食品業製造服務化內涵之探索-四家個案公司之實證

An Exploratory study of Servitization in Food Instry-Evidence from four Case Company

翁誠智(Cheng-Jr Weng)

指導教授 ： 劉春初

長榮大學/管理學院/高階管理碩士在職專班(EMBA)/碩士(2011年)

https://doi.org/10.6833/CJCU.2011.00056

摘要

摘 要
在新舊世紀更迭之際，傳統的食品製造產業正面臨嚴峻的考驗，產業之競爭優勢早已呈現衰退跡象，而當外在環境快速變動的時候，企業又必須針對外部環境及公司內部條件訂定一套轉型策略以求企業之永續經營。
製造業服務化為全球競爭下之趨勢，台灣產業與國際企業競爭也越趨激烈，製造服務化之模式也如火如荼的展開，但根據Neely(2007)的研究報告指出，216家宣佈破產的企業中，製造服務化過程中有52.31%(113家)的企業宣佈破產，如何從製造業轉型製造服務化企業，具有相當大的進入挑戰。是故，本研究主要目的係探索關於製造服務化之過程，分別從理論面與實務面來加以闡述，並探討製造服務化的五大成功關鍵因素，藉以提供企業於製造服務化模式過程中有新的選擇。基於上述，本研究之研究範圍係以食品製造業為主要研究對象，在考量專家學者的推薦與公司配合意願的情況下，以質性研究法針對天下雜誌2010年製造業1000大排名，依食品製造產業之行業別使用立意抽樣篩選出符合上述主要研究對象之企業。
本研究主要目的是在建構「製造服務化五大關鍵成功因素模式」，並提供企業改善的依據與方向。研究方法上，本研究是根據文獻探討、深度訪談、透過內容分析法，推論出有助於後續理論發展與實證之相關命題及「製造服務化五大關鍵成功因素模式」。此外，基於模式建構之研究結果，針對後續研究者提出研究建議，並對製造業於製造服務化提出因應策略。

關鍵字

企業轉型 ； 食品業 ； 製造服務化

並列摘要

ABSTRACT
In the boundary between two eras, traditional food manufacturing industry was facing tough challenges, competitive advantages passed away as the external environment changed rapidly. Enterprises needed to come up with a set of transformation strategy to pursue ongoing operation according to both external environment and company’s internal condition.
Servitization was the trend of global competition, the competition model between servitization of Taiwan’s manufacturers and international enterprises became harsh and worth noticing. However, according to Neely (2007), 113 out of 216 (52.31%) enterprises declaring bankruptcy went bankrupt in the process of servitization, which showed a great challenge for manufacturers to transform to enterprises of servitization. Therefore, the main purpose of this research was to discover the process of servitization through theoretical and practical aspects, and also discuss the five key successful factors (KSFs) for servitization, to provide enterprises with new alternatives in the process of servitization. the main subjects of this research were food manufacturers. Considering the recommendations of professionals and the willingness of enterprises, this research took qualitative research focusing on top 1000 manufacturer in 2010 published by CommonWealth magazine, purposive sampling was also adopted to screen out the food manufacturers as the samples in this research.
The main purpose of this research was to construct “Five KSFs for Servitization”, and at the same time provide directions and plans for enterprises to improve. In research method, this research inferred follow-up statements for theoretical development or empirical research related to “Five KSFs for Servitization” through literature review, in-depth interview and content analysis. Besides, based on the result of model built, this research proposed research recommendations for researchers in the future, and introduced coping strategies for manufacturers in servitization.

並列關鍵字

Enterprise Transformation ； Food Manufacturing Industry ； Servitization

參考文獻

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