| Reference: | 中文文獻
王香樺（2010）。台灣連鎖餐飲業經營關鍵成功因素之研究。國立臺北商業技術學院商學研究所碩士論文，未出版，台北市。
王瑞顯，吳正雄，吳慧芝，林孟築，林家秀（2008）。遊客對臺南地方小吃品牌權益之認知研究。嘉南學報，第34期，第872~883頁。
石安伶，郭曼忻（2019年）。TTR台灣趨勢研究報告：餐飲業發展趨勢。上網日期2020年4月20日，檢自：https://www.twtrend.com/share_cont.php?id=77
江岷欽（2011）。臺北市學校社區化教育資源之 SWOT 分析。教師天地，第173期，第22~28頁。
行政院主計總處（2013）。100年工商及服務業普查報告，第6卷批發及零售業、住宿及餐飲業。上網日期2020年7月6日，檢自：https://www.stat.gov.tw/ct.asp?xItem=37470&ctNode=543
吳安妮（2011）。以一貫之的管理－整合性策略價值管理系統（ISVMS）。會計研究月刊，第312期，第106~120頁。
吳文緯（2006）。產品差異與口碑行為關係之研究，國立台灣科技大學企業管理學系碩士論文，未出版，臺北市。
吳正雄（1998）。國際來華旅客對中華餐飲消費行為之研究。中國文化大學觀光事業研究所碩士論文，未出版，臺北市。
吳正雄，李坤城（2012）。親子外食消費行為與餐廳選擇因素之研究：以南部地區為例。嘉南學報，第三十八期，第302~312頁。
李韜，（2018）。餐飲全面服務管理：抓牢顧客的心。臺北市：崧燁文化
邱皓政，（2010）。量化研究與統計分析－SPSS資料分析範例。臺北市：五南。
徐仁全（2007），吃出競爭力－外食人口大調查。遠見雜誌，第252期，第86~88頁。
高洪忠（2004）。變異係數的區間估計。數理統計與管理，第5期，第10~11頁。
秦宜婕（2005）。台灣餐飲業創業管理之關鍵成功因素之探討。佛光人文社會學院管理學研究所碩士論文，未出版，宜蘭縣。
國家實驗研究院科技政策研究與資訊中心（2006）。SWOT、PEST與五力分析，上網日期2020年3月13日，檢自：http://iknow.stpi.narl.org.tw/Post/Read.aspx?PostID=2955
許家豪（2014）。義式餐廳之經營策略探討。中原大學企業管理研究所碩士論文，未出版，桃園市。
陳宗玄（2010），台灣家庭外食消費支出影響因素之研究－世代分析之應用。朝陽學報，第15期，第45~68頁。
陳鈺涵（2013）。異國料理餐廳服務環境、消費者異國料理理態度、與購買意圖關係之研究：以美式、日式餐廳為例。高雄餐旅學院餐飲管理研究所碩士論文，未出版，高雄市。
陳澤義（2004）。服務管理。臺北市：華泰。
陳麗婷（2019）。全球食品產業趨勢－ITIS觀點。上網日期2020年2月4日，檢自：https://www.moea.gov.tw/MNS/doit/industrytech/IndustryTech.aspx?menu_id=13545&it_id=223
黃俊英（1982）。行銷研究--管理與技術（第六版）。臺北市：華泰書局。
溫慕垚（2014）。這就是行銷：行銷金三角。臺北市：集夢坊。
經濟部統計處（2020）。108 年批發、零售及餐飲業經營實況調查報告。上網日期2020年3月20日，檢自：https://www.moea.gov.tw/Mns/dos/content/ContentLink.aspx?menu_id=9431
經濟部中小企業處（2018）。2017中小企業白皮書。上網日期2020年7月6日，檢自：https://smeomcs.moeasmea.gov.tw/news_view.php?id=44
樊志育（1981）。廣告設計學。臺北市：三民書局。
謝安田（1993）。企業研究方法。臺北市：作者自行出版。
Buffon Digital & Technology（2020）。2019年餐飲業營業額統計。上網日期2020年3月22日，檢自：https://medium.com/buffondt/2019%E5%B9%B4-%E9%A4%90%E9%A3%B2%E6%A5%AD-%E7%87%9F%E6%A5%AD%E9%A1%8D%E7%B5%B1%E8%A8%88-38c92da8f36d
英文文獻
Andrews, K. R. (1971). The Concept of Corporate Strategy. Homewood: Dow Jones-Irwin.
Angelo, R. M. & Vladimir, A. N. (2004). Hospitality Today: An Introduction (5th ed.). Michigan: The Educational Institute of the American Hotel & Lodging Association.
Ban, V. (2012). Analysis of the Upscale/Fine Dining Sector in the Restaurant Industry. (Unpublished Master’s thesis). Johnson & Wales University, MBA Degree, Providence.
Bartol, K. M., & Martin, D. C. (1991). Management. New York: McGraw Hill.
Bennett, D. (2004). The Taiwanese Are Just Like Australians in Their Loyalty to Fast Food Outlets. Australasian Marketing Journal (AMJ), 12(3), 97-103.
Berkman, H. W., & Gilson, C. (1986). Consumer Behavior Concepts and Strategies (3th ed.). Boston: Kent Publish.
Bernroider, E. (2002). Factors in SWOT Analysis Applied to Micro, Small-to-Medium, and Large Software Enterprises: an Austrian Study. European management journal, 20(5), 562-573.
Budiani, N. P. A., Suastuti, N. L., & Massenga, L. M. (2017). Marketing Strategies for Organic Restaurant in Ubud Tourist Area-Bali. Journal of Business on Hospitality and Tourism, 2(1), 393-402.
Chang, S. C. (2007). Deployment of Supply Chain Management Systems and Its Effect In Chain Restaurants: The Case Of Formosa Chang Chain Restaurant. (Unpublished Master’s thesis). National Sun Yat-sen University, Taiwan.
Chon, K. & Sparrowe, R. T. (2000). Welcome to Hospitality (2nd ed.). Boston: Delmar Thomson Learning.
Cuieford, J. P. (1965). Fundamental Statistics in Psychology and Education (4th ed.). New York: McGraw Hill.
Engel, J. F., Kollat., D. T., & Blackwell, R. D. (1982). Consumer Behavior (4th ed.). Chicago: Dryden.
Fouladgar, M. M., Yakhchali, S. H., Yazdani-Chamzini, A., & Basiri, M. H. (2011). Evaluating the Strategies of Iranian Mining Sector Using an Integrated Model. International Conference on Financial Management and Economics Proceedings, 58-63.
Ghazinoory, S., Abdi, M., & Azadegan-Mehr, M. (2011). SWOT Methodology: A State of the Art Review for the Past, A Framework for the Future. Journal of Business Economics and Management, 12, 24-48. doi:10.3846/16111699.2011.555358.
Helms, M. M., Rodríguez, M. A., de los Ríos, L., & Hargrave, W. B. (2011). Entrepreneurial Potential in Argentina: A SWOT Analysis. Competitiveness Review: An International Business Journal, 21(3): 269-287.
Heung, V. C., & Lam, T. (2003). Customer Complaint Behavior Towards Hotel Restaurant Services. International Journal of Contemporary Hospitality Management, 15(3): 229-243.
Hill, T., & Westbrook, R. (1997). SWOT Analysis: It`s Time for A Product Recall. Long Range Planning, 30(1), 46-52.
Johns, N., & Pine, R. (2002). Consumer Behavior In the Food Service Industry: A Review. International Journal of Hospitality Management, 21(2), 119-134.
Kangas, J., Pesonen, M., Kurttila, M., & Kajanus, M. (2001). A’WOT: Integrating the AHP with SWOT Analysis. In Proceedings of the Sixth International Symposium on the Analytic Hierarchy Process ISAHP ,2-4.
Kotler, P. (1971). Marketing Decision Making: A Model Building Approach. New York: Holt.
Kotler, P., Bowen, J. T., Makens, J., & Baloglu, S. (2017). Marketing for hospitality and tourism. London: Pearson.
Kurttila, M., Pesonen, M., Kangas, J., & Kajanus, M. (2000). Utilizing the Analytic Hierarchy Process (AHP) in SWOT Analysis Hybrid Method and Its Application to a Forest-certification Case. Forest Policy and Economics, 1, 41-52.
Lee, K.l., & Lin, S.-c. (2008). A Fuzzy Quantified SWOT Procedure for Environmental Evaluation of an International Distribution Center. Information Sciences, 178, 531-49.
Likert, R. (1932). A Technique for The Measurement of Attitudes. Archives of Psychology. New York: The Science Press.
Mattila, A. S. (2001). Emotional Bonding and Restaurant Loyalty. Cornell Hotel and Restaurant Administration Quarterly, 42(6), 73-79.
Ottenbacher, M. C., & Harrington, R. J. (2009). The Product Innovation Process of Quick‐service Restaurant Chains. International Journal of Contemporary Hospitality Management, 44, 99-110.
Pansari, A., & Kumar, V. (2018). Customer engagement marketing. Cham: Palgrave Macmillan.
Park, C. (2004). Efficient or Enjoyable? Consumer Values of Eating-out and Fast Food Restaurant Consumption in Korea. International Journal of Hospitality Management, 23(1), 87-94.
Phadermrod, B., Crowder, R. M., & Wills, G. B. (2019). Importance-performance Analysis-based SWOT analysis. International Journal of Information Management, 44, 194-203.
Pholpuntin, S., Serirat, S., Anuwichanont, J., & Mechinda, P. (2014). Analysis of TOWS Matrix for Promoting Thai Kitchen into ASEAN Markets of Lao People’s Democratic Republic and Socialist Kingdom of Cambodia. Universal Journal of Industrial Business and Management, 2(7).
Rahman, T., & Bista, M. (2016). Developing A Restaurant Business Plan: Opening A Thali Restaurant in Helsinki. (Unpublished Master’s thesis). Centrica University of Applied Sciences, Degree Program in Business Management, Finland.
S Kalpande, S. D., Gupta, R. C., & Dandekar, M. D. (2010). A SWOT Analysis of Small and Medium Scale Enterprises Implementing Total Quality management. International Journal of Business, Management and Social Sciences, 1(1), 59-64.
Salar, M., & Salar, O. (2014). Determining Pros and Cons of Franchising by Using SWOT Analysis. Procedia-Social and Behavioral Sciences, 122, 515-519.
Schiffman, L. G., & Kanuk, L. L. (1991). Consumer Behavior, 4-th Edition. New Jersey: Prentice Hall.
Scholes, K., Johnson, G., & Whittington, R. (2002). Exploring Corporate Strategy. New Jersey: Financial Times Prentice Hall.
Shin, Y. H., Im, J., Jung, S. E., & Severt, K. (2018). Locally Sourced Restaurant: Consumers’ Willingness to Pay. Journal of Foodservice Business Research, 21(1), 68-82.
Soriano, D. R. (2002). Customers’ Expectations Factors in Restaurants. International Journal of Quality & Reliability Management, 19, 1055-1067.
Tzeng, G. H., Teng, M. H., Chen, J. J., & Opricovic, S. (2002). Multicriteria selection for a restaurant location in Taipei. International journal of hospitality management, 21(2), 171-187.
Walters, C. G., & Bergiel, B. J. (1989). Consumer Behavior: A Decision-making Approach. Cincinnati: South-Western Pub.
Weihrich, H. (1982). The TOWS matrix—A Tool For Situational Analysis. Long Range Planning, 15(2), 54-66.
Willians Terrel, G. (1982). Consumer Behavior Fundamental and Strategies. Minnesota: West Publishing Co.
Yu, L., & Huimin, G. (2005). Hotel Reform In China: A SWOT Analysis. Cornell Hotel and Restaurant Administration Quarterly, 46(2), 153-169.
Yuan, H. R., Liu, Z. Y., & Wang, L. P. (2004). SWOT Analysis & Suggestions of Restaurant Enterprise in China Carrying on Franchising. East China Economic Management, (4), 48.
Yükse, İ., & Dagdeviren, M. (2007). Using The Analytic Network Process (ANP) in a SWOT Analysis–A Case Study For A Textile Firm. Information Sciences, 177(16), 3364-3382. |
