後疫情時代空廚業者轉型發展策略之研究-以E空廚公司為例

Abstract

自2019年底新冠肺炎（COVID-19）疫情開始出現後，短時間內即迅速蔓延至全球各地，鑒於該疾病的傳染力強、致死率高，世界各國政府紛紛採取嚴格的邊境管制措施，不僅讓許多生產事業停擺，更是讓與觀光旅遊息息相關的空廚產業遭受重創，主要營收來源的航餐需求在各家航空公司的航班紛紛停飛下大幅縮減，也讓業者的營收跌破歷史新低，使得業者不得不設法開源節流。 所幸目前在疫情明顯趨緩的情況下，國際觀光旅遊已開始逐漸復甦，也讓各家航空公司對航餐的需求顯著回升。為瞭解空廚業者在面對此次疫情的重大衝擊下，是否有進行轉型發展，以及採取哪些策略來讓公司渡過難關，本研究除對台灣的空廚產業進行產業分析外，並訪談28位空廚業界的專業經理人（所屬空廚公司分別隸屬於10個國家），以及對E空廚公司進行個案分析，以獲取空廚業者在轉型發展策略上的作為與經驗。 最後則根據產業分析、專家訪談與個案分析的結果，提出研究發現、管理意涵與研究建議。

Since the outbreak of the COVID-19 at the end of 2019, it has rapidly spread to all parts of the world in a short period of time. In view of the strong contagiousness and high fatality rate of the disease, governments around the world have adopted strict border control measures. Not only has many production businesses been shut down, but the in-flight catering industry, which is closely related to tourism, has been hit hard. The demand for airline meals, the main source of revenue, has been greatly reduced due to the grounding of flights by various airlines, forcing the industry to try to increase revenue and reduce expenditure. In order to understand whether the in-flight catering industry has undergone transformation and development in the face of the major impact of the epidemic, and what strategies they have adopted to tide the company over the difficulties, this study not only conducts an industrial analysis of Taiwan’s in-flight catering industry, but also interviews 28 professional managers in the in-flight catering industry (whose companies belong to 10 countries), and a case study of E sky catering company, in order to obtain the actions and experience of the in-flight catering industry in transformation and development strategies. Finally, based on the results of industry analysis, expert interviews and case studies, research findings, management implications and research recommendations are put forward.