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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 陳家麟 | |
| dc.contributor.author | Shao-An Weng | en |
| dc.contributor.author | 翁紹安 | zh_TW |
| dc.date.accessioned | 2021-06-17T03:16:53Z | - |
| dc.date.available | 2023-07-06 | |
| dc.date.copyright | 2018-07-06 | |
| dc.date.issued | 2018 | |
| dc.date.submitted | 2018-07-03 | |
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/69480 | - |
| dc.description.abstract | NA | zh_TW |
| dc.description.abstract | NTU Hospital is a well-known national teaching hospital established in 1895, which has three major tasks: teaching, research and service. As such, the hospital provides comprehensive medical services, and gained good reputation and high trust from patients and their families. As a research assistant of NTU Hospital, I truly appreciate the working opportunity and cherish all the good memories. Due to this job experience, I was motivated to do this research by combining what I learn in Master of Global MBA with my background in Nutritional Sciences. I was interested to know current patients’ pains and gains towards hospital healthy diets, and what can NTU Hospital keep and improve.
The purpose of the study is to investigate the current customers’ jobs, pains and gains of the hospital meals and services, and how hospital can better meet the customer expectation. By interviewing NTU Hospital’s health practitioners (surgeon, physician, dietitians, and nurse), patients and their families via Value Proposition Canvas, we can better understand hospital’s current meals and services offerings and how they fare in the eyes of the customers. With a deeper understanding of patients and their families’ perspectives, we can ascertain if NTU Hospital has been providing the right kind of value to meet customer expectations and needs. Following the interviews, Alex Osterwalder’s Business Model Canvas (BMC) was utilized to design a new business strategy to encourage consumption of hospital healthy diets. Besides, four recommendations are proposed in this thesis to close the perceived gap between customer expectations and hospital’s meals and services. Hope this can solve customers’ pain points and create win-win result for hospital and customer. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-17T03:16:53Z (GMT). No. of bitstreams: 1 ntu-107-R05749002-1.pdf: 2577271 bytes, checksum: d4a3b016b8f1785e918736af2a6004f5 (MD5) Previous issue date: 2018 | en |
| dc.description.tableofcontents | Master Thesis Certification by Oral Defense Committee i
I. Acknowledgement 1 II. Abstract 3 III. Table of Contents 4 IV. List of Tables 6 V. List of Figures 7 Chapter 1 Introduction 8 1.1 Background of Research 8 1.2 The Development of the Healthcare System in Taiwan 9 1.3 Motivation of Research 10 1.4 Research Objective 12 Chapter 2 Literature Review 14 2.1 Value Proposition Canvas 14 2.2 Business Model Canvas 17 Chapter 3 Case Study Background 20 3.1 Company History 20 3.1.1 NTU Taipei Main Hospital (Chinese:台大醫院總院) 21 3.1.2 Yun-Lin Branch (Chinese:雲林分院) 22 3.1.3 Bei-Hu Branch (Chinese:北護分院) 23 3.1.4 Jin-Shan Branch (Chinese:金山分院) 24 3.1.5 Hsin-Chu Branch (Chinese:新竹分院) 25 3.1.6 Chu-Tung Branch (Chinese:竹東分院) 26 3.2 NTU Hospital Meal Products and Services 27 3.2.1 Normal Diet 27 3.2.2 Vegetarian Diet 27 3.2.3 Muslim Diet 28 3.2.4 Nasogastric Diet (NG Diet) 28 3.2.5 Soft Diet 28 3.2.6 Therapeutic Diet 28 3.2.7 Meal Services 29 Chapter 4 Research Methodology 30 4.1 Introduction of Interview Survey 30 4.1.1 Structured Interview 30 4.1.2 Unstructured Interview 31 4.1.3 Semi-Structured Interview 32 4.2 Interview Design 34 4.3 Interview Objective 35 4.4 Interview Profile and Guide 36 4.4.1 Interviews with Patients and their Families 36 4.4.2 Interviews with Health Practitioners 38 Chapter 5 Research Findings 41 5.1 Interview Results 41 5.2 Value Proposition Canvas 46 Chapter 6 Discussion 47 6.1 Business Model Canvas 47 6.2 Recommendations 48 6.2.1 Recommendation No. 1 49 6.2.2 Recommendation No. 2 52 6.2.3 Recommendation No. 3 55 6.2.4 Recommendation No. 4 57 Chapter 7 Conclusion 59 References 62 Appendix 67 | |
| dc.language.iso | en | |
| dc.subject | NA | zh_TW |
| dc.subject | Customer Expectation | en |
| dc.subject | Value Proposition Model | en |
| dc.subject | Business Model Canvas | en |
| dc.subject | Hospital Healthy Diets | en |
| dc.subject | NTU Hospital Meals and Services | en |
| dc.title | 互動式的醫院營養餐之服務設計與商業模式：以台大醫院為例 | zh_TW |
| dc.title | New Business Model and Interactive Service Design of Hospital Healthy Diets: A Case of NTU Hospital | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 106-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 陳彥豪,郭佳瑋 | |
| dc.subject.keyword | NA, | zh_TW |
| dc.subject.keyword | NTU Hospital Meals and Services,Customer Expectation,Value Proposition Model,Business Model Canvas,Hospital Healthy Diets, | en |
| dc.relation.page | 93 | |
| dc.identifier.doi | 10.6342/NTU201801246 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2018-07-04 | |
| dc.contributor.author-college | 管理學院 | zh_TW |
| dc.contributor.author-dept | 企業管理碩士專班 | zh_TW |
| 顯示於系所單位： | 管理學院企業管理專班(Global MBA) | |
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