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研究生: 馮建基
Fung, Kin-Kei
論文名稱: X理論和Y理論在餐廳領導的應用
The Implementation of Theory X and Theory Y Managements in Restaurant Leadership
指導教授: 王國欽
Wang, Kuo-Ching
詹悉珍
Chan, Tsi-Chen
學位類別: 碩士
Master
系所名稱: 運動休閒與餐旅管理研究所
Graduate Institute of Sport, Leisure and Hospitality Management
論文出版年: 2015
畢業學年度: 103
語文別: 英文
論文頁數: 177
中文關鍵詞: X理論和Y理論標準作業程序員工授權獎勵
英文關鍵詞: Theory X and Theory Y, SOP, Employee Empowerment, Performance Appraisal
論文種類: 學術論文
相關次數: 點閱:166下載:41
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  • 海峽兩岸和北美的餐飲業正蓬勃發展,而在不久的將來也會持續興榮。外食已成為現代社會不可或缺的一部份,因其便利、經濟、實惠等特質,不僅是台灣和內地的民眾是外食族,就連北美的學生和上班族也奉外食為圭臬。外食已經不只是每天的例行公事,更是文化潮流的一環。本研究運用X理論和Y理論分析「鼎泰豐」、「王品」、和「海底撈」三家等級相近且經營成功的中式餐飲連鎖店,以及「星期五餐廳」、「澳美客牛排館」、和「麥當勞」等三家西式餐廳連鎖店。研究目的為辨識上述幾間企業的領導特質,並探討X理論與Y理論實際應用在管理上的成效。最後依照理論將各餐廳分類,讓餐廳持有人能夠將本研究之結果套用在經營管理上。本研究方法採用大量的文獻分析與線上問卷調查是由九位學者與就業者填寫。最後,本研究的主要發現是大部分的餐飲連鎖店是導向於Y理論。因為它對企業者和學者都有正面的發展空間。因此從這項研究結果有助於從業者和學者在他們的領域範圍之應用。

    Both Cross-strait and North America have a flourishing economic growth in the restaurant
    industry, and would be likely to expand their operations in the foreseeable future. Restaurant
    dining nowadays has become a common routine in the world of food and beverage industry. It is
    convenient, practical and inexpensive to dine out in Cross-strait, and as for living in North
    America, that has become part of a social norm in working and schooling lives.
    Thus, the purpose of this research focuses on analyzing and implementing Theory X and
    Theory Y from the three successful Eastern franchises: Din Tai Fung, Wowprime, and Haidilao,
    and three successful Western franchises: T.G.I Fridays, Outback Steakhouse, and McDonald’s
    into any restaurant or catering business. By distinguishing each of its own characteristic approach
    on leadership when applying both theories to lead the employees in the organization will realize
    how effective their approaches can be when adapting them into practice. Methodology relies on
    literary analysis and online questionnaire survey filled out by nine scholars and practitioners. The
    results were most of these restaurant chains are Theory Y oriented due to its greatly appraised
    instrumental effects that could offer to the catering businesses. In conclusion, laying out each
    managerial practice to the corresponding category of Theory X and Theory Y will exhibit a much
    clearer perspective, enabling both practitioners and scholars to apply further knowledge in their
    fields of interests.

    Table of Contents 口試委員與所長簽字論文通過簽名表…………………………………………………..............i 論文授權書......................................................................................................................................ii 摘要……………………………………………………………………………………………….iii Abstract…………………………………………………………………………………………....iv Acknowledgements……………………………………………………………………...………...v Table of Contents………………………………………………………………………………....vi Tables……………………………………………………………………………………………..x Figures…………………………………………………………………………………………....xi Chapter One (Introduction)……………………………………………………... 1 Section I Research Background…………………………………………………………1 Section II Research Purpose…………………………………………………………..8 Section III Research Propositions………………………………………………………...9 Section IV Research Process………………………………………………………...…..10 Section V The Importance of Research……………………………………………….12 Section VI Operational Definition of Theory X, Theory Y, and Theory XY………....12 Chapter Two (Literature Review)…………………………………………........15 Section I Types of Restaurant and its Characteristics……………………………….15 Part I Current Restaurant Industry of Cross-strait………………………………………………15 I) 王品集團 (Wowprime)………………………………………………………………..19 II) 鼎泰豐(Din Tai Fung)………………………………………………………………...20 III) 瓦城泰統 (Thai Town Cuisine)……………………………………………………….21 IV) 乾杯食集團 (Kanpai Group)………………………………………………………….22 V) 爭鮮 (Zensen Sushi Express)………………………………………………………….23 VI) 三井(Mitsui)...................................................................................................................24 VII) 海底撈 (Haidilao)……………………………………………………………………..25 Part II Current Restaurant Industry of North America………………………………………….26 I) Red Lobster…………………………………………...................................................30 II) Tim Hortons…………………………………………………………………………..31 III) Sushi Shop……………………………………………………………........................32 IV) T.G.I. Fridays…………………………………………………………………............33 V) Outback Steakhouse…………………………………………………….....................33 VI) McDonald’s…………………………………………………………………………..34 VII) Schwartz’s……………………………………………………………………………35 Section II Introduction to Theory X and Theory Y by Douglas McGregor……………………...37 Section III Appling Theory X, Theory Y, and Theory XY with Restaurants in Cross strait…….42 I) Din Tai Fung (鼎泰豐)…………………………………………….............................43 II) Wowprime (王品)………………………………………………………………….....53 III) Haidilao (海底撈)…………………………………………………………………….68 Section IV Appling Theory X, Theory Y, and Theory XY with Restaurants in North America……………………………………………………………………………………....82 I) T.G.I. Fridays………………………………………………………………………....83 II) Outback Steakhouse……………………………………………………………….....91 III) McDonald’s…………………………………………………………………………100 Chapter Three (Methodology)………………………………………………....117 Section I Sample Collection and Data Analysis………………………………………..117 Section II Content Analysis…….....................................................................................118 Section III Theory X and Theory Y Categorization……………………………………118 Section IV Research Analytical Process………………………………………………..120 Chapter Four (Research Results)……………………………………………...121 Section I Inference Behind the Analytical Explanations for Obtaining the Results…...121 Section II Process of Obtaining the Results from Returned Questionnaire Survey…..132 Section III Terminology and Original Sources Stated ………………………………...134 Section IV Final Results from the Returned Questionnaire Survey ……………………139 Section V Content Analytical Results …………………………………………………142 Chapter Five (Conclusion & Suggestions)……………………………………147 Section I Primary Findings in Theory X, Theory Y & Theory XY……………….147 Section II The Implementation of Ten Chosen Theory X, Theory Y, and Theory XY in Takara Japanese Cuisine Restaurant…………………………………………………….153 Section III Conclusion on Takara Japanese Cuisine Restaurant’s Theoretical Management Orientation…………………………………………………………................................161 References (引用文獻)……………………………………………………162 Appendix………………………………………………………………………...168 Online Questionnaire Survey Sample…………………………………………………..168   Tables Table 2-1 Restaurant Chains and Franchises in Cross strait…………………………………….16 Table 2-2 Restaurant Chains and Franchises in North America………………………………....27 Table 2-3 Theory X and Theory Y Approaches……………………………………………….....41 Table 2-4 Characteristics of Theory X, Y, and XY with Restaurants from C.S…………………42 Table 2-5 Characteristics of Theory X, Y, and XY with Restaurants from N.A………………...82 Table 3-1 Participants’ Background Information……………………………………………….119 Table 4-1 Results based on Returned Survey…………………………………………………...133 Table 4-2 Terminology and Original Sources Stated…………………………………………...135 Table 4-3 Final Results from Theory X and Y Restaurant Categorization……………………..139 Table 5-1 Ten Chosen Theoretical Managements for Restaurant Implementation…………….148 Figures Figure 1-1. Research Process Flow Chart………………………………………………………..11 Figure 3-1. Research Analytical Flow Chart……………………………………………………120 Figure 5-1. Logo and Sign………………………………………………………………………149 Figure 5-2. Sushi bar (front) and (side)………………………………………………………....150 Figure 5-3. Dining area (front) and (side)………………………………………………………150 Figure 5-4. Tatami room………………………………………………………………………...150 Figure 5-5. Traditional Takara Sushi Platters…………………………………………………...151 Figure 5-6. Rainbow and Caterpillar Maki……………………………………………………...151 Figure 5-7. Sushi Champaign and Eurasian Fusion…………………………………………….151 Figure 5-8. Interior shot of Le Cours Mont-Royal…………………………………………….152 Figure 5-9. Exterior & Interior shot of Le Cours Mont-Royal………………………………...152

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