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題名：採用外送平臺餐飲商家的資源投入與營運績效
書刊名：樹德科技大學學報
作者：蔡文鈞／劉亭毓
作者(外文)：Tsai, Wen-chun／Liu, Ting-yu
出版日期：2022
卷期：24:2
頁次：頁81-95
主題關鍵詞：外送平臺；餐飲商家；資源投入；營運績效；Food delivery platform；Restaurant；Resource inputs；Business performance
原始連結：連回原系統網址new window
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  • 共同引用共同引用:6
  • 點閱點閱:1
期刊論文
1.李元墩、蔡東峻、陳孟謙(19990600)。企業策略、人力資源策略、人力資源管理效能與組織績效關係之研究--以臺灣高科技產業為例。長榮學報，3:1，頁65-81。new window  延伸查詢new window
2.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
3.van Alstyne, Marshall W.、Parker, Geoffrey G.、Choudary, Sangeet Paul(2016)。Pipelines, Platforms, and the New Rules of Strategy。Harvard Business Review，94(4)，54-62。  new window
4.Reynolds, D.、Thompson, G. M.(2007)。Multiunit Restaurant Productivity Assessment Using Three-phase Data Envelopment Analysis。International Journal of Hospitality Management，26(1)，20-32。  new window
5.DeLone, W. H.、McLean, E. R.(2003)。The DeLone and McLean of Information Systems Success: A Ten-Year Update。Journal of Management Information Systems，19(4)，9-30。  new window
6.Castronovo, C.、Huang, L.(2012)。Social media in an alternative marketing communication model。Journal of Marketing Development and Competitiveness，6(1)，117-136。  new window
7.李慶長、張銀益、王祖康、蔡聰源(20100100)。以消費者特性與創新性探討消費者採用第三代行動通訊服務之關鍵因素研究。北商學報，17，73-89。new window  延伸查詢new window
8.Booms, B. H.、Bitner, M. J.(1981)。Marketing strategies and organization structures for service firms。Marketing of Services，25(3)，47-52。  new window
9.Annaraud, K.、Berezina, K.(2020)。Predicting satisfaction and intentions to use online food delivery: What really makes a difference?。Journal of Foodservice Business Research，23(4)，305-323。  new window
10.Venkatraman, N.、Ramanujam, Vasudevan(1986)。Measurement of Business Performance in Strategy Research: A Comparison of Approaches。Academy of Management Review，11(4)，801-814。  new window
11.林苑卿(2020)。外食模式轉型進化虛擬餐廳靠外送闖出一片天。財訊，603。  延伸查詢new window
12.Das, J.(2018)。Consumer Perception Towards Online Food Ordering and Delivery Services: An Empirical Study。Journal of Management，5(5)，155-163。  new window
13.Devipriya, P. J.、Aswathy, A.、Jishnu, M.、Gowda, A. B.(2020)。The Influence of Various Factors on Online Food Delivery Services。IUP Journal of Supply Chain Management，17(2)，7-23。  new window
14.Hirschberg. C.、Rajko, A.、Schumacher, T.、Wrulich, M.(20161109)。The Changing Market for Food Delivery。McKinsey Quarterly。  new window
15.Kimes, S. E.、Laque, P.(2011)。Online, Mobile, and Text Food Ordering in the U.S. Restaurant Industry。Cornell Hospitality Report，11(7)，6-15。  new window
16.Mohanapriya, M. A.、Geetha, M. P.、Prasathkumar, M. A.(2020)。A Comparative Study on Customer Preference Towards Online Food Ordering System and Restaurant with Special Reference to Coimbatore District。International Journal of Disaster Recovery and Business Continuity，11(1)，1326-1332。  new window
17.Raina, A.、Rana, V. S.、Thakur, A. S.(2019)。Popularity of Online Food Ordering and Delivery Services: A Comparative Study Between Zomato, Swiggy and Ubereats in Ludhiana。International Journal of Management and Engineering，9(3)，6080-6088。  new window
18.Srihirun, J.、Chaiwinitm, B.、Chatphum, N.、Tonpradoo, Y.(2021)。Guidelines for the Development of Restaurant Businesses: Providing Online Food Delivery Services in Khon Kaen, Thailand。Psychology and Education Journal，58(1)，1412-1417。  new window
19.Sung, G. M.、Jang, S. C.(2018)。Restaurant Operating Expenses and Their Effects on Profitability Enhancement。International Journal of Hospitality Management，71，68-76。  new window
20.Tan, B.、Pan, S. L.、Lu, X.、Huang, L.(2015)。The Role of IS Capabilities in the Development of Multi-Sided Platforms: The Digital Ecosystem Strategy of Alibaba.com。Journal of the Association for Information Systems，16(4)，248-280。  new window
21.Taneja, S.、Toombs, L.(2014)。Putting a Face on Small Businesses: Visibility, Viability, and Sustainability the Impact of Social Media on Small Business Marketing。Academy of Marketing Studies Journal，18(1)，249-260。  new window
22.Kaplan, R. S.、Norton, D. P.(1993)。Putting the Balanced Scorecard to Work。Harvard Businesses Review，71(5)，134-142。  new window
會議論文
1.Rougès, J. F.、Montreuil, B.(2014)。Crowdsourcing Delivery: New Interconnected Business Models to Reinvent Delivery。1st International Physical Internet Conference。  new window
學位論文
1.黃懿諄(2002)。網路訂餐消費行為之研究--由決策過程分析(碩士論文)。國立東華大學。  延伸查詢new window
2.蕭鈺錦(2018)。餐飲外送平台之價值：平台合作夥伴觀點(碩士論文)。國立彰化師範大學。  延伸查詢new window
3.王璿惠(2019)。探討台灣餐飲業經營管理績效指標的權重體系-以平衡計分卡觀點(碩士論文)。國立高雄餐旅大學。  延伸查詢new window
圖書
1.陳威如、余卓軒(2013)。平台革命：席捲全球社交、購物、遊戲、媒體的商業模式創新。商周。  延伸查詢new window
2.陳堯帝(1999)。餐飲管理。臺北：揚智文化。  延伸查詢new window
3.McCarthy, E. J.(1960)。Basic Marketing, a Managerial Approach。Homewood, Ill.：Richard D. Irwin。  new window
4.孫路弘(2018)。當代餐飲經營與管理。台北：東華書局。  延伸查詢new window
5.潘淑滿(2003)。質性研究：理論與應用。心理出版社。  延伸查詢new window
6.McVety, P. J.、Ware, B. J.、Claudette, L. W.(2008)。Fundamentals of Menu Planning。John Wiley & Sons。  new window
7.Spears, M. C.、Gregoire, M. B.(2004)。Foodservice Organizations: A Managerial and Systems Approach。Pearson。  new window
8.Yin, Robert K.(1994)。Case Study Research: Design and Methods。Sage, International Education and Professional。  new window
其他
1.吳家豪(20190103)。foodpanda台灣市占55% 穩坐美食外送龍頭，https://www.cna.com.tw/news/afe/201901030134.aspx。  延伸查詢new window
2.彭孟竺(20180922)。美食外送APP結合實體通路搶200億大餅，https://www.nownews.com/news/20180922/2960059。  延伸查詢new window
3.凱度洞察(2019)。外食市場10年間翻倍成長 美食外送服務會成為台灣人的新習慣嗎？，https://kantar.com.tw/MailSources/InfoPulse/2019/08/2019_Kantar_Tawan_Food_Delivery_Trend_Report.pdf。  延伸查詢new window
4.(2020)。餐廳聰明使用外送平台開發新客源，https://www.Unileverfoodsolutions.tw/chef-inspiration/operation/Restaurant-develops-new-clients-with-food-delivery-platform.html。  new window
5.資策會產業情報研究所(20190603)。網購調查系列二：手機下單比例崛起中，網購APP排名出爐，https://mic.iii.org.tw/IndustryObservations_PressRelease02.aspx?sqno=517。  延伸查詢new window
6.蔡芃敏(20200830)。foodpanda拔得頭籌、Uber Eats緊追在後，外送平台業績大爆發，https://www.storm.mg/article/2989659。  延伸查詢new window
圖書論文
1.財團法人台灣網路資訊中心(2019)。台灣寬頻使用調查。2019台灣網路報告。  延伸查詢new window
 
 
 
 
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