The Sustainable Innovation Design in Catering Service

Jen-Chieh Chung, Yung-Fu Huang, Ming-Wei Weng and Ju-Chen Lin
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Jen-Chieh Chung: Department of Marketing and Logistics Management, Chaoyang University of Technology, Taichung 413310, Taiwan
Yung-Fu Huang: Department of Marketing and Logistics Management, Chaoyang University of Technology, Taichung 413310, Taiwan
Ming-Wei Weng: Department of Marketing and Logistics Management, Chaoyang University of Technology, Taichung 413310, Taiwan
Ju-Chen Lin: Department of Business Administration, Chaoyang University of Technology, Taichung 413310, Taiwan

Sustainability, 2021, vol. 14, issue 1, 1-23

Abstract: COVID-19 has impacted the whole world since 2019, especially the dietary patterns of customers. Before the pandemic, some companies had been monitoring the operation data for health and food safety situations. It has become a vital mission to improve the food production and service process if the companies wish to pursue the sustainability of their businesses due to the general environment being changed by the epidemic. The sustainability of food systems inherently implies not only customer satisfaction but also the saving of costs. The catering service must find new ways to increase customer loyalty and satisfaction while implementing improved practices for building their brand image and modern decoration. The objective of this article is to discuss the service innovation process in order to investigate the interrelationships of catering environmental policy and psychological effects in the service function. The data were collected from a DINESERV questionnaire, comprised service quality standards, to increase the customer satisfaction for a mobile dining car. Finally, the TRIZ or Kano is a standardized measure designed to improve the idealization of strategy for selecting the most appropriate service quality model. This study presents the results from the survey and discusses future perspectives of increasing the sustainability of service within a catering information system.

Keywords: sustainable business; service innovation; TRIZ; mobile catering; COVID-19 (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
References: Add references at CitEc
Citations: View citations in EconPapers (3)

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