我濸明星烫珹篪爭祵玑及市燚利瀀研究...
Post on 25-Mar-2018
218 Views
Preview:
TRANSCRIPT
-
(101)010.603
-
101 3
-
ii
-
-
iii
(101)010.603
-
101 3
-
iv
1.
2.3.
1.2.
3.4.
5.6.
7. e8. IT
9.10.
-
v
A Study on the Competitive Advantage and Market Niche of Leading
Industries in Taiwan: Tourism and Gastronomic Industries
Abstract
This research aims to explore the competitive advantage and market niche of the
leading industries of Taiwan, with a focus on tourism and gastronomic industries. First,
this research collects related literatures, prepares drafts for interviews. With the
literature review and interviews with experts from the industry, government, and
academy, this research analyzes the Taiwanese status quo and advantage/ disadvantages
of tourism and gastronomic industries, investment environments and barriers. Finally,
coping strategies are provided as references for the government and industry.
In the waves of liberalization and globalization, tourism and gastronomic industries
generate huge profits that should not be neglected. In terms of government policies and
development of these industries, the analysis shows that in spite of the advantageous
environment, tourism in Taiwan should still pursue ground-breaking, innovative new
thinking which fits in the current generation and is able to connects Taiwan to the
world. This study provides policy suggestions for tourism and gastronomic industries
respectively. For tourism industry, the suggestions are as follows: (1) Enhance the
connection between selection/recruitment and employment of talents; stress the
cultivation of talents who have superior foreign-language abilities. (2) Assist financing
of related companies. (3) Raise the level of administration to facilitate cross-department
communication. As for the gastronomic industry, the suggestions are as follows: (1)
Improve the connection among different stages of education. (2) Take land use into
consideration when appointing related business areas. (3) Better the promotion of
related incentive policies/subsidies. (4) Enhance the industry-government-academy
cooperation to improve the synergy. (5) Integrate cuisines with specific business
districts for better regional marketing. (6) Improve the information delivery on
purchases of agricultural products. (7) Use websites to create innovative tourism
services. (8) Apply new IT applications to facilitate the consumption of cuisines in
tourism. (9) Integrate festivals with cuisines to enhance the effect of marketing. (10)
Build thematic blocks and establish special zones featuring Taiwanese cuisines.
Taiwan stands in a centric, advantageous position in south-east Asia, and it also holds
features in terms of tourism and cuisines. With the improvement of cross-strait
-
vi
relationships, tourism and gastronomic industries in Taiwan are expected to keep
growing. This study estimates that the tourist arrivals will keep increasing in the
coming five years, boosting related incomes. Assisting the growth of tourism and
gastronomic industries will in turn stimulate the overall economy of Taiwan, creating
more job opportunities.
-
................................................................................................................ 3
............................................ 5
2.1 .................................................................................................. 5
2.1.1 ................................................................................... 8
2.1.2 ................................................................................. 13
2.2 ................................................................................................ 17
2.2.1 ................................................................................. 17
2.2.2 ................................................................................. 19
.......................................... 23
3.1 ............................................................................................ 23
3.2 ................................................................................................ 24
3.2.1 ................................................................. 24
3.2.2 ................................................................. 27
3.3 ............................................................................ 32
3.3.1 ............................................................. 32
3.3.2 ............................................................. 35
.................................. 39
4.1 ................................................ 39
4.1.1 ..................................................................................... 39
4.1.2 ..................................................................................... 41
4.2 SWOT ............................................... 44
4.2.1 SWOT ........................................................................... 45
4.2.2 SWOT ........................................................................... 46
4.2.3 SWOT ................................................................................... 46
-
2
...................................... 49
5.1 ................................................................................................ 49
5.2 .................................................................... 50
5.3 ................................................................................................ 52
5.4 ............................................................................ 53
...................................... 55
6.1 ........................................ 55
6.2 ........................................ 56
6.3 .................................... 58
6.4 ............................................................ 59
6.5 .................................... 61
.................................................................................................. 69
7.1 ................................................................................................................ 69
7.2 ................................................................................................................ 71
7.2.1 ......................................................................................... 71
7.2.2 ......................................................................................... 73
...................................................................................................................... 80
1
2
3
-
3
1
-
4
1
-
5
2.1
GDP 5% 30%
1
(Tang, 2011)
(Gunduz & Hatemi-J, 2005; Kim, Chen & Jang,
2006; Lean & Tang, 2010; Lee & Hung, 2010)
2009
2010 (UNWTO)2010
2010 7% 9.4( 2)
9,190 (euro 6,930)
-
6
2(1995-2010)
UNWTO 2010
(+25%)(+27%)(+51%)( UNWTO, 2010)
528 551
585 603 625
674 673 693 662
753 797
842
897 916 881
940
0
100
200
300
400
500
600
700
800
900
1000
-
7
3 2010
UNWTO 2010
4 2010
UNWTO 2010
(22%), 204
Million
(16%), 150
Million (51%), 477
Million
(5%),
49Million
(6%),
60Million
(27%), 249
Billion
(20%), 182
Billion
(44%), 406
Billion
(3%),
32 Billion
(6%), 50
Billion
-
8
2012/1/91
134
2.1.1
2011
UNWTO 2010
9 2009 5% 2011 4.5%2011
5% 4.4 (UNWTO,2011)
2011 12 28
(
2011)2011 1~11
2010 18.95% 182.64 (
2012)2011
2011 12
3,001 2010 103
2011 12 428
2010 27 (2011)2011
257.68( 7,900) 2010 18
2010 8.76( 8,000
)2011 24.8
1 http://www.boca.gov.tw/ct.asp?xItem=1335&ctNode=39&mp=1
-
9
20111~5
296.82201014.63%20111~5
201012.77%361.962011
2011
20106.64%66.77%2010 1.17
20113,407
20106.24%2011
211.432010 14.73%
2011
201012.03%2,487 2011
4,822 201024.70%
61.36%20101.91
2011 241.632010
17.53%2012
2011 (2011)
1
-
10
1 10
2001 2,831,035 7,152,877 61.62% 13,236,952,188 15,100,497,042
2002 2,977,692 7,319,466 61.30% 13,366,512,334 14,949,347,086
2003 2,248,117 5,923,072 56.43% 11,757,418,816 14,274,008,313
2004 2,950,342 7,780,652 65.59% 14,367,872,998 15,106,617,679
2005 3,378,118 8,208,125 72.00% 16,202,898,870 16,909,217,742
2006 3,519,827 8,671,375 69.20% 16,680,526,532 16,608,181,829
2007 3,716,063 8,963,712 67.16% 16,627,725,968 16,700,497,715
2008 3,845,187 8,465,172 64.67% 16,108,162,708 17,068,495,532
2009 4,395,004 8,142,946 62.55% 15,049,082,408 16,063,631,689
2010 5,567,277 9,415,074 68.24% 18,032,397,474 19,406,771,809
()
2.1.1.1
201093.9%
6.081.49
(71.9%) 1,921(60.81)
2,381(75.37)
9798
201050
201011620103
(
2011)
2.1.1.2
-
11
2010 20.1%
9,415,074
46,434 ( 1,470 )
4,371( 138.36) 2009 19.2%
88%(43%)
(16%)(8%)(2011)
2.1.1.3
100
2 2008-2010
2 2008-2010 2008 2009 2010
385 440 557
59.36 68.16 87.19
1,544 1,551 1,566
7.30 7.17 7.06
211.46 216.30 221.84
2.1.1.4
106 25,313(
100.11.30) 2011 11
25,129 77.48% 3,297 2009
-
12
314.39 2008
350.46 3.6 11.47
40.44 44.93
298.95 2008 315.52 16.57
5.25
33.9917.07 32.3216.23
21.17 2008
25.13 6.04 24.04 20.30
48.60 21.09 20.88
8.55 2.85
91.44 6.48 64.70
2007 66.26 1.56 3,137
2008 3,356 219 6.53 684
46.87 53.13
41.70 17
16.37
576,732 2008 583,155 6,423 1.1(
2011)
2.1.1.5
(2011)
20113001(
)201028983.4%
6.3%
40,139201036,3799.3%23,057
201018,5451.9% (2011)2010
-
13
23,61536,218326
254(2011)
2.1.2
20152.2($2.2 trillion)
800
(Full Service Restaurants)
(Global Industry
Analysts Inc [GIA], 2011)
2008 2009
(Euromonitor international, 2012)
Yum! Brands Inc( KFCPizza HutTaco Bell
Long John Silver)(Burger King Corp)
(2011)
-
14
American restaurant association (2011)
(2011)
2.1.2.1
2.1.2.2
2.1.2.3
Entertainment
Entertainment
-
15
entertainment
2.1.2.4
2.1.2.5
2.1.2.6
B
2.1.2.7
-
16
2.1.2.8
2.1.2.9
SKYLARK
2.1.2.10
-
17
2.2
2.2.1
2.2.1.1
1
1 2.5
4 5
10
2.2.1.2
-
18
2.2.1.3
2.2.1.4
2.2.1.5
2.2.1.6
2.2.1.7
-
19
1.2.
3.4.5.
6.
2.2.2
(Gourmet
TAIWAN)2007 2010
e IT
2007
GSP
2010
2007
-
20
2010
2.2.2.1
25 20
2.2.2.2
-
21
2.2.2.3
2011 CNN
5
2.2.2.4
2.2.2.5
-
22
2.2.2.6
Home
Meal Replacement, HMRReady-to-eat
ready-to-heattake-outchilled
2
2 ready to eat
-
23
3.1
2008 2009
142009
6,958 (United Nations World Tourism Organization,
2010)
2
3.1.1
20105,140
GDP3.7820094,081
GDP3.2820083,713GDP2.94
2010556.72009
26.67%20102,7592009
27.92%201172,9602011
-
24
610725,569(2011)
3.1.2
2010
102,1293,447200612,310
13.71%200925,000
25.27%900
3.2
3.2.1
2010 11 8,927,145
3.2.1.1
3.2.1.2
-
25
3.2.1.3
3.2.1
3.2.1.5
-
26
DIY
3.2.1.6
3.2.1.7
-
27
3.2.2
(2010)
(demographics)
(socioeconomics)
1991 20,698
17.6% 1,068
2008 56,288 34.76%
4,246.7 17
2.97
(2010)
5 60%
5 4
-
28
80%
62 . 5 %
58.9 %( 104 2008 )
3.2.2.1
3.2.2.2
-
29
3.2.2.3
6 7
3.2.2.4
-
30
3.2.2.4.1
3.2.2.4.2
2010 12
3.2.2.4.3
2012
-
31
3.2.2.4.4
3.2.2.4.5
Michael J. Silverstein
-
32
3.2.2.4.6
3.3
3.3.1
2002 2008
100
2002 61.30 2007 72.24 17.85
444 25,243
-
33
96
5,014 (2008)
2008
2008 11
2009
4 300
1.
2. 3.
()(
) 2012(
-
34
5,500) ( 40) (
2,000) ( 10)
608
2012
A
30
6,000(2009)
2013
10,948(2010)
-
35
1,462
1,100
39 712 6,346
9,241(2012)
500 700
800 1,000 (2006Career )
11,500
2010 170
3.3.2
3.3.2.1
-
36
96
Gourmet TAIWAN
-
37
3.3.2.2
()
3
1.
(
)
2.
-
38
3.
4.
-
39
4.1
4.1.1
4.1.1.1
58.5%
36,000
2000
18,40020%
-
40
4.1.1.2
4.1.1.3
World Economic Forum,WEF201137
2011139
20094337WEF
3
1475WEF
89WEF/
12(2011)
4.1.1.4
-
41
4.1.1.5
()
()
4.1.2
4.1.2.1
-
42
4.1.2.2
201010
()
4.1.2.3
-
43
4.1.2.4
85C
1993
2000 10
1,694 580
4
(
-
44
2010)
4.1.2.5
2010
4,783,060 30.86%
1,630,735 1,080,153
285,734 71.11%
4.2 SWOT
SWOT
-
45
4.2.1 SWOT
Strength Weakness
1.
2.
3.
4.
5.
6.
7.
1.
2.
3.
Opportunity Threat
1.
2.
3.
4.
1.
2.
3.
-
46
4.2.2 SWOT
Strength Weakness
1.
2.
3.
4.
5.
1.
2.
3.
4.
Opportunity Threat
1.
2.
3.
4.
1.
2.
4.2.3 SWOT
4.2.3.1 SO
7
2.55
53
-
47
HALAL
4.2.3.2 ST
4.2.3.3 WO
-
48
4.2.3.4 WT
-
49
50
5.1
5.1.1
(
40-50%)
5.1.2
-
50
5.1.3
5.2
-
51
5.2.1
5.2.2
5.2.3
5.3
-
52
5.3.1
5.3.2
50
5.3.3
-
53
5.4
5.4.1
5.4.2
(
)
(
)()()()
()()()
()
5.4.3
-
54
-
55
6.1
2011 12 28 600
( 3)
(American restaurant association, 2011)
20152.2($2.2 trillion)
3 4
97 98 99 100 101 102 103
108.67 100.07 108.02 127.00 140.00 150.00 160.00
25.23 16.76 21.69 27.00 31.00 35.00 39.00
32.92 97.21 163.07 210.00 273.00 345.00 420.00
97.99 108.03 132.14 164.00 180.00 190.00 200.00
65.67 63.25 67.10 86.00 92.00 97.00 100.00
54.04 54.18 64.71 36.00 34.00 33.00 31.00
384.52 439.50 556.73 650.00 750.00 850.00 950.00
2011/9/28
-
56
6.2
6.2.1
Halal
6.2.2
70%(
-
57
)10%()20%()
1%
1
6.2.3
-
58
6.3
6.3.1
(
)
6.3.2
-
59
6.3.3
/
6.4
2011/9/28 5-7
106
1,250( 4)
98
(98 )
-
60
4 7
100 101 102 103 104 105 106
( ) ( )
127 140 150 160 170 180 190
27 31 35 39 43 47 51
210 273 345 420 495 570 645
164 180 190 200 210 220 230
86 92 97 100 103 106 109
36 34 33 31 29 27 25
650 750 850 950 1,050 1,150 1,250
2011/9/28
9(90-99
)
5
5
91 92 93 94 95 96 97 98 99
1,585 1,015 1,340 1,585 1,651 1,712 1,871 2,253 2,759
2,368 2,181 2,478 1,926 2,243 2,193 1,842 1,828 2,381
149 142 151 169 166 167 170 160 194
4,102 3,338 3,969 3,680 4,060 4,072 3,883 4,241 5,334
-35.96% 32.02% 18.28% 4.16% 3.69% 9.29% 20.42% 22.46% 9.30%
-7.90% 13.62% -22.28% 16.46% -2.23% -16.01% -0.76% 30.25% 1.40%
-21.93% 22.82% -2.00% 10.31% 0.73% -3.36% 9.83% 26.36% 5.35%
-4.70% 6.34% 11.92% -1.78% 0.60% 1.80% -5.88% 21.25% 3.69%
2011/9/28
1.40%
91 2,368 99 2,381
-
61
99 22.26%8
9.30%
7 6
6 7
100 101 102 103 104 105 106
3,015 3,296 3,602 3,937 4,303 4,703 5,140
2,414 2,448 2,482 2,517 2,552 2,587 2,623
201 209 216 224 233 241 250
5,631
5,952
6,300
6,678
7,087
7,531
8,014
6. 5
1
6.5.1
1990
2007
500
(34 )(28 )(21 )
7
2009 52.8
1999
-
62
5
17 16
72 2 2 250
100
10
Know- how
2004 10
2008
100
-
63
2011
1.
()
2.
3.
4.
5.
()
6.5.2
Skylark 100%
Know-How
Skylark
-
64
1 3,141
4,850
Life-Style
(
) RICH DELICIOUS
HEALTHY
California Cuisine
Skylark California Cuisine Restaurant
Skylark()Grazie()
1200( 200 1000)
34
342
22011
-
65
1.
4
2.
3.
4.
(JRA Japanese Restaurant Association)
5.
( ex.)
-
66
10-20
(
)
6.5.3
2011 10 21
1957
(
)A-Plus
()
1998 ISO 9001
E-MAIL
1990 1991
1992
-
67
1994
1996 HOME PAGE
2
2,000
6.5.4
30
(L'Hotel de Chine)
1998
-
68
(PALAISDECHINE HOTEL)
(FLEURDECHINE HOTEL) (CHATEAUDECHINE HOTEL)
(MAISONDECHINE HOTEL)
(CHINATRUST HOTELS)
-
69
7.1
-
70
-
app
app
Wi-Fi
()
(facebook)
-
71
7.2
7.2.1
7.2.1.1
7.2.1.1.1
7.2.1.1.2
-
72
7.2.1.1.3
2011 1
()() ()
7.2.1.2
7.2.1.2.1
-
73
7.2.1.2.2
Regent
7.2.2
7.2.2.1
7.2.2.1.1
(1) MOF(Meilleurs Ouvriers de France
)MOF
(2)
(3)
-
74
7.2.2.1.2
7.2.2.1.3
-
75
2011 11
7.2.2.1.4
(1)
(The National Food
Insititue, NFI) (Center for Thailand
Kitchen of the World, CTKW)
(Japanese Restaurants
Organization, JRO)
(2)
(1)
-
76
JOR
(2)
3 6
(http://subweb.health.gov.tw/self_admin/)
7.2.2.1.5
http://subweb.health.gov.tw/self_admin/
-
77
+
7.2.2.1.6
7.2.2.1.7 e
e IT
e
-
78
7.2.2.1.8 IT
2010
( 7-11
)
imooe-mail
()()
()
e
7.2.2.1.9
7.2.2.1.10
-
79
2
7.2.2.2
7.2.2.2.1
7.2.2.2.2
-
80
American restaurant association. (2011). Restaurant Industry Forecast,
from http://www.restaurant.org/research/forecast/
Global Industry Analysts Inc. (2011). Foodservice Industry: A Global
Strategic Business Report, from
http://refrigeratedtrans.com/food-distributors/foodservice/global_fo
odservice_industry_is_focus_of_report_0629/
Gunduz. L., & Hatemi-J, A. (2005). Is the tourism-led growth hypothesis
valid for Turkey? Applied Economics Letters, 12(8), 499-504.
Kim, H. J., Chen, M. H., & Jang, S. S. (2006). Tourism expansion and
economic development: the case of Taiwan. Tourism Management,
27(5), 925933.
Lean, H. H., & Tang, C. F. (2010). Is the tourism-led growth hypothesis
stable for Malaysia? A note. International Journal of Tourism
Research, 12(4), 375378.
Lee, C. G., & Hung, W. T. (2010). Tourism, health and income in
Singapore. International Journal of Tourism Research, 12(4),
355359.
Tang, C. F. (2011). Is the Tourism-led Growth Hypothesis Valid for
Malaysia? A View from Disaggregated Tourism Markets.
International Journal of Tourism Research, 13, 97-101.
UNWTO. (2010). Tourism highlights 2010 edition, from
http://www.unwto.org/facts/
http://www.restaurant.org/research/forecast/http://refrigeratedtrans.com/food-distributors/foodservice/global_foodservice_industry_is_focus_of_report_0629/http://refrigeratedtrans.com/food-distributors/foodservice/global_foodservice_industry_is_focus_of_report_0629/http://www.unwto.org/facts/
-
81
eng/pdf/highlights/UNWTO_Highlights10_en_LR.pdf
UNWTO,2011 World Tourism Performance 2011and Outlook 2012.
2011Journal of
commercial modernization.,Vol.16,No.1(2011),209-228
(2000)
134
(2011)!-200
. , 1223
(2010)
:
(2010)
, 15, 45-68
(2011)2011:
(2010)
. , 15(3), 91-125
(2010)99
(2012) From:
http://t-hotel.tbroc.gov.tw/politics/prepare.asp
(2011) 6002011/12/28
http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&ved=0CEcQFjAD&url=http%3A%2F%2Ft-hotel.tbroc.gov.tw%2Fpolitics%2Fprepare.asp&ei=B1M7T9CaJJGXmQXwjJ2VCw&usg=AFQjCNGj7jcnvpf8y7_bxRvAGoZpjSCbDQ&sig2=SHetLYA4gD4JAlRDjS2MhA
-
82
1
-
83
2
No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
-
84
No.
36 85 C
37
38
39
40
41
42
43
44
45
46
47
48
49 /
50
-
85
3
95 9 25 1268
97 3 20 1 6 7
98 10 8 2 3 10 11
100 10 5 3 2 3 4
95 11 105 10 10
100
1 1
-
86
()
1
2 1.75
15
3
-
87
2 6.275
-
88
1
2
3
4
-
89
1.
2.
3.
5
6
7
IC
CIS
8
1.
2.
(ISP)
-
90
9
1.
2.
3.
10
11
12
1.
2.
3.
4.
5.
-
1
022349-3372 0223884974
022348-3345 022375-6992
022311-8811 418 0223754678
022563-3156 2557 0225310691
022559-7171 3143 0225509173
07557-0535 231 075570534
026618-1539 1661 022383-2684
022348-1228 022382-1476
-
1
-
/;
..
101
(101)010.603
497.3
-
02-23165300
3
http://www.cepd.gov.tw/
101 3
1
(101)010.603 ()
top related