烘焙師傅於國際競賽獲獎之關鍵因素

Key Factors of Winning Prizes in Inetrnational Competition For Bakery Chef

邱永亮(Yung-Liang Chiou)

指導教授 ： 胡宜中

中原大學/商學院/企業管理研究所/碩士(2015年)

https://doi.org/10.6840/cycu201500267

摘要

在2008年吳寶春、曹志雄與文世成師傅組台灣隊，代表亞洲出賽世界麵包團體賽，於巴黎擊敗歐洲代表、美洲代表及同為亞洲代表，為台灣隊取得世界大賽亞軍。一直到2010年，吳寶春師傅參加2010年世界盃麵包大賽，榮獲「大師賽」歐法麵包類世界冠軍殊榮後，這樣的激勵與榮耀，讓每天埋首於廚房努力工作的烘焙師傅們，眼神自信閃爍緊握著手上的麵糰，躍躍欲試攀登上世界的高峰，用汗水與掌聲成就自己堅持到最後一刻的熱情。
烘焙產業是屬於勞力密集的產業，經營者必須創造一套差異化的競爭摸式，讓自己處於領導市場的地位。當吳寶春師傅榮獲世界冠軍麵包頭銜後，當時冠軍麵包販售的天價與山人海排隊購買的瘋狂盛況，刺激當時烘焙業低迷的消費市場，鼓舞著烘焙師傅們不斷的研發與創新，登上國際的舞台。當時的佳德鳳梨酥也是經由競賽，成為兩岸遠近馳名鳳梨酥銷售傳奇名店。由於烘焙師傅在國際競賽的獲獎，對促進烘焙業的發展有很大的貢獻，因此引發本研究探討烘焙師傅於國際競賽獲獎關鍵因素的動機。
本研究透過文獻探討，並在烘焙產業中參加過國際烘焙相關競賽師傅與烘焙相關科系曾經指導學生參加國際烘焙相關競賽經驗之專家協助下，發展出烘焙師傅於國際競賽獲獎之研究架構，並以廣為使用的決策實驗法與網路分析程序法決定關鍵因素以及關檢因素之因果圖，藉以有效改善關間因素之績效表現。
研究結果發現，烘焙師傅於國際競賽獲獎之關鍵因素，包含了｢團隊成員｣、｢專業技能｣、｢溝通協調｣、｢國際資訊接軌能力｣、｢國內外競賽參與的規劃與安排｣、｢後勤團隊的規劃與安排｣、｢培訓時程｣與｢生涯規劃｣的因果圖則呈現可由「團隊成員」或「國際資訊接軌能力」的改善為出發點，透過成員的篩選與教練在競賽訊息蒐集的強化，以有效帶動其他關鍵因素之改善。本研究，為烘焙師傅於國際競賽獲獎提出建言，在實務上有其重要貢獻。

關鍵字

烘焙業、國際競賽、決策實驗室法、網路分析程序法、關鍵因素、因果圖

並列摘要

In 2008, three bakers, Pao-chun Wu, Zhi-xiong Cao, and Shi-cheng Wen, teamed up to compete in the Bakery World Cup in Paris on behalf of Asia. They defeated a number of teams that represented Europe and America, as well as Japan and Turkey, two other teams that represented Asia, and won the second place. In 2010, Pao-chun Wu participated in the Bakery World Cup again and won the prestigious title of Master Baker in the Bread Category. Such an honor has ever since inspired many hardworking bakers to hold their dough tightly with their eyes glistening with self-confidence, aspire to climb to the top of the world, and work with both sweat and passion to stick out all the difficulties and frustrations.
The baking industry is labor intensive. A person who runs a bakery must differentiate his business from his competitors, so that he can take the lead in the market. When Pao-chun Wu won the prestigious title of Master Baker in the Bakery World Cup, the high price of the champion bread and the long lines people formed to buy the bread actually stimulated the once depressed baking industry and encouraged many bakers to keep on researching and thinking of new ideas in the hope of walking onto the world stage some day. Chia Te pineapple cake is another pastry product that stood out in a competition and has made Chia Te a legendary pineapple cake shop that is well known in both Taiwan and China. Due to the fact that bakers win prizes and awards in international competitions contribute very much to the development of the baking industry, the author was prompted to conduct this study to explore the motives and key factors of bakers winning international competitions.
The author developed a research framework after a literature review and with the assistance of the bakers who have participated in international competitions and of the experts who have instructed students to compete in international competitions. The commonly used DEMATEL and ANP were employed to decide on the key factors and produce the cause and effect diagram in order to improve the performance of the key factors.
The results show the key factors for a baker to win an international competition include “team members”, “expertise”, “communication and coordination”, “ability to connect with the world”, “planning and organizing participation in national and international competitions”, and “planning and organizing the logistics team”. The cause and effect diagram of “training sessions” and “career planning” show that through the selection of team members and the improvement of the coach’s ability to collect competition information, that is, by improving the factors of “team members” and “ability to connect with the world”, other key factors can be improved.

並列關鍵字

Inetrnational Competition ； Key success factor ； Keywords: Baking industry ； Analytic Nework Process (ANP) ； Decision Marking Trial and Evaluation Laboratory (DEMATEL)

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