| dc.contributor | 科管所 | |
| dc.creator (作者) | Chin, Ya-Lan;Wu, Feng-Shang | |
| dc.creator (作者) | 金雅蘭;吳豐祥 | zh_TW |
| dc.date (日期) | 2014-10 | |
| dc.date.accessioned | 16-Jun-2015 15:06:28 (UTC+8) | - |
| dc.date.available | 16-Jun-2015 15:06:28 (UTC+8) | - |
| dc.date.issued (上傳時間) | 16-Jun-2015 15:06:28 (UTC+8) | - |
| dc.identifier.uri (URI) | http://nccur.lib.nccu.edu.tw/handle/140.119/75818 | - |
| dc.description.abstract (摘要) | The principle of global economic development has transforms dramatically from the manufacturing industry to a servicing industry, taking United States and European countries Gross Domestic Product (GDP) as an example, servicing industries weighting exceeded over 75% which also demonstrated the important relationship between innovation service activities` development and GDP, and the service innovation becomes the emerging territory among the service related industries. Service industries play an important character among many related economic activities, which are influential on the economic development of one country. Nonetheless many of the innovation continuously focus on the technical innovation within the manufacturing industries, which reflects the background on innovation theories during the mass production era. On the other hand the related topic on innovation service is extremely rare. Therefore, this research paper primarily focuses on innovation service management on restaurant franchise, which takes the characteristic variable of co-creation with stakeholders and incentives as the standard measurement of influential on service innovation and management. Taiwan is currently developing actively to become the main provider of restaurant service while making the restaurant franchise a priority development industry in the plan of national service development. The methodology of this thesis is based on a single case study. This research has discovered that the event hosted by the Wang Steak, which is a large servicing provider in Taiwan, has successfully reflected value co-creation in three aspects. Firstly, it is an influence from the co-creation characteristic to the innovation service including the increase upon core capacity, extending oversea partnership opportunities and gaining new servicing resources as toolkits. Secondly, it has developed multiple resources and channels in parallel for the participants that can be "cocreation" crossing multiple industries. Lastly, the level of relationships among the parties in the stakeholders and incentives is one of the influential factors to the core or "cocreation". Therefore, these factors can be enhanced by the activities that hosted by the organizer, which can create a better bonding relationship, a successful future service innovation and a management development. | |
| dc.format.extent | 176 bytes | - |
| dc.format.mimetype | text/html | - |
| dc.relation (關聯) | ICMIT 2014 - 2014 IEEE International Conference on Management of Innovation and Technology, 31 October 2014, 論文編號 6942444, Pages 312-316, 2014 IEEE International Conference on Management of Innovation and Technology, ICMIT 2014; Singapore; Singapore; 23 September 2014 到 25 September 2014; 類別編號CFP14795-ART; 代碼 108965 | |
| dc.subject (關鍵詞) | Economic and social effects; Innovation; Manufacture; Gross domestic products; Management development; Manufacturing industries; Qualitative research; Restaurant Franchise; Service innovation; Service-dominant Logic; Standard measurements; Industrial economics | |
| dc.title (題名) | A study on operating pattern of restaurant franchise from the service-dominant logic perspective | |
| dc.type (資料類型) | conference | en |
| dc.identifier.doi (DOI) | 10.1109/ICMIT.2014.6942444 | |
| dc.doi.uri (DOI) | http://dx.doi.org/10.1109/ICMIT.2014.6942444 | |
