應用分析層級程序法於國軍伙食委外辦理之研究-以國軍某單位為例

近年來各界反映國軍伙食費偏低、伙食品質差，面對市場環境快速變化與景氣波動的影響下，成本控管壓力愈來愈大，而國軍為減少組織經營上的人力成本，除了精實縮減組織之外，過去部隊最重視的伙房，將逐次外包。國防部列出第一階段伙食外包計畫，包括軍中機關、廠庫、學校、醫院及空軍聯隊地勤餐廳，伙食都將委外由團膳包商承作。本研究是以國防大學辦理伙食委外業務相關人員為母體，採文獻探討、專家訪談與問卷調查方式，再運用AHP理論及「Expert Choice 2000」軟體作為分析工具。首先，將文獻資料與專家代表討論之結果彙整後，建立第一層級為「國軍伙食委外辦理之因素」，第二層級為「國軍伙食委外辦理因素之四個評估構面」，分別為:「1.菜餚供給2.伙房人力及設備3.餐廳環境及維護4.危機處理應變」，第三層級為20項評估因素，再依層級架構設計問卷。專家訪談對象是學校辦理伙食委外專家，問卷調查對象是國防大學辦理伙食委外業務相關人員。收集有效樣本問卷三十份，透過分析層級程序法統計結果，以探討國軍伙食委外辦理因素之權重及排序，並提出相關具體建議。

關鍵字

委外；分析層級程序法

並列摘要

In recent years, different social circles suggest that food expense of military is low and food quality is not satisfying. With rapid change of market environment and impact of economic fluctuation, cost control pressure increases. In order to lower manpower cost of organizational operation, the military streamlines the organization. Besides, it proposes outsourcing of restaurant which used to be the most important in the army. Ministry of National Defense listed the first phase of outsourcing restaurant program, including military unit, warehouse, school, hospital and ground service restaurant of air force, which will be under outsourcing by the group meal providers. This study treated personnel related to outsourcing restaurant of National Defense University as population. It adopted literature review, expert interview and questionnaire survey and AHP theory and “Expert Choice 2000” as analytical tools. First, this study reorganized literatures and discussion result of experts and constructed the first level “factors of outsourcing restaurant of the military” and “four dimensions of factors of outsourcing restaurant of the military” at the second level: “ 1) supply of food; 2) manpower and facility of restaurant; 3) restaurant environment and maintenance; 4) response to crisis”. The third level is 20 factors. It then designed the questionnaire according to hierarchical framework. Subjects of expert interview are the experts of restaurant outsourcing of school. Subjects of questionnaire are personnel related to outsourcing restaurant in National Defense University. It collected 30 valid samples and by statistical result of Analytic Hierarchy Process, it explores weights and ranking of outsourcing restaurant factors of the military and proposes the specific suggestions.