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  • 學位論文

當餐飲與藝術相遇:高雄地區藝文餐廳之多重個案研究

When Dining Meets Art: A Multi-Case Study of Art Restaurants in Kaohsiung

指導教授 : 郭德賓

摘要


受到經濟發展、生活型態與水準改變之影響,現代人越來越重視日常生活,積極吸收與嘗試各種生活體驗,對於餐飲消費的需求也因此改變,使得餐廳經營的型態逐漸趨向多元化。在諸多背景影響下,藝術文化開始跨領域走入餐飲業,結合發展出「藝文餐廳」的營業型態,業者在餐飲空間內融入藝文元素,定期或不定期的安排展演與活動,使顧客能夠獲得餐食與服務之外的美學體驗。   回顧國內相關研究,過去針對此類藝文餐廳所作的研究非常稀少。因此,本研究主要目的為從經營者的角度出發,探討藝文餐廳的經營動機與理念、經營歷程與現況,以及在營運歷程中面對的問題。首先,針對高雄地區藝文餐廳的發展現況作分析,選擇四間藝文餐廳作為個案進行研究,接著透過對個案的資料收集、深度訪談與觀察法,進行個案分析及跨個案的綜合討論,最後提出結論與建議。   研究結果顯示高雄地區藝文餐廳的發展在近三年內逐漸興起,且藝文餐廳可依餐食種類、空間配置、以及藝文展演的特性等三個面向作分類。藝文餐廳的經營動機多來自業者本身的興趣與背景,由於在餐飲經營管理上經驗的缺乏,因此必須經歷一段調適期才能逐漸找到穩定的營運模式與消費客群。雖然經營者的理念構想是影響藝文餐廳經營型態的關鍵要素,但其經營管理的核心能力仍是必備的條件,業者同時也必須考量到加入藝文展演後所面臨的其他問題。此外,藝文餐廳中多元的靜動態展演與活動,使這類空間逐漸發展成為推動地方藝文活動的力量與平台。本研究經由對四間藝文餐廳的分析,除了描繪個案的經營現況與歷程,同時展現其個別的發展意涵與特殊性,亦提出綜合討埨與分析,期盼提供業者、後進創業者以及後續研究作為參考。

並列摘要


People pay more attention to the daily life because of the influences of changes in economics, life style and the living standard, and attempt to enjoy every kind of life experience. Therefore, the demand of the dining consumption is also changed and the trends of restaurant become diversified. As the changes, art started to blend into the hospitality industry, combining to a new type of restaurant –“Art Restaurant”. The owner tries to put the art factor into dining space, holding art exhibitions and activities regularly or irregularly. It makes consumers to obtain not just food and service but also aesthetic experiences. Review the past studies, there were few studies talking about this kind of restaurant. Therefore, the main purposes of this study are discussing the concepts, motivations, and the challenges of the art restaurant by operator’s view. The study analyzed the development of art restaurant in Kaohsiung firstly. Then choose four art restaurants to be the cases to collect the information by interview and observation secondly. Finally, analyzing and discussing the case and bring the conclusions and propositions. The findings of study are as follows: The art restaurants have risen for recent three years in Kaohsiung. It could be sorted by food products, space design and the content of art activities. The motivation of opening an art restaurant mostly comes from the operator’s habit. Without experience of restaurant management, operator has to spend a period of time to stabilize business condition of art restaurant. Although the conceptions of the operator are mainly factor to determine how the restaurant runs. The ability of management is still required. And the operator also has to face the problems about art activities. Besides, the art restaurants become a new power to develop local art culture because of the diversification of the art activities. The study presents the history and state of four cases, and it also shows the individual meanings and the uniqueness. The study also has a discussing and conclusions at last. Finally, hope the study could provide as a reference to the industries and other researchers.

參考文獻


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被引用紀錄


陳一夫(2014)。財務自主型文化園區餐飲消費型態之研究〔博士論文,國立臺灣大學〕。華藝線上圖書館。https://doi.org/10.6342%2fNTU.2014.00472

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