政大機構典藏-National Chengchi University Institutional Repository(NCCUR):Item 140.119/77888
English  |  正體中文  |  简体中文  |  Post-Print筆數 : 27 |  全文筆數/總筆數 : 113325/144300 (79%)
造訪人次 : 51168416      線上人數 : 866
RC Version 6.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
搜尋範圍 查詢小技巧：
  • 您可在西文檢索詞彙前後加上"雙引號"，以獲取較精準的檢索結果
  • 若欲以作者姓名搜尋，建議至進階搜尋限定作者欄位，可獲得較完整資料
    •  進階搜尋


    請使用永久網址來引用或連結此文件: https://nccur.lib.nccu.edu.tw/handle/140.119/77888


    題名: 影響有機零售通路商店的服務創新之研究 -有機產品認知、組織特性與知識取得的觀點
    An Empirical Study of the Influencing Factors on Service Innovations in Organic Retail Stores: Focusing on Organic Product Awareness, Organizing, and External Sourcing of Knowledge
    作者: 吳源博
    Wu, Yuan Bo
    貢獻者: 吳豐祥
    吳源博
    Wu, Yuan Bo
    關鍵詞: 有機通路商店
    有機產品認知
    組織特性
    外部連結
    知識取得
    服務創新
    Organic retail stores
    Organic product awareness
    Organizing
    External links
    Knowledge acquisition
    Service innovation
    日期: 2015
    上傳時間: 2015-08-24 10:13:17 (UTC+8)
    摘要: 根據瑞士有機農業研究所的全球有機市場報告指出，2013年全球有機農業產值為630億美金，相較於2011年增長25%，由此可見有機產業蓬勃發展。過往國內有關有機產業的研究，大多偏向探討有機農業的發展、消費者行為調查、通路行銷策略，對於有機商店創新層面著墨很少。另一方面，以往服務創新相關研究有提到組織方式與知識管理對其產生的影響，但探討的產業仍限縮在一般服務業，未曾針對有機商店作探討。基於上述的缺口，本研究以「有機認知」、「組織特性」、「知識取得」等三大構面為主軸，選擇國內三家有機零售通路商店進行深入研究，探討三大構面對服務創新的影響。
    本研究得到的結論如下：
    (1) 有機零售通路業者共同採取的服務創新是複合式經營餐飲、不定期的講座與活動、網路平台、App互動與購物。
    (2) 有機零售通路業者發展服務創新，其有機產品認知包含健康產品的定義、與農友間公平貿易。前者是說明店內產品的選擇，後者是說明其公平採購行為，兩者對於有機零售商店都是新服務概念。
    (3) 有機零售通路會同時透過正式化的組織方式與非正式化的提案制度來激發創新。當公司不具備組織創業家精神，新服務發展將難以達成。
    (4) 有機零售通路業者發展服務創新時，在外部連結與知識取得上，會以開放式創新的概念積極向外獲取所需之技術知識與市場知識，尤其注重一線員工與顧客的互動與顧客意見。
    最後，本研究提出實務建議與後續研究之建議。
    According to the statistics of Research Institute of Organic Agriculture (FiBL), global output value was 15 billion dollars in 2013 and 25% growth from 2011, which shows that organic industry is a booming industry. Most of the past researches related to organic industry are focused on the “development of organic farming”, “consumer behavior”, “marketing strategy” and very few studies are conducted on the organic store innovation. On the other hand, most of the former studies of service innovation, knowledge management, and organizing focus on general service industry. The past studies of the cases are almost general service industry. Due to the research gap, this study establishes a research framework with four major constructs: organic product awareness, organizing, external sourcing of knowledge and service innovation. I select three organic retail stores and aim to find the relationship among them. Four major preliminary conclusions obtained from this study are as follows:
    (1) The observation of organic retail stores jointly take these actions, such as combinative restaurant, occasional lectures/activities, network platform and App interacting with shopping.
    (2) As far as organic retail stores for service innovation is concerned, firm’s organic product awareness consists of the definition of health products and fair trade between farmers. Both of them are the new service concepts.
    (3) As far as organic retail stores for service innovation is concerned, the firm may use both formal and informal organization. If firms do not acquire entrepreneurship orientation, new service development would not be accomplished.
    (4) As far as organic retail stores for service innovation is concerned, the firm will actively acquire both of technical knowledge and market knowledge. Especially stores pay attention to the views of frontline staff and customer feedback.
    Finally, this study draws some recommendations for both practitioners and follow-up researchers.
    誌謝...II
    摘要...III
    目次...V
    表目錄...VIII
    圖目錄...IX
    第壹章 緒論...1
    第一節 研究背景與動機...1
    第二節 研究目的與問題...2
    第三節 論文架構...3
    第貳章 文獻探討...4
    第一節 有機特性...4
    壹、有機的定義...4
    貳、台灣有機農業發展...6
    參、有機產業與有機產品...10
    肆、有機通路特性...11
    伍、小結...15
    第二節 組織特性...16
    壹、組織結構...16
    貳、組織目標...18
    參、組織創業家精神導向...19
    肆、小結...20
    第三節 外部連結與知識取得...21
    壹、外部連結...21
    貳、知識取得...26
    參、小結...31
    第四節 服務創新...32
    壹、服務...32
    貳、服務創新...33
    第五節 本章文獻小結...39
    第参章 研究方法...40
    第一節 研究架構...40
    第二節 研究變項說明...41
    壹、有機產品認知...41
    貳、組織特性...41
    參、外部連結與知識取得...42
    肆、服務創新構面...45
    第三節 研究設計與資料搜集...46
    壹、研究方法...46
    貳、研究對象...47
    參、資料蒐集方式...48
    第四節 研究限制...48
    第肆章 個案研究...49
    第一節、柑仔店...49
    壹、有機產品認知...51
    貳、組織特性...52
    參、外部連結與知識取得...55
    肆、服務創新...57
    第二節、綠活小舖...62
    壹、有機產品認知...65
    貳、組織特性...66
    參、外部連結與知識取得...67
    肆、服務創新...69
    第三節、小葵有機...73
    壹、有機產品認知...75
    貳、組織特性...76
    參、外部連結與知識取得...77
    肆、服務創新...79
    第四節、個案彙整...83
    第伍章 命題與討論...88
    第陸章、研究結論與建議...97
    第一節、研究結論...97
    第二節、實務上的建議...98
    第三節、後續研究建議...99
    參考文獻...101
    附錄一：訪談大綱...107
    參考文獻: 一、英文文獻：
    Alam, I. (2006). Removing the fuzziness from the fuzzy front-end of service innovations through customer interactions. Industrial Marketing Management, 35(4), p.468-480.
    Alam, I., & Perry, C. (2002). A customer-oriented new service development process. Journal of Services Marketing, 16(6), 515-534.
    Ashford, S. J., & Cummings, L. L. (1983). Feedback as an individual resource: Personal strategies of creating information. Organizational behavior and human performance, 32(3), 370-398.
    Balachandra, R., & Friar, J. H. (1997). Factors for success in R&D projects and new product innovation: a contextual framework. IEEE Transactions on Engineering Management, 44(3), 276-287.
    Bill, G. (1999). Business@ Speed of Thought-Using A Digital Nervous System: Penguin Books, London.
    Bowonder, B., & Sharif, M. N. (1988). Basis for techno-economic policy analysis. Science and Public Policy, 15(4), 217-219.
    Brentani, U. (2001). Innovative versus incremental new business services: different keys for achieving success. Journal of Product Innovation Management, 18(3), 169-187.
    Campbell, A. J. (2003). Creating customer knowledge competence: managing customer relationship management programs strategically. Industrial Marketing Management, 32(5), 375-383.
    Cheng, C. C., Chen, J.-S., & Tai Tsou, H. (2012). Market-creating service innovation: verification and its associations with new service development and customer involvement. Journal of Services Marketing, 26(6), 444-457.
    Chesbrough, H. W. (2003). Open innovation: The New Imperative for Creating and Profiting from Technology: Harvard Business Press.
    Chesbrough, H. W. (2011). The case for open services innovation: the commodity trap. California Management Review, 53(3), 5-20.
    Cooper, R. G. (1994). Third‐generation new product processes. Journal of Product Innovation Management, 11(1), 3-14.
    Cornish, S. L. (1997). Product Innovation and the Spatial Dynamics of Market Intelligence: Does Proximity to Markets Matter?*. Economic Geography, 73(2), 143-165.
    Covin, J. G., & Slevin, D. P. (1989). Strategic management of small firms in hostile and benign environments. Strategic management journal, 10(1), 75-87.
    Damanpour, F. (1991). Organizational innovation: A meta-analysis of effects of determinants and moderators. Academy of management journal, 34(3), 555-590.
    Day, G. S., Gold, B., & Kuczmarski, T. D. (1994). Significant issues for the future of product innovation. Journal of Product Innovation Management, 11(1), 69-75.
    De Jong, J. P., & Vermeulen, P. A. (2003). Organizing successful new service development: a literature review. Management decision, 41(9), 844-858.
    den Hertog, P., & Bilderbeek, R. (1999). Conceptualising service innovation and service innovation patterns. Research Programme on Innovation in Services (SIID) for the Ministry of Economic Affairs, Dialogic, Utrecht.
    Drucker, P. (1985). Innovation and entrepreneurship: Routledge.
    Du Plessis, M. (2007). The role of knowledge management in innovation. Journal of knowledge management, 11(4), 20-29.
    FiBL and IFOAM, (2013), The World of Organic Agriculture 2013, Retrieved 2015.06.05, from https://www.fibl.org/fileadmin/documents/shop/1606-organic-world-2013.pdf
    Fitzsimmons, J. A., & Fitzsimmons, M. J. (2006). Service management: operations, strategy, and information technology: Irwin/McGraw-Hill.
    Gallaher, M. P., & Petrusa, J. E. (2006). Innovation in the US service sector. The Journal of Technology Transfer, 31(6), 611-628.
    Gallouj, F. (2002). Innovation in services and the attendant old and new myths. The Journal of Socio-Economics, 31(2), 137-154.
    Gemünden, H. G., Ritter, T., & Heydebreck, P. (1996). Network configuration and innovation success: An empirical analysis in German high-tech industries. International Journal of Research in Marketing, 13(5), 449-462.
    Gilbert, M., & Cordey-Hayes, M. (1996). Understanding the process of knowledge transfer to achieve successful technological innovation. Technovation, 16(6), 301-312.
    Gummesson, E. (1981). The marketing of professional services: 25 propositions. Marketing services.
    Hedlund, G. (1994). A model of knowledge management and the N‐form corporation. Strategic management journal, 15(S2), 73-90.
    Hult, G. T. M., Snow, C. C., & Kandemir, D. (2003). The role of entrepreneurship in building cultural competitiveness in different organizational types. Journal of management, 29(3), 401-426.
    Inkpen, A. C. (2000). Learning through joint ventures: a framework of knowledge acquisition. Journal of management studies, 37(7), 1019-1044.
    James, L. R., & Jones, A. P. (1976). Organizational structure: A review of structural dimensions and their conceptual relationships with individual attitudes and behavior. Organizational behavior and human performance, 16(1), 74-113.
    Jaworski, B. J., & Kohli, A. K. (1993). Market orientation: antecedents and consequences. The Journal of Marketing, 53-70.
    Johnson, S. P., Menor, L. J., Roth, A. V., & Chase, R. B. (2000). A critical evaluation of the new service development process：Integrating Service Innovation and Service Design: Sage Pubications.
    Jones, G. R. (2004). Organizational Theory, Design, and Change: Pearson Prentice Hall.
    Juran, J. M. (1988). Quality Control Handbook (4th ed.). New York: Mcgraw-Hill.
    Kelly, D., & Storey, C. (2000). New service development: initiation strategies. Library Consortium Management: An International Journal, 2(5/6), 104-122.
    Kenneth R. MacCrimmon, D. A. W., William T. Stanbury. (1983). Taking Risks: The Management of Uncertainty: Free Press.
    Knight, G. (2000). Entrepreneurship and marketing strategy: The SME under globalization. Journal of International Marketing, 8(2), 12-32.
    Kotler, P. (1994). Marketing Management - An Asian Perspective. Singapore: Prentice-Hall.
    Leiponen, A. (2005). Organization of knowledge and innovation: the case of Finnish business services. Industry & Innovation, 12(2), 185-203.
    Leonard-Barton, D. (1998). Wellsprings of knowledge: Building and sustaining the sources of innovation: Harvard Business Press.
    Li, T., & Calantone, R. J. (1998). The impact of market knowledge competence on new product advantage: conceptualization and empirical examination. The Journal of Marketing, 13-29.
    Lieberman, M. B., & Montgomery, D. B. (1988). First‐mover advantages. Strategic management journal, 9(S1), 41-58.
    Low, M. B., & MacMillan, I. C. (1988). Entrepreneurship: Past research and future challenges. Journal of management, 14(2), 139-161.
    Lumpkin, G. T., & Dess, G. G. (1996). Clarifying the entrepreneurial orientation construct and linking it to performance. Academy of management review, 21(1), 135-172.
    Marinova, D. (2004). Actualizing innovation effort: the impact of market knowledge diffusion in a dynamic system of competition. Journal of Marketing, 68(3), 1-20.
    Miles, I. (2007). Research and development (R&D) beyond manufacturing: the strange case of services R&D. R&D Management, 37(3), p.249-268.
    Miller, D., & Friesen, P. H. (1982). Innovation in conservative and entrepreneurial firms: Two models of strategic momentum. Strategic management journal, 3(1), 1-25.
    Miller, D. J. (2004). Firms` technological resources and the performance effects of diversification: a longitudinal study. Strategic management journal, 25(11), 1097-1119.
    Moorman, C. (1995). Organizational market information processes: cultural antecedents and new product outcomes. Journal of marketing research, 318-335.
    Nelson, R. R. (1993). National innovation systems: a comparative analysis. University of Illinois at Urbana-Champaign`s Academy for Entrepreneurial Leadership Historical Research Reference in Entrepreneurship.
    Nonaka, I. (1994). A dynamic theory of organizational knowledge creation. Organization science, 5(1), 14-37.
    Parasuraman, A., Zeithaml, V. A., & Berry, L. L. (1985). A conceptual model of service quality and its implications for future research. The Journal of Marketing, 41-50.
    Prabhu, J. C., Chandy, R. K., & Ellis, M. E. (2005). The impact of acquisitions on innovation: poison pill, placebo, or tonic? Journal of Marketing, 69(1), 114-130.
    Quinn, J. B., Anderson, P., & Finkelstein, S. (1998). Managing professional intellect: making the most of the best. The strategic Management of Intellectual capital, 87-100.
    Regan, W. J. (1963). The service revolution. The Journal of Marketing, 57-62.
    Robbins, S. P. (1987). Organization Theory: Structure, Design, and Applications: Prentice-Hall.
    Rubalcaba, L., Michel, S., Sundbo, J., Brown, S. W., & Reynoso, J. (2012). Shaping, organizing, and rethinking service innovation: a multidimensional framework. Journal of Service Management, 23(5), 696-715.
    Schumpeter, J. A. (1934). The theory of economic development: An inquiry into profits, capital, credit, interest, and the business cycle (Vol. 55): Transaction publishers.
    Shane, S., & Venkataraman, S. (2000). The promise of entrepreneurship as a field of research. Academy of management review, 25(1), 217-226.
    Shang, S. S., Lin, S.-F., & Wu, Y.-L. (2009). Service innovation through dynamic knowledge management. Industrial Management & Data Systems, 109(3), 322-337.
    Slocum, J. W., Woodman & Hellriegel. (1992). Organizational Behavior. NY: West Inc.
    Stauss, B., den Hertog, P., van der Aa, W., & de Jong, M. W. (2010). Capabilities for managing service innovation: towards a conceptual framework. Journal of Service Management, 21(4), 490-514.
    Sternberg, R. J. (1988). The nature of creativity: Contemporary psychological perspectives: CUP Archive.
    Stopford, J. M., & Baden‐Fuller, C. W. (1994). Creating corporate entrepreneurship. Strategic management journal, 15(7), 521-536.
    Sundbo, J. (1996). The balancing of empowerment. A strategic resource based model of organizing innovation activities in service and low-tech firms. Technovation, 16(8), 397-446.
    Sundbo, J. (1998). Standardization vs. Customization in Service Innovation. Topical paper, STEP Group.
    Tax, S. S., & Stuart, I. (1997). Designing and implementing new services: the challenges of integrating service systems. Journal of Retailing, 73(1), 105-134.
    Teece, D. J. (1998). Capturing value from knowledge assets: The new economy, markets for know-how, and intangible assets. California Management Review, 40, p.55-79.
    Tidd, J., & Hull, F. (2003). Service Innovation: Organizational responses to technological opportunities & market imperatives (Vol. 9): Imperial College Press.
    Vecchio, R. P. (2003). Entrepreneurship and leadership: common trends and common threads. Human resource management review, 13(2), 303-327.
    Weisberg, R. W. (1999). Creativity and Knowledge: A Challenge to Theories. Handbook of creativity, 226.
    Yin, R. (1994). Case study research: Design and methods . Beverly Hills: CA: Sage publishing.
    Zack, M. H. (1999). Managing codified knowledge. Sloan management review, 40(4), 45-58.
    Zeithaml, V. A., Berry, L. L., & Parasuraman, A. (1996). The behavioral consequences of service quality. The Journal of Marketing, 31-46.

    二、中文文獻
    行政院農業委員會，(2007)，要如何分辨是否為有機蔬菜. Retrieved 2015.05.31, from http://kmweb.coa.gov.tw/knowledge/knowledge_cp.aspx?ArticleId=91919&ArticleType=A&CategoryId=A&kpi=0&dateS=&dateE=
    何光國，(1990)，圖書資訊組織原理，台北: 三民.
    吳東傑，(2006)，台灣的有機農業，台北: 遠足文化.
    吳思華，(2001)，知識經濟、知識資本與知識管理，台灣產業研究,
    吳豐祥，(2002)，｢我國企業研發管理的典範之實證研究－以華碩電腦公司為例｣， 科技管理學刊，7(2)，p.191-216.
    宋彥儒，(2014)，企業發展服務創新的組織方式之研究，政治大學科技管理與智慧財產研究所.
    李芳齡譯，(2007)，Henry Chesbrough著，開放式經營──創新獲利新典範. 台北: 天下雜誌.
    林孟彥、林均妍譯，(2011)，Stephen P. Robins與Mary Coulter著，管理學，台北: 華泰文化.
    林銘洲，(2005)，國內有機產業發展趨勢，行政院農委會農糧署.
    林燈燦，(2003)，服務品質管理: 品度.
    林譽紘，(2005)，高價值有機稻米創新利潤鍊模式之研究，南華大學管理科學研究所碩士論文.
    邱果旻，(2007)，有機領域的創業與經營模式之研究，政治大學科技管理研究所碩士論文.
    張吉成，(2007)，知識管理與創新: 全華圖書.
    陳歆怡，(2012)，有機商店：販賣真情與健康. Retrieved 2015.06.03, from http://www.taiwan-panorama.com/tw/show_issue.php?id=201290109114C.TXT&table=1&cur_page=1&distype=text
    黃璋如，(2004)，歐洲有機農業之發展政策與產銷狀況，農政與農情，150， p.68-75.
    張愛華、洪敘峰（2013），消費者認知基礎之企業綠品牌形象衡量模式發展，臺大管理論叢，24(1)，p.129-154
    楊玉婷，(2014)，深富自然及人文關懷的親土精神-我國有機農業發展策略分析，台灣經濟研究月刊，37(3)，p.43.
    董時叡，(2006)，有機產業的過去與未來，台灣農業推廣學會通訊，67，p.1-3.
    趙家龍，(2013)，服務行銷策略與競爭優勢之研究-以有機零售通路某品牌為例，元智大學管理碩士論文.
    潘淑滿，(2003)，質性研究：理論與應用，台北: 心理.
    謝佳慧，(2000)，台灣的有機農業，雜糧與畜牧，p.2-9.
    描述: 碩士
    國立政治大學
    科技管理與智慧財產研究所
    102364127
    資料來源: http://thesis.lib.nccu.edu.tw/record/#G0102364127
    資料類型: thesis
    顯示於類別:[科技管理與智慧財產研究所] 學位論文

    文件中的檔案:

    檔案 大小格式瀏覽次數
    index.html0KbHTML2412檢視/開啟


    在政大典藏中所有的資料項目都受到原著作權保護.


    社群 sharing

    著作權政策宣告 Copyright Announcement
    1.本網站之數位內容為國立政治大學所收錄之機構典藏，無償提供學術研究與公眾教育等公益性使用，惟仍請適度，合理使用本網站之內容，以尊重著作權人之權益。商業上之利用，則請先取得著作權人之授權。
    The digital content of this website is part of National Chengchi University Institutional Repository. It provides free access to academic research and public education for non-commercial use. Please utilize it in a proper and reasonable manner and respect the rights of copyright owners. For commercial use, please obtain authorization from the copyright owner in advance.

    2.本網站之製作，已盡力防止侵害著作權人之權益，如仍發現本網站之數位內容有侵害著作權人權益情事者，請權利人通知本網站維護人員(nccur@nccu.edu.tw)，維護人員將立即採取移除該數位著作等補救措施。
    NCCU Institutional Repository is made to protect the interests of copyright owners. If you believe that any material on the website infringes copyright, please contact our staff(nccur@nccu.edu.tw). We will remove the work from the repository and investigate your claim.
    DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - 回饋