簡易檢索 / 詳目顯示

研究生: 林伊葭
Lin, Yi-Chia
論文名稱: 創意餐廳內涵之研究
The study of the content of creative restaurant
指導教授: 洪久賢
學位類別: 碩士
Master
系所名稱: 人類發展與家庭學系
Department of Human Development and Family Studies
論文出版年: 2005
畢業學年度: 93
語文別: 中文
論文頁數: 182
中文關鍵詞: 創意餐廳創意餐廳體驗
英文關鍵詞: creativity, restaurant, creative restaurant, experience
論文種類: 學術論文
相關次數: 點閱:279下載:63
分享至:
查詢本校圖書館目錄 查詢臺灣博碩士論文知識加值系統 勘誤回報
  • 摘 要
    餐飲業力求創新以吸引消費者,餐廳的經營者在創意餐廳的展現上結合創意理念、文化之元素,以開發產品、場所、服務、活動之創意商品或服務,進而創新經營模式,提升經濟活動之附加價值,拓展新商機。創意餐廳的經營者如何將創意的理念融入餐廳經營理念中,讓消費者在餐廳有不同的體驗感受為本研究重點。

    本研究旨在探討創意餐廳的內涵,分析創意餐廳之經營者的設計理念與內涵,探討創意餐廳經營者如何運用經營創意技術或策略,並分析影響經營者創意表現的個人與環境因素。

    本研究對象為喫茶趣新複合餐廳、月光森林餐廳、伍角船板,針對經營者做深度訪談,進行質性分析,並搜集創意餐廳相關文件、商品,以文件分析方式分析其創意元素及概念。

    本研究主要發現,創意餐廳的創意人是餐廳創意的主要靈魂人物,創意人的人格特質、成長背景、學歷歷程、生活經驗、思考模式、動機因素等皆為影響創意的重要因素。創意歷程分析,符合—準備、醞釀、豁朗、驗證等四階段。組織中領導者營造一個開放且安全自在的空間,更是培養組織創意的搖籃。經營者經營餐廳內涵經營規劃上,歸納整理可以展現創意的方面為: 1.創意主題概念 2.品牌命名與設計 3.氣氛營造 4.餐廳佈局 5.服務方式 6.食物特色 7.菜單設計 8.週邊商品. 9.行銷推廣 10.創意體驗等十個項目。創意餐廳的整體規劃與營造帶給顧客新奇的創意體驗,讓顧客有驚喜與新奇感受,顧客到餐廳用餐不是只有味覺上的享受,更包含五官、情感與文化的體驗,帶給顧客難以忘懷的創意回憶。

    關鍵字:創意、餐廳、創意餐廳、體驗

    Abstract

    Today’s restaurant owners aim to provide diners with an unusual and impressive experience to attract and maintain a large customer base. This study examines three established restaurants in Taiwan and analyzes ideas, techniques and strategies of their restaurant entrepreneurs. The purpose of this paper is to show the importance of a restaurant’s theme in determining the successful reputation of a restaurant.

    The study uses qualitative data collected through interviews with the restaurant owners of the three restaurants chosen for the study. In addition to the material gathered from the interviews, we participated in several on-site observations to the restaurants to watch and interact with the restaurant’s clientele.

    In analyzing the data, the first key outcome is that the content of creative restaurant outlines in the following ten criteria: idea, brand, atmosphere, design and layout, service, food and beverage, menu design, merchandise, marketing and experience. The second key result is that the maintenance of the open-minded work climate has a moderately positive association with the restaurant’s abilities in response to environmental needs. The third conclusion is that today’s restaurant marketing should focused on innovating phenomenal dinning experiences.

    Key Word: creativity, restaurant, creative restaurant, experience.

    目 錄 第一章 緒論 第一節 研究背景與動機 1 第二節 研究目的 2 第三節 名詞解釋 3 第二章 文獻探討 第一節 創造力相關研究 4 第二節 創意餐廳內涵相關研究 17 第三節 創意經營策略與技術策略 30 第三章 研究方法 第一節 研究設計 58 第二節 研究方法 61 第三節 研究對象與研究者角色 63 第四節 研究工具與資訊搜集程序 65 第五節 資料分析與整理 68 第四章 研究結果與討論 第一節 喫茶趣新複合餐廳 71 第二節 伍角船板餐廳 104 第三節 月光森林餐廳 139 第五章 結論與建議 第一節 結論 164 第二節 建議 169 附錄一 171 參考文獻 172 附 錄 表 表次 表2-1.1不同取向的創造力定義 5 表2-1.2 學者對創造力之觀點 7 表2-1.3 高創意產品與低創意產品之評估 15 表2.2.1創意餐廳內涵分析 23 表2.3.1組織創新的基本要素和特徵 32 表2-3.2 組織中創意氣氛之要素 33 表2-3.3 阻礙創新氣氛表 38 表 2-3.4 組織創意與組織成員與組織特色表 38 表 2-3.5 體驗行銷四大特性一覽表 44 表 2-3.7 策略行銷模組分析表 48 表2-3.8 體驗行銷之分析表 41 表3-3.1報導資料分析表 64 表3-4.1 訪談對象時間表 67 表3-5.1 資料分析結構表 69 表5-1.1 餐廳創意內涵分析表 169 圖次 圖2-3.1 組織中影響正向和負向創造力因素 36圖2-3.2 影響創造力負向因素圖 37 圖2-3.3 傳統行銷圖 42 圖 2-3.4 體驗行銷的四項主要特徵 43 圖 2-3.5 體驗行銷的構面與種類 47 圖2-3.6消費者的決策過程 46 圖 3-1.1 研究設計流程圖 59 圖4-1.1 天仁喫茶趣餐廳茶文化創意理念圖 87 圖4-1.2 天仁喫茶趣餐廳商標設計理念圖 91 圖4-2.1 伍角船板餐廳商標 125 圖 4-3.1月光森林商標圖 151 圖 5-1.1 研究架概念構圖 166

    參考文獻

    創意生活產業網站 http://www.creativelife.org.tw/
    孫武彥、謝明城 (1987)。餐飲管理學。台北市,眾文。
    李銘輝、高邱英 (1994)。餐飲管理─理論與實務。台北市,揚智。
    陳龍安 (1995):創造思考理論與實物。台北市,心裡。
    邱浩政(2000)。組織創新環境的概念建構與測量工具發展。發表於國立政治大學主辦創新與創造力-技術創造力的含意與開發研討會,台北。
    洪榮昭 (1998)。創意領先。台北,張老師文化。
    葉玉珠、吳靜吉、鄭英耀(2000)。影響科技與資訊產業人員創意發展的因素量表編製。師大學報:科學教育類,45(2),39-63。
    曾光華、陳貞吟 (2002),「體驗行銷的特性與應用」,第一屆服務業行銷暨管理學術研討會論文集,嘉義,國立嘉義大學館理學院。
    詹志禹(2002)。創造力教育政策白皮書-小學階段。教育部顧問室。
    張世彗 (2003)。創造力─理論、技術/技法與培育。台北市,達雯。
    Adam, A. (1996). Fostering creativity in student teachers. Community Review, 14, 52-58.
    Abbey, A. & Dickson. J. W. (1983). Work climate and innovation in semicoductors. Academy of Management Journal, 362-368.
    Amabile, T. M. (1983).The social psychology of creativity. New York: Springer-Verlag.
    Amabile, T. M. (1996). The “Atmosphere of pure work”: Creativity in Research and Development. In: W.R. Shadish an S. Fuller (Eds), The socials psychology of science. New York, Guilford Press.

    Amabile, T. M. (1996). Creativity in context. Boulder, CO: Westview.
    Amabile, T. M., & Gryskiewicz, N. D. (1987). The creative environment scales work environment inventory. Creativity Research Journal, 2, 231-253.
    Andorka, F. H. (1998). Theme dreams. Hotel and Motel Management, 213(17), 42-45.
    Andersson, T. D., Mossberg, L (2004). The dining experience: Do restaurants satisfy customer need? Food Service Technology, 4(4), 171-178.
    Bachtold, L. M., & Werner, E. E. (1972). Personality characteristics of women scientists. Psychological Reports, 31, 391-396.
    Barron, F. X. (1969). Creative person and creative process. NY: Holt, Rinehart and Winston.
    Barron, F. X. (1963). Creativity and psychological health. New York: Van Nostrand.
    Barron, F. X. (1972). Artists in the making. New York: Seminar Press.
    Besemer & O’Quin (1987). Creative product analysis: Testing a model by developing a judging instructions. In S. G. Isaksen (Ed.) Frontiers of creativity research: Beyond the Basies.(pp367-389). Buffalo, NY Bearly.
    Bakker, F. C. (1988). Personality differences between young dancers and non-dancers. Personality and Individual Differences. 9, 121-131.
    Bonk, C. J., & Smith, G. S. (1998). Alternative instructional strategies for creative and critical thinking in the accounting curriculum. Journal of Accounting Education, 16(2), 261-293.
    Bakker, F. C. (1991). Development of personality in dancers: A longitudinal study .Personality and Individual Differences, 12, 671-681.
    Bates, D. (2004). Pleasure reading: Menus should be designed to market the restaurant, entice diners to eat. Nation's Restaurant News, 38(23), 30-31
    Csikszentmihalyi, M. & Getzels, J. W. (1973) The personality of young artists: An empirical and theoretical exploration. British Journal of Psychology, 62, 91-104.
    Csikszentmihalyi, M. (1988). Society, culture, and person: A system view of creativity. In R, J. Sternberg(Ed.), The nature of creativity (pp.325-339). Cambridge University Press.
    Csikszentmihalyi, M. (1996). Creativity. New York: HarperCollins.
    Csikszentmihalyi, M. (1999). Implications of a systems perspective for the study of creativity. In R. J. Sternberg (Ed.), Handbook of creativity (pp. 313-335.) Cambridge: Cambridge University Press.
    Czikszentmihaly, M. (1994). The domain of creativity, in: D. H. Feldman, M. Czikszentmihaly & H. Gardner (Eds.). Changing the World: a framework for the
    Christiaans, H.C.M. (2002). Creativity as a design criterion. Creativity Research Journal, 14(1), 41-54.
    Davis, D. A. (1989). Testing for creative potential. Contemporary Educational Psychology, 14, 75-87.
    Dunegan,K. J.,Tierney, P. & Duchon, D. (1992). Perception of innovative climate: examining the role of divisional affiliation, work group interaction, and leader subordinate exchange. IEEE Transaction on Engineering Management, 227-235.
    Drucker, P.E. (1999). The discipline of innovation. In Harvard Business Review on what makes a successful leader, Harvard University Press, Cambridge MA, pp 177-95.
    Davies, T., & Gilbert, J. (2003). Modeling: Promoting creativity while forging links between science education and design and technology education. Canadian Journal of Science, Mathematics and Technology Education, 3(1), 67-82.
    Dellas, M. & Gaier, E. L. (1970). Identification of creativity: The individual. Psychological Bulletin, 73, 55-73.
    Dudek,S. Z., & Hall, W. B. (1991). Personality consistency: Eminent architects 25 years later. Creativity Research Journal, 4, 1213-231.
    Dube, L. & Renaghan, L. M. (2000). Creating visible customer value. Cornell Hotel and Restaurant Administration Quarterly, 41(1), 62-72.
    Ekvall, G., & Ryhammar, L. (1999). The creative climate: Its determinants and effects at a Swedish university. Creativity Research Journal, 12(4), 303-310.
    Fischer, W. A. & Farr, C. M. (1985). Dimensions of innovative climate in Chinese R&D units. R&D Management, 183-190.
    Farnham, A. (1994). How to nurture creative sparks. Fortune, June, 1994.
    Golann, S. E. (1963). Psychological Study of Creativity. Psychological Bulletin, 60, 6548-6565.
    Goldman, R. J. (1967). The Minnesota Tests of Creative Thinking. In exploration in creativity, 267-280.
    Gardner, K., & Moran, J. D. Ⅲ. (1997). Family adaptability, cohesion, and creativity. In M. A. Runco & R. Richards (Eds.), Eminent creativity, everyday creativity, and health (pp. 325-332.). Greenwich, CT: Ablex.
    Gardner, H. (1993). Creating minds. NY: Basic books.
    Gove, P. B. (1973). Webster’s Third New international Dictionary. (台北市,新月圖書公司)
    Glover, J. (1980). Becoming a more creative person. Englewood Cliffs, NJ: Prenrice-Hall.
    Getzels, J., & Csikszentmihalyi, M. (1976). The creative vision: A longitudinal study of problem finding in art, New Pork: John Wiley & Sons.
    Guilford, J. P. (1950). Creativity. American Psychologist, 5, 444-454.
    Guilford, J. P. (1967a). Creativity: Yesterday, today, and tomorrow. Journal of Creative Behavior, 1, 3-14.
    Gregory, P. (2003). The lighting designer’s new role. Architectural lighting, 18(3), 54-56.
    Hellriegel, D., & Slocum, J. W. (1974). Organizational climate: Measures, research and contingencies. Academy of Management Journal, 17, 255-280.
    Holbrook, Morris B., and Hirschman, Elizabeth C. (1982), “The Experiential Aspect of Consumption: Consumer Fantasies, Feelings, and fun,” Journal of Consumer Research, 9(2), pp.132-140.
    Harrington, D. M. (1990). The ecology of human creativity: A psychological perspective. In M. A. Runco & R. S. Albert (Eds.), Theories of creativity (pp. 143-169). Newbury Park, CA: Sage.
    Houtz, J.C. & Selby, E. & Esquivel, G. B., & Okoye, R.A. & Peters, K. M. (2003). Creativity styles and personal type. Creativity Research Journal, 15(4), 321-330.
    Horng, J. S., Hong, J. C., Lin, L. J., Chang, S. H., & Chu, H. C. (2005). Creative teachers and creative teaching strategies. International Journal of Consumer studies. 29(4), 352-358.
    James, L. R. & Jones, A. P. (1974). Organizational climate: A review of theory and research. Psychological Bulletin, 1096-1112.
    James, K., Clark, K., & Cropanzano, R. (1999). Positive and negative creativity in groups, institutions, and organizations: A model and theoretical extension. Creativity Research Journal, 12(3), 211-226.
    Jensen, R. (1999), The Dream Societ : How the coming shift from information to imagination will transform your business, New York, NY : McGrew-Hill.
    Jung, D. I. (2000). Transformational and transactional leadership and their effects on creativity in groups. Creativity Research Journal,.13(2), 185-195.
    Hegarty, J. A. & O’Mahony, G. B. (2001). Gastronomy: A phenomenon
    of cultural expressionism and an aesthetic for living . Hospitality Management, 20, 3-13.
    Kenller, G. F. (1965). The Art and Science of Creativity. Holt, Rinehart & Winston, New York.
    Kanter, R. M. (1983). The Change Masters. (New York: Touchstone Book)
    Kanter, R. M. (1988). The middle manger as innovator. Harvard Business Review, 61, 95-105.
    Kim, W.C. & Mauborgne, R. (1999). The strategic logic of high growth In Harvard Business Review on breakthrough thinking. Harvard University Press, Cambridge MA, pp 189-217.
    Kotler, Bowen & Makens (2003). Marketing for Hospitality and Tourism. (3th Eds). New York: Upper Saddle River.
    Kotler, P.(1988) Marketing Management. New York: Upper Saddle River.
    Kurtzberg, T. R., & Amabile, T. M. (2001). From Guildford to creative synergy: Opening the black box of team-level creativity. Creativity Research Journal, 13(4), 285-294.
    Katherine, B. (2002). Take one entrepreneur: The recipe for success of France’s great chefs. European Management Journal, 20(3), 247-259.
    Kooser, R. (2003). Design for customers, not the designer. Food management, 38(9), 22.
    Lowenfeld, V. (1962). Creativity: Education’s stepchild, In S. J. Parnes & H. F. Harding (Eds.), Source book for creative thinking. New York: Charles Scribner’s Sons.
    Ludwrg, A. M. (1995). Method and madness in the arts and sciences. Creativity Research Journal, 11, 93-102.
    Lykken, D. T. (1998). The genetics of genius. In A. Steptoe (Ed.), Geniusand the mind: Studies of creativity and temperament in the historicalrecord (pp. 15-37). New York: Oxford University Press.
    Majaro, S. (1988). The Creative Gap: Managing Ideas for Profit, Longman, London.
    Martindale, C. (1999). Biological bases of creativity. In R. J. Sternberg (Eds.), Handbook of Creativity (pp.137-152). Cambridge: Cambridge University Press.
    MacLaurin, D. J. & MacLaurin T. L. (2000). Customer perceptions of Singapore’s theme restaurants. Cornell Hotel and Restaurant Administration Quarterly, 41(3), 75-85.
    McAdam, R. & McClelland, J. (2002). Sources of new product ideas and creativity practices in the UK textile industry. Technovation, 22, 113–121.
    McCoy, J. M., & Evans, G. W. (2002). The potential role of the physical environment in fostering creativity. Creativity Research Journal, 14 (3&4), 409-426.
    Morrison, A. M.(2002). Hospitality and Travel Marketing. (3rd edition)
    Oldham, G. R. & Cumming, A. (1996). Employee creativity: Personal and contextual factor at work. Academy of Management Journal, 39(3), 607-634.
    Quinn, J.B. (1985), “Managing innovation: controlled chaos”, Harvard Business Review, May-June, 73-84.
    Ochse R.(1990). Before the gates of excellence: the determinants of the potentially creative genius. Cambridge University Press.
    Parasuraman, A., Zeitharml, V. A., & Berry, L. L. (1985).Quality counts in service, too. Business Horizons, 28 (3), 47-52. Retrieved February 12, 2002, from OSS database
    Phillips, D. M., Olson, J. C. & Baumgartner, H. (1995), “Consumption Visions in Consumer Decision Marking, “ Advances in Consumer Research, 22, pp.280-284.
    Peterson R. E. (2002) Establishing the creative environment in technology education. The Technology Teacher, DEC/Jan. 7-10.
    Perkins, D. K. (1988). The mind’s best work. Cambridge, MA: Harvard University Press.
    Pine, J. B., & Gilmore, J. H. (1998). Welcome to the experience economy. Harvard Business Review, 76(4),97-105.
    Rhodes, M. (1961). An Analysis of Creativity. In S.G. Isaksen (Ed.), Frontiers of Creativity Research (pp.216-222). NY: Bearly Limited.
    Roberts, B. (1988), Managing invention and innovation. Research Technology Management, January-February, 1-19.
    Roffe, I. (1999) Innovation and creativity in organizations: a review of the implications for training and development. Journal of European Industrial Training, 23(4), 224-237.
    Storr, A. (1988). Solitude: A return to the self. New York: Free Press.
    Stamboulis, Y. & Skayannis, P. (2003).Innovation strategies and technology for experienced-based tourism. Tourism Management, 1(24), 35-43.
    Simonton, D. K. (1988). Scientific genius: A psychology of science. Cambridge: Cambridge University Press.
    Simonton, D. K. (1994). Greatness: Who makes history and why. New York: Guilford.
    Starko, A. J. (1995).Creativity in the classroom: School of curious delight, New York: Longman.
    Sternberg, R. J. (1996). Successful intelligence: How practical and creative intelligence determine success in life. New York: Simon & Schuster.
    Schmitt, Bernd H. (1999), Experiential Marketing: How to Get Customers to Sense, Feel, Think, Act and Related to Your Company and Brand, New York, NY: Free Press.
    Sternberg, R. J. (2000). Identifying and developing creative giftedness. Roeper Review, 23(2), 60-64.
    Sternberg, R. J. (1988). Mental self-government: A theory of intellectual styles and their development. Human Development, 31, 197-224.
    Sternberg, R. J., & Lubart, T. I. (1991). An investment theory of creativity and its development. Human Development, 34, 1-32.
    Sternberg, R. J., & Lubart, T. I. (1993). Creative giftedness: A multivariate investment approach. Gift Child Quarterly, 37(1), 7-15.
    Sternberg, R. J., & Lubart, T. I. (1995).Defying the crowd: Cultivating creativity in a culture of conformity. NY: Free Press.
    Sternberg, R. J., & Lubart, T. I. (1999). The concept of creativity: Prospects and paradigms. In R. J. Sternberg (Ed.), Handbook of Creativity (pp.3-15). Cambridge: Cambridge University Press.
    Sternberg, R. J., & Wagner, R. K. (1991). MSG thinking styles inventory manual. Unpublished manuscript.
    Sternberg, R. J., & Williams, W. M. (1996). How to develop student creativity. Alexandria, VA: Association for Supervision and Curriculum Development.
    Taylor, A. (1975). An emerging view of creative actions. In I. A. Taylor & J. W. Getzels (Eds.). Perspectives in creativity. (pp. 297-325). Chicago Aldine.
    Torrance, E. P. (1966). Torrance Tests of Creative Thinking (Bensenville, IL, Scholastic Testing Service).
    Torrance, E. P. (1974). Norms and technical manual: Torrance tests of creative thinking (Revised edition), Bensenville, IL Scholastic Testing Service.
    Wallas, G. (1926). The art of thought. NY: Harcour Brance and World.
    Wallach, M. S. (1967). Creativity and the expression of possibilities. In Kagan, J. (Ed.). Creativity and learning. Boston: Houghton Mifflin.
    Wallace, D. B. & Gruber, H. E. (Eds.). (1989). Creative people at work: Twelve cognitive case studies. New York: Oxford University Press.
    Wolf, M. (1991), The Entertainment Economy: How MegaMedia Forces Are Transforming Our Lives, New York, NY : Random House.
    Westby, E. L., & Dawson, V. L. (1995). Creativity: Asset or burden in the classroom? Creativity Research Journal, 8, 1-10.
    Woodman, R.W., Sawyer, J. E., & Griffin, R. W. (1993). Toward a theory of organizational creativity. Academy of Management Review, 18, 293-321.]
    Wetlaufer, S.(1999). What’s stifling the creativity at CoolBurst? In Harvard Business Review on breakthrough thinking. Harvard University Press, Cambridge MA, pp. 117-42.
    Voss , Blackmon, Chase & Roth (1998).” International Differences in Service Marketing: An Anglo-US Benchmarking Study in Hotel Sector.” Research Paper. London Business School.

    QR CODE