Transformation and sustainable development must be undertaken in accordance with the trends of the times, which presents challenges to rural areas worldwide. In addition to preserving rural food specialties and presenting them in new ways to attract consumers, these areas must link farmers’ production, processing, sales, and management. It is imperative to sustainably pass on rural foods and theircooking techniques and integrate them into innovative business strategies so that delicious rural foods can be sold on the consumer market, boosting rural economies and their development. The main objective of this research was to conduct indicator modeling and empirical analysis for the sustainable inheritance of Taiwan’s rural cooking techniques and the development of innovative marketing strategies. The Fuzzy Delphi Technique was used as the main research method to select agricultural experts and rural household economy organizations for indicator modeling and empirical analysis. The results of the research indicate that agricultural experts believe that market operation is the primary developmental focus of cultural inheritance and innovation, whereas household economy organizations believe that education, training, promotion, and development are the primary developmental focuses. The greatest contribution and innovation of this research are the findings that culinary education and training, organized by the farmers’ association, can sustainably pass on traditional rural cooking techniques, and the process of incorporating local ingredients into commercial gourmet food should also consider aspects of the economic and marketing strategies of market operation, facilitating the sustainable inheritance of unique, traditional, local, and rural food culture.
Rapid developments in motion media technology have prompted the dessert industry to incorporate both motion multimedia and social media into their marketing strategies. Modern consumption patterns have shifted dramatically toward motion multimedia, with data searching and cost-related decision-making gradually becoming a new type of consumption experience. As a result, the effective application of motion multimedia and computational thinking has become a critical skill in culinary education, as it improves students’ learning outcomes and enables them to enter the workforce with a practical modern skill. This study examines the learning outcomes of Chinese Culture University students enrolled in a dessert-making course that experimentally incorporated motion media and computational thinking into its curriculum. The results show that this approach significantly enhances students’ learning outcomes, especially in terms of creativity and teamwork, both of which are critical in dessert-making. This study makes a strong contribution to the literature by demonstrating that motion multimedia-based teaching methods and computational thinking boost learning outcomes in dessert-making education.
Taiwan’s smallholder farmers are transforming into a diversified business model to respond to the transformation of economic structures and the demand for sightseeing and recreation. On that account, it is urgent and valuable at the research level to develop diversified and sustainable business strategies and models for smallholder farmers. There are two goals in this study. First of all, the study formulated the indicators of diversified and sustainable business strategies for smallholder farmers in Taiwan’s suburbs. Second, the study measured the relevant weights of these indicators from the perspectives of experts. The qualitative and quantitative Analytic Hierarchy Process (AHP) was applied in the study, with Taiwan’s agricultural experts being our main subjects to establish the indicators and models for diversified and sustainable business strategies based on their opinions. According to the research results, there were 6 criteria and 25 sub-criteria for smallholder farmers in terms of diversified and sustainable business strategies, among which, catering services topped other criteria; food health and safety outweighed other sub-criteria of diversified and sustainable business strategies for smallholder farmers. The greatest contribution of the study is the establishment of the indicators and models of diversified and sustainable strategies for smallholder farmers in Taiwan’s suburbs and the discovery that catering service can be an important orientation of diversified and sustainable business strategies for smallholder farmers in Taiwan’s suburbs.
This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).
The design of restaurant environment and atmosphere is an important key to influencing consumer satisfaction and purchase intention. In the fiercely competitive catering industry, how to make restaurants stand out and enhance their own competitiveness for sustainable operation is an important topic currently faced by catering operators. Operators not only need to understand and listen to the voices of customers, but also strive to create a good and appropriate sustainable environment, provide consumers with a comfortable dining experience process and environment, and improve the overall dining experience of consumers, and continue to innovate and improve. Changes to meet the sustainable needs of consumers and the market. This research will use the Delphi expert questionnaire method and the five-sense atmosphere theory to explore and construct a set of styles and indicators that are suitable for the sustainable music environment of Taiwanese coffee and light food restaurants. The index method of this study adopts the Delphi expert research method, and conducts three rounds of expert Delphi method for experts and scholars with professional knowledge such as scholars in the field of catering and music, restaurant industry, and the characteristics of repeated feedback of their opinions make the results convergent , and then use the stability analysis and the average of each aspect of the third round of questionnaires as screening criteria. Finally, the aspects and indicators suitable for the design of the sustainable music environment and atmosphere of the coffee restaurant are extracted. The biggest research contribution and value of this study lies in the construction of indicators that are suitable for the selection of sustainable atmosphere of Taiwanese restaurant music environment, so that it can provide a reference for restaurants to improve sustainable service quality. It can also provide academia as a reference for academic research on sustainable service quality in restaurants.
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