疫常時代下餐飲業經營轉型之研究－以西門町商圈為例

2019年12月，新型冠狀肺炎病毒(COVID-19)首例患者在武漢市被發現，而後疫情持續擴散，延燒至世界各地，至今全球確診病例及死亡人數仍不斷攀升，疫情對於各國的各行各業有一定衝擊與影響。而民以食為天，所以食對於人類是非常重要的，值得探討期研究，並且筆者由於地緣的關係，所以本研究主要是在探討西門町商圈的餐飲業由於疫情期間無法內用，以及缺少國外遊客到訪，在此困境中疫情影響下，對西門商圈餐飲業的衝擊，經由個案的訪談研究分析和資料蒐集，得到餐飲業轉型的挑戰與機會，本文以層級分析法(AHP)，分析結果從四個構面和十個準則做排行比較，所以在疫常時代西門町餐飲業轉型理應先著重於數位科技發展，其中又以內用點餐數位化最為重要，做為未來經營轉型的方向。

關鍵字

疫情期間；餐飲業轉型；疫情對餐飲業的衝擊；環境衛生安全；服務流程再造；現金機制規劃；數位科技發展； AHP層級分析法

並列摘要

At the end of December 2019, the COVID-19 epidemic first broke out in Wuhan and had been spreading in whole China and the world, and the epidemic continued to spread and spread to all parts of the world. The deaths of COVID-19 have been reported throughout the world, and as you know, the virus affected influenced the global economy's negative growth. People regard food as their heaven, and food is very important to human beings, and it is worthy of research. Due to the geographical relationship of the author, this research mainly discusses the catering industry in the Ximending business district, which cannot be used domestically and lacks national resources during the epidemic. Foreign tourists visit, under the influence of the epidemic in this difficult situation, through literature collection and AHP analysis, the challenges and opportunities of the transformation of the catering industry and the direction of future business transformation are obtained.

並列關鍵字

Covid-19 ； transformation of the restaurant industry ； Covid-19's impact on the catering industry ； environmental risks ； Service Processes reengineering ； cash flow mechanism ； Digital technology ； AHP