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題名：臺灣美食國際化與感性美食餐廳
書刊名：東亞論壇
作者：吳偉文 引用關係
作者(外文)：Wu, Wei-wen
出版日期：2012
卷期：475
頁次：頁49-60
主題關鍵詞：地方美食；觀光目的地；觀光吸引力；感性工學；Local cuisine；Tourist destination；Tourism attraction；Kansei engineering
原始連結：連回原系統網址new window
相關次數：
  • 被引用次數被引用次數:期刊(5) 博士論文(0) 專書(1) 專書論文(0)
  • 排除自我引用排除自我引用:5
  • 共同引用共同引用:0
  • 點閱點閱:72
地方美食有助於增進觀光目的地之觀光吸引力與品牌辨識，進而促進地方經濟的發展與繁榮。無論在何種的觀光類型，獨特的美食，皆扮演著重要的角色，因而，目前有許多國家正在致力於推展具有特色的美食，期望藉以提升觀光目的地之國際競爭力。在此背景環境下，我國政府推行「台灣美食國際化行動計畫」， 然而，必須克服許多不同層次的課題挑戰。為此，本研究透過深度的文獻探討，並且基於感性工學的觀點，從而提出一套「感性美食餐廳評估架構」，期能有益於厚植台灣美食餐廳的感性競爭力。
Local cuisine can contribute to a tourist destination not only as tourism attraction but also as branding identity for inspiring the regional economic development. Since the unique cuisine possesses a significant role in all tourism types, many countries nowadays are striving for advancing the global competitiveness of their own tourism destinations with distinctive cuisine promotions. The Gourmet Taiwan International Action Program (GTIAP) has launched to internationalize Taiwanese cuisine. This paper attempts to conduct literature review and discuss possible solutions for actions related with the GTIAP. It also proposes an evaluation framework of Kansei cuisine restaurants based on the viewpoint of Kansei Engineering in order to help Taiwanese restaurants advance their international competitiveness.
期刊論文
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3.Hsiao, S. W.、Chiu, F. Y.、Chen, C. S.(2008)。Applying aesthetics measurement to product design。International Journal of Industrial Ergonomics，38(11/12)，910-920。  new window
4.Kivela, J.、Reece, J.、Inbakaran, R.(1999)。Consumer research in the restaurant environment: part 2: research design and analytical method。International Journal of Contemporary Hospitality Management，11(6)，269-286。  new window
5.Lewis, R. C.(1981)。Restaurant advertising: appeals and consumers' intentions。Journal of Advertising Research，21(5)，69-74。  new window
6.Ritchie, J. R. B.、Tung, V. W. S.、Ritchie, R. J. B.(2011)。Tourism experience management research: Emergence, evolution and future directions。International Journal of Contemporary Hospitality Management，23(4)，419-438。  new window
7.Schroeder, J. J.(1985)。Restaurant critics respond: we're doing our job。Cornell Hotel and Restaurant Administration Quarterly，25(4)，57-63。  new window
8.Wu, W. W.(2011)。Developing Kansei quality framework for service business。International Journal of Kansei Information，2(4)，233-242。  new window
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10.Okumusa, B.、Okumusb, F.、McKercherc, B.(2007)。Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey。Tourism Management，28(1)，253-261。  new window
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14.Barber, N.、Goodman, R. J.、Goh, B. K.(2011)。Restaurant consumers repeat patronage: A service quality concern。International Journal of Hospitality Management，30(2)，329-336。  new window
15.Cohen, Erik、Avieli, Nir(2004)。Food in tourism: Attraction and impediment。Annals of Tourism Research，31(4)，755-778。  new window
16.Horng, J.-S.、Tsai, C.-T. S.(2010)。Government websites for promoting East Asian culinary tourism: A cross-national analysis。Tourism Management，31(1)，74-85。  new window
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19.Knutson, B.、Stevens, P.、Wullaert, C.、Patton, M.、Yokoyama, F.(1991)。LODGSERV: A service quality index for the lodging industry。Hospitality Research Journal，14(3)，277-284。  new window
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21.Jang, Soo Cheong Shawn、Namkung, Young(2009)。Perceived quality, emotions, and behavioral intentions: Application of an extended Mehrabian-Russell model to restaurants。Journal of Business Research，62(4)，451-460。  new window
22.Laros, Fleur J. M.、Steenkamp, Jan-Benedict E. M.(2005)。Emotions in consumer behavior: A hierarchical approach。Journal of Business Research，58(10)，1437-1445。  new window
23.Parasuraman, Ananthanarayanan Parsu、Zeithaml, Valarie A.、Berry, Leonard L.(1988)。SERVQUAL: A Multiple-Item Scale for Measuring Consumer Perceptions of Service quality。Journal of Retailing，64(1)，12-40。  new window
24.Stevens, Pete、Knutson, Bonnie J.、Patton, Mark(1995)。Dineserv: A tool for measuring service quality in restaurants。Cornell Hotel and Restaurant Administration Quarterly，36(2)，56-60。  new window
25.Sirakaya, Ercan、Woodside, Arch G.(2005)。Building and testing theories of decision making by travelers。Tourism Management，26(6)，815-832。  new window
26.Chen, H. Y.、Chang, Y. M.(2009)。Extraction of product form features critical to determining consumers' perceptions of product image using a numerical definition-based systematic approach。International Journal of Industrial Ergonomics，39(1)，133-145。  new window
27.Clark, M. A.、Wood, R. C.(1998)。Consumer loyalty in the restaurant industry: a preliminary exploration of the issues。International Journal of Contemporary Hospitality Management，10(4)，139-144。  new window
28.Mittal, B.(1988)。The role of affective choice mode in the consumer purchase of expressive products。Journal of Economic Psychology，9(4)，499-524。  new window
29.Camillo, A.、Kim, W. G.、Moreo, P. J.、Ryand, B.(2010)。A model of historical development and future trends of Italian cuisine in America。International Journal of Hospitality Management，29(4)，549-558。  new window
30.Hall, M.、Mitchell, R.(2000)。We are what we eat: Food, tourism and globalization。Tourism, Culture and Communication，2(1)，29-37。  new window
31.Horiguchi, A.、Suetomi, T.(1995)。A Kansei Engineering approach to a driver/vehicle system。International Journal of Industrial Ergonomics，15(1)，25-37。  new window
32.Mak, A. H. N.、Lumbers, M.、Eves, A.(2012)。Globalisation and food consumption in tourism。Annals of Tourism Research，39(1)，171-196。  new window
33.Wu, W. W.(2011)。Beyond Travel & Tourism competitiveness ranking using DEA, GST, ANN and Borda count。Expert Systems with Applications，38(10)，12974-12982。  new window
34.Wu, W. W.、Lan, L. W.、Lee, Y. T.(2011)。Exploring crucial features of Kansei hybrid cuisine design。International Journal of Kansei Information，2(3)，157-166。  new window
35.Zajonc, R. B.(1980)。Feeling and thinking。American Psychologist，35(2)，151-175。  new window
36.Kildegaard, H.、Olsen, A.、Gabrielsen, G.、Moller, P.、Thybo, A. K.(2011)。A method to measure the effect of food appearance factors on children's visual preferences。Food Quality and Preference，22(8)，763-771。  new window
37.Kivela, J.、Inbakaran, R.、Reece, J.(2000)。Consumer research in the restaurant environment. Part 3: analysis, findings and conclusions。International Journal of Contemporary Hospitality Management，12(1)，13-30。  new window
38.Myung, E.、McCool, A. C.、Feinstein, A. H.(2008)。Understanding attributes affecting meal choice decisions in a bundling context。International Journal of Hospitality Management，27(1)，119-125。  new window
會議論文
1.Lan, L. W.、Wu, W. W.、Lee, Y. T.(2012)。Promoting Food Tourism with Kansei Cuisine Design。Pattaya, Thailand。  new window
圖書
1.吳偉文、李右婷(2011)。感性商品企劃--感性工學與文創產業。  延伸查詢new window
2.Berman, B.、Evans, J. R.(2003)。Pricing in retailing。Retail Management: A Strategic Approach。NJ。  new window
 
 
 
 
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