運用SWOT與AHP評估印尼餐廳經營關鍵因素之研究

Using SWOT and AHP to Evaluation of the key Factors on Management of Indonesian Restaurant

安淇娜(Ghina Anggraeni)

指導教授 ： 林俊男

國立屏東科技大學/國際學院/農企業管理國際碩士學位學程/碩士(2019年)

https://doi.org/10.6346/NPUST201900182

摘要

餐館的生意是一個企業，是在很多投資者的需求。餐飲業的崛起是應對日益增加的數字，因為在高雄的增加印尼人口的糧食需求之一。這項研究的目的是調查具有高優先級的關鍵因素，並在印尼餐廳的管理影響的等級制度的結果發揮作用。共有25受訪者在本研究中使用。在這個研究中使用的數據處理是定性和定量。在數據處理中使用的方法是SWOT（IFE和EFE矩陣），然後用AHP方法繼續找出每個層級中的各種元素的優先級。分析的計算結果而獲得的0.020的值，以CR的比例不一致小於0.10，與CR不一致性小於0.10，這意味著我們可以接受這一評估已經完成。因此，我們可以繼續使用AHP決策過程的比例。獲得的SWOT分析的結果表明，在高雄印尼餐館有與外部IE機遇位置良好的強度和重量內部環境好重。印尼餐館台灣局勢尤其是在高雄有許多印尼餐廳。在印尼餐廳管理決定的關鍵因素是內部因素是印尼餐廳財務規劃，控制的強度因素和策略來區分產品。雖然印尼餐廳的弱點都在增加員工的教育和培訓。外部因素是機會。機會因素是生活方式，增值的飲食體驗。業主必須維護已安排，讓餐館變得更好，進一步提高了這仍然是不包含在餐館的SOP質量管理。

關鍵字

AHP，印度尼西亚餐厅，管理，SWOT

並列摘要

The restaurant business is a business that is much in demand by investors. The rise of the restaurant business is one of the responses to the increasing number of food demand because of the increasing Indonesian population in Kaohsiung. The research purpose was to investigate the key factors which have high priority and play a role in influencing results in the hierarchical system on management of Indonesian restaurant. A total of 25 respondent used in this study. Data processing which used in this study were qualitative and quantitative. The methods used in data processing were SWOT (IFE and EFE matrix) then continued with the AHP method to find out the priorities of the various elements in each hierarchy. The calculation results of the analysis obtained a value of 0.020, with the proportion of CR inconsistencies less than 0.10, with the proportion of CR inconsistencies less than 0.10, which meant that we can accept this assessment had been fulfilled thus we could continue the decision-making process using AHP. The result of the SWOT analysis obtained showed that Indonesian restaurants in Kaohsiung have good weight in the internal environment with position good strength and weight in the external IE Opportunity. The situation of Indonesian restaurants in Taiwan especially in Kaohsiung there is many Indonesian restaurants. Determining key factors in Indonesian restaurant management is from internal factors which are the strength factors of Indonesian restaurant financial planning, control, and strategies to differentiate products. While the weaknesses of Indonesian restaurants are increasing employees, education, and training. External factors are opportunities. Opportunity factors are a lifestyle, value-added eating experiences. The owner must maintain the management that has been arranged so that the restaurant becomes better and further improves the quality that is still not included in the restaurant's SOP.

並列關鍵字

AHP, Indonesian Restaurant, Management, SWOT

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