{"title":"识别云厨房中的服务障碍和风险：新型风险评估模型的启示","authors":"Ching-Chan Cheng , Ming-Chun Tsai , Ya-Yuan Chang , Cheng-Ta Chen","doi":"10.1016/j.ijhm.2024.103996","DOIUrl":null,"url":null,"abstract":"<div><div>Most cloud kitchens offer only basic services, leading to numerous problems in the service process that may cause customer dissatisfaction. Therefore, optimizing cloud kitchen services by identifying service barriers and risks is necessary. This study aims to identify the service barriers of cloud kitchens and develop a straightforward methodology to assess the risk of these barriers, considering the interdependence of quality factors. Questionnaires were collected from customers and operators of cloud kitchens to extract the service barrier factors. The results revealed that 15 service barriers were identified. Analysis using the risk dependency-early warning model (RD-EW model) indicated that seven service barriers had high service risks and were the priority pain points that should be addressed in cloud kitchens. These findings could serve as a reference for developing service optimization strategies and expanding theoretical knowledge.</div></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":"124 ","pages":"Article 103996"},"PeriodicalIF":9.9000,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Identifying services barriers and risks in cloud kitchens: Insights from a novel risk assessment model\",\"authors\":\"Ching-Chan Cheng , Ming-Chun Tsai , Ya-Yuan Chang , Cheng-Ta Chen\",\"doi\":\"10.1016/j.ijhm.2024.103996\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Most cloud kitchens offer only basic services, leading to numerous problems in the service process that may cause customer dissatisfaction. Therefore, optimizing cloud kitchen services by identifying service barriers and risks is necessary. This study aims to identify the service barriers of cloud kitchens and develop a straightforward methodology to assess the risk of these barriers, considering the interdependence of quality factors. Questionnaires were collected from customers and operators of cloud kitchens to extract the service barrier factors. The results revealed that 15 service barriers were identified. Analysis using the risk dependency-early warning model (RD-EW model) indicated that seven service barriers had high service risks and were the priority pain points that should be addressed in cloud kitchens. These findings could serve as a reference for developing service optimization strategies and expanding theoretical knowledge.</div></div>\",\"PeriodicalId\":48444,\"journal\":{\"name\":\"International Journal of Hospitality Management\",\"volume\":\"124 \",\"pages\":\"Article 103996\"},\"PeriodicalIF\":9.9000,\"publicationDate\":\"2024-11-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Hospitality Management\",\"FirstCategoryId\":\"91\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0278431924003086\",\"RegionNum\":1,\"RegionCategory\":\"管理学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"HOSPITALITY, LEISURE, SPORT & TOURISM\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Hospitality Management","FirstCategoryId":"91","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0278431924003086","RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"HOSPITALITY, LEISURE, SPORT & TOURISM","Score":null,"Total":0}
Identifying services barriers and risks in cloud kitchens: Insights from a novel risk assessment model
Most cloud kitchens offer only basic services, leading to numerous problems in the service process that may cause customer dissatisfaction. Therefore, optimizing cloud kitchen services by identifying service barriers and risks is necessary. This study aims to identify the service barriers of cloud kitchens and develop a straightforward methodology to assess the risk of these barriers, considering the interdependence of quality factors. Questionnaires were collected from customers and operators of cloud kitchens to extract the service barrier factors. The results revealed that 15 service barriers were identified. Analysis using the risk dependency-early warning model (RD-EW model) indicated that seven service barriers had high service risks and were the priority pain points that should be addressed in cloud kitchens. These findings could serve as a reference for developing service optimization strategies and expanding theoretical knowledge.
期刊介绍：
The International Journal of Hospitality Management serves as a platform for discussing significant trends and advancements in various disciplines related to the hospitality industry. The publication covers a wide range of topics, including human resources management, consumer behavior and marketing, business forecasting and applied economics, operational management, strategic management, financial management, planning and design, information technology and e-commerce, training and development, technological developments, and national and international legislation.
In addition to covering these topics, the journal features research papers, state-of-the-art reviews, and analyses of business practices within the hospitality industry. It aims to provide readers with valuable insights and knowledge in order to advance research and improve practices in the field.
The journal is also indexed and abstracted in various databases, including the Journal of Travel Research, PIRA, Academic Journal Guide, Documentation Touristique, Leisure, Recreation and Tourism Abstracts, Lodging and Restaurant Index, Scopus, CIRET, and the Social Sciences Citation Index. This ensures that the journal's content is widely accessible and discoverable by researchers and practitioners in the hospitality field.
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