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

• 발행기관: 세계문화관광학회
• 저자명: Chen Jui Ling Yuan-Kuang Guu Shiunn-Der Kuo
• 간행물 정보: 『Conference Proceedings』11th International Joint World Cultural Tourism Conference 2010, 482~490쪽, 전체 9쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2010.11.30

영문 초록

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.

목차

Abstract

Introduction

Methodology

Results and Discussions

Conclusions and Suggestions

References

키워드

Liudui Hakka food industry supply chain analytical hierarchy process