素食潮流近年來成為全球飲食風潮之一，基於宗教、健康、環保或其它意志，素食者貫徹自身理念選擇以素食作為飲食基準。臺灣雖具備素食飲食基礎，然僅占總人口十分之一的素食者在餐飲選擇中依舊為少數，葷食店家對於素食分群理解不足導致標示錯誤或不明確而無從得知，因此錯過此類型消費者的餐飲需求。隨著行動上網在臺灣高度普及使用，強化餐飲業的行動應用服務體驗將會是關鍵商機之一。本研究目的為：(1) 探索消費者使用行動應用程式搜尋素食餐飲體驗上之服務缺口；(2) 建構搜尋素食餐飲介面設計原型；(3) 提出概念功能在提升服務體驗上之改善建議方向。
研究過程由服務設計觀點著手，利用雙鑽石流程作為研究架構，經前期訪談、消費者行為問卷及介面使用性分析，收斂素食者在行動應用搜尋餐飲上的操作痛點；再以使用者痛點行為需求建立素食者人物誌及使用者旅程地圖，並進行多項概念功能原型設計擬定解決方向，使用KANO二維品質模式等分析工具驗證功能結果，最後提出改善建議。
研究結果顯示：(1) 使用者需求之關鍵服務缺口為：「素別不一」、「缺少即時性資訊」、「操作引導不足」、「可供選擇之目的型態不足」、「記錄整合方式凌亂」「無法快速判讀菜單資訊」等缺口；(2) 依研究脈絡提出符合使用者情境之八項功能，在現有功能改良上為：「關鍵字搜尋及距離顯示」、「即時資訊/回報顯示」；新增概念則提出：「依目的/人數進行搜尋」、「個人化設定輔助」、「智能圖片辨識」、「影音筆記收藏及標註」、「相似使用者推薦清單」及「飲食健康及卡路里紀錄」等功能；(3) 經由驗證分析，在「關鍵字搜尋及距離顯示」、「即時資訊/回報顯示」上皆獲得滿意度，有助於改善介面呈現之用體驗；而新增型「個人化設定輔助」及「智能圖片辨識」顯示可增加使用者滿意度提升，以及使用智能辨識功能可減少重複比對之時間耗損及改善困擾痛點。具備以上功能可讓使用者提升其對於介面的信任度及使用意願。

The trend of vegetarian dining has gained increasing attention in recent years, with individuals choosing vegetarianism based on religious, health, environmental, or other personal beliefs. Although Taiwan has a foundation in vegetarian cuisine, the vegetarian population, constituting only one-tenth of the total population, remains a minority in dining choices. Insufficient understanding of vegetarian segmentation among non-vegetarian restaurants leads to mislabeling or unclear indications, causing them to miss the dining needs of this consumer group. With the widespread use of mobile internet in Taiwan, enhancing the mobile application service experience in the food industry becomes a key business opportunity. The objectives of this study are: (1) to explore service gaps in consumer experiences when using mobile applications to search for vegetarian dining; (2) to construct a prototype of the interface design for searching vegetarian dining; (3) to propose improvement directions for conceptual functions in enhancing the service experience.
The research process adopts a service design perspective, using the Double Diamond process as the research framework. Through preliminary interviews, consumer behavior questionnaires, and interface usability analysis, the study identifies pain points for vegetarians when using mobile applications to search for dining options. Using these pain points and behavioral needs, the study creates user personas and user journey maps for vegetarians, followed by the design of multiple conceptual function prototypes to address the identified issues. The results are validated using analysis tools such as the KANO Two-dimensional Quality Model, and improvement suggestions are presented.
The research findings indicate: (1) Key service gaps in user needs include "inconsistent categorization of vegetarian types," "lack of real-time information," "insufficient guidance in operations," "limited purpose-based search options," "disorganized recording methods," and "difficulty in quickly interpreting menu information"; (2) Based on the research context, eight functional improvements are proposed, including "keyword search and distance display" and "real-time information/report display." Additionally, new concepts are introduced, such as "search based on purpose/number of people," "personalized settings assistance," "smart image recognition," "audio-visual note collection and annotation," "similar user recommendation lists," and "dietary health and calorie recording"; (3) Through verification analysis, satisfactory results are obtained for "keyword search and distance display" and "real-time information/report display," contributing to an improved user interface experience. The newly introduced "personalized settings assistance" and "smart image recognition" show potential for increased user satisfaction and addressing pain points by reducing repetitive comparisons. Having these functionalities enhances user trust and willingness to use the interface.

英文文獻
1. Bangor, A., Kortum, P., and Miller, J. (2009). Determining what individual SUS scores mean: Adding an adjective rating scale. Journal of Usability Studies, 4(3), 114-123.
2. Brooke, J. (1996). SUS-A quick and dirty usability scale. Usability Evaluation in Industry, 189(194), 4-7.
3. Cooper, A. (1999). The inmates are running the asylum. In Software-Ergonomie 99 (pp. 17-17). Vieweg Teubner Verlag, Wiesbaden.
4. Engel, J.F., Kollat, D.T. and Blackwell, R.D. (1978), Consumer Behavior, (3rd ed.), Dryden Press.
5. Hwang, J., and Park, S., (2015). Social media on smartphones for restaurant decision-making process. In Tussyadiah, I. and Inversini, A., (eds.) Information and communication technologies in tourism 2015 (pp. 269-281). Springer International.
6. Kano, N., Seraku, N., Takahashi, F. and Tsuji, S. (1984). Attractive quality and must-be quality. Journal of the Japanese society for quality control, 31(4), 147-156.
7. Kotler, P., Armstrong, G., Harker, M., and Brennan, R. (1990). Marketing: an introduction (Vol. 1). Englewood Cliffs, NJ: Prentice-Hall.
8. Lewrick, M., Link, P., and Leifer, L. (2020). The design thinking toolbox: A guide to mastering the most popular and valuable innovation methods. John Wiley & Sons.
9. Martilla, J. A., and James, J. C. (1977). Importance-performance analysis. Journal of marketing, 41(1), 77-79.
10. Matzler, K., and Hinterhuber, H. H. (1998). How to make product development projects more successful by integrating Kano's model of customer satisfaction into quality function deployment. Technovation, 18(1), 25-38.
11. Melina, V., Craig, W., and Levin, S. (2016). Position of the academy of nutrition and dietetics: vegetarian diets. Journal of the Academy of Nutrition and Dietetics, 116(12), 1970-1980.
12. Mishler, E. G. (1986). Research interviewing: Context and narrative. Harvard university press.
13. Shostack, G.L. (1982). How to design a service. European journal of Marketing, 16(1), 49-63.
14. Smith, W. R. (1956). Product differentiation and market segmentation as alternative marketing strategies. Journal of marketing, 21(1), 3-8.
15. Winograd, T. (1997) From Computing Machinery to Interaction Design. In Denning, P. and Metcalfe, R. (eds.) Beyond Calculation: The Next Fifty Years of Computing, 149–162.

中文文獻
16. Brown, T. (2019)。設計思考改造世界 (Change by Design: How Design Thinking Transforms Organizations and Inspires Innovation)。吳莉君 譯。聯經。 (原著為2011年出版)
17. Norman, D. (2020)。設計的心理學 (The Design of Everyday Things) 。陳宜秀 譯。遠流。 (原著為1988年出版)
18. Oppenheim, A. N. (2002)。問卷設計．訪談及態度測量 (Questionnaire, design, interviewing and attitude management.)。呂以榮 譯。六合。(原著為1992年出版)
19. Preece, J., Rogers, Y., and Sharp, H. (2015)。互動設計：跨越人電腦互動 (Interaction Design Beyond Human-computer interaction)。陳建雄 譯。全華。(原著為2003年出版)
20. Stickdorn, M., and Schneider. J. (2019)。這就是服務設計思考！ (This Is Service Design Thinking: Basics, Tools, Cases)。池熙璿 譯。中國生產力中心。(原著為2013年出版)
21. 何昶鴛、黃緒瀚、原友蘭與陳銘芷 (2016)。行動商務消費者之購買決策過程探討：以選擇餐廳為例。戶外遊憩研究。29(4), 103-133。
22. 阮綠茵 (2018)。問卷法。在楊基昌、楊清田、童鼎鈞、董黃志、鄭健華、盧麗淑、黃鈴池、黃瑞菘、陳思聰、陳雍正、張文山、郭辰嘉、管倖生、阮綠茵、王明堂、王藍亭、李佩玲、高新發與盧麗淑 (編著)。設計研究方法。(頁183-203)。全華。
23. 陳建雄 (2012)。智慧型手機影音播放功能之使用者介面設計開發。中國工程師學會會刊。第85卷，第6期，56-66。
24. 溫永利 (2011)。成為素食者的轉化學習過程 －以環保素食者為例。(碩士論文)。國立臺灣師範大學。
25. 劉世南 (2021)。設計思考課程教材。衛生福利部國民健康署。
26. 潘盈珊 (2018)。因應素食者訪日觀光需求建構通用性飲食文化之相關研究－以臺灣素食者為例。國立高雄第一科技大學。
27. 衛生福利部國民健康署 (2018)。素食飲食指南手冊。衛生福利部國民健康署。

數位資料文獻
28. Datareportal (2023). DIGITAL 2023: TAIWAN. date: 2023/5/1. https://datareportal.com/reports/digital-2023-taiwan
29. Design Council (2005). What is the framework for innovation? Design Council's evolved Double Diamond. Design Council.org.uk. date:2022/5/1. https://www.designcouncil.org.uk/news-opinion/what-framework-innovation-design-councils-evolved-double-diamond
30. Euromonitor (2020). The Rise of Vegan and Vegetarian Food. date: 2023/5/1. https://www.euromonitor.com/the-rise-of-vegan-and-vegetarian-food/report
31. Google trend (2023). Taiwan 2023 Vegetarian Trend Chart. date: 2023/9/20. https://trends.google.com.tw/trends/explore?date=all&geo=TW&q=%E7%B4%A0%E9%A3%9F&hl=zh-TW
32. Gibbons, S. (2017). Service Design 101. Nielsen Norman Group. date: 2023/5/1. https://www.nngroup.com/articles/service-design-101/
33. Worldatlas (2019). Countries with the Highest Rates of Vegetarianism. date: 2023/5/1. https://www.worldatlas.com/articles/countries-with-the-highest-rates-of-vegetarianism.html
34. 李依文 (2021)。【細分市場】素食商機人人搶，統一超卻大費周章用13種鮮食分類，解決素食者外食需求。食力。日期：2021年1月6日。https://www.foodnext.net/news/industry/paper/5616548868
35. 財團法人臺灣網路資訊中心 (2020)。2020臺灣網路報告 - 整體使用現況。財團法人臺灣網路資訊中心。日期：2021年1月21日。https://report.twnic.tw/2020/index.html
36. 陳楚恬 (2019)。天天老是在外－剖析外食趨勢。財團法人國家實驗研究院科技政策研究與資訊中心。日期：2022年11月24日。https://pride.stpi.narl.org.tw/index/topic
37. 程倚華 (2020)。看準臺灣330萬素食人口!小七推蔬食新品牌，如何做到連產線也「全素」。 數位時代。日期：2021年12月1日。https://www.bnext.com.tw/article/59835/7-eleven-vegetarian-food
38. 臺灣趨勢研究 (2023)。餐飲業發展趨勢(2023年)。臺灣趨勢研究。日期：2023年8月20日。https://www.twtrend.com/trend-detail/food-and-beverage-service-activities-2023/