帶著舌頭去旅行－異國料理餐廳創業家創業歷程之研究

The Entrepreneur's Story of Ethnic Restaurant

10.6640/TSFBM.2005.10.07

陳郁翔(Yu-Shiang Chen)；蘇靖淑(Ching-Shu Su)；何宣萱(Hsuan-Hsuan Ho)

異國料理 ； 創業家 ； 質性研究 ； 創業歷程 ； 創業動機 ； ethnic restaurant ； female entrepreneur ； qualitative study ； entrepreneurship process ； entrepreneurship motivation

餐飲管理學術研討會論文集

第十屆（2005 / 12 / 31）

121 - 141

繁體中文

本研究試圖用第三者的眼光，去詮釋八位異國餐廳的創業者在創業路上的步履，是如何踏上這條創業之路以及在創業的路上所遭遇的一切的個案式質性研究。透過餐廳現場觀察，文件分析及深度的訪談，研究者想了解的是，一位異國料理餐廳的創業者，其創業動機、創業的個人背景以及其生長背景和人生觀如何構成了個人的創業歷程並進一步探討創業管理的模式和所遭遇到的問題及困難。研究以故事敘說的方式，擺擺道出八位創業家在異國料理餐飲業的創業歷程;故事的舖陳分成十一個部分:（1）生命的流轉；（2）成長背景；（3）個人特質;（4）創業動機;（5）創業歷程;（6）經營理念及願景;（7）行銷的方法；（8）口味的在地化；（9）人力資源的運用：（10）創業的困難及遇到的問題：（11）創業成功的關鍵因素。最後，並作一反思，來檢視這些個案的創業歷程所帶給研究者及創業者的啟示。

This is a case study of eight ethnic restaurant entrepreneurs. Through the eyes of the researchers we can see how the entrepreneurs open their own restaurant and what the process and experience are to start their business. The aim s of the study is to find out the motivation and background as well as the problem has been encountered for the entrepreneurs through the process of entrepreneurship. The methods in the study include depth-interview, documentary analysis and observation on- site to obtain the information needed. The interpreting of the story includes eleven sections as the following: (1) life experiences; (2) growth background creates the potential of opening a restaurant; (3) personal traits; (4) motivation for starting a business; (5) entrepreneurial process; (6 ) management concept; (7) localization; (8) marketing policy; (9) human resource allocation; (10) the problems and difficulties encountered; (11) key factors for success. At the end of the study, the reflect ion by the authors has been written for future research and entrepreneurs.