美食社群服務設計之創作研究
| dc.contributor | 鄧成連 | zh_TW |
| dc.contributor | Teng, Cheng-Lein | en_US |
| dc.contributor.author | 高曼慈 | zh_TW |
| dc.contributor.author | Kao, Man-Tzu | en_US |
| dc.date.accessioned | 2019-09-05T02:57:10Z | |
| dc.date.available | 2020-02-22 | |
| dc.date.available | 2019-09-05T02:57:10Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | 本研究朝向個人化、個性化美食社群平台發展，將Online to Offline的商業模式應用於餐飲產業，虛擬社群與網路商業，服務接觸點由服務與顧客的接觸漸轉為自助服務。本研究希望探討移動裝置下人們對於使用飲食服務軟體的需求，找出店家服務的缺口，利用軟體完善店家服務。對店家而言，利用其本身特點和運營目標，對服務營運管理作出策略規劃與新的構想，以餐廳為研究對象，分析服務藍圖，找出品牌之現有、潛在、創新接觸點，歸納適合餐飲業發展服務創新的餐飲服務藍圖。以使用者角度而言，探索使用者餐飲消費下的使用體驗，形成餐飲業者與消費者體驗的雙向互動關係。研究目標：(1)界定美食服務設計的影響要素；(2)探討飲食社群的潛在需求；(3)分析現有相關美食社群平台網站之優劣勢；(4)填補服務缺口以創作美食社群平台。利用案例分析法分析現有平台之接觸點，至實體店家使用觀察法與使用者深度訪談等研究方法，研究結果發現： (1)現有餐飲社群軟體虛擬接觸點與實體整合度不足； (2)現有接觸點中，查詢食記功能最為重要、提供折扣以促銷模式吸引使用者； (3)現有接觸點中，社群評論提供中立的消費經驗； (4)速食業者的服務接觸點最多，餐飲軟體之應用以智慧點餐最常被使用； (5)虛擬接觸點為實體服務接觸點之延伸，重視餐飲平台與使用者之雙向互動； (6)潛在接觸點中，行銷可將Fackbook與Instagram作為主要平台； (7)設計需注重各種跨裝置下平台的適應性； (8)使用美食軟體應注重使用經驗。 研究結果發掘出外送食材之保溫與新鮮度的服務缺口，另一為在家用餐對於美食社群之服務缺口，作為為創新接觸點，成為後續創作設計企劃之參考。將服務設計之理念原則應用在設計企劃與創作上，本創作根據研究結果發展，設計出兩新服務模式的平台： (1)Ｍeal餐車直送平台：餐車直送功能結合下午茶訂購系統串連起店家與使用者之互動；結合實體接觸點與虛擬接觸點的創新體驗。 (2)Chef私廚直播平台：私廚App則利用共享經濟模式，使用者可利用直播分享拿手好菜，並且可線上立即回答觀看者的問題線上互動，取代原有電視或書籍等單向教學法，並增加可線上預購之即時創新體驗。 | zh_TW |
| dc.description.abstract | This study is aimed at the development of personalized food community platform. It applies the business model of Online to Offline to the catering industry, virtual community and network business, and service touch-points is gradually changed from interaction between clerk and customer to self-service. This study hopes to explore the mobile device under the use of catering services for the needs of the software to find a gap in service of the store the use of software to improve the store services. For the store, the use of its own characteristics and operational objectives, the service operation and management to make strategic planning and new ideas to the restaurant as the object of study, analysis of service blueprint to identify the brand of existing, potential, innovative touch-points, industry development services innovative catering service blueprint. From the user point of view, to explore the use of consumer dining experienceand forming catering industry and consumer experience of the two-way interactive relationship. (1) Define the influencial elements of food service design; (2) to explore the potential needs of the catering community; (3) to analyze the advantages and disadvantages of the existing gourmet community platform; (4) to fill the gap in services to create a food community platform. Using the case analysis method to analyze the touch-point of the existing platform, to the physical store using the observation method and the user in-depth interviews and other research methods, the study found that: (1) the existing food community software virtual touch-points and physical integration is insufficient; (2) In the existing touch-point, check the most important function of the notes, to provide discounts to promote the model to attract users; (3) In the existing touch-point, community reviews provide neutral consumer experience; (4) fast food service service contact points up to the application of food and beverage to the wisdom of the most commonly used meals; (5) virtual touch-points for the entity service contact point extension, attention to the food platform and the user's two-way interaction; (6) In the potential touch-point, marketing can be Fackbook and Instagram as the main platform; (7) design should focus on a variety of cross-device platform adaptability; (8) the use of food software should focus on the use of experience. The results of the study to explore the delivery of food freshness of the service gap, the other for the meal at home for the food community service gap, as an innovative touch- point, The concept of service design principles applied to the design planning and creation, the creation of research results based on the development of two new service model platform: (1) Meal dining car direct delivery platform: meal car direct delivery function combined with the afternoon tea ordering system series from the store and the user interaction; combined with physical touch-point and virtual touch-point of the innovative experience. (2) Chef in private kitchen broadcast platform: private kitchen App is the use of shared economic model, users can use live sharing good food, and can immediately answer the questions online to online viewers, to replace the original TV or books and other one-way teaching Method, and increase the online pre-order real-time innovation experience. | en_US |
| dc.description.sponsorship | 設計學系 | zh_TW |
| dc.identifier | G0003682109 | |
| dc.identifier.uri | http://etds.lib.ntnu.edu.tw/cgi-bin/gs32/gsweb.cgi?o=dstdcdr&s=id=%22G0003682109%22.&%22.id.& | |
| dc.identifier.uri | http://rportal.lib.ntnu.edu.tw:80/handle/20.500.12235/102880 | |
| dc.language | 中文 | |
| dc.subject | 服務設計 | zh_TW |
| dc.subject | 虛擬社群 | zh_TW |
| dc.subject | 餐飲服務 | zh_TW |
| dc.subject | 外賣 | zh_TW |
| dc.subject | 使用者中心 | zh_TW |
| dc.subject | 介面設計 | zh_TW |
| dc.subject | service design | en_US |
| dc.subject | virtual community | en_US |
| dc.subject | catering service | en_US |
| dc.subject | takeaway | en_US |
| dc.subject | user center | en_US |
| dc.subject | interface design | en_US |
| dc.title | 美食社群服務設計之創作研究 | zh_TW |
| dc.title | The Research and Creation on Food social community Service Design | en_US |