餐飲連鎖業生產作業設計改良-以火雞肉飯為例

HOW TO IMPROVE DESIGN OF PRODUCTION OPERATIONS ON RESTAURANT CHAIN INDUSTRY –TAKING TURKEY RICE AS AN EXAMPLE

羅澤逸(Tse-Yi Lo)

指導教授 ： 張舜德

國立臺北大學/商學院/企業管理學系/碩士(2012年)

摘要

近年來連鎖加盟業成長快速，2010年連鎖體系家數達到859家，較2009年成長21.3％，其中以餐飲服務業的家數成長幅度最高，台灣餐飲連鎖業營業額一年比一年高，在2010年更達3448億元。然而在琳瑯滿目的連鎖體系中卻難見火雞肉飯這項產品的連鎖店。
本研究藉由學者所提出的流程改造、流程程序圖（FLOW CHART）、U型化產線設計的理論概念來嚐試改造火雞肉飯的作業流程，再透過DMAIC步驟與實驗設計（DoE）整合方法、藉由DMAIC步驟的明確定義來設計實驗，用最少的實驗次數，找出最佳火雞肉生產參數配置，研發新的作業系統以解決火雞肉飯業在展店的生產過程中無法降低成本及維持品質的困境。
本研究的研究結果顯示，透過FLOW CHART的分析，找出了傳統作業流程的缺陷，並以U型化設計提升了員工學習曲線的效率，之後再利用參數（水量、受體、熱源）的改變有效地節省生產時間，此新作業流程除了提升50%的效率以外，亦可作為未來中央廚房大量生產的基本模式。

關鍵字

流程改造, 實驗設計

並列摘要

In recent years the rapid growth of franchising industry, the number of home chain system in 2010 reached 859, compared with 2009 growth of 21.3%, of which the highest growth rate of the number of home food and beverage services, the restaurant chain industry turnover year after year.in 2010 reached 344.8 billion yuan. However, in a dazzling array of chain system is difficult to see the chain of turkey meal this product.
This research by scholars, process transformation, process procedure diagram (the FLOW CHART,), U-type of production line design, the theoretical concepts to try to transform the processes of the turkey with rice, and then integrated through the DMAIC steps and Design of Experiments (DoE)by a clear definition of the DMAIC steps to design the experiment, with the least number of experiments to identify the configuration of the best turkey production parameters, the development of new operating system to resolve the turkey rice industry to show the production process can notreduce costs and maintain quality of the predicament.
The results of this study through the analysis of the FLOW CHART, to identify the shortcomings of traditional processes, and a U-shaped design to enhance the efficiency of the staff learning curve, and then use the change of parameters (water, receptors, and the heat source)effective savings in production time, the new processes In addition to enhance the efficiency of 50% can also be used as the basic mode of the future mass production of the central kitchen.

並列關鍵字

PROCESS IMPROMENT、FLOW CHART、DoE、DMAIC

參考文獻

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