As Taiwan government has been actively expanding the liberalization of trade tariffs (as recently the ECFA or FTA), the SMEs ( Small and Medium Enterprises ) in Taiwan are facing pressure from global competitions , and the financial turmoil in recent years that caused the economic depression had deepen the difficulty of new small business operation , so the government has to actively help these micro-enterprises to transform to survive . Also the researcher of this paper had a Cafeteria running experience, but while management was poor, then he decided to close his business, and in order to understand the business management knowhow for improvement, then this case will be treated as not only his own research themes, but also the industry success and failure stories to comparison, hoping to find in the food service industry key success factors.
In the research process, this thesis project adopted practical case study to deploy the whole structure, and the research used qualitative and quantitative methods in study. At the same time it introduced document analysis, interviews and questionnaires in data collection to the design process and analysis. In which not only the study of Leidecker & Bruno (1984) and other scholars was embedded , but also the resource base view and the concept of knowledge management had been applied as critical success factors of the main dimensions, and still the methods by scholars Hofer and Schendel (1985) of identifying the critical success factors forming an expert questionnaire survey to determine the strength of the critical success factors in the industry, By removing some factors which experts partially disagree, then we developed a depth interview questionnaire from which we obtained conclusions by comparative study of two operating businesses. That is how we can find the critical success factors in the industry that an entrepreneur must pay attention to.
By the results of the study, we found the importance of these key factors developed from the five main dimensions are quite the same . Somehow observing from the weight dimension, we found that personality is that most experts believe the key to food and beverage service success factors, however, the nature of industry and the organizations type also play an important role. While for the object of study, the owners of the two venture firms selling coffee and gelato have similar personality traits, and enough innovation power, but the considerable difference was in expertise and professional technical team, and operating standards and the allocation of resources, ability to control the operation .By the way the operation mode and the store location or if products meet local demands are also the reasons why the two restaurants can keep running and sustained profitability or not.
| Identifer | oai:union.ndltd.org:NSYSU/oai:NSYSU:etd-0816110-094050 |
| Date | 16 August 2010 |
| Creators | Yeh, Chen-Hsiung |
| Contributors | Min-Hsin Huang, Pei-how Huang, Chi Cheng Wu |
| Publisher | NSYSU |
| Source Sets | NSYSU Electronic Thesis and Dissertation Archive |
| Language | Cholon |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0816110-094050 |
| Rights | off_campus_withheld, Copyright information available at source archive |
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