近來服務活動已開始被視為企業核心價值的關鍵來源(Sakao, Shimomura et al. 2009)。在第三級產中，餐飲業扮演著重要的角色。但過往有關餐飲業的研究大都聚焦在研究單一要素，如：顧客滿意度或是僅聚焦於探討單一階段的相關問題，如：顧客用餐階段的滿意度或是顧客往後的再購意願。但我們認為：顧客至餐廳的一次消費經驗，應將其分成幾個階段來研究，並且各階段間應具有一定的關聯性，而非單獨的存在。因此本研究利用Dubberly and Evenson (2008)提出的experience cycle結合Sakao, Shimomura et al. (2009)提出的view model構建成一新的分析架構，並嘗試發展出對應此分析架構的量表。
本研究以異國料理餐廳為例來設計量表，第一階段共回收140份有效問卷，利用PCA歸納出若干構面，並刪減題項再進行第二次的發放。第二階段共回收169份問卷，利用CFA驗證其信效度，並計算p-value來驗證相互間的影響是否顯著。第三階段我們對experience cycle五階段提出了一個新的關係架構，並驗證此模型的信效度。

It goes without saying that in the tertiary industry (i.e. the third industry), service activities are the source of core value and are regarded as crucial(Sakao, Shimomura et al. 2009).In tertiary industry, restaurant plays an important role. But previous research about the restaurant mostly focused on a single research elements, such as satisfaction or just focus on exploring issues related to a single stage. We believe that customers go to a restaurant’s experience should be divided into several stages to study, and there are some relationship between each stage. Therefore, this study use Dubberly and Evenson (2008) proposed “The Experience Cycle” and combined Sakao, Shimomura et al. (2009) proposed “View Model” to construct a new analytical framework. And then we try to develop a scale corresponding to this analytical framework.
In this study, we use the exotic cuisine restaurant as an example to design scales. In the first phase, 140 valid questionnaires were collected. We use PCA to summarized several dimensions and deleted some questions. In the second phase, 169 questionnaires were collected. We use CFA to verify its reliability and validity, and we also calculate p-value to test the impact significant or not. In the third phase, we propose a new framework for the experience cycle and try to verify the reliability and validity of this mode.

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