:::

詳目顯示

回上一頁
題名:科技管理創新服務模式之應用研究 -以「人力派遣資訊平台」及「模組化餐具」為例
作者:張金印
作者(外文):CHANG, JING-YIN
校院名稱:中華大學
系所名稱:科技管理博士學位學程
指導教授:李堯賢
學位類別:博士
出版日期:2019
主題關鍵詞:創新模組化餐具標準作業流程科技管理人力派遣InnovationModular DinnerwareStandard Operation ProcedureManagement of TechnologyManpower Dispatch
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(0) 博士論文(0) 專書(0) 專書論文(0)
  • 排除自我引用排除自我引用:0
  • 共同引用共同引用:0
  • 點閱點閱:3
本研究旨在探討運用科技管理創新服務模式於飯店餐飲部門之研究,由於飯店餐飲服務是人力密集的產業,員工的流動性高與人力的短缺,都是造成服務品質的缺口。本研究提出「PT人力派遣資訊平台」概念與「模組化餐具組」餐桌擺設之創新標準作業流程,並探討試用於臺灣國際觀光飯店餐飲宴會部門之成效。從宴會部門的角度出發做全盤規劃,在設計與生產的服務過程中把握好品質,縮短前置時間,減少過程中的浪費,並透過科技管理模式做有效的目標達成。藉由「模組化餐具組」創新模式改善作業流程,運用於宴會部門之中式婚宴實務操作流程,檢視是否能有效提升宴會部門之效率。本研究與KK國際觀光飯店宴會部門合作並進行實驗,以其中一廳實施「模組化餐具組」之餐桌擺設作業流程,得到之結果,顯示此創新標準作業流程,能有效提升宴會部門之效率達18%以上。此外,亦採用質性深度訪談,訪問餐飲業專家與學者,得到之結論皆贊同在空間與餐具充足的情況下,以「模組化餐具組」創新標準作業流程的確能提升其工作效率。另外,創新「PT人力派遣資訊平台」概念得到專家業者與學者的認同,認為它能有效提供宴會廳短缺之人力,是一個可以推行的做法,故本研究建議國際觀光飯店之宴會部門及人力派遣機構,可參考此創新服務模式,做更深入的嘗試與發展。
This study aims to explore the use of technology management innovation service modes in the hotel catering department. As the catering service is a labor-intensive industry, the high mobility of employees and the shortage of manpower are the gaps in service quality. This study proposes the Manpower Dispatch Information Platform (call center) concept and the innovative banquet standard operating procedures for the 「Modular Dinnerware」table setting, and explores the effectiveness of the trial use in banquet department of Taiwan International Tourist Hotel. The perspective of banquet divisions, this study designed a thorough procedure that helps hotels control service quality, cut lead times, and reduce waste. These objectives were effectively achieved through technology management. The experiment was carried out in one of the rooms of the KK International Tourist Hotel. The results showed that innovative SOP can effectively promote the efficiency of the banquet division by over 18%. In addition, the researchers also conducted interviews with catering industry experts and scholars. The interviewees all agreed that if there were enough space and dinnerware, the innovative modular dinnerware SOP could actually improve work efficiency. Thus, this study suggests that the banquet division of other international tourist hotels can refer to this innovative mode.
大前研一(2006)。創新者的思考:看見生意與創新的源頭(謝育容譯)。台北:商周。

成之約(1998)。淺論派遣勞動及其對勞資關係的影響。就業訓練,16(6),3-11。

成之約(2004)。國際派遣勞動規範比較。楊朝安主編,人力派遣大革命(頁49-66),台北:才庫人力資源顧問股份有限公司。

吳明隆(2006)。SPSS統計應用學習實務深究經典版。台北:知城數位科技。

邱駿彥(1998)。日本勞工派遣法之現狀。就業與訓練,16(6),17-25。

徐村和(1998)。模糊德菲層級分析法。模糊系統學刊,4(1),59-72。

高淑清(2000)。現象學方法及其在教育研究上的應用,質的研究方法。高雄:麗文。

張麗英(2003)。旅館暨餐飲業人力資源管理。台北:揚智文化。

張秀娟、曾瑞蓮(2013)。博物館運用學生校外服務進行科教活動推廣之研究:以國立科學工藝博物館為例。科技博物,17(2),91-108。

梁世武、伍佩鈴(2016)。研究方法。台北:高立圖書。

許順旺、吳慧瑛(2009)。工作環境知覺、工作滿意度與服務品質之關係-以大台北地區宴會廳工讀生爲例。餐旅暨家政學刊,6(1),33-57。

曾繽卉(2013)。國際觀光旅館餐廳主管觀點探討服務失誤與過度服務。未出版之碩士論文,高雄餐旅學院餐飲管理研究所,高雄市。

潘淑滿(2003)。質性研究:理論與應用。台北;心理。

薛明敏(1999)。餐廳服務。台北:明敏餐旅管理顧問有限公司。

Ayres, A. J. (1969). Deficits in sensory integration in educationally handicapped children. Journal of Learning Disabilities, 2(3), 44-52.


Adler, H., & Chienm, T. C. (2005). The wedding business: a method to boost food and beverage revenues in hotels. Journal of foodservice business research, 7(1), 117-125.

Benner, M. J., & Tushman, M. L. (2003). Exploitation, exploration, and process management: The productivity dilemma revisited. Academy of management review, 28(2), 238-256.

Cory, J. P. (1989). Strategic planning process and technology management. International Journal of Technology Management, 4(6), 613-624.

Casrellacci, F. (2009). Technological paradigms, regimes and trajectories : Manufacturing and service industries in a new taxonomy of sectoral patterns of innovation. Research Policy, 37(6-7), 978-994.

Chang, J. Y. (2010). Consumers’ recognition of wedding planner in greater Taipei metropolitan. unpublished master's thesis, Ching Kuo Institute of Health Industry Management.

Carré, F., & Tilly, C. (2012). Short Hours, Long Hours: Hour Levels and Trends in the Retail Industry in the United States, Canada, and Mexico.

Carriero, J. (2016). Descartes and the autonomy of the understanding. London:Routledge.

Chang, J. Y., Lee,Y. H., Hsieh, L.Y., Luo S. J. (2018). On the Introduction of Lean Services into the Food & Beverage Department of International Hotels in Taiwan. International Journal of Economics and Research ,9(1), 87-97.

Fitz-enz, J. (2001). How to measure Human Resource Management. NY : McGraw-Hill.

Hill, K. Q., & Fowles, J. (1975). The methodological worth of the Delphi forecasting technique. Technological forecasting and social change, 7(2), 179-192.

HKTB(2004-2008). Summary of the Hong Kong Hotel Industry Review2004.-2008. Hong Kong Tourism Board. Hong Kong.

Hsu, S. W. (2012). Banquet management: Theory and practice (2nd Edition), New Taipei City: Yang-Chih Book Co. Ltd.

James A. Fitzsimmons & Mona J. Fitzsimmons. (2004). Service Management : Operations, Strategy, and Information Technology 4th Edition. NY : McGraw-Hill.

Kalleberg, A. L. (2000). Nonstandard employment relations: Part-time, temporary and contract work. Annual review of sociology, 26(1), 341-365.

Khalil, T. M. (2000). Management of Technology : The Key to Competitiveness and Wealth Creation. NY : McGraw-Hill.

Lepak, D. P., & Snell, S. A. (1999). The human resource architecture : Toward a theory of human capital allocation an understanding development. Academy of Management Review, 24(1), 31-48.

Linstone, H. A., & Turoff, M. (2002). The Delphi Method : The Techniques and Applications. MA : Addison-Wesley.

Lin, C. Y., & Ho, Y. H. (2007). Technological innovation for China’s logistics industry. Journal of Technology Management & Innovation, 2(4), 1-19.

Lau, C. K. H., & Hui, S. H. (2010). Selection attributes of wedding banquet venues an exploratory study of Hong Kong prospective wedding couples. International Journal of Hospitality Management, 29(2), 268-276.

Murry, J. W., & Hammons, J. O. (1995). Delphi : A versatile methodology for conducting qualitative research. The Review of Higher Education, 18(4), 423-436.

Marsan, J. (2000). A marriage of convenience. Hotel, 34(5), 77-82.

Michael Chibili, Shane de Bruyn, Latifa Benhadda, Conrad Lashley, Saskia Penninga, Bill Rowson. (2017). Modern Hotel Operations Management. London : Routledge Taylor & Francis Group.

Noorderhaven, N. (1995). Strategic Decision Making. UK : Addison-Wesley.

Nancy, L. S. (2006). Catering management(2nd ed.). NY : Sons, Ice.

Ninemeier, J. D. (2015). Management of food and beverage operations. Sixth Edition, American Hotel & Lodging Educational Institute.
Patton, M. Q. (1990). Qualitative evaluation and research methods(2nd ed.). Newbury Park, CA : Sage.

Parker, Rober E. (1994). Flesh Peddlers and Warm Bodies : The Tempory Help Industry and Its Workers, New Brunswick, NJ : Rutgers University Press.

Philip Kotler. & Fernando Trias de Bes. (2013). Winning at Innovation : The A-to-F Model(科特勒談創新型組織,胡瑋珊譯), 台北:天下雜誌。

Rowe, G., & Wright, G. (1999). The Delphi technique as a forecasting tool: issues and analysis. International journal of forecasting, 15(4), 353-375.

Ronald F. Cichy, Philip J., & Jr. Hickey (2005). Managing Service in Food And Beverage Operations(3rd Edition). Orlando, FL : Amer Hotel & Motel Assn.

Rampersad, G., Plewa, C., & Troshani, I. (2012). Investigating the use of information technology in managing innovation : A case study from a university technology transfer office. Journal of Engineering and Technology Management, 29(1), 3-21.

Stewart, T. R. (1987). The Delphi technique and judgmental forecasting. Climate Change, 11, 97-113.

Siegel, S., & Castellan, N. J. (1988). Nonparametric statistics for the behavioral sciences (2nd ed.), NY: McGraw-Hill.

Shock, P. J., & Stefanelli, J. M. (1992). Hotel catering: A handbook for sales and operations. NY: John Wiley & Sons.

Shino, J. & Nakahara, S. (2004). New Forms of Employment in Japan : On the Increasing of Part-time, Dispatched, and Contracted Workers, Bank of Japan Review, E-2.

Shen, C. C., Chen, T. L., Lin, H. M. (2010). Research on the relationship of organizational culture to organization performance-an empirical study of tourist in Kaohsiung of Taiwan. Journal of Chinese Management Review, 13(1), 1-21.

Tarek, M. K. (2000). Management of technology : The key to competitiveness and wealth creation. London : McGraw-Hill.

Twiss, B. C., & Gooddridge, M. (1989). Managing Technology for Competitive Advantage, Pitman Publishing, London.

 
 
 
 
第一頁 上一頁 下一頁 最後一頁 top
QR Code
QRCODE