Routes of Inventory and Warehousing Management within Culinary Facilities-A Food Safety Aspect

食品安全是運送過程中的一項重要考量因素。在現代化的冷凍物流中，溫度變化的波動將會影響食物的品質。為了確保食品安全，我們必須小心地監督食品的運送過程。當食物送到餐廳廚房時，食物拆箱上架與卸下傳遞過程有別於非食物的一般貨物。每道菜置備時的運輸路徑與-18℃的倉儲環境將會影響食品的衛生安全條件、工作人員健康及冷凍冷藏空調電力成本。這些特徵同時也是食品有別於一般貨品的不同。在先前的研究裡，比較是一般工廠的廠內路徑規劃之研究，它們多聚焦於物理上長與寬等限制條件的研究，鮮少研究是以食品安全為出發點來設立動線的路徑規劃之研究。因此，本研究的目的為建構一成本模型來最小化餐廳廚房中食品微生物的污染及最少的人員移動路徑。本研究分析廚具設施與運送路徑，所設計之軟體是運用微軟視窗化培基語言編譯所設計之執行檔案。經過模型驗證，本實驗的結果顯示本研究所提出之新的演算法將能最小化模型的目標值。本研究的學術貢獻為提出新的問題、模型及新的演算解法。對於實證企業將能更節省廚房等生產成本及提高食品衛生安全。對於未來的研究建議為發展更多的啟發式演算法則及運用最佳化技術的技術於這個新的研究議題身上。

關鍵字

存貨與倉儲管理；食品安全；廚房設施規劃；運籌管理；動線

並列摘要

Food safety in delivery process is an important issue. In modern cold logistics, vibration of temperature would affect the quality of food. To ensure food safety, the process of delivery would be supervised carefully. When foods are sent to the kitchen of a restaurant, unloading cargo process is different from a general package. Each delivery route and the cold temperature (-18℃) environment would affect food sanitary conditions, personnel health and costs of air conditioning. These also are the characteristics between food and general goods. Previous researches applied routes calculating into a general factory. Most of them were focused on physical constraints, such as length and width, of these literatures only a small fraction is focused on microbiology aspect. Therefore, the main purpose of this research is to construct a cost model to minimize the pollution of microbiology, routes of personnel movement around inventory and warehouse of a restaurant. We analyzed the location of facilities and distance of routes. The demonstration software was coded by the Virtual Basic 6. Through the model validation, our experimental results show that we could minimize the objective value by proposed new algorithm. The contribution of this study was offered a new problem and a new solving algorithm. The research could be a good help for the empirical restaurant to face the real world problems. It could bring a company great benefits in terms of food safety and cost saving. Furthermore, the research suggests other heuristics and optimization techniques can be applied into these topics.

並列關鍵字

Inventory and Warehousing Management ； Food Safety ； Culinary Facilities ； Management ； Logistics Management ； Route

國際替代計量

Routes of Inventory and Warehousing Management within Culinary Facilities-A Food Safety Aspect

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