創業食譜－台灣中餐廚師成功創業之研究

The Recipe for Being an Entrepreneur-Successful Chef Entrepreneurship in Taiwan

陳郁翔(Yu-Shiang Chen)

《餐旅暨家政學刊》 5卷4期 (2008/12) Pp. 377-408

https://doi.org/10.6572/JHHE.5(4).3

摘要

本研究以質性的方法探究五位中餐廚師自行創業經營餐廳的歷程。研究者試圖透過訪談及現場觀察以及文本分析來了解這五個廚師個案如何創造並經營其餐廳。研究目的旨在發現中餐廚師的創業動機、背景以及其在創業過程中所遭遇的問題，最終並以找出關鍵成功因素爲目標。研究的方法包含深度訪談、文件分析以及現場的觀察，以期能蒐集到必要的分析資料，所得的資料透過研究者的分析及歸納，產出研究的發現。研究的發現包含了八項論點：1.創業背景，2.個人特質，3.創業動機，4.創業型態，5.經營理念及願景，6.行銷的方法，7.創業的困難及遭遇的問題，8.關鍵的成功因素。透過此八個主題的討論，研究者於文末，歸納對台灣中餐廚師成功創業的歷程及省思，期望對未來研究及創業者有所助益。

關鍵字

創業 ； 餐廳 ； 廚師

並列摘要

This was a qualitative study of five Chinese restaurant chef entrepreneurs. Through the eyes of the researchers we could see how the entrepreneurs created their own restaurant and what the process and experience were to start their business. The aim of the study was to find out the motivation and background as well as the problem had been encountered for the chef entrepreneurs through the process of entrepreneurship. The methods in the study included depth-interview, documentary analysis and observation on-site to obtain the information needed. The interpreting of the entrepreneurial process included eight sections as the following: 1. entrepreneurship background created the potential of opening a restaurant, 2. personal traits, 3. motivation for starting a business, 4. entrepreneurial process, 5. management concept, 6. marketing policy, 7. the problems and difficulties encountered, 8. key factors for success. At the end of the study, the reflection by the author had been written for future research and entrepreneurs.

並列關鍵字

entrepreneurship ； restaurant ； chef

參考文獻

方世杰、黃美卿(2006)。國際新創企業創業歷程：機會與風險的挑戰。創業管理研究。1(1)，75-100。

行政院主計處(1991)。中華民國行業標準分類。台北:行政院主計處。

國情通報

台灣地區餐飲業普查結果

李立仁(2003)。中華文化與創業者人格特質關聯之研究。銘傳大學國際企業學系。