| Summary: | 碩士 === 中華大學 === 企業管理學系碩士班 === 99 === As the environmental issues are rising, the ideas of environmental protection are getting much more public’s attention than the previous years. Regardless of the damages that building cities and opening new green lands may bring to the environment, people are focused on their goals, money, power, and personal benefits. Yet, some focus on the long term business plan, and set their eyes on long run business strategies. These people understand the importance of having a good environment and decided to put environment first, and their businesses second. As the worldview and personal value in today’s society changes, people rely on faster deliver time, fast paste eating style. Due to this problem, all restaurants are all focused on making and process their food fast, yet making more waste, and more junk for the environment to suffer under. Green Restaurant Association (GRA) saw this problem and started to develop solutions such as renewable energy and substitution for the waste to fight against the style restaurants. GRA believes that they have the power to overrule the current environmental problem, and turn all the restaurants green and clean.
The first step of this study is to collect all the rules and ways of turning a green restaurant and clean domestic wise. The test runs on turning the restaurants green are according with these rules and ways’ reliability and the credibility. From different sources that associate with the study will be given opinions and feedback from regular customers. The opinions and feedback will be closely calculated, and put into graph to see which solution creates the best relationship between the restaurants and costumers even with the transition of the restaurants. The calculation will include these three categories, quality construction services - service planning, element planning, operations planning.
In this study, analysis of the Quality Function Deployment (QFD) with Voting Analytic Hierarchy Process (VAHP) is to ensure that all criteria of the sort can be objective manner. It is a systematic way of planning to construct evaluation ideas for green restaurants, as well as adding consumers’ voices into the quality of green restaurant design during the transition.
The results are as following：First phase, the service planning, it is the most important element to activates the restaurants into action. By producing some environmentally friendly, natural cleaning supplies. Afterwards, put clear marks for different kinds of cleaning supplies. Set light switch controls over different areas in order to save the unused area of energy consumption. Purchase low watt electronic devices, and water saving equipment. Second phase of element planning, the most important quality of this phase is to mark equipment with signs that says “please save energy, and water”. Use green, energy saving designs and decorations for interiors. Third phase of operations planning,the importance of this phase is to practice how to manage energy inside and out, as well as adding recycling and regeneration methods to protect the environment. Choose wisely when buying objects that associate with water and energy.
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