Application of Adapted Hall´s 3-D Systems Engineering Methodology to Innovation of Food and Beverage Service Industries in Taiwan

This study applies an adapted form of Hall´s 3-D systems engineering methodology to develop a systematic framework for developing and implementing innovation in traditional food and beverage service industries. The study contends that, by integrating its central business with local tourism initiatives and cultural activities, a food and beverage enterprise can improve its satisfaction of customers´ expectations, thereby developing a strong competitive edge and ensuring its long-term survival. Taking the case of a seafood restaurant enterprise for illustration purposes, it is shown that the proposed framework allows the customers´ requirements to be systematically mapped to a set of business objectives and tactics and then decomposed into a hierarchy of supporting systems and functional requirements. The platform improves the communication between the enterprise owner and the systems development team and enables the system to be systematically reviewed and amended as required in order to ensure that it meets its objectives and constraints. The development platform not only provides the means for a business to improve its current competitive edge by introducing innovation but also puts in place the mechanisms required to ensure its continuous improvement and brand development.