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題名：婚宴產業服務品質量表建構之研究
書刊名：會計與財金研究
作者：陳鉦達 引用關係／張雅媛／鄭青展 引用關係／劉凱翔
作者(外文)：Chen, Cheng-ta／Chang, Ya-yuan／Cheng, Ching-chan／Liu, Kai-hsiang
出版日期：2017
卷期：10:1
頁次：頁19-43
主題關鍵詞：婚宴產業；服務品質；婚宴服務品質；Wedding banquet industry；Service quality；WEDSERV
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(1) 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:1
  • 共同引用共同引用:26
  • 點閱點閱:3
在台灣，婚宴企劃產業是一個逐漸受到矚目的新興產業，它的誕生 不僅解決了現代新人因工作繁忙及缺乏專業性的困擾，更滿足了新人們 想籌辦具創意婚禮的需求。為達成滿足新人們需求且賓主盡歡的目標， 婚宴業者無不紛紛絞盡心思展現創意巧思，並透過服務品質之提升與創 新，以建立優質的口碑。故本研究希冀能在競爭激烈的婚禮產業市場中， 透過整合顧客和專家的意見，建構出有效的婚宴服務品質量表，以改善 婚宴產業之服務品質，進而獲得顧客良好的口碑並提升企業競爭力。研 究結果發現，本研究所發展的量表共有七個構面，32 個題項。最後，本 研究希冀經由嚴謹研究程序所建構之婚宴服務品質量表，能有效提升我 國婚宴企劃產業之服務品質及競爭優勢。
Wedding banquet planning is a highly regarded industry gradually in Taiwan. It appears to meet the newlyweds5 needs due to their heavy workload, lack of professionalism but want to organize creative wedding needs. In order to meet the newlyweds5 needs and achieve the goals which reach the “host and guests thoroughly enjoyed themselves”，wedding banquet planner have racked mind and show creativity in the service quality improvement and innovation to construct high-quality reputation. Thus, this study want to integrate customers and experts views, and to construct a scale for improving service quality for wedding banquet planning industry, and then to get good reputations from consumers and enhance enterprise competitiveness. The results found the cruise service quality scale proposed by this study has seven dimensions and 32 question items. Finally, this study expects to construct an effective wedding banquet service quality scale by rigorous research program, and then to achieve the goal of optimizing wedding banquet service quality.
期刊論文
1.卓怡君(20081200)。臺灣結婚消費發展趨向。臺灣經濟研究月刊，31(12)=372，37-44。new window  延伸查詢new window
2.許順旺(20071100)。觀光旅館及大型餐飲婚宴市場現況及未來發展之趨勢。餐旅暨家政學刊，4(3)，243-267。new window  延伸查詢new window
3.Kim, Woo Gon、Ng, Christy Yen Nee、Kim, Yen-soon(2009)。Influence of institutional DINESERV on customer satisfaction, return intention, and word-of-mouth。International Journal of Hospitality Management，28(1)，10-17。  new window
4.Cheng, C. C.、Chen, C. T.、Hsu, F. S.、Hu, H. Y.(2012)。Enhancing service quality improvement strategies of fine-dining restaurants: New insights from integrating a two-phase decision-making model of IPGA and DEMATEL analysis。International Journal of Hospitality Management，31(4)，1155-1166。  new window
5.Jen, William、Hu, Kai-Chieh(2003)。Application of Perceived Value model to Identify Factors Affecting Passenger' Repurchase Intentions on City Bus: A Case of the Taipei Metropolitan Area。Transportation，30(3)，307-327。  new window
6.Hansen, E.、Bush, R. J.(1999)。Understanding customer quality requirements: Model and application。Industrial Marketing Management，28(2)，119-130。  new window
7.Chenet, Pierre、Tynan, Caroline、Money, Arthur(1999)。Service Performance Gap: Re-evaluation and Redevelopment。Journal of Business Research，46(2)，133-147。  new window
8.金家禾、徐欣玉(20060300)。影響創意服務業空間群聚因素之研究--以臺北中山北路婚紗攝影業為例。國立臺灣大學建築與城鄉研究學報，13，1-16。new window  延伸查詢new window
9.Knutson, B. J.、Stevens, P.、Wullaert, C.、Patton, M.(1990)。LODGSERV: A Service Quality Index for the Lodging Industry。Hospitality Research Journal，14(2)，277-284。  new window
10.Chen, C. T.、Cheng, C. C.、Hsu, F. S.(2015)。GRSERV scale: an effective tool for measuring consumer perceptions of service quality in green restaurants。Total Quality Management & Business Excellence，26(3/4)，355-367。  new window
11.Lin, S.-P.、Yang, C.-L.、Chan, Y.-H.、Sheu, C.(2010)。Refining Kano's 'quality attributes--satisfaction' model: a moderated regression approach。International Journal of Production Economics，126(2)，255-263。  new window
12.洪寶山(20160128)。林齊國「捨得」哲學 翻轉婚宴成幸福產業。理財周刊，805。  延伸查詢new window
13.陳郁翔、蔡淳伊(20060200)。喜宴--臺灣餐飲業婚禮宴會飲食文化。中華飲食文化基金會會訊，12(1)，18-26。  延伸查詢new window
14.McKenzie, P. J.、Davies, E.(2010)。Documentary Tools in Everyday Life: The Wedding Planner。Journal of Documentation，66(6)，788-806。  new window
15.Markovic, S.、Raspor, S.、Segaric, K.(2010)。Does the Restaurant Performance Meet Customers' Expectation? An Assessment of Restaurant Service Quality Using a Modified DINESERV Approach。Tourism and Hospitality Management，16(2)，181-195。  new window
16.Kim, H. S.、Joung, H. W.、Yuan, Y. H. E.、Wu, C. K.、Chen, J. J.(2009)。Examination of the Reliability and Validity of An Instrument for Measuring Service Quality of Restaurants。Journal of Foodservice，20(6)，280-286。  new window
17.Carman, James M.(1990)。Consumer Perceptions of Service Quality: An Assessment of the SERVQUAL Dimensions。Journal of Retailing，66(1)，33-55。  new window
18.Fornell, Claes、Larcker, David F.(1981)。Evaluating Structural Equation Models with Unobservable Variables and Measurement Error。Journal of Marketing Research，18(1)，39-50。  new window
19.Parasuraman, Ananthanarayanan Parsu、Zeithaml, Valarie A.、Berry, Leonard L.(1985)。A Conceptual Model of Service Quality and Its Implications for Future Research。Journal of Marketing，49(4)，41-50。  new window
20.Fisk, Raymond P.、Brown, Stephen W.、Bitner, Mary Jo(1993)。Tracking the Evolution of the Services Marketing Literature。Journal of Retailing，69(1)，61-103。  new window
21.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
22.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
23.Anderson, Eugene W.、Fornell, Claes、Lehmann, Donald R.(1994)。Customer satisfaction, market share, and profitability: Findings from Sweden。Journal of Marketing，58(3)，53-66。  new window
會議論文
1.Cheng, C. C.、Chen, C. T.、Chang, Y. Y.、Liang, H. T.(2016)。LORSERV Scale: Development of Service Quality Scale of LOHAS Restaurants。SIBR-RDINRRU Conference on Interdisciplinary Business & Economics Research，(會議日期: July7-8)。Osaka。s16-040。  new window
研究報告
1.內政部戶政司(2016)。內政統計年報。台北：內政部戶政司。  延伸查詢new window
2.經濟部商業司(2009)。結婚產業研究暨整合拓展計畫。台北：經濟部商業司。  延伸查詢new window
學位論文
1.楊麗穎(2007)。台灣國際觀光旅館宴會廳之新郎、新娘對婚宴滿意度與忠誠度之研究--以客製化為中介效果(碩士論文)。輔仁大學，台北縣。  延伸查詢new window
2.張金印(2010)。大台北都會區消費者對婚禮企劃服務認知之研究(碩士論文)。經國管理暨健康學院。  延伸查詢new window
3.許閔惠(2012)。白紗與花朵的管理--飯店婚禮企劃服務初探(碩士論文)。國立高雄應用科技大學。  延伸查詢new window
4.簡美姬(2015)。客製化婚禮企劃行銷策略之研究(碩士論文)。環球科技大學。  延伸查詢new window
5.黃妃儀(2014)。帶給台灣結婚市場創新動能的媒介--以非常婚禮網站為例(碩士論文)。國立交通大學。  延伸查詢new window
圖書
1.李佩純、張以嫻、李沐恂(2016)。婚禮顧問。台北：五南圖書。  延伸查詢new window
其他
1.陳宥臻(20150106)。婚宴廣場開幕潮，典華晉身龍頭，http://www.chinatimes.com/newspapers/20150106000696-260110。  延伸查詢new window
 
 
 
 
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