烘焙產業生產組長管理職能養成之研究

The Development of Managerial Competencies for Team Leaders in Baking Industry

張棠茱(Tang-Chu Chang)

指導教授 ： 蔡怡君

國立暨南國際大學/教育學院/終身學習與人力資源發展碩士學位學程碩士在職專班/碩士(2021年)

https://doi.org/10.6837/ncnu202100243

摘要

本研究以烘焙產業不同企業之七位生產組長其各自不同的管理職能養成歷程為研究對象，旨在探討他們經歷烘焙產業從傳統麵包店時代的一條龍生產模式，隨著經濟的發展，演進到現代以連鎖門市中央工廠量化生產模式的管理職能養成的歷程。期能透過研究達到以下目的：
1、探究烘焙產業生產組長所具備的管理職能。
2、探究烘焙產業生產組長管理工作的困境與克服困境的能力。
3、探究烘焙產業生產組長管理職能的養成方式。
本研究採取質性研究之半結構式訪談法作為基礎，根據研究主題設計訪談大綱來蒐集七位訪談對象的資料。研究結論如下：
1、烘焙產業生產組長的主要職責與工作任務，以管理生產線人員的職責及其中排班及工作站配置與生產線人員指導的工作任務最重要。
2、影響烘焙產業生產組長管理工作的關鍵，以從管理者角度思考與調整的因素最重要。
3、烘焙產業生產組長管理工作的困境，以在困境中靠自己摸索為最重要；生產組長克服困境的能力，以調整心態不讓經驗侷限自己為最重要。
4、烘焙產業生產組長應具備的管理職能，以做好檢查製程狀況工作對應的知識與技術職能為最重要。
5、烘焙產業生產組長管理職能養成的歷程以從做中學逐漸成熟最重要，在強化管理職能中以與人合作的能力最重要。
針對管理職能養成議題，本研究根據上述研究結果，對烘焙產業企業、人資部、生產部主管、生產組長，以及未來相關研究提出建議。

關鍵字

烘焙產業 ； 生產組長 ； 管理職能養成

並列摘要

This research takes seven production team leaders from different companies in the bakery industry and their different management functions as the research object, and aims to explore the one-stop production model that they experienced in the baking industry from the traditional bakery era. With the development of the economy, the evolution In modern times, it has developed the management function of the quantitative production mode of the central factory in the chain store. The following goals can be achieved through research:
1.Explore the management functions of the production team leader of the baking industry.
2.Explore the plight of the management work of the production team leader in the baking industry and the ability to overcome the plight.
3.Explore how to develop the management function of the production team leader in the baking industry.
This research adopts the semi-structured interview method of qualitative research as the basis, and designs the interview outline according to the research theme to collect the data of seven interviewees. The research conclusions are as follows:
1.The main responsibilities and tasks of the production team leader in the baking industry are the most important to manage the responsibilities of the production line personnel and the work tasks in the scheduling and workstation configuration and the guidance of the production line personnel.
2.The key to the management work of the production team leader in the baking industry is the most important factor to think and adjust from the perspective of the manager.
3.The difficulty of the management of the production team leader in the baking industry is the most important thing; the ability of the production team leader to overcome the difficulties is the most important thing to adjust the mentality to not let the experience limit himself.
4.For the management functions that the production team leader of the baking industry should have, the most important is the knowledge and technical functions corresponding to the inspection of the process status.
5. The process of developing the management function of the production team leader in the baking industry is the most important to gradually mature from learning by doing, and the ability to cooperate with others is the most important in strengthening the management function.
In response to the development of management functions, this research based on the above-mentioned research results provides suggestions for the Bakery industry enterprises, human resources department of bakery industry enterprises, production department heads, production team leaders , and future related research.

並列關鍵字

Baking industry ； Production team leader ； Management function development

參考文獻

參考文獻

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