joyce. "The relationship between customer loyalty and customer satisfaction among SMEs in the service sector : the case of a chain of restaurants." Thèse, Université du Québec à Trois-Rivières, 2013. http://depot-e.uqtr.ca/6904/1/030585944.pdf.
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Faehr, Aleesha M. "The Relationship Between the Availability of Non-Calorie Nutrition Information at the Point of Purchase and an Individual's Food Purchasing Behavior at Chain Restaurants in King County, Washington." University of Cincinnati / OhioLINK, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1367924118.
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Liu, Lu, and Yi Ding. "Supply chain management risks in a sushi restaurant." Thesis, Högskolan i Gävle, Avdelningen för bygg- energi- och miljöteknik, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-16352.
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Bower, Hannah Blythe. "Waging a Living in Casual Dining Restaurant Chains." Digital Commons @ East Tennessee State University, 2012. https://dc.etsu.edu/etd/1511.
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Through in-depth interviews with 14 restaurant servers who worked in "casual dining" restaurant chains, this study explores service work and servers' perceptions of restaurant culture. Interactions between servers and customers are examined through the lens of servers' personal experiences. The analysis of interview data focus on how servers understand their role, how "casual dining" restaurant chains try to avoid the appearance of fast food outlets, and how "the customer is always right" slogan affects servers and customers. As a response to difficult and inflexible structural conditions present in restaurant work, servers establish short-lived camaraderie with each other through games, harassment, and deriding low-status customers to get through their shifts. The thesis closes by examining possible ways to combat the effects of this exploitative industry on servers.
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Johansson, Fanny, and Andreas Pedersen. "Critical Success Factors: A study of Swedish Restaurant Franchisors." Thesis, Högskolan i Gävle, Företagsekonomi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-27551.
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ABSTRACT Aim: From its inception to its expansion nationally and internationally, the management of a restaurant franchise concept uses various critical success factors to overcome the barriers that they encounter throughout their different growth phases. This study aims to find out what the CSFs are for Swedish restaurant franchisors of different sizes, what barriers they encounter and what their solutions to these problems are. Method: This is a qualitative study. An initial study was performed by open-ended interviews with the CEOs of the Swedish Franchisor organization and the CEO of the Swedish Franchisee organization. Thereafter, ten semi-structured telephone interviews were held with the upper management at Swedish restaurant franchisor companies. Saturation was achieved after 6-8 interviews and the data was analyzed thematically. Results & Conclusions: Small franchisors focus on concept development, finding capital and finding franchisees. Two of the smaller franchisors used crowdfunding to finance their expansion. Larger franchisors focus on standardization, improving their quality and on brand building. The conclusion is that there are significant differences in the CSFs for small and large franchisors. Suggestions for future research: This study is limited in scope and limited in time. For future research, we would recommend a longitudinal study of several newborn franchise systems, to study them over several years and to see which CSFs are more important at different growth stages. Another research approach could be to rank the CSFs by using a quantitative method and work with a larger sample frame of franchisors. Or to study our fastest growing respondent. Contribution of the thesis: The main contribution to literature is that small franchisors focus on selecting the right franchisees and locations, large franchisors focus on developing the concept and on standardization. The main managerial implication is that franchisors of all sizes need to take a broad perspective and plan for different expansion phases. Keywords: Franchising, Franchisee, Franchisor, Critical Success Factors, CSFs, Restaurant Chain, Fast-Food chain, life cycle, expansion, barriers.This is a study of what the most important tasks are to successfully expand ten franchised restaurant chains in Sweden. These tasks have been studied in various industries and are commonly referred to as "Critical Success Factors." It is interesting to study these tasks since the upper management in any company and industry need to be aware of what the most important tasks are for their company, as well as the need of measuring these tasks. The result of the study was that restaurant franchisors seem to have different CSFs depending on their size. Small franchisors focus more on, e.g., concept development, whereas large franchisors focus more on, e.g., standardization. The managerial implication is that managers in expanding franchise systems need to be aware that the CSFs change over time.
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Castro, Paroma Nandi de. "Outcomes of communication competence: a study on a Portuguese restaurant chain." Master's thesis, NSBE - UNL, 2013. http://hdl.handle.net/10362/9777.
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A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and EconomicsThis research studies the mediating role of satisfaction with both organizational integration and supervisor communication on the relationship between communication competence and both trust in the supervisor and job satisfaction, using a sample collected from 237 employees of 21 restaurants from a Portuguese restaurant chain. As expected, satisfaction with organizational integration partially mediated the relationship between communication competence and both trust and job satisfaction. However, satisfaction with supervisor communication did not mediate those relationships. These results can be explained by the supervisors’ role of representatives of the organization, showing that communication competence is a key link that should be trained.
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Chang, Shih-chieh, and 張世杰. "Deployment of Supply Chain Management Systems and its Effect in Chain Restaurants: The Case of Formosa Chang Chain Restaurant." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/89jpng.
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碩士國立中山大學
高階經營碩士班
96
In the face of globalization, the restaurant industry has to quickly develop chain stores that feature delicious food, rapid service, and uniqueness in order to create advantages in this traditional industry. Because of the highly labor-intensive nature of restaurant chain stores and the ever-increasing demand on high quality services from consumers for convenience and time efficiency in the competitive environment, integrating modern management concepts with a variety of information technologies to enhance the efficiency and competitiveness of the restaurant has become winning tools for businesses. This research includes several main portions. First, we use the Formosa Chang as a case to analyze the competitive situation of restaurant chain stores, including the five forces analysis, SWOT, and critical success factors for restaurant chain stores to form the four management strategies of the case study company for store expansion, marketing, products, and service. Then, the E-business status of the chain store and its upstream and downstream E-business status are investigated. Finally, the mechanism for deployment the system is reported, which includes system investigation to confirm organizational preparations and resources allotment and determine the priorities in the development of the E-business system. This is followed by system analysis, system design, system hardware and software configuration and installment. Finally, the performance of the system is evaluated. Analysis of the key performance indicators (KPI) of the case study company shows high effectiveness of e-business in improving and simplifying its operational procedures.
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Hung, Guo-Ying, and 洪國穎. "The Learning Process of Chain Restaurants Entrepreneurer." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/49860676093936691850.
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碩士國立中山大學
企業管理學系研究所
101
To start and run successful chain restaurants, entrepreneurers are always the core characters in this process. However, in the field of chain restaurant industry studies, few are focusing on the issue about entrepreneurers, especially their learning process. In this research, we used narrative inquiry interview to explore and systematically analyze four chain restaurant entrepreneurial stories. We summed up the three levels of dining entrepreneurer’s learning experience including "chain restaurant entrepreneurer''s learning process", "chain restaurants entrepreneurial characteristics" and "the meaning of brand in the chain restaurant industry". This research found that chain restaurant entrepreneurers have many implementation features in the entrepreneurial process where the experience links learning together. Besides, brand is not only a method for entrepreneurers to pass on their own experience and knowledge, but also a management tool. To cross over from a single store to the chains improves the learning method with heavier responsibility. In this learning process, entrepreneurers gradually become different people, for example, the pattern of thinking and the expectations of employees. To conclude, start-up not only changes entrepreneurers’ learning and life, but more about the deep transformation of personal essence. Moreover, brand can be seen as the concrete results based on entrepreneurs’ accumulative experiences.
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LIN, Ta-Lang, and 林大朗. "Constructing Operation Performance Indicators for Chain Restaurants." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/jk2twt.
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碩士國立勤益科技大學
企業管理系
106
The 21st century is the era of service industry. Under the leadership and promotion of the government's policies, Taiwan's catering and food industry is developing vigorously, forming hundreds of competitions among various catering industries. The purpose of this study is to explore the performance indicators of Taiwan chain catering industry as the future development goals and direction of enterprises. This study uses expert interview method and combined with the balanced scorecard performance indicators for industry construction, to the output chain catering industry to analyze the financial, customer, internal processes, and learning to grow on the surface of the four constitutive performance indicators, using the four dimensions of performance for overall performance evaluation of output by the project, and based on the AHP hierarchy analysis framework, establish chain catering industry performance indicators AHP questionnaire, the interviews chain headquarter executives to the importance of performance indicators is derived and sorting. In this study, AHP was used to find out the key indicators that had the most impact on the overall operation, and their weights were then computed. According to the results of AHP analysis, there are 26 indicators, including 6 indicators of customer aspect. The top 5 indicators are customer satisfaction, customer return rate, customer complain rate, customer complaint rate and customer layer analysis. 8 indicators of financial aspect, the most important top 5 indicators are cost rate, personnel expense ratio, short cash flow, gross profit contribution of goods and net interest rate. 6 indicators of learning aspect, the most important top 5 indicators are punctuality rate of report submission, employee satisfaction, employee turnover rate, employee rewards and punishment number and personal education training time. 6 indicators of internal business process aspect, the most important top 5 indicators are meal order error rate, number of goods out of stock, human productivity, number of people serving customers, inventory fulfillment rate and health audit achievement rate.
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Ye, Ting-Yu, and 葉庭妤. "Explore the influence of restaurant experiences on customer loyalty in cultural and creative chain restaurants." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/y622j5.
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碩士國立臺灣師範大學
運動休閒與餐旅管理研究所
105
Due to the increasing needs of themed environment for consumers, creating themed environment has become a main reason for customers to patronize and gain a unique restaurant experience. Meanwhile, it is also a good way for restaurateurs to create a clear brand image. During recent years, cultural and creative industry has become a popular trend; however, there is a lack of researches to address on the topic of cultural and creative industry. Thus, this research examines the effects of restaurant experiences on customer loyalty in cultural and creative restaurant. A total of 407 samples from online surveys were used to assess research hypotheses through confirmatory factor analysis (CFA) and structural equation modeling (SEM). The fingings indicated that creativity & attraction is the most important attribute of customer loyalty, so the result suggested that cultural and creative chain restaurants should put emphasis on not only utilitarian values, but also creativity and outer design to attract customers. Besides, atmosphere also positively influenced customer loyalty; thus, this research suggested that restaurateurs should create an environment filled with cultural and creative components from interior design, ornaments, lighting, and dining area layout.
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曾書薰. "Core competence analysis for a Japanese restaurant to develop as Chain restaurants －A case study of K Restaurant." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/ych99h.
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Shih, Yu-Chao, and 施裕照. "The Study of Mercuries Food Chain Restaurants Implement RFID." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/71324131961135825847.
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碩士國立高雄第一科技大學
行銷與流通管理研究所
99
This study utilizes Mercuries Food Chain Restaurants as empicial case to investigate how chain restaurants increase business efficiency and provide new service by implementing RFID, as well as how to solve problems during implement RFID. At least, we also provides explainations and advices regarding to service process improvement and increasing business efficiency. This study uses case study to research how organization, stuff, and technique in Mercuries Food Chain Restaurants increase service quality, as well as improve service process through RFID. Therefore, this study provide a good example for chain restaurants regarding how to establish and implement RFID system by addressing key success factors. According to results, the project team and range of technique are needed when implement RFID, as well as stuffs of project team need fully understand the system and operation after stuff training. Meanwhile, restaurants have to inform customer by utiling integrated marketing communication regarding to the convenience through using RFID. The technical team is also needed to maintain hardware and equitment. This study addresses key success factors as followings. (1) Key success factors of organization include introducing vision and target, analyzing actual need, resources of finance, choosing co-operation company, evaluating and controning benefit. (2) Key success factors of stuff include support of managers, training of internal stuff, guidance of customer. (3) Key success factors of technique include choosing and establishing hardware, capabiligy of problem solving, plan of future expansion.
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YEN, YAO-YUNG, and 嚴耀泳. "Menu Innovation for Chain Restaurants-Case Study of TASTY." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/39292147612539918330.
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博士逢甲大學
經營管理碩士在職專班
105
The economic development in our country has been transformed from manufacture industry to service industries. However, the existing service industries in Taiwan still need a big improvement in employment rate and innovation. Therefore, it is necessary to lead the industry through an innovative business model towards the exquisite, high value and international development. This has become an important issue in the development of Taiwan's service industries. Taiwan cuisine has always been one of the important factors for international visitors, therefore, catering industry in Taiwan has the internationally distinguishing feathers. And, it can be linked to tourism, food, manufacturing and retail industries, to achieve the "multiplier effect" of the economic benefits. Hence, in the paper we will study by the case study of TASTY, one of famous chain restaurant industries in Taiwan, to see while it expand its scale, what kind of business strategies and model can be shaped for differentiation among others, and be continued for promote innovation activities to establish and able to endure over a long period of time competitive advantage. This essay will be based on the case study of TASTY, compared the other business, it has innovative features and has been successful build up the overseas chain restaurant business in our country. We will analyze by selecting one of the four features of innovation, product innovation, marketing innovation, programming innovation and progressive innovation, to see key factors of business success. Does the strategy and innovation mode of operation the business adopt matter? or, does the differentiation among others make the contribution to the competitive advantage?
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翁麗淑. "A Model Study of Customer Equity in Chain RestaurantsA Model Study of Customer Equity in Chain RestaurantsA Model Study of Customer Equity in Chain RestaurantsA Model Study of Customer Equity in Chain RestaurantsA Model Study of Customer Equity in Chain RestaurantsA Model Study of Customer Equity in Chain RestaurantsA Model Study of Customer Equity in Chain RestaurantsA Model Study of Customer Equity in Chain RestaurantsA Model Study of Customer Equity in Chain RestaurantsA Model Study of Customer Equity in Chain RestaurantsA Model Study of Customer Equity in Chain RestaurantsA Model Study of Customer Equity in Chain RestaurantsA Model Study of Customer Equity in Chain RestaurantsA Model Study of Customer Equity in Chain RestaurantsA Model Study of Customer Equity in Chain RestaurantsA Model Study of Customer Equity in Chain RestaurantsA Model Study of Customer Equity in Chain RestaurantsA Model Study of Customer Equity in Chain RestaurantsA Model Study of Customer Equity in Chain RestaurantsA Model Study of Customer Equity in Chain RestaurantsA Model Study of Customer Equity in Chain Restaurants - A RestaurantA Case Study of Meinong Hakka Cuisine RestaurantA Case Study of Meinong Hakka Cuisine RestaurantA Case Study of Meinong Hakka Cuisine RestaurantA Case Study of Meinong Hakka Cuisine RestaurantA Case Study of Meinong Hakka Cuisine RestaurantA Case Study of Meinong Hakka Cuisine RestaurantA Case Study of Meinong Hakka Cuisine RestaurantA Case Study of Meinong Hakka Cuisine RestaurantA Case Study of Meinong Hakka Cuisine RestaurantA Case Study of Meinong Hakka Cuisine RestaurantA Case Study of Meinong Hakka Cuisine RestaurantA Case Study of Meinong Hakka Cuisine RestaurantA Case Study of Meinong Hakka Cuisine RestaurantA Case Study of Meinong Hakka Cuisine Restaurant - A Case Study of Meinong Hakka Cuisine Restaurant." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/49266870279320347529.
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碩士國立彰化師範大學
地理學系
100
In recent year, people have changed their eating habits with the transition of economic structures in Taiwan. Out-dinners are increasing, which drives chain restaurants to develope rapidly and to trigger a fierce competition in the diet market. But, how does a chain restaurant make itself stand out and win customers’ preference? The key point is that whether managers are concerning the customer equity and improving customer loyalty. Therefore, the goal of this study is discussing three elements of customers’ equity in chain restaurants-value equity, brand equity, relationship equity-and that relation between the three elements and customer loyalty. Take the customers in Meinong Hakka cuisine chain restaurant as the test object, including three branches in Taichung DaDun, Tainan Chenggong, and Kaohsiung THSR Dachung store, there are 416 valid samples collected and mode test by SEM. The result shows that the three dimensions of customer equity in chain restaurants all have positive impacts on customer loyalty, and the strength sequence shown is value equity, relationship equity, and brand equity. In the end, it provides some management implications and suggestions of chain restaurants based on the study result.
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Su, Hui-Ling, and 蘇惠玲. "Consumer Verdicts of Service Brands Equity on Chain Steak Restaurants." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/50103481398201933546.
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碩士樹德科技大學
經營管理研究所
95
The competition and imitation in the F&B industry is extremely intense in the recent years; the strategy of brand competition is therefore adopted in order to keep a higher strength of differentiation. Food and beverage service business how build up serving brand is it increase the confidence of the invisible merchandise of the customer consumption. As a result, the study aims to understand whether the consumer’s to western service brand rights of the steak restaurant identification. This research adopts a questionnaire survey method to carry on substantial evidence, the western steak chain restaurant of in Kaohsiung City. Consumers whose research object goes to the restaurant to use up the meal, grant 400 questionnaires, 388 shares of effective questionnaire altogether. The result of study is found: 1.There’s positive significance from Serve brand equity to brand attitude and customer satisfaction, namely to serve of brand equity and interests high, brand attitude and customer satisfaction can relatively high too as consumer. The influence power to the emotion factor of image of the brand among them is greater. 2.There’s positive significance from Information source to brand attitude and customer satisfaction, namely to information source is abundant, the brand attitude and customer satisfaction will be relatively high. Among them the influence power to the emotion factor of external information source is greater. 3.Brand attitude factor to the customer satisfaction have just to influence; And the customer satisfaction influence towards buying again will to have just to.
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Wu, Chen-Kwan, and 武晨光. "The Means-End Chain Model of Affordable Luxury Restaurants Consumption." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/39059718496252995185.
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碩士實踐大學
企業管理學系碩士班
102
According to the “Let them eat cake- marketing luxury to the masses-as well as the classes” Pamela N. Danziger launched in 2005. The middle-class consumers in the U.S.A has changed their behaviors, because of the developed background situation and daily lives thinking would have different from before. “Luxury” was not focus on the expensive materials, highest prices that the symbol of rich people. Affordable luxury goods possessed reasonable price that people could afford it below the word of old-luxury and kept the concept of superior quality, and tent to the emotion of consumer. The purpose of affordable luxury consumer behavior was relating to restaurants, this study focused on the concrete elements (ex, food, place, and surrounding) and abstract elements (ex, services, quality and costs) of restaurants. This study summarized and used by devising evaluation indicators for Taiwanese cultural cuisine restaurant rating, used the concept of Affordable luxury as well. This study used means-end chain as research method and interviewed ten consumers and ten restaurant managers, constructed the definition of affordable luxury restaurant and used the means-end chain model (referred to as MEC model), compared the MEC model with consumers and managers, discussed the main idea of affordable luxury in Taiwan. This study focused on the means-end chain model linked up with affordable luxury consumer behavior that used by restaurants for academic research. Key words: luxury, affordable luxury, restaurant, means-end chain, and interview.
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Kuo, Yuting, and 郭俞廷. "Performance Analysis of Cloud Services Circumstance for the Chain Restaurants." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/51933321265466702678.
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碩士育達商業科技大學
資訊管理所
100
The prosperous development of the chain restaurant industry has led to increasingly fierce competition. To facilitate management, conserve resources, and promote operating performance, enterprises have introduced cloud computing services. With the expanding scope of application of cloud services and the advance of computing resources, the requirements for updating the information software and hardware for enterprises have increased and improved. To conserve space, save on the cost of updates, and improve the effectiveness of computing functions, enterprises have adopted cloud services to resolve problems. This research used the input and output of the chain restaurant industry before and after the introduction of cloud computing services to use a structural equation modeling (SEM) to identify significant factors for situation description. Using a Likert scale to obtain situational assessment, this study further employs data envelopment analysis to probe into relative performance, thereby investigating the influence of cloud services on the chain restaurant industry. The results show that summarizes the three dimensions and ten factor, and then through the Likert scale analysis of 11 Chain Restaurants, and found that performance in the cloud services circumstance are a further cross-efficiency analysis method to identify the performance of the good chain, the chain benchmarking study.
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Chang, Ching-Sung, and 張慶松. "Analyzing the Efficiency of Chain Restaurants by Data Envelopment Analysis." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/j7e74a.
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碩士國立雲林科技大學
工業工程與管理系
106
The catering industry is competitive because the enterence threshold is lower. The chain restaurants need to invest massive capital, including real estate rent, catering equipments, building expenses, and staff training costs. Thus, each branch store needs to control their resources effectively to maximize their profit. Moreover, the strategyof resource allocation is important for managers to achieve their operation goals. This study focuses on DEA（Data Envelopment Analysis）to evaluate the chain restaurants performance, discuss different business effectiveness, and observe the relation between input/output factors by CCR and BCC models. The results show that operating efficiency is easy to change by market environment, e.g., the location of store, store type, and seasons. Through sensitivity analysis of the input and output factors, we can examine the effects of store scale on the effectiveness. This study provides some managerial insights for managers to determine their tactical actions for increasing operation effectiveness and increasing revenue through staff training and procurement.
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羅巾楓. "The study of chain-franchise on service quality and satisfaction:an example of chain steak restaurants." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/94100035267602853946.
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碩士大葉大學
事業經營研究所
92
Follow with the change of the times, the development of national economy, service sector has become the main industrial structure in Taiwan. Service quality is one of the most important courses of service sector. The food and beverage market is becoming more competitive and power has gradually been transferred from the sellers to the buyers (customers), giving buyers a greater choice of service and products. Therefore, in such competitive situation, get the competitive advantageous of non price, to improve service quality, increase customer satisfaction and get more profit will of the most important points of food service industry in the future. This research takes chain steak restaurants as an example to discuss the relationship between service quality and customer satisfaction. Hope this research would provide the information with which to improve his market position and operational efficiency. The result shows that the gap between the customer’s expectation and the recognition of the administration quality is significantly wide. The service quality of taxation administration consists of fore dimensions, trust and response, reliability, tangibility and concern. The quality of conception service is the determinant, and it has significant positive correlation with the customer’s satisfaction. Marital status, ages, education levels and average month revenue is significant difference between some service quality dimension. Key Words: service quality, customer satisfaction, chain steak restaurants
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"Foreign fast food chains in the People's Republic of China." Chinese University of Hong Kong, 1994. http://library.cuhk.edu.hk/record=b5888038.
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by Tam Yuen-chiu, Stephen.Thesis (M.B.A.)--Chinese University of Hong Kong, 1994.
Includes bibliographical references (leaves 50-52).
ACKNOWLEDGEMENTS --- p.i
ABSTRACT --- p.ii
TABLE OF CONTENTS --- p.iv
LIST OF TABLES --- p.vi
CHAPTER
Chapter I. --- INTRODUCTION --- p.1
Objectives --- p.2
Chapter II. --- METHODOLOGY --- p.3
Secondary Research --- p.3
Primary Research --- p.4
Definition --- p.6
Limitations --- p.8
Chapter III. --- THE FAST FOOD INDUSTRY IN HONG KONG --- p.9
Fast Food Industry Background --- p.9
Hong Kong Fast Food Chains With China Operations --- p.13
Hong Kong Fast Food Chains Without China Operations --- p.17
Chapter IV. --- FOREIGN FAST FOOD CHAINS IN CHINA --- p.18
An Overview of the Retail Market Environment in China --- p.18
Historical Development and Present Situation of Foreign Fast Food Chains --- p.20
Chapter V. --- SUMMARY OF IN-DEPTH INTERVIEWS --- p.26
Importance of China Business --- p.26
Entry Motives --- p.29
Forms of Entry --- p.30
Problems Encountered --- p.32
Attitude Toward Political Risks of the Tiananmen Incident --- p.36
Competitive Advantage of Foreign Fast Food Chains in China --- p.38
Business Results to Date Measured Against Expectations --- p.39
Major Improvements Expected by Foreign Fast Food Chains --- p.40
Chapter VI. --- CONCLUSIONS --- p.42
APPENDICES --- p.43
BIBLIOGRAPHY --- p.50
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andy and 陳裕昌. "Determinants of Successful Chain Restaurants in Taiwan：The Case of Wowprime Group." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/h3eus9.
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KU, YAO I., and 辜耀義. "A Study on Business Strategies of Vegetarian Chain Restaurants in Taiwan." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/fsd7aq.
Full textAbstract:
碩士國立中正大學
高階主管管理碩士在職專班
107
This study aims at exploring the business stratagies and management practices of vegetarian chain restaurants in Taiwan. A qualitative research method was conducted by in-depth interviewing three Chief Executive Officers. The research findings are as follows: 1. It’s essential for vegetarian chain restaurants to build up self distinctive features to survive from hyper-competitive market. 2. Employee turnover，staff training and brand building are major business predicaments in managing vegetarian chain restaurants. 3. Employee profit sharing and gain sharing plans are very popular management practices in both regular chains and franchised chain restaurants. Keywords: vegetarian chain restaurants、business strategy、management practice、regular Chains、 franchised chain
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Chung, San-I., and 鐘三益. "A Case Study of the Service Quality and Customer Satisfaction in the Chain Restaurants Using PZB Model – A Chain Restaurant Company T as an Example." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/be6c49.
Full textAbstract:
碩士東海大學
企業管理學系高階企業經營碩士在職專班
102
Nowadays the competitiveness in the Food & Dining Industry has grown rapidly, while customer satisfaction plays a key role in operational growth. The Industry’s perspective on customer service is mainly based from the Manager’s point of view. From the planning, design of the service SOP & how to improve customer service, it lacks perception from the consumer’s angle of thoughts, therefore making is difficult to realize the theory of “Customers comes first” bringing the level of service to a higher level. Therefore, to stand out from the rest under intense competitiveness, the improvement of customer satisfaction is the optimal shortcut towards success. In an era of service based economy, how to establish and maintain a well-known brand is a topic that Manager’s must face with a seriousness attitude. This research aims to closely monitor managers of chained dining restaurants, service staff and customers, with application of the PZB quality of service model, adopting direct interview type of approach to fully understand the customer’s expectations towards the service and their actual feedback after dining, in comparison to the manger and service staff’s self-evaluation of the customers thoughts on the service provided, thus to measure the marginal gap between the different perspectives. The results of the research: Actual enforcement of SOP to improve dining environment and management by walking about / wandering around procedure. Lower prices thus making it more consumer friendly (rational pricing). Increase menu selections thus strengthening product variability. Continuous and on-going training of customer service personnel on their professional service abilities. Improve the procedures of production to provide meals with efficiency. Management of waiting line / area to reduce customer anxiety during the wait. Simple reservation processes and actual improvement on diminishing customer’s dissatisfaction. Increase advertisements through the multimedia thus raising awareness on the brands image. This research provides a guide for manger’s of chained dining restaurants on the strategic policies to enhance & improve on the standards of service quality. To ensure unforgettable heart-warming quality service and a well branded image. Efficiently raise customer satisfaction and to establish customer loyalty, this basic concept plays an important strategic role in the development of a business.
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Chen, Ying-Hsiu, and 陳盈秀. "Own Brand Strategy and Chain Business Model with Brand Value ─ Taiwan’s Restaurants Chain Store in Mainland China." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/06988362171957547052.
Full textAbstract:
碩士中原大學
企業管理研究所
95
In This research we adopted the various styles of restaurant industry as context variables to analyze the influence of the own brand strategy and the chain business model on the brand value. And, we hope to find out a referable framework for Taiwan’s restaurant industry entering the China market. After reviewing relative literature, for this research we separated the own brand strategy, according to the path develop, into “the Extension Brand Strategy” and “the Local Brand Strategy” two styles. The former we used to indicate that the brand which be extended from Taiwan to China, and the later one was to indicate that the brand which be created locally in China. Besides, in this research, the chain business model we discussed from two separate aspects, one was namely “the pattern of chain business mode”, another was “the operation of franchise headquarters”. Besides, this research discusses the chain business model from two aspects. One is the “the type of chain business mode”, and the other is “the operation of franchise headquarters”. Finally, we adopted the Interbrand’s methodology as our brand value standard. For this research adopted with case study method and aimed to the 6 companies chose including Acer, CHAMATE, Gino cafe, Wang steak, Dio coffee, Easy way and rbt as research samples. After deep interviewed and secondary data analyze with data integrated of each companies, I developed the relative propositions as following： 1.There is a significant influence of the Taiwan’s restaurants chain stores’ own brand strategy on chain business model. The Taiwan’s restaurants chain stores which run the local brand strategy will have better performance of franchise headquarters’ operation. 2.There is a significant influence of the Taiwan’s restaurants chain stores’ own brand strategy on brand value. The Taiwan’s restaurants chain stores which run the local brand strategy will have better performance of both market and brand trend. The Taiwan’s restaurants chain stores which run the extension brand strategy will have better performance of brand stability. 3.There is a significant influence of the Taiwan’s restaurants chain stores’ chain business model on brand value. The Taiwan’s restaurants chain stores which chosen regular chain model will have better performance of marketing support. And the complete operation of franchise headquarters will have better performance of leadership, brand trend and brand support. 4.Under the effect of the patterns of dining, the Taiwan’s restaurants chain stores choose the own brand strategy would have the effect on chain business model. Formal type which runs the extension brand strategy will choose to regular chain model. And the complete operation of franchise headquarters will have better performance of operating system and educational training system. Leisure type which runs the local brand strategy will have better performance of operating system and educational training system. 5.Under the effect of the patterns of dining, the Taiwan’s restaurants chain stores choose the same own brand strategy would have a different effect on brand value. Formal type which runs the extension brand strategy will have better performance of brand trend and brand support. Leisure type which runs the local brand strategy will have better performance of leadership and brand trend. Finally, this research provides the Taiwan’s restaurants chain stores some ways to build brand value in the future. Formal type which runs the extension brand strategy and regular chain model will have better performance of brand value. And in order to have better performance of brand value, Leisure type which runs the local brand strategy.
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Chang, Chi-Chung, and 張至忠. "Determining the Controllable Efficiency for Chain Quick Service Restaurants by using DEA." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/29226305567298424589.
Full textAbstract:
碩士南華大學
管理科學研究所
92
This paper describes a research design to determine the efficiency of each chain restaurant for quick service enterprise by using Data Envelope Analysis (DEA). The technical efficiency, the scale efficiency, the production efficiency, and the sensitivity analysis are conducted. In addition, this study also proposes the potential value to improve the efficiency of each chain restaurant through the improved items of inputs or outputs. Two major parts, the group analysis and the individual analysis, are discussed in the sensitivity analysis section. In addition, this study also proposes the Efficiency Affection Index (EAI) to explore the affections of efficiency through inputs and outputs. This study indeed provides a constructed approach of determining the efficiencies for quick service chain restaurants, and points out a direction to improve the performances for those inefficient restaurants.
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Ho, Chia-Ying, and 何嘉盈. "Multi-brands Chain Restaurants Customer Satisfaction - A Case Study of Wowprime Group." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/6g88bh.
Full textAbstract:
碩士國立高雄餐旅大學
餐旅管理研究所
104
Food industry booming over the past decade in Taiwan. But food safety incidents damage consumer confidence in food and beverage industry in 2014. the study found lots of beverage brands have restaurants in Kaohsiung Shinkuchan shopping district under the fierce competition. Wowprime has five different brands in this area, include the "Tasty", "ikki" and "Tokiya".These three restaurants have a lot similarity in price, meals and service. Why dose Wowprime set up similar restaurants in the same district? Do Consumers distinguish between the different brand’s characteristic and taste? How to plan the competitive strategy in the future? Thus, the study use consumers interviewed of three restaurants. And according to the literature review to develop the survey. There, through the survey of three different restaurants satisfaction of customers, this study analysis the brand, environment, food, service and price of "Overall Satisfaction" to know differerent restaurants’ customer satisfaction, and the variance of different customers’ satisfaction from the personality, and also using the matrix of performance and expectation to analysis market segmentation policy and position. The major finding are : 1). The most important effect customers satisfaction to different restaurants in order is “brand”, “price” and “food”. 2). Most customers are 21 to 40 years old not married group. And among the overall performance, the best restaurant is "Tokiya".
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Ju, Chang Min, and 張敏如. "AHP Application of The Decision-Making Choice of Chain Hot Pot Restaurants." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/04540815693643688260.
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碩士育達科技大學
休閒事業管理系碩士班
102
More and more people in Taiwan are inclined to eat out. The top four markets for eating out are street vendors, cafeterias, fast food stores, and hot pot restaurants. In Taiwan, the most popular chain store is a hot pot restaurant. There are over 900 hot pot restaurants in Taiwan. The total number of hot pot restaurants is even more than that of the Japanese or Korean food restaurants. The business of hot pots in Taiwan is really full of competitiveness. The study is to understand what factors of high revenue and high market share of hot pot restaurants are. The study also wants to know whether the factors mentioned above are related to the condition—the high service quality or customer satisfaction leads to high customer loyalty. The results of the study can offer the hot pot restaurant owners a consultation to run their business. When customers choose a hot pot restaurant, they can consult the results of the study. According to the literature review and scholar interview, the researcher extracts three major rules and nine minor rules as the first step. Second, the researcher gives out the questionnaires and applies AHP (Analytic Hierarchy Process) to quantify weight values and rank order of architectural planning factors. Finally, get the conclusion—the main factors of why customers choose the hot pot restaurant to consume, and what factors they will attach importance to. The research results are expected to clarify and confirm the relationship among the three major rules—the image of chain restaurants, the rules of the prices, and the environment and characteristic of the restaurants . The research results are also expected to know the weight values among the nine minor rules—the reason of joining an alliance, public reputation, regular customers, the rules of chain restaurants, distinguishing features of foodstuffs, customer positioning, the convenience of traffic and parking, the ambience of the restaurant environment, and well-trained employees.
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SU, CHEN-YI, and 蘇珍怡. "Service Quality and Catering Needs for Customers in Self-service Restaurants - A Case Study of Chain-self-service Restaurants in Kaohsiung." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/7nu924.
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碩士國立高雄應用科技大學
觀光與餐旅管理研究所
106
In the market, regardless of the price, buffet restaurants have already gained significant popularity among the people. However, a question arises: what is the satisfaction about whole service at the buffets according to the different backgrounds of the consumers and their preferred food needs? Therefore, taking this subject and background into consideration, the following study tries to identify results, which can be provided for relevant industries to adjust ingredients and improve service for customers. This study, which was conducted in regard to 5 dimensions of DINESERV, focused on three chain-buffet (all-you-can-eat) restaurants as our targets and measured service quality for developing questionnaires. The target restaurants’ average price range lies in between 601-1001 NTD. A total of 350 questionnaires were issued and 300 of them were recognized as valid. To examine the data and hypothesis the study was conducted by using SPSS 20.0, descriptive statistical analysis, independent sample T test and Anova. Taken together, the results of the study expressed that customers of different backgrounds have partially different satisfaction about the restaurants’ service such as assurance, tangible, reliability, responsiveness and empathy. Overall, following aspects, in accordance of their order, play an important role for satisfaction of two groups: for unmarried men tangible, responsiveness, assurance and empathy, whereas for people with a monthly income between 30,001-40,000 NTD assurance, tangible, reliability, responsiveness and empathy. The final results can be provided for restaurants’ hardware and software planning as well as for service procedures when it is needed to reposition and improve customer satisfaction. In regard to meal selection, the analysis allows the restaurant operators to adjust the menu with the aim to reduce costs caused by a high amount of food waste. Furthermore it enables the achievement of a sustainable management.
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Lin, Tsung-Min, and 林宗民. "The study of Relationship between Store Image and Customer Loyalty of Chain Restaurants." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/13609927215765121373.
Full textAbstract:
碩士國立嘉義大學
休閒事業管理研究所碩士班
92
The increasing of dine-out population has resulted in the competition among restaurants then the franchise had become the main management trend. Because franchise had the standard operational feature, it was easy to establish strong store image and loyalty in consumers’ mind. It was necessary to set a measured standard in order to know the important factor of various restaurants in customers’ mind. The discussions about restaurants were always focused on single topic as service quality or marketing strategy in the past, so it needed an overall discussion. The theory of store image was about a store’s dimensions included product, service, physical surrounding, convenience, promotion, atmosphere, organization and so on. The satisfaction of store image of customers influenced the store loyalty. This research attempted to apply the store image theory to measure the performance of chain restaurants and tried to retrieve the disadvantages of restaurants measurement. This research discussed the relationship between customers’ store image of chain restaurants and customer loyalty. This research found that the demographic variable was significantly different with the importance of store image, the satisfaction of store image and customer loyalty. The satisfaction of store image was significantly correlative to consumer loyalty.
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HSU, HSIANG-HUNG, and 許湘鋐. "A Comparative Study of Employee Satisfactions between Vegetarian and Non-Vegetarian Chain Restaurants." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/95461939768790483124.
Full textAbstract:
碩士國立臺北大學
企業管理學系碩士在職專班
104
Throughout economic development, the eating population has grown rapidly resulting in the increase of the commercial opportunity in food markets. The chain food restaurants in Taiwan are highly competitive and owners have to pay great attention on business operation and development. Among many important key operating factors, employee management and training is one of the major topics. Well-trained employees would bring in better operational performance. Job satisfaction, performance and retention commitment are highly correlated in restaurant management. The intents of the study are to investigate the relationships of employee satisfaction, employee performance and retention commitment. Special attention is to compare the major differences between vegetarian and non-vegetarian chain restaurants. There are 5 constructs in employee satisfaction, namely, job contents, job conditions, relationships between executives and colleagues, achievements and compensations. There are 2 constructs in employee performance, namely, task performance and contextual performance. There is only one construct in retention commitment. The independent t tests were tested in the analysis. Empirical findings show that employees working in vegetarian chain restaurants have better employee satisfaction, employee performance and retention commitment than those of non- vegetarian chain restaurants.
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Jung, Chi Kai, and 紀凱榮. "A Study of Critical Factors That Affect The Brand Value of Chain Restaurants." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/75810687279080263300.
Full textAbstract:
碩士長榮大學
經營管理研究所
93
In 2004, the Department of Commerce, MOEA (Ministry of Economic Affairs), R.O.C. began pushing “The Promotion of Chain and Franchise Valuation System Construction”. The reason for this was to establish the brand value of chain restaurants by first constructing a brand valuation system, and further to help medium to small chain restaurant enterprises enter the global market. Therefore, with the government’s promotion, this research study was to discover the critical factors that may affect the brand value of chain restaurants. The method used in this research study was a combination of Analytic Hierarchy Process (AHP) and Delphi Method. A two-round-survey was designed using this method in order to collect opinions and form uniform results from 20 chain restaurant managers. The resulting factors from the survey which were evaluated to be influencial to the brand value of chain restaurants, were then further analyzed. From the study, 13 major criticle factors that may affect the brand value of chain restaurants were established to be used as references when constructing a chain restaurant brand valuation system. In the future, with a well-constructed valuation system, it will largely benefit various economical usages such as brand investment, brand cooperation, and brand financing. As a result it will not only make the chain restaurant service industry in Taiwan more competitive in a global market, but also bring the enterprise, service industry, and the country an enormous profit.
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CHEN, DING-LUN, and 陳定綸. "The Creation of Customer Satisfaction in Service Innovation -A Case Study of Chain Restaurants." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/34576671387728569008.
Full textAbstract:
碩士育達科技大學
資訊管理所
104
A lot of industries break through the business bottleneck by creative thinking. Because the service is a very important issue that every company pays attention on in present. Therefore this work supposes service quality, perceived value and customer satisfaction promotion by service innovation practice. The meaning of service innovation not just service main clients but stand on whole market side to consider customer to supply. As well the service innovation initiative finds out the problem which clients may meat and solves it before an event. And then according to adjust economic circumstances, the service innovation changed into proper mode also delivers business spiritual and culture to customer. There is more than 72% of GDP is from the service output and more than 50% growth of momentum is from the service as well that means it has more dependence on the service to in Taiwan in the future. This work considers the service innovation could bring out more performance and profit for business so that the object of this this work is a chain restaurant industry. This work looks forward to use service innovation to solve problem and increase business performance at last. Customers would have more impression on perceived value under practicing service innovation, because it offers not merely service which related companies or products but stands on customers’ side to touch their heart leads to perceived value advantage. Based on the result of this research reveals service innovation to perceived value, customer satisfaction and service quality has significant difference respectively. Also the service quality to both perceived value and customer satisfaction has significant difference respectively. Meanwhile the perceived value has significant difference to customer satisfaction as well. Therefore this work conducts further testing to find out more possibilities. This work detects the service quality is partial mediation to the relationship between service innovation and perceived value, and the service quality is partial mediation to the relationship between service innovation and customer satisfaction. At the same time, the perceived value is partial mediation to the relationship between service quality and customer satisfaction. Besides, different of age would influence service innovation, service quality, perceived value and customer satisfaction. To sum up, this work proves service innovation could enhance customer satisfaction via service quality and perceived value. Keyword: service innovation, service quality, perceived value, customer satisfaction
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Chia-FengLi and 李佳峰. "Application menu engineering analysis and improvement--for example in a chain of breakfast restaurants." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/csk42k.
Full textAbstract:
碩士國立成功大學
高階管理碩士在職專班(EMBA)
102
Many scholars have made a lot of research on ways to improve the profitability of the restaurant menu, but Kasavana and Smith (1982) proposed menu engineering (ME) analysis, hospitality industry is still the most widely accepted analysis and discussion methods. In addition, Markowitz (1952) portfolio theory, all goods in our items restaurant (menu) is considered a catering company's assets, the application of portfolio theory will help us to identify these complex assets which is with high risk and high reward characteristics, which is elected on a low risk and high reward of. Therefore, this study Kasavana and Smith raised menu engineering analysis techniques to analyze business cases and adding to financial market volatility based on the analysis of investment portfolio theory and menu engineering analysis was consistent with the reinforcement. Provide the basis for industry shop early January 2011 to the end of December 2012 a total of 24 food-related commodities months of operating data points using Office 2007 Excel software to analyze its findings are summarized as follows: 1.The use of portfolio theory analysis helps to identify the traditional menu engineering analysis dishes sales fluctuations lack of information. 2.the portfolio theory analysis plus menu engineering analysis of information gained from the dishes helps to filter out the industry's most stable and profitable on the menu a few star dishes.
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Yang, Che-Wei, and 楊哲瑋. "The study of chain restaurants transfer of competence, social capital accumulation and job performance." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/76340750419745927250.
Full textAbstract:
碩士國立高雄餐旅大學
餐旅管理研究所
101
To face the booming food and beverage industry, enhancing staff competence becomes the concern issues of every enterprise. Developing a qualified staff of enterprises can increase the performance and sustained competitiveness to survive in the industry. For the first line employees and supervisors interacting with the customer, being competent at work is especially crucial. Enhancing the competence is not the only a way to increase job performance. The accumulation of social capital may also be one of the factors. Previous research indicated that the effect of the competence would affect job performance. However, not much research has been conducted among social capital theory, the transfer of competence, and job performance. The object of this study is chain restaurant supervisors or senior employees, Total issued 1268, the recovery of a total of 177 copies. The results from a Partial Least Squares (PLS) analysis of data found that: First, support from chain restaurant supervisor will not have a significant effect its empowering. Second, support from chain restaurant supervisors has a significant effect on training transfer. Third, the chain catering service personnel proactive behavior has a significant effect on empowering. Fourth, chain catering service personnel proactive behavior has significant effect on training transfer. Fifth, chain catering service personnel training transfer has significant effect on job performance. Sixth, chain catering service personnel empowerment has significant effect on job performance. Finally, the results of the study offer some suggestions for Industry and government, academics and any who want to research related study.
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Liu, Yiling, and 劉怡伶. "Integrating ANP with QFD for service quality improvement: a case study on chain restaurants." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/81378405544140672879.
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碩士輔仁大學
國際經營管理碩士學位學程
100
Quality function deployment (QFD) is a system of technical methods, which turns customer requirements into appropriate engineering characteristics. There are three main restrictions for QFD. First, there exists fuzzy relationship in the correlation matrix; second, customer’s requirements are sometimes not clear, and third, the relationship between customer satisfaction and product elements is linearly. Analytic network process (ANP) can establish a hierarchy Interdependency and feedback was found among some of the hierarchical criteria, that improves the problem of the multi-criteria interdependency. This study proposes an integrating model of both ANP and QFD methods. The proposed ANP-QFD method is effective in helping managers to solve the internal dependencies of the decision-making.The different weights of customer requirements and engineering characteristics in the QFD can be better assessed with the help of ANP method. The integrating model will help facilitating the process of determining the priority for improving different service quality elements in each enterprise. An empirical research using this integrating model is conducted in a beverage and food service company.
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Zorig, Enkhsuvd, and Enkhsuvd Zorig. "The relationship between service quality orientation and employee job satisfaction in Mongolian chain restaurants." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/84010105637297397435.
Full textAbstract:
碩士亞洲大學
經營管理學系
102
The purpose of this study is examine the relationship between employee prior customer relationship, organizational support, service under pressure, and service quality orientation and employee job satisfaction of organizational commitment. This study identifies and investigates the variables that how service quality orientation, job satisfaction and organizational commitment influence to restaurant employees in the context of Mongolia. The research subjects of this study were employees of Altai Mongolian Grill Restaurant. With a total of 130 employees participated in the survey. Firstly, study employed Pearson correlation coefficient to examine relationships among the variables. Secondly, by using the multiple regression influence of determinant variables on organizational commitment were analyzed. And then ANOVA method was used to test mean difference between groups. The results of the data analysis are follows. First, the prior customer relationship of employees was positively associated with employees’ job satisfaction, and service under pressure positively associated with their job satisfaction. Second, organizational support was positively associated with organizational commitment, and service quality orientation was positively associated with organizational commitment. Finally, job satisfaction was positively associated with organizational commitment in Altai Mongolian Grill Restaurant.
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HO, CHIA-JEN, and 何嘉仁. "A Study of Marketing Strategy of Chain Restaurants - An Example of Fu Din Wang." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/wbjysx.
Full textAbstract:
碩士嶺東科技大學
國際企業系碩士班
107
Abstract Changes in the lifestyle of People and dietary habits have prompted the stable development of Taiwan'sChain Restaurant Industry, According to the survey conducted by the Statistics Department of the Ministry of Economic Affairs, the number of chain restaurant brands has increased from 523 in 2012 to 820 in 2016, increase 297 brands; According to the business base, the number of chain restaurants increased from 22906 in 2012 to 23941 in 2016, an increase of 1035 compared with 2012. It is known that Taiwan's restaurant chain operators are developing steadily and the competitive market is very active. This study selected Fu Ding Wang as a research case . The strategic planning framework was used to plan a draft of the strategic action plan, and then interviewed with the operators and important cadres to confirm the important direction and then conduct consumer interviews. After understanding the views of consumers, formulate the action plan of the formal marketing strategy. Through the importance - performance matrix analysis, from the success factors the key success factors is screen out the high importance but performance has room for improvement and priority improvement, including: community management, marketing techniques and packaging design. Secondly, based on the key success factors, drafting the future action plan, through several discussions with the Fu Ding Wang senior executives, finally drafting a package design improvement action plan, the goal of the program is to increase the sales volume of the Fu Ding Wang gift box by changing the packaging design within three months. According to the analysis of consumer interview data, Fu Ding Wang’s customers are mostly passerby, followed by relatives and friends introduced, who consume the least amount of customers by way of the Internet. Although Fu Ding Wang's current marketing method is social web marketing but the exposure rate on other online platforms is extremely low, therefore, this research suggests that it can enhance online marketing , such as purchasing advertisements on other online platforms or updating the official website page and content regularly to attract more potential customers.
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Chang, Kai-Shun, and 張凱勛. "Analyzing the Export Mode and Business Model of Chain Restaurants in Japan : Sythesising from Cases." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/y3jb76.
Full textAbstract:
碩士中原大學
管理研究所
102
Abstract For the recent years, both of the local market and the overseas market are competitive, and it makes the franchise restaurants need to do internationalization. However, the companies implementing international export are difficult to choose the type of international export and adjust their business model. This study has three effective processes -“factors of export considerations”, “the way of export” and “business model” to develop internationalization and solve the problem they had. On the other hand, the purposes of this study has three different parts, first is analyzing the types of internationalization and the factors of export considerations, second is studying business model, the last is studying the internationalization types and the business model’s evaluation in different time. This study was divided into analyzing the processes of catering industry internationalization and theirs adjustments in stages. This study uses semi-structured interviews of the in-depth interview to analyze 8 chain restaurants cases in Japan according 1.Kura Groups；2.Utaundon Groups；3.Eat &; Groups；4.Yoshinoya Groups；5.Mos Burger Groups；6.Watami Corporation’s；7.Skylark Groups；8. Green House Holding. Study also using the famous franchise restaurant (KFC) to compare the types of export in the U.S.A and Japan to compare the different cultures and management way are affecting the differences of their export style and business models. According to literature, this study compares and checks totally 16 factors of business model. Proposes 4 decision factors to build a flow chat of internationalization. By analyzing 9 cases to synthesize a conclusion of this study includes three standards-“environment and timing”, “scope of conglomerate” and “corporate culture and cognition”. This study also extracts 6 elements “product innovation”, “strategy”, “price”, “value network”, “customers segment”, and “customers satisfaction and support” from the 16 elements of business model. Furthermore, this study divides catering industry into three parts -“beginning export stage”, “complete export stage” and “mature export stage”. And according to each stage we suggest to follow the original business models → localize business models →high standardize models and partnership. The study we did are also rare mentioned in past research.
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Shaw, Jacky, and 蕭文傑. "A Study on the Relationship between Consumers Value and Consumers loyalty─Example T Chain Restaurants." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/75876275074466933742.
Full textAbstract:
碩士國立高雄第一科技大學
行銷與流通管理所
91
After Taiwan has entered the WTO, the retail industries are becoming more competitive than ever. Consumer value comes to an important factor that leads to consumer loyalty in the retail industries. Studies related to consumer loyalty in Taiwan are so limited that the topic deserves more attention. The purpose of the study is to examine the relationship between consumer value and consumer loyalty in the research context of chain restaurants. According to literature review, consumer value includes three value components: utility, hedonic, and symbolic value. A sample, 319, is randomly obtained from the customers in T chain restaurants. Data is collected through the method of survey questionnaire. The study uses one-way ANOVA and regression statistical methods for hypothesis test. The findings of this study are: 1. Consumer value has an impact on consumer loyalty. 2. Significant differences exist in the consumer’s major behavior in terms of utility, hedonic, and symbolic value. 3. Significant differences exist in the consumer’s minor behavior in terms of utility, hedonic, and symbolic value. 4. Significant differences exist in the consumer’s repurchase intention in terms of utility, hedonic, and symbolic value. 5. Significant differences exist in the consumer loyalty among education and occupation. According to the research findings, marketing strategies are suggested for the industry of chain restaurants. Finally, the limitations of the study and the recommendation for future research are discussed.
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Su, Ming-Ter, and 蘇明德. "Research on the Strategy of Chain Restaurants in China---- A Case Study on T Brand." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/86074426177599833198.
Full textAbstract:
碩士國立中興大學
高階經理人碩士在職專班
103
After 2000, with the domestic market of catering was saturated, some Taiwan’s catering brand began to expand overseas markets. China, where food culture background was similar with Taiwan, with well economic development and the catering consumption of 1.3 billion population, had become the choice for many Taiwan’s catering brand. In 2013, based on the huge Chinese market, the case company founded T brand, a new brand of parity steak in Shanghai, and gradually opened three restaurants. With the expansion in the number of stores, the case company realized that whether in management or business model were a huge challenge. Therefore, this study decided steakhouse business strategy and consumer decisions as research subject, thereby proposing conclusions and recommendations for T brand. Through questionnaire research on T brand, this study wanted to understand the behavior of consumer’s decision-making. Specifically, hoping to achieve the following objectives: 1. Using questionnaire and descriptive statistics to understand the customer base of T brand, and summarizing the characteristics of consumer as the explanatory factors of follow-up study. 2. Using the customer base of T brand as samples to explore the relation between our hypothesis factors and "customer satisfaction, customer loyalty". 3. According to the results of item 1 and 2, by SWOT analysis and four-box business model of Mark Johnson, we propose conclusions and recommendations for T brand.
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Chu, Chen, and 陳朮. "Chain Restaurants System of Nan Ran Hu’s Highway Service Area- Central Kitchen Plan and Accessment." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/95138230938202802497.
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碩士輔仁大學
餐旅管理學系碩士班
103
Nan Ren Hu Entertainment Company was established 25 years ago in Taiwan. It offers customers with wide varieties of services, range from highway service areas, resorts, healthy food restaurants to local specialty shops. In order to provide affordable food at highway service areas, the company has altered its cost management and cooking procedure in recent years. The company wants to reduce costs by adopting central kitchen system. By doing so, meals are refrigerated and delivered to 5 highway service areas, which include 9 food stands, via logistics systems. With the Industry-academy cooperation of Fu Jen Catholic University and Nan Ren Hu Entertainment Company, the working procedures and plans of the central kitchen could be improved, including: I. adoption of central kitchen plan on current kitchen space. II. Improvement on current production mode in order to attain the production goal. III. Application of menu engineering to remove inefficient products. The research was conducted by compiling background information and the on-the-spot assessments of Nan Ren Hu Entertainment Company and its highway service areas. The spirit of business management and food service of the company was specified and serving menus was renewed. Using heuristic structure thought, kitchen plan was reconstructed, and results was demonstrated through 3D figures and diagrams via SketchUp software. Lastly, Delphi method was applied to receive comments and feedback from experts. From two evaluation results, the average of importance increased, and smooth in work process was the first consideration. As for reaching extent, the experts found the results improved substantially. The future kitchen designer should follow GHP & HACCP norms, and Delphi evaluation could use information and graphics software as communication tools.
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Min, Chao Yueh, and 趙月民. "Customers Satisfaction and Loyalty of Composite Chain Restaurants—A Study in the Chang-Hauh Area." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/97816184207356503591.
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碩士大葉大學
工業工程與科技管理學系碩士在職專班
95
From 2005 undertaking trend survey, catering trade has became enterpriser’s favor. Most people expect that the dining out market is rising, they raise the investment in these market, so that domestic catering trade grows every quarter. This research study the customer’s satisfaction and loyalty of Chunghai’s combination chain restaurants. The main purpose is to understand the variables of customer satisfaction and loyalty. The scope is five combination restaurants, and the target is five college students in Chunghai. Then we will provide the suggestion to these restaurant proprietor for reference base on the research result. This research use history paper,“Question Inquiry Method”, and“Multivariate Statistical Analysis ”to analyze the collected questionnaire. From this research, we find that customer satisfaction will effect customer loyalty, and customer satisfaction and customer loyalty is positively correlated. “value sense” and “overall plan”of customer satisfaction influence “behavior loyalty”of the loyalty. Because its structure coefficient is a positive number, we can see that the higher “value sense”and “overall plan”, the stronger of the “behavior loyalty”. Finally, we suggest that the restaurant proprietor can stress on the improvement of above two benefit contribute to improve customer satisfaction, also improve its loyalty.
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Feng, Chih-Chun, and 馮志鈞. "The Study on the Function Needs of Order Self Service for Chain Fast Food Restaurants." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/87630468046944851537.
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碩士輔仁大學
資訊管理學系
101
The purpose of this study is to understand the consumers’ acceptance over self-order service and the key function needs. Hopefully the result of this study would furnish the chain fast food restaurants with a good reference regarding to offering self-service. Based on Technology Acceptance Model (TAM), Direct Benefit and Deferred Benefit are adopted as external variables for Perceived Usefulness and User Interface and Information Content are adopted as external variables for Perceived Ease of Use. Totally 130 responses were collected via an internet based questionnaire. Among these responses, 109 responses are valid. Regression and Partial Least Squares (PLS) were used to analyze the responses collected. According to the responses, Deferred Benefit is positively related to Direct Benefit and Direct Benefit is positively related to Perceived Usefulness. Information Content is positively related to User Interface and User Interface is positively related to Perceived Ease of Use. Comparing the results with TAM, this study found that Intention to Use is more significantly positively related to Perceived Ease of Use than to Perceived Usefulness. This study also found that Direct Benefit, such as discount, and User Interface, such as provide content for the latest order, are very important for consumers. The results provide the chain fast food restaurants a useful reference for providing self-service.
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Yang, Yu-Hao, and 楊宇豪. "Explore the Key Success Factors of the Development of Japanese-Style Chain Restaurants in Taiwan." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/u3m658.
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碩士國立彰化師範大學
企業管理學系
106
In recent years, more and more people have eaten out in Taiwan. Coupled with the influence of Japanese history and culture, Taiwanese people have a high degree of acceptance of Japanese-style food. Japanese-style food is very popular in Taiwan. In addition to the Japanese-style restaurants which are operated by local Taiwanese, many Japanese-style chain restaurants from Japan have been entered Taiwan. In franchise chain businesses operations, these restaurants need to find out their key success factors for living in Taiwan market and maintaining the customers to consume. Japanese-style chain restaurants are the goal in this study. This research uses in-depth interviews with Japanese-style chain restaurants, corresponding industries and customers to understand the relevant factors at different point of views. Learn how its Japanese-style chain restaurants operate in the market. Based on objective view of corresponding industries to understand the Japanesee-style chain restaurants and use what way to do marketing. In order to understand the views of consumers, this research look at all the actions of the supplier from the perspective of the consumer. According to the results of the research, the key success factors for the development of Japanese-style chain restaurants in Taiwan are brand positioning, standard operating procedure, human resource and consumer preference. Finally, suggestions for operational and future development are proposed.
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LIN, SHU-HUI, and 林淑慧. "Employ Analytic Hierarchy Process in business digital transformation factors - A case study in Chain Restaurants." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/h68c7z.
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碩士國立高雄科技大學
行銷與流通管理系
107
A decade year ago, Taiwanese vendors were trying really hard to do large-scale management and institutionalization. Thanks to technological advances, digital transformation is one of the goals for businesses trying hard to purchase and practice. Many competitive are springing up recently if traditional old shops dont change their business style, they arent not only facing the problem of handed down to next generation but also would be a risk for having consumers. Nowadays, food businesses need to keep making lots of different ideas of strategies about consumers wanted and needed. Instead of having delicious food, consumers focus on much more about the additional values of this restaurant. Such as the system of VIP members or convenient way of ordering food. Digital transformation is a complex change in many respects, also an extra cost for the dealer. Under many chewing over factors, people need to get ahead of the game; Otherwise, it may lose the previous advantages. This research tries to derive important information for digital transformation from food franchises managerial level with the result of the Analytic Hierarchy Process. The study found that the main considerations for the implementation of digital transformation in chain restaurants are strategic factors (advantage vector 0.430), environmental factors (advantage vector 0.305), technological factors (advantage vector 0.157), and finally organizational factors (advantage vector 0.106). It is obvious that the business owner is the most concerned about the business, and has a good strategy. The following departments can be more effectively implemented, and can better grasp the heart and stomach of the customer and achieve favorable transformation results. In terms of criteria, the top five projects that the industry is concerned about are digitalization of business processes (advantage vector 0.08323); secondly, attracting customer consumption (advantage vector 0.07281), innovative digital operation (advantage vector 0.05133), and industrial attributes (advantage vector 0.04655) And the establishment of differentiation capabilities (advantage vector 0.04491), indicating that chain catering companies generally believe that digital transformation must be innovative to business processes and significant differences and value enhancements to consumers is a worthwhile change.
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Lin, Hua-Wei, and 林華薇. "Digital Age! E-Digital System:A Study into the Effects of E-Comment Cards for Chain Restaurants." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/54563323824830332817.
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碩士國立臺灣師範大學
運動休閒與餐旅管理研究所
104
The purpose of this research is to build-up the E-comment card system in one of the Taiwan’s popular chain restaurants. Previous studies once clearly pointed out that Internet Customer Satisfaction Survey has reached a broader, more representative and diverse audience, quickly, because the majority of your guests are online. Nevertheless, most of the chain restaurants still engage in the paper questionnaire for customer’s feedback survey. This study intended to implement an E-comment card system and to examine if the E-comment card system would be more effectiveness in light of cost, efficiency, and operation. This study will firstly conduct literature review; and then in-depth interviews with chain restaurant holder, store managers, and their customers. Both qualitative and quantitative method will be employed in this study. Although, space limitations preclude the detail discussion of this paper and the entire data collection procedure has not been completed yet, the authors believe this study will broaden the theoretical domains used in understanding the E-comment card survey. It is also believed that the practical information gathered during the data collection process will prove valuable in answering additional questions not addressed in this study.