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研究生：	馮建基 Fung, Kin-Kei
論文名稱：	X理論和Y理論在餐廳領導的應用 The Implementation of Theory X and Theory Y Managements in Restaurant Leadership
指導教授：	王國欽 Wang, Kuo-Ching 詹悉珍 Chan, Tsi-Chen
學位類別：	碩士 Master
系所名稱：	運動休閒與餐旅管理研究所 Graduate Institute of Sport, Leisure and Hospitality Management
論文出版年：	2015
畢業學年度：	103
語文別：	英文
論文頁數：	177
中文關鍵詞：	X理論和Y理論、標準作業程序、員工授權、獎勵
英文關鍵詞：	Theory X and Theory Y, SOP, Employee Empowerment, Performance Appraisal
論文種類：	學術論文
相關次數：	點閱：167 下載：41
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海峽兩岸和北美的餐飲業正蓬勃發展，而在不久的將來也會持續興榮。外食已成為現代社會不可或缺的一部份，因其便利、經濟、實惠等特質，不僅是台灣和內地的民眾是外食族，就連北美的學生和上班族也奉外食為圭臬。外食已經不只是每天的例行公事，更是文化潮流的一環。本研究運用X理論和Y理論分析「鼎泰豐」、「王品」、和「海底撈」三家等級相近且經營成功的中式餐飲連鎖店，以及「星期五餐廳」、「澳美客牛排館」、和「麥當勞」等三家西式餐廳連鎖店。研究目的為辨識上述幾間企業的領導特質，並探討X理論與Y理論實際應用在管理上的成效。最後依照理論將各餐廳分類，讓餐廳持有人能夠將本研究之結果套用在經營管理上。本研究方法採用大量的文獻分析與線上問卷調查是由九位學者與就業者填寫。最後，本研究的主要發現是大部分的餐飲連鎖店是導向於Y理論。因為它對企業者和學者都有正面的發展空間。因此從這項研究結果有助於從業者和學者在他們的領域範圍之應用。

Both Cross-strait and North America have a flourishing economic growth in the restaurant
industry, and would be likely to expand their operations in the foreseeable future. Restaurant
dining nowadays has become a common routine in the world of food and beverage industry. It is
convenient, practical and inexpensive to dine out in Cross-strait, and as for living in North
America, that has become part of a social norm in working and schooling lives.
Thus, the purpose of this research focuses on analyzing and implementing Theory X and
Theory Y from the three successful Eastern franchises: Din Tai Fung, Wowprime, and Haidilao,
and three successful Western franchises: T.G.I Fridays, Outback Steakhouse, and McDonald’s
into any restaurant or catering business. By distinguishing each of its own characteristic approach
on leadership when applying both theories to lead the employees in the organization will realize
how effective their approaches can be when adapting them into practice. Methodology relies on
literary analysis and online questionnaire survey filled out by nine scholars and practitioners. The
results were most of these restaurant chains are Theory Y oriented due to its greatly appraised
instrumental effects that could offer to the catering businesses. In conclusion, laying out each
managerial practice to the corresponding category of Theory X and Theory Y will exhibit a much
clearer perspective, enabling both practitioners and scholars to apply further knowledge in their
fields of interests.

Table  of  Contents

口試委員與所長簽字論文通過簽名表…………………………………………………..............i
論文授權書......................................................................................................................................ii
摘要……………………………………………………………………………………………….iii
Abstract…………………………………………………………………………………………....iv
Acknowledgements……………………………………………………………………...………...v
Table of Contents………………………………………………………………………………....vi
Tables……………………………………………………………………………………………..x
Figures…………………………………………………………………………………………....xi

Chapter One (Introduction)……………………………………………………... 1
Section I     Research Background…………………………………………………………1
Section II  Research Purpose…………………………………………………………..8
Section III  Research Propositions………………………………………………………...9
Section IV  Research Process………………………………………………………...…..10
Section V  The Importance of Research……………………………………………….12
Section VI  Operational Definition of Theory X, Theory Y, and Theory XY………....12


Chapter Two (Literature Review)…………………………………………........15
Section I  Types of Restaurant and its Characteristics……………………………….15
Part I  Current Restaurant Industry of Cross-strait………………………………………………15
I)    王品集團 (Wowprime)………………………………………………………………..19
II)    鼎泰豐(Din Tai Fung)………………………………………………………………...20
III)    瓦城泰統 (Thai Town Cuisine)……………………………………………………….21
IV)    乾杯食集團 (Kanpai Group)………………………………………………………….22
V)    爭鮮 (Zensen Sushi Express)………………………………………………………….23
VI)    三井(Mitsui)...................................................................................................................24
VII)    海底撈 (Haidilao)……………………………………………………………………..25
Part II   Current Restaurant Industry of North America………………………………………….26
I)    Red Lobster…………………………………………...................................................30
II)    Tim Hortons…………………………………………………………………………..31
III)    Sushi Shop……………………………………………………………........................32
IV)    T.G.I. Fridays…………………………………………………………………............33
V)    Outback Steakhouse…………………………………………………….....................33
VI)    McDonald’s…………………………………………………………………………..34
VII)    Schwartz’s……………………………………………………………………………35
Section II Introduction to Theory X and Theory Y by Douglas McGregor……………………...37
Section III Appling Theory X, Theory Y, and Theory XY with Restaurants in Cross strait…….42
I)    Din Tai Fung (鼎泰豐)…………………………………………….............................43
II)    Wowprime (王品)………………………………………………………………….....53
III)    Haidilao (海底撈)…………………………………………………………………….68
Section IV Appling Theory X, Theory Y, and Theory XY with Restaurants in North America……………………………………………………………………………………....82
I)    T.G.I. Fridays………………………………………………………………………....83
II)    Outback Steakhouse……………………………………………………………….....91
III)    McDonald’s…………………………………………………………………………100

Chapter Three (Methodology)………………………………………………....117
Section I  Sample Collection and Data Analysis………………………………………..117
Section II  Content Analysis…….....................................................................................118
Section III  Theory X and Theory Y Categorization……………………………………118
Section IV Research Analytical Process………………………………………………..120

Chapter Four (Research Results)……………………………………………...121
Section I  Inference Behind the Analytical Explanations for Obtaining the Results…...121
Section II  Process of Obtaining the Results from Returned Questionnaire Survey…..132
Section III  Terminology and Original Sources Stated ………………………………...134
Section IV Final Results from the Returned Questionnaire Survey ……………………139
Section V  Content Analytical Results …………………………………………………142

Chapter Five  (Conclusion & Suggestions)……………………………………147
Section I Primary Findings in Theory X, Theory Y & Theory XY……………….147
Section II The Implementation of Ten Chosen Theory X, Theory Y, and Theory XY in
Takara Japanese Cuisine Restaurant…………………………………………………….153
Section III Conclusion on Takara Japanese Cuisine Restaurant’s Theoretical Management
Orientation…………………………………………………………................................161

References (引用文獻)……………………………………………………162

Appendix………………………………………………………………………...168
Online Questionnaire Survey Sample…………………………………………………..168



 
Tables

Table 2-1  Restaurant Chains and Franchises in Cross strait…………………………………….16
Table 2-2 Restaurant Chains and Franchises in North America………………………………....27
Table 2-3 Theory X and Theory Y Approaches……………………………………………….....41
Table 2-4 Characteristics of Theory X, Y, and XY with Restaurants from C.S…………………42
Table 2-5 Characteristics of Theory X, Y, and XY with Restaurants from N.A………………...82
Table 3-1 Participants’ Background Information……………………………………………….119
Table 4-1 Results based on Returned Survey…………………………………………………...133
Table 4-2 Terminology and Original Sources Stated…………………………………………...135
Table 4-3 Final Results from Theory X and Y Restaurant Categorization……………………..139
Table 5-1 Ten Chosen Theoretical Managements for Restaurant Implementation…………….148












Figures

Figure 1-1. Research Process Flow Chart………………………………………………………..11
Figure 3-1. Research Analytical Flow Chart……………………………………………………120
Figure 5-1. Logo and Sign………………………………………………………………………149
Figure 5-2. Sushi bar (front) and (side)………………………………………………………....150
Figure 5-3. Dining area (front) and (side)………………………………………………………150
Figure 5-4. Tatami room………………………………………………………………………...150
Figure 5-5. Traditional Takara Sushi Platters…………………………………………………...151
Figure 5-6. Rainbow and Caterpillar Maki……………………………………………………...151
Figure 5-7. Sushi Champaign and Eurasian Fusion…………………………………………….151
Figure 5-8. Interior shot of Le Cours Mont-Royal…………………………………………….152
Figure 5-9. Exterior & Interior shot of Le Cours Mont-Royal………………………………...152
                                

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