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      저자 : Yuan-Kuang Guu (검색결과 3 건)
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      • The Supply Chain Analysis of Hakka Restaurants Industry for Hakka Liutui Regions in Taiwan

        Chen,Jui-Ling,Guu,Yuan-Kuang,Kuo,Shiunn-Der 한국문화관광학회 2010 문화관광연구 Vol.12 No.2

        Analytical Hierarchy Process (AHP) was applied to weight the 6 major and 18 secondary attributes from the data of interviews. The objectives were to find out the weaknesses of business development of the Liutui Hakka restaurants and food industry via competition analysis of the business supply chain. These findings would be used as references for suggesting a “Blue Ocean Strategy” to the future sustainable operation and an uncontested market of the Hakka restaurants and food industry in the Liutui area. The research showed that the top three priorities of the 6 major attributes were quality, customer service and marketing (equally weighted), and flexibility. The most important secondary attribute under the major attribute quality was product safety and wholesomeness. These findings would be provided to the business holders and governments as bases for making development policies and strategies for future sustainable Hakka restaurants and food industry.

      • The Supply Chain Analysis of Hakka Restaurants Industry for Hakka Liutui Regions in Taiwan

        ( Jui Ling Chen ),( Yuan Kuang Guu ),( Shiunn Der Kuo ) 한국문화관광학회 2010 문화관광연구 Vol.12 No.2

        Analytical Hierarchy Process (AHP) was applied to weight the 6 major and 18 secondary attributes from the data of interviews. The objectives were to find out the weaknesses of business development of the Liutui Hakka restaurants and food industry via competition analysis of the business supply chain. These findings would be used as references for suggesting a "Blue Ocean Strategy" to the future sustainable operation and an uncontested market of the Hakka restaurants and food industry in the Liutui area. The research showed that the top three priorities of the 6 major attributes were quality, customer service and marketing (equally weighted), and flexibility. The most important secondary attribute under the major attribute quality was product safety and wholesomeness. These findings would be provided to the business holders and governments as bases for making development policies and strategies for future sustainable Hakka restaurants and food industry.

      • The Supply Chain Analysis of Hakka Restaurants and Food Industry in Liutui Area of Taiwan

        Chen Jui Ling,Yuan-Kuang Guu,Shiunn-Der Kuo 세계문화관광학회 2010 Conference Proceedings Vol.11 No.0

        This study adopted the concept of supply chain analysis to establish 6 major and 18 secondary attributes for evaluating the Hakka food industry in the area of Liutui (six major clusters of the Hakka villages distributed in Kaohsiung and Pingtung counties, which functioned as 6 allied military forts when encountered with invading enemies), Taiwan, through literature review and on-site interviews of the business owners on the aspects of cost, quality, innovation, customer service, marketing, and flexibility. Analytical Hierarchy Process (AHP) was applied to weight the 6 major and 18 secondary attributes from the data of interviews. The objectives were to find out the weaknesses of business development of the Liutui Hakka restaurants and food industry via competition analysis of the business supply chain. These findings would be used as references for suggesting a “Blue Ocean Strategy” to the future sustainable operation and an uncontested market of the Hakka restaurants and food industry in the Liutui area. The research showed that the top three priorities of the 6 major attributes were quality, customer service and marketing (equally weighted), and flexibility. The most important secondary attribute under the major attribute quality was product safety and wholesomeness. These findings would be provided to the business holders and governments as bases for making development policies and strategies for future sustainable Hakka restaurants and food industry.

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