| Summary: | 碩士 === 國立臺中教育大學 === 文化創意產業設計與營運學系事業經營管理碩士班 === 104 === This research aims to innovate the procedures of service quality in art garden restaurants so as to enhance the value of catering services, and improve profitability.
Adopting the case study method, the researcher conducts in-depth interviews with participant observation, narrative analysis, and focus group discussion method to discuss the current problems which is facing in the case. Then use the Root Contradiction Anal-ysis (RCA) of TRIZ tools to identify the optimal solutions , and propose the innovative and specific plans. The study finds that by improving both the service quality processes and innovative business models of the art garden restaurants, which can effectively enhance the profitability and value of the case study restaurants. Finally, the proposal provides multiple criteria decision making with reference to the future management of the art garden restaurants.
The practical implications of the research is threefold:
1. Through in-depth interviews and participant observation to understand the business model of the management in case restaurant. Furthermore, learn entrepreneurial experience from orther managers, and find the characteristic between combining food and beverage specialties can be refered to related arts garden restaurants.
2. Create an innovative business models and make systematic improvement on the service quality of arts garden restaurant, in order to enhance profitability.
3. Tools such as the Root Contradiction Analysis (RCA) and the 40 inventive principals of TRIZ can be widely applied to the management of restaurant service quality.
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