ASIA unversity:Item 310904400/3092
English  |  正體中文  |  简体中文  |  全文笔数/总笔数 : 94286/110023 (86%)
造访人次 : 21655767      在线人数 : 274
RC Version 6.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
搜寻范围 查询小技巧：
  • 您可在西文检索词汇前后加上"双引号"，以获取较精准的检索结果
  • 若欲以作者姓名搜寻，建议至进阶搜寻限定作者字段，可获得较完整数据
    •  进阶搜寻


    jsp.display-item.identifier=請使用永久網址來引用或連結此文件: http://asiair.asia.edu.tw/ir/handle/310904400/3092


    题名: The Relationship among Knowledge Diffusion Culture Creative Industry and Performance?A Study of Middle South Taiwan Dietary Culture
    作者: Du-Yu Huang
    贡献者: Department of International Business
    关键词: cultural creative industries;creative industries;knowledge management;knowledge diffusion;dietary culture;operating performance
    日期: 2009
    上传时间: 2009-11-16 11:34:01 (UTC+0)
    出版者: Asia University
    摘要: In recent years, the trend of liberalization and internationalization had influence on Taiwan industries. This trend had significant impacts on operation model, particular in the boundary between the traditional dietary culture and popularity delicacy are become ambiguous. The Taiwan dietary culture has been greatly attention in the marketplace. The step towards globalization, the operation features of various are toward consistency and embedded the culture creative in the dietary culture in order to maintain their competitive advantage. Recently, every country put emphasis on the culture creative industries all over the world. Therefore, the purpose of this study is to explore cultural creative industries and their operational model. This study examines also creative operational types and firms characters whether significant impact on their business performance by through different knowledge diffusion approaches. The empirical survey was used to collect cultural creative industries data in Taiwan. The empirical results found that the different operational characteristics of the cultural creative firms may impact on the operational performance through various knowledge diffusion way. In this study we found that the word-of-mouth and home delivery factors are most and least important factors, respectively. We also found that well-established cooperative relationship between government and school can increase value of dietary culture.
    显示于类别:[國際企業學系] 博碩士論文

    文件中的档案:

    档案 大小格式浏览次数
    0KbUnknown541检视/开启


    在ASIAIR中所有的数据项都受到原著作权保护.

    DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - 回馈