餐飲商業空間硬體設施生命週期之研究

The Study on Life-Cycle of the Hardware Facilities Used in the Commercial Space of the Food and Beverage

林茹姬(Lin Ju-Ji)

指導教授 ： 楊紹裘

國立臺灣師範大學/科技學院/工業教育學系/碩士(2004年)

摘要

中文摘要

本研究旨在探討餐飲商業空間硬體設施生命週期之研究，提出環境影響餐飲商業空間生命期之因子，以了解餐飲商業空間六項硬體設施之使用週期情形。
為達上述研究目的，本研究首先透過文獻分析，餐飲商業空間之理論基礎，以餐飲商業空間在各生命週期階段更新硬體設施情形、取其硬體設施改變時機，作為研究之問題，其次，將研究以問卷調查方式進行。分別以餐廳選址分析、次數分配、百分比、卡方考驗等統計方式進行分析。
　本研究主要結論如下：
一、 大部分的餐廳都是以租賃為主，每次簽約時間集中在每一年、每三年、每五年最多；店址位置選擇和客層設定以最具有消費能力之上班族群所處之商業鬧區為主要。
二、 硬體設施材質選用如下：（一）地板材質主要是磁磚和實木地板；（二）天花板材質主要是防火板天花和夾板天花；（三）燈具主要是金屬、玻璃和木製材質；（四）傢俱主要是木製和複合材質；（五）壁面主要是油漆和壁紙；（六）窗簾主要是布簾和竹木簾。
三、 硬體設施主要更新原因皆為汰舊換新，其次則為老舊或風格不合。
四、 硬體設施更新費用比例以月營業額的21∼25％所佔百分比最高；26~30%次之。
五、 餐飲商業空間更換硬體設施的時機，局部更新在穩定末期；全部更新在穩定期和消退期。
　最後，本研究根據研究結論，提出對未來餐飲商業空間之參考及後續研究等建議。

關鍵字

餐飲商業空間 ； 硬體設施 ； 生命週期

並列摘要

ABSTRACT
This research aims at investigating into the life cycle of the hardware facilities used in the commercial space of the food and beverage, proposing that the environmental factors will influence the life cycle of the commercial space of the food and beverage. In this way, this research can help us further understand the life cycle of the six main hardware facilities used in the food and beverage.

In order to achieve the above-mentioned research purposes, this research initially proposes its research directions by analyzing related data and information, exploring the theoretical foundation of the commercial space concerning the food and beverage, assessing the life-cycled updating of the hardware facilities in the commercial space of the food and beverage and acquiring the replacing timing of the hardware facilities. Later, this research is conducted by processing questionnaires, which are about the statistic analysis of the chosen locations of the restaurants, the frequency of re-arranging, percentage and Chi-square test.

The main conclusions of this research are as following:
1. Most commercial spaces of the restaurants are rented. The “timings” of contract signing center in every year, every three years , every five years mostly. The “chosen locations” of the suitable commercial stores are nearby major commercial districts which tend to draw quite a significant number of customers and their targeted customers are blue and white-collar groups who can afford more expenses.
2. The chosen materials for hardware facilities are as following:
1). The materials for the ground are primarily porcelain tiles and solid wooden floors.
2). The materials for the ceiling are fireproof-planks and multi-layered planks.
3). The lightning equipment is primarily made of metal, glass and wooden materials.
4). The furniture is primarily wooden and compound materials.
5). The walls are primarily painted or surfaced by wallpapers.
6). The curtains are primarily made of cloth and bamboo-wood.
3. The major reason for the renewal of the hardware facilities is replacing the old ones with the new ones. The second major reason for the renewal of the hardware facilities is that the machines are too old to use or out of style.
4. The majority of the commercial businesses invest 21~25 percentage of their monthly business incomes on replacing and renewal of their hardware facilities; the least are the businesses which invest 26~30 percentage of their monthly business incomes on renewal and replacing.
5. The timing to replace their hardware facilities concerning commercial space of the food and beverage centers partly on the ending period of its stability; the timing for total renewal and replacing centers around the period of stability and recession.
Lastly, this research proposes some research references and suggestions for further investigations to the future commercial space of the food and beverage.

並列關鍵字

commercial space of the food and beverage ； hardware facilities ； lifecycle

參考文獻

司徒達賢（1997）。策略管理。台北：遠流。

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楊慕華（2003）。個性咖啡店顧客之商店印象、綜合態度與忠誠度關係研究。桃園：中原大學碩士學位論文。

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