| 摘要: | 隨著經濟蓬勃發展，全球化及科技與資訊日新月異倍數進步，卻也同時看到社會問題及政府失能與市場失靈的現象增多，以致許多社會弱勢族群無法被照顧到，成為所謂的社福邊緣戶。
在此時非營利組織（Non-profit Organization），將成為社會重要資源，企盼能透過非營利組織的存在，解決社會問題。本論文將以非營利組織理論研究，進行經驗性的實證分析，希冀透過非營利組織資源整合之經驗進行分析。
中華基督教救助協會成立20年，係以重大災難救助、幫助經濟弱勢家庭為主軸服務，本研究生將以其轄下的1919食物銀行為研究對象，進行資源整合的研究，進行經驗性驗證，並透過文獻探討、直接觀察法（各項活動）及個案訪談，以SWOT分析，進行質性研究，瞭解實務執行面之困難，進而綜合各方面資訊並歸納其結果。
研究的個案中以抽樣的方式，訪談1919食物銀行秘書長、處長。另外邀請捐助單位受訪，分享實際運作過程與成效，進行細部分析研究。
工業4.0的概念新增了「服務」的觀念，以「客製化」取代傳統大規模、單一規格生產的方式，影響各產業的革新，為人類打造全新的服務模式。
食物經由中央廚房轉製作為調理包，可延伸食物的使用期限，讓食物價值發揮最大化。這也符合經濟學大師熊彼得的「創新理論」中的「維持性創新」，指出未改變產品特性，而以提升品質或附加價值。這也說明了當資源整合執行上有狀況，非營利組織也不改初衷，永續服務。期盼透過分析其資源整合之能量，幫助非營利組織價值融合發揮最大化。
Economic growth is typically accompanied by increased globalization and advances in science and technology and information. However, this growth also brings increases in social problems, incidents of government ineptitude, and market instability, which cause even larger numbers of socially disadvantaged people to go without basic social care and which increase the number of so-called marginalized households.
Under these circumstances, non-profit organizations play an even more important role in working to resolve social problems in the immediate as well as long-term timeframes. This paper applies non-profit organization theory to conduct an empirical analysis of the resource-integration experience of the Chinese Christian Relief Association (CCRA), a non-profit organization.
For the past two decades, CCRA has organized and implemented relief services in the aftermath of major disasters and regularly provided critical assistance to economically disadvantaged families. Using the CCRA’s 1919 Food Bank as the target of this research, the researcher examines the approach of this organization to resource integration, conducts empirical verification, and reviews the relevant literature. Qualitative research is then conducted using SWOT analysis based on the direct-observation method (for various activities) and case interviews in order to elicit the key difficulties encountered in putting plans into practice. Finally, the information from all of the various aspects are synthesized and the results are summarized.
Industry 4.0 has introduced the concept of "services", replacing traditional large-scale, single-scale production methods with "customization". This change impacts innovation in various industries and creates new models of service.
Creating ready-to-serve seasoning / sauce packets in a central kitchen is an innovative approach that may effectively extend the lifespan of food and maximize the overall value of food products. This approach is consistent with "maintenance innovation" in the theory of innovation proposed by Bear, which states that the quality and/or value of a product may be improved while the characteristics of that product remain unchanged. This also reflects that when problems arise in the resource-integration process, non-profit organizations, rather than changing or abandoning this course of action, will continue to provide the same services. It is hoped that analyzing the energy and commitment that the 1919 Food Bank regularly dedicates to integrating resources will help non-profit organizations achieve the highest level of value integration possible. |
