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篇名 以情境危機溝通理論探討組織食安危機傳播效果:
以販售過期食品為例
Using Situational Crisis Communication Theory to Investigate the organization communication effect in food safety crisis:the expired food crisis case.
作者 劉臻、周敬恩
中文摘要

組織聲譽可能因危機事件而嚴重受損,尤其是對於日常生活息息相關的食品 企業而言。近年來台灣食安危機頻發,為食品企業的危機管理帶來了更嚴峻的挑 戰。本研究以情境危機傳播理論(Situational crisis communication theory, SCCT)為理論框架,採內容分析法,探討不同危機類型、危機歷史、反應策略與策略是否配對三大變量如何影響食品企業的聲譽。研究發現結果基本支持 SCCT 觀點,並提出了組織危機處理和未來研究方向的建議。

英文摘要

Organizational reputation could be seriously damaged by crisis, especially for those companies in food industry which is closely related to our daily life. Recently food crises happened frequently in Taiwan, which has brought greater challenges to food company. By applying situational crisis communication theory (SCCT), the present study is to explore how (1)crisis type, (2)whether crisis response strategy matches crisis type, (3)crisis history would influence the post-crisis reputation of six food companies. Using content analysis, this study collected and analyzed 220 pieces of news, and found that results basically supported SCCT. Several suggestions for both scholars and companies in the future were also discussed.

中文關鍵詞 反應策略、危機類型、危機歷史、食安危機、情境危機傳播理論
英文關鍵詞 crisis history, crisis response strategy, crisis type, food safety crisis, situational crisis communication theory (SCCT)
發表日期 2015/7/5
授權狀況 已授權
全文下載 3-2E_全文_劉臻、周敬恩_以情境危機溝通理論探討組織食安危機傳播效果:
以販售過期食品為例