Browsing by Author "Peng, Kang-Lin"

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Hospitality co-creation with mobility-impaired people
(2019-01-01)
Lin, Pearl M. G.
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Peng, Kang-Lin
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Ren, Lianping
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Lin, Chong-Wei
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傳播與科技學系
This study aims to analyze and construct the hospitality value co-creation system of dining services for mobility impaired persons (MIPs) by using a specific technological platform in small and medium restaurants (SMRs). The hospitality industry should take action to provide improved services to MIPs. The service-dominant logic, the methodology of service experience engineering, and research approaches in ethnography, content analysis, action research, and service design were applied to implement a hospitality co-creation service system. The result is shown in quality function deployment (QFD). The Friendly Restaurant app was developed by a social enterprise working with MIPs and SMR operators to improve the dining experience of MIPs in SMRs guided by QFD. This app comes from the hospitality co-creation system to offer a list of barrier-free restaurants, menu design, information on accessible facilities, and taxi services for various types of MIPs.
Improvements in dental care using a new mobile app with cloud services
(2014-10-01)
Lin, Chia-Yung
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Peng, Kang-Lin
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Chen, Ji
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Tsai, Jui-Yuan
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Tseng, Yu-Chee
Background/Purpose: Traditional dental care, which includes long-term oral hygiene maintenance and scheduled dental appointments, requires effective communication between dentists and patients. In this study, a new system was designed to provide a platform for direct communication between dentists and patients. Methods: A new mobile app, Dental Calendar, combined with cloud services specific for dental care was created by a team constituted by dentists, computer scientists, and service scientists. This new system would remind patients about every scheduled appointment, and help them take pictures of their own oral cavity parts that require dental treatment and send them to dentists along with a symptom description. Dentists, by contrast, could confirm or change appointments easily and provide professional advice to their patients immediately. In this study, 26 dentists and 32 patients were evaluated by a questionnaire containing eight dental-service items before and after using this system. Paired sample t test was used for statistical analysis. Results: After using the Dental Calendar combined with cloud services, dentists were able to improve appointment arrangements significantly, taking care of the patients with sudden worse prosthesis (p < 0.05). Patients also achieved significant improvement in appointment reminder systems, rearrangement of appointments in case of sudden worse prosthesis, and establishment of a direct relationship with dentists (p < 0.05). Conclusion: Our new mobile app, Dental Calendar, in combination with cloud services, provides efficient service to both dentists and patients, and helps establish a better relationship between them. It also helps dentists to arrange appointments for patients with sudden worsening of prosthesis function. Copyright (C) 2014, Elsevier Taiwan LLC & Formosan Medical Association. All rights reserved.
Service Design for Intelligent Vending Machine
(2012-01-01)
Peng, Kang-Lin
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Hsieh, Yi-Ping
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Hsiao, Shu-Ling
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Yang, Ren-Dar
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交大名義發表
A vending machine can be intelligent with humanity if we perform service design in advance. Through the methods of service experience engineering (S.E.E.), we have done the service design for intelligent vending machine to show a case of service science, management, engineering and design (SSMED).
The constructing model of culinary creativity: an approach of mixed methods
(2013-08-01)
Peng, Kang-Lin
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Lin, Ming-Chu
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Baum, Tom
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交大名義發表
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National Chiao Tung University
This study explores the origin of culinary creativity and trainability in culinary education from the perspective of industry and academic chefs in Chinese culture in Taiwan. This study was conducted by mixed methods in 3 stages: first, face-to-face interviews were conducted to gather rich data of culinary creativity development to develop the second stage of Analytic hierarchy process (AHP); second, this study applied the AHP method to evaluate and prioritize culinary creativity components; and third, we employed the Modified Delphi method to reach a consensus of defining culinary creativity. The results show that the constructing model of culinary creativity is based on creativity in general by adding specific principle and influenced by education and training. The AHP result shows that the chefs' perspectives in evaluating and prioritizing culinary creativity components. Lastly, the major consensuses from the modified Delphi method is that culinary creativity can fit into creativity in general with certain conditions. On trainability, culinary creativity could be trained and educated to improve and advance the quality and quantity of culinary creativity.