An Empirical Study of Constructing Service Innovation Model
碩士 === 國立宜蘭大學 === 應用經濟與管理學系應用經濟學碩士班 === 101 === As the economic structure transition, the development of service industry has become one of the most important issues of national competitiveness. However, in the pressure of globalized competition, service innovation has become essential for sustainab...
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ndltd-TW-101NIU004120052015-10-13T22:18:44Z http://ndltd.ncl.edu.tw/handle/08669930268372921843 An Empirical Study of Constructing Service Innovation Model 建構服務創新模式之實證研究 Liang, Miao-Yu 梁妙瑜 碩士 國立宜蘭大學 應用經濟與管理學系應用經濟學碩士班 101 As the economic structure transition, the development of service industry has become one of the most important issues of national competitiveness. However, in the pressure of globalized competition, service innovation has become essential for sustainable development in the competition market. So the purpose of this study is to construct a systematic service innovation development model by SEE. In this study, we collect data from 83 firms that engaged in catering industry, whole sale and retail trade industry and hotel industry and use empirical methodology to verify the relation among the complete and systematic degree of service innovation, customer satisfaction and business performance. Results show that the connective degree of service innovation and depth of service innovation have significant positive effect on customer satisfaction and also can increase business performance. Therefore, in order to create differentiated feature and establish competitive advantage, we suggest that the development of service innovation should be systematic and deeply. Guan, Jyh-Liang 官志亮 2013 學位論文 ; thesis 107 zh-TW |
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碩士 === 國立宜蘭大學 === 應用經濟與管理學系應用經濟學碩士班 === 101 === As the economic structure transition, the development of service industry has become one of the most important issues of national competitiveness. However, in the pressure of globalized competition, service innovation has become essential for sustainable development in the competition market. So the purpose of this study is to construct a systematic service innovation development model by SEE.
In this study, we collect data from 83 firms that engaged in catering industry, whole sale and retail trade industry and hotel industry and use empirical methodology to verify the relation among the complete and systematic degree of service innovation, customer satisfaction and business performance.
Results show that the connective degree of service innovation and depth of service innovation have significant positive effect on customer satisfaction and also can increase business performance. Therefore, in order to create differentiated feature and establish competitive advantage, we suggest that the development of service innovation should be systematic and deeply.
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author2 |
Guan, Jyh-Liang |
author_facet |
Guan, Jyh-Liang Liang, Miao-Yu 梁妙瑜 |
author |
Liang, Miao-Yu 梁妙瑜 |
spellingShingle |
Liang, Miao-Yu 梁妙瑜 An Empirical Study of Constructing Service Innovation Model |
author_sort |
Liang, Miao-Yu |
title |
An Empirical Study of Constructing Service Innovation Model |
title_short |
An Empirical Study of Constructing Service Innovation Model |
title_full |
An Empirical Study of Constructing Service Innovation Model |
title_fullStr |
An Empirical Study of Constructing Service Innovation Model |
title_full_unstemmed |
An Empirical Study of Constructing Service Innovation Model |
title_sort |
empirical study of constructing service innovation model |
publishDate |
2013 |
url |
http://ndltd.ncl.edu.tw/handle/08669930268372921843 |
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