The Research and Creation on Food social community Service Design
| Autor: | Kao, Man-Tzu, 高曼慈 |
|---|---|
| Rok vydání: | 2017 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 105 This study is aimed at the development of personalized food community platform. It applies the business model of Online to Offline to the catering industry, virtual community and network business, and service touch-points is gradually changed from interaction between clerk and customer to self-service. This study hopes to explore the mobile device under the use of catering services for the needs of the software to find a gap in service of the store the use of software to improve the store services. For the store, the use of its own characteristics and operational objectives, the service operation and management to make strategic planning and new ideas to the restaurant as the object of study, analysis of service blueprint to identify the brand of existing, potential, innovative touch-points, industry development services innovative catering service blueprint. From the user point of view, to explore the use of consumer dining experienceand forming catering industry and consumer experience of the two-way interactive relationship. (1) Define the influencial elements of food service design; (2) to explore the potential needs of the catering community; (3) to analyze the advantages and disadvantages of the existing gourmet community platform; (4) to fill the gap in services to create a food community platform. Using the case analysis method to analyze the touch-point of the existing platform, to the physical store using the observation method and the user in-depth interviews and other research methods, the study found that: (1) the existing food community software virtual touch-points and physical integration is insufficient; (2) In the existing touch-point, check the most important function of the notes, to provide discounts to promote the model to attract users; (3) In the existing touch-point, community reviews provide neutral consumer experience; (4) fast food service service contact points up to the application of food and beverage to the wisdom of the most commonly used meals; (5) virtual touch-points for the entity service contact point extension, attention to the food platform and the user's two-way interaction; (6) In the potential touch-point, marketing can be Fackbook and Instagram as the main platform; (7) design should focus on a variety of cross-device platform adaptability; (8) the use of food software should focus on the use of experience. The results of the study to explore the delivery of food freshness of the service gap, the other for the meal at home for the food community service gap, as an innovative touch- point, The concept of service design principles applied to the design planning and creation, the creation of research results based on the development of two new service model platform: (1) Meal dining car direct delivery platform: meal car direct delivery function combined with the afternoon tea ordering system series from the store and the user interaction; combined with physical touch-point and virtual touch-point of the innovative experience. (2) Chef in private kitchen broadcast platform: private kitchen App is the use of shared economic model, users can use live sharing good food, and can immediately answer the questions online to online viewers, to replace the original TV or books and other one-way teaching Method, and increase the online pre-order real-time innovation experience. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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