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    Title: 深度旅遊的價值共創之研究—以趣吧旅行社為例
    A study of value co-creation in in-depth travel industry: the case of Tripbaa online travel agency
    Authors: 汪峻濋
    Wang, Joseph
    Contributors: 吳豐祥
    Wu, Feng Shang
    汪峻濋
    Wang, Joseph
    Keywords: 價值共創
    深度旅遊
    旅遊新創
    服務創新
    旅行業
    Value co-creation
    In-depth travel
    Travel innovation
    Service innovation
    Travel agency
    Date: 2017
    Issue Date: 2017-04-05 15:36:02 (UTC+8)
    Abstract: 網際網路與行動運算興起改變了人類的消費行為模式,消費者/顧客因為科技的進步而更方便、更願意分享其使用的經驗與意見,並且在價值加值過程中的角色也起了變化,顧客與企業藉由共同生產而創造更多的價值。在競爭激烈的旅遊市場中,強調旅遊體驗訴求的深度旅遊業亦受到了很大的衝擊。本研究探討深度旅遊之價值共創的方法與價值內涵,並以趣吧旅行社為深入個案研究的對象,所得到的主要研究結論如下:
    結論一、深度旅遊業者之員工的觀察力和人文素養越高,則其所設計與開發的商品,越能凸顯深度旅遊的特性與價值。
    結論二、深度旅遊業者之顧客,若越符合業者定義之目標客群,則越能夠在深度旅遊之中獲得新知、感受、與自我提升。
    結論三、深度旅遊業者透過事前期望服務與實際感受服務的管理,建立共創價值。
    結論四、深度旅遊業者在與顧客共創價值時,會善用達人做為重要的互動介面,並以顧客與達人間的旅遊體驗做為其提升共創價值的基礎。
    結論五、深度旅遊業者會透過有效的風險告知與危機處理機制來提升顧客的實際服務感受。
    Internet service and mobile computing changing the patterns of the consumer behavior. Consumer or customer are more willing to share their experiences and opinions because of advances in technology, and their role in value-adding process has changed. Customers and enterprises create more value by co-production. In the highly competitive tourism market, emphasizing the depth of travel experience demands of tourism has also been a great impact. This study explores the value of in-depth tourism and the connotation of value co-creation; and study the case of Tripbaa on-line travel agency. The main conclusions are as follows:
    1.The deeper the observation and the humanistic accomplishment of the employees of the in-depth travel industry, the more services they design and develop can highlight the characteristics and value of in-depth travel.
    2.In-depth tourism customers, if more in line with industry-defined target customer base, the more able to get new knowledge, experience, and ego-enhancement.
    3.In-depth travel agency create value through the expectations of the service and the actual experience of service management.
    4.In value co-creation, travel agency will make good use of experts as an important interactive interface, and enhance the value which created by travel experience of customers and travel experts.
    5.In-depth travel agency will be through effective risk notification and crisis management mechanism to enhance the customer`s actual service experience.
    Reference: 一、中文與網頁部分
    1. Alexander Osterwalder & Yves Pigneur (2010), Business Model Generation,尤傳莉譯,獲利世代,台北市:早安財經文化,2012。
    2. 司徒達賢 (2005),管理學的新世界,台北市:遠見天下文化。
    3. 林燈燦 (2001),旅行業經營管理—理論與實務,台北市:品度股份有限公司。
    4. Nonaka、Takeuchi著,王美音、楊子江譯(1997),創新求勝,台北市:遠流。
    5. 李文慈 (2014),服務體驗與價值共創-以旅遊產業為例,國立臺灣科技大學企業管理系碩士論文。
    6. 林瑋芸 (2014),探索價值共創行為與幸福感之關聯性─以旅遊業為例,國立中央大學資訊管理學系碩士論文。
    7. 蘇俊宇 (2014),對話基礎的價值共創與幸福感之關聯性─以金融業和旅遊業為例,國立中央大學資訊管理學系碩士論文。
    8. 張振松、許聰鑫、莊閔越 (2015),開啟多贏局面!地方產業共創價值模式,產業管理評論,8卷1期 P.9-23。
    9. 張繁重(2010),淺談深度旅遊,新識力,Innovate 2010.10月號。
    10. 陳姿卉(2008),深度旅遊服務概念之研究,元智大學企業管理學系碩士論文。
    11. 鄭健雄、劉家瑋、林邵潔(2011),休閒農業深度旅遊市場與產品開發之研究,鄉村旅遊研究,5卷1期 P.1-22。
    12. 中華民國觀光統計,上網日期105年11月10日,檢自:http://admin.taiwan.net.tw/public/public.aspx?no=315
    13. 中華民國觀光發展條例,上網日期105年11月10日,檢自:http://admin.taiwan.net.tw/
    14. 旅遊研究所,上網日期105年12月1日,https://travel20.blogspot.tw/2016/05/blog-post_27.html
    15. 深度旅行的特點,上網日期105年11月10日,檢自:http://www.twwiki.com/wiki/%E6%B7%B1%E5%BA%A6%E6%97%85%E8%A1%8C
    二、英文部分
    1. Kambil, A., Friesen, G.B. and Sundaram, A. (1999). "Co-Creation: A new source of value", Outlook Magazine, 2: 38-43.
    2. Kristensson, P., Matting, J. and Johansson, N. (2007), "Key strategies for the successful involvement of customers in the co-creation of new technology-based services", International Journal of Service Industry Management, 19(4):474-491
    3. Lambert, D.M. and Enz, M.G. (2012), "Managing and measuring value co-creation in business-to-business relationships", Journal of Marketing Management, 28(13-14): 1588-1625.
    4. Lusch, R.F. and Vargo, S.L. (2006), "Service-dominant logic: reactions, reflections and refinements", Marketing Theory, 6(3): 281–288
    5. Nonaka, I. and Takeuchi, H. (1995), The Knowledge-Creating Company: How Japanese Companies Create the Dynamics of Innovation, Oxford University Press
    6. Normann, R. and Ramírez, R. (1993), "From value chain to value constellation: designing interactive strategy", Harvard Business Review, 1993 Jul-Aug; 71(4):65-77.
    7. Parasuraman, A., Zeithaml, V.A. and Berry L.L. (1985), "A Conceptual Model of Service Quality and Its Implications for Future Research", Journal of Marketing, 49(4) (Autumn, 1985): 41-50
    8. Payne, A., Storbacka, K. and Frow, P. (2008), "Managing the co-creation of value", Journal of the Academy of Marketing Science, 36:83–96
    9. Pine, B.J. and Gilmore, J.H. (1999) The Experience Economy: Work is Theatre & Every Business a Stage, Harvard Business School Press, Boston.
    10. Porter, M.E. (1985), "Competitive advantage," Ch. 1, pp 11-15. The Free Press. New York.
    11. Prahalad, C.K. and Ramaswamy, V. (2004). "Co-creation experiences: The next practice in value creation", Journal of Interactive Marketing, 18 (3),:5-14.
    12. Ramaswamy, V. and Gouillart, F. (2010), "Building the co-creative enterprise", Harvard Business Review, 1-9
    13. Ramirez, R. (1999). "Value co-production: Intellectual origins and implications for practice and research", Strategic Management Journal, 20(1):49-65.
    14. Ranjan, K.R. and Read, S. (2016), "Value co-creation: concept and measurement", Journal of the Academy of Marketing Science, 44:290–315
    15. Rust, R.T., and Oliver R.L. (1993), Service Quality: New Directions in Theory and Practice, Sage Publications.
    16. Sanders, E.B.N. and Stappers, P.J. (2008), "Co-creation and the new landscapes of design", CoDesign, 4(1):5–18
    17. Shaw, G., Bailey, A. and Williams, A. (2011), "Aspects of service-dominant logic and its implications for tourism management: Examples from the hotel industry", Tourism Management, 32:207-214
    18. Spohrer, J. and Maglio, P.P. (2008), "The emergence of service science: Toward systematic service innovations to accelerate co-creation of value", Production and Operations Management, 17(3):238–246
    19. Stabell, C.B. and Fjeldstad, Ø.D. (1998). "Configuring value for competitive advantage: on chains, shops, and networks", Strategic Management Journal, 19:413–437.
    20. Thomke, S. and Von Hippel, E. (2002). " Customers as Innovators: A new way to create value", Harvard Business Review, 80(4):74-81.
    21. Vargo, S.L. and Lusch, R.F. (2004). " Evolving to a new dominant logic for marketing", Journal of Marketing, 68(1):1-17.
    22. Vargo, S.L., Maglio, P.P. and Akaka, M.A. (2008), "On value and value co-creation: A service systems and service logic perspective", European Management Journal, 26, 145– 152.
    23. Medlik, S. and Middleton, V.T.C. (1973), Product Formulation in Tourism and Marketing, Berne: AIEST.
    Description: 碩士
    國立政治大學
    經營管理碩士學程(EMBA)
    103932117
    Source URI: http://thesis.lib.nccu.edu.tw/record/#G0103932117
    Data Type: thesis
    Appears in Collections:[Executive Master of Business Administration] Theses

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