閒置眷村空間活化成文創餐廳並導入人工智慧服務成功因素之初探

NHUIR > College of Management > Department of Cultural & Creative Enterprise Management > Disserations and Theses(Cultural & Creative Enterprise Management) > Item 987654321/28935

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Title:	閒置眷村空間活化成文創餐廳並導入人工智慧服務成功因素之初探
Other Titles:	A Preliminary Study of the Factors Affecting the Success of Introducing Artificial Intelligence Services in Cultural and Creative Restaurants
Authors:	范高溢 FAN, KUO-YI
Contributors:	文化創意事業管理學系黃昱凱;賴文儀 HUANG, YU-KAI;LAI, WEN-YI
Keywords:	文創餐廳;地方創生;人工智慧;關鍵因素;層級架構分析 cultural and creative restaurant;local revitalization;artificial intelligence;key factors;hierarchical structure analysis
Date:	2021
Issue Date:	2022-08-22 11:26:17 (UTC+8)
Abstract:	在文化創意產業的各種類型中，以文化為元素來進行創新經營的餐廳是最常見的類型之一，近年來這些以文化創意為核心理念的餐廳稱之為文創餐廳也逐步與地方創生之相關概念作結合。故本文是以文創餐廳為分析對象，經由AHP層級分析架構來建構文創餐廳應用AI客戶服務的關鍵管理因子。本文共建構四項文創餐廳應用AI機器人的關鍵管理因子，分別是(A) 通路構面、(B) 價格構面，(C)產品構面、以及(D)溝通構面，每項構面都有三個評估準則，分析的結果顯示，最重要的前三項重要關鍵管理因子分別是：(1)維護成本、(2)餐飲推薦、(3) 現場接待。本文最後針對分析的結果提出管理意涵讓管理者參考。　　Among the various types of cultural and creative industries, restaurants that use culture as an element to carry out innovative operations are one of the most common types. These restaurants with cultural creativity as the core concept are called Wenchuang restaurants. This article takes the cultural and creative restaurant as the analysis object and constructs the key management factors for the application of AI customer service in the cultural and creative restaurant through the AHP hierarchical analysis framework. This article constructs four key management factors for the application of AI robots in cultural and creative restaurants, namely (A) the channel dimension, (B) the price dimension, (C) the product dimension, and (D) the communication dimension. There are three evaluation criteria. The analysis results show that the most important three key management factors are: (1) maintenance cost, (2) catering recommendation, and (3) on-site reception. Finally, this article puts forward management implications for managers' reference based on the results of the analysis.
Appears in Collections:	[Department of Cultural & Creative Enterprise Management] Disserations and Theses(Cultural & Creative Enterprise Management)

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