空廚業E公司的研發創新規劃

NCUIR > School of Management at National Central University > Executive MBA > Electronic Thesis & Dissertation > Item 987654321/89553

Please use this identifier to cite or link to this item: http://ir.lib.ncu.edu.tw/handle/987654321/89553

Title:	空廚業E公司的研發創新規劃
Authors:	黃俊豪;Huang, Chun-Hao
Contributors:	高階主管企管碩士班
Keywords:	空廚;知識管理;激勵;名廚;Aviation catering;Knowledge management;Incentive;Celebrity chef
Date:	2022-07-05
Issue Date:	2022-10-04 11:45:14 (UTC+8)
Publisher:	國立中央大學
Abstract:	空廚在航空運輸工業鏈中處於低調但又是舉足輕重的角色，也是旅客在飛行旅程中享用餐點的片斷回憶的供應者。更有些長程線的旅客會期待著機上的美食。 2009年以來機場出入境人數平均以8.54%成長，為服務廣大的旅客，空廚E公司的業務也日益增長，並於2019年達到日訂餐數超過五萬份的佳績。無奈受到2020年COVID-19疫情影響，各國開始封閉邊境，航空運輸業營運倍受衝擊。在這二年多整個航空運輸作業都受到波及而空廚業也身受其害。為此，空廚E為了生存及永續經營成長即要想辦法解決。本研究在探討研發及設計方面。空廚業要如何在餐點研發設計上博得航空公司青睞且帶給旅客全新感覺，公司又如何將經驗老道的廚師們的自身本事保留以作為資產？其中研發作業中有關知識管理，提高主廚們對於餐點研發的質與量及名廚效用為本次論文的主要研究議題。;Aviation catering is a low key, almost invisible, but important part of the aviation industry, especially for the passenger business segment. Long haul passengers are treated with meals en route. Since 2009, the number of inbound and outbound passengers at the airports in Taiwan has grown annually by an average of 8.54%. To serve these escalation number of passengers, aviation catering company E has enjoyed a stage of rapid growth, achieving 50,000 a day of meals orders in 2019. However, the aviation industry, especially the international flights almost screeched to a halt in 2020 due to the Covid-19 pandemic, which resulted in countries throughout the world closing their borders. This lasted for more than two years. Supporting services for the aviation industry are all severely impacted, including the aviation caterers. Facing the blow, Company E have to device ways for survival, and to innovate for future growth. This study looks into the research and design function. The challenges faced by the R&D function is reviewed, and an innovation plan is proposed. It aims to inspire a new feeling to passengers, and to retain the chef’s talents and skills, as well as expanding their value through treating their knowhow as assets. These include knowledge management in research and development, and improve the quality and quantity of the chef′s meal design through the concept of celebrity chef.
Appears in Collections:	[Executive MBA] Electronic Thesis & Dissertation

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