透過您的圖書館登入
IP:3.140.186.201
  • 學位論文

應用層級分析法建構連鎖餐飲業加盟評估量表

Using Analytic Hierarchy Process to Construct the Franchise Assessment Scale of Chain Restaurant Industry

指導教授 : 黃勇富
若您是本文的作者,可授權文章由華藝線上圖書館中協助推廣。

摘要


2008年爆發全球金融海嘯,使得世界各國的失業率不斷創新高,我國政府所提出的因應方案中,有一項為「鼓勵失業者以加盟的方式自行創業」,凡依照相關規定並以加盟的方式自行創業者,政府皆予以部份補助。隨著進入餐飲業的投資人或加盟者日益增加及餐飲連鎖加盟總部數如雨後春筍般的成立,加盟總部與加盟者之間也不時發生衝突與紛爭事件。為降低彼此之間的衝突與糾紛,在簽約合作前先進行性向測驗,雙方彼此了解狀況後再進行簽約合作,降低合作失敗率。 本研究參考過去相關研究,並透過專家訪談,歸納出適用於連鎖餐飲業加盟評估指標,運用分析層級程序法,建立連鎖餐飲業加盟評估模型。實證研究發現,本研究之模型有助於加盟總部了解加盟主的想法,可以做為加盟總部將來在甄選新進加盟主時重要且具體的參考依據。

並列摘要


The outbreak of the global financial tsunami in 2008 has resulted in a constant increase in the unemployment rate all over the world. In response to the crisis, our government has proposed several programs, and one of them is to encourage the unemployed to start their own business by franchising: the Government will partly subsidize for those franchisees that start their own business in accordance with relevant regulations. With the constantly increasing amount of the number of the investors or franchisees in the chain restaurant industry and the rapidly growing number of the establishment of franchisors, conflicts and disputes between franchisors and franchisees have also occurred at times. In order to reduce the occurrence of conflicts and disputes, an aptitude test should be taken before signing the contracts, and the failure rate of cooperation will be also reduced if both parties can sign the contracts after they have a better understanding of each other. By adopting the past related researches as reference and interviewing with experts, this study had summarized some evaluation indicators suitable for franchising in the chain restaurant industry. Moreover, this study had also established an evaluation model for franchising in the chain restaurant industry by applying the method of Analytic Hierarchy Process (AHP). According to the results of the empirical research, the model suggested in this study can help franchisors to obtain a further understanding of franchisees, and the franchisors can use it as an important and specific reference basis while selecting the new franchisees in the future.

參考文獻


9.母志英(2009)。連鎖餐飲業創新營運模式與策略之研究。未出版碩士論文,中原大學企業管理研所,中壢。
10.石耀麟(2010)。以資源基礎理論探討國內3C通路賣場之競爭優勢及經營策略。未出版碩士論文,國立交通大學管理學院碩士在職專班經營管理組,新竹。
13.吳致寬(2008)。連鎖餐飲業創業模式之研究。未出版碩士論文,元智大學管理研究所,中壢。
16.李佳頤(2011)。連鎖加盟=事業一步登天。台灣經濟研究月刊第34卷第2期。
49.楊文欽(2009)。餐飲服務類連鎖加盟成功關鍵因素之研究。未出版碩士論文,崑山科技大學企業管理研究所,台南。

被引用紀錄


楊凱復(2013)。建構加盟量表用以發展品牌茶飲之加盟策略〔碩士論文,朝陽科技大學〕。華藝線上圖書館。https://www.airitilibrary.com/Article/Detail?DocID=U0078-2712201314042748
趙子良(2014)。人行道環境評估量表之研究〔碩士論文,朝陽科技大學〕。華藝線上圖書館。https://www.airitilibrary.com/Article/Detail?DocID=U0078-2611201410190614
呂子譽(2014)。連鎖餐飲業評鑑指標建構之研究〔碩士論文,朝陽科技大學〕。華藝線上圖書館。https://www.airitilibrary.com/Article/Detail?DocID=U0078-2611201410184889
陳姵妤(2014)。台商赴中國大陸發展連鎖加盟飲料業關鍵成功因素〔碩士論文,朝陽科技大學〕。華藝線上圖書館。https://www.airitilibrary.com/Article/Detail?DocID=U0078-2611201410183182
陳韋達(2016)。應用網路程序分析法建構台灣餐飲連鎖品牌加盟者評估量表〔碩士論文,朝陽科技大學〕。華藝線上圖書館。https://www.airitilibrary.com/Article/Detail?DocID=U0078-1108201714022698

延伸閱讀