以科技引導服務創新模式探討餐飲業自動化在小型中式餐館的商機

THUIR > College of Agriculture > Department of Hospitality Management > Master's Theses > Item 310901/31869

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Title:	以科技引導服務創新模式探討餐飲業自動化在小型中式餐館的商機
Other Titles:	The Application of Technology Initiated Service Innovation - Exploring the Opportunity of Adapting Automation System into Chinese Restaurant Operation
Authors:	涂達中 TU, TA-CHUNG
Contributors:	周碩雄;汪淑台 CHOU, SHUO-HSIUNG;WANG, SHU-TAI 餐旅管理學系
Keywords:	服務創新;餐廳自動化;財務評估 Service Innovation;Restaurant Automation;Financial Assessment
Date:	2019
Issue Date:	2019-12-16T07:02:00Z (UTC)
Abstract:	本研究旨在探討將烹飪機器人導入中式餐廳生產系統的可能性。服務創新模式應用於提升餐廳自動化的可行性，包括“技術選項”，“新的服務概念”，“新的客戶界面”和“新的服務傳遞系統”四個構面。透過實地探訪位於北京的海底勞智慧餐廳，觀察機器人是如何實際的運作來協助餐廳的工作人員，並利用先進的智慧後廚系統（IKMS），掌控了所有食材的精確庫存數量。除了引用服務創新模式的理論，本研究也以烹飪機器人取代初級階段的中餐廚師，來作為餐廳自動化的財務評估條件，不管是購買還是租賃方案，財務評估都說明了5年的投資回報率（投資回報期）是有效益的。本研究結果為餐飲業缺乏人力資源提供了實際意義，利用該服務創新模式進一步解決了該模式的問題。 This study is aim to explore the possibility of adapting robots into Chinese restaurant operation system. The Service Innovation Diagram was applied for elevating the feasibility of restaurant automation with the four dimensions including “Technology Options”, “New Service”, “New Client Interface”, and “New Service Delivery Systems”. A site inspection on Haidilau AI restaurant in Beijing pushed the business plan steps forward by observing the practice of robots doing the bus boys’ job and the state of the art Intelligent Kitchen Management System controlling the precise stock volumes for all the ingredients. In addition to the initiation by the concept of Service Innovation Diagram, the financial assessment of restaurant automation was focused on the robots replacing the junior cooks in Chinese restaurants. The profit margin was proven by the financial assessment in a five-year ROI （return on investment） period for either the purchase or lease options. This results of this study provides practical implication for the restaurant industry, which are in shortage of man power, for further solve the problem in the mode by utilizing this Service Innovation model.
Appears in Collections:	[Department of Hospitality Management ] Master's Theses

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