結合習慣領域理論與層級分析法探討國軍伙食業務委外廠商評選

Application of Habitual Domains and Analytical Hierarchy Process to explore food business of National Military that outsource vendor selection

曾國祐(Kuo-Yu Tseng)

指導教授 ： 陳泰良

義守大學/管理學院/工業管理學系/碩士(2014年)

https://doi.org/10.6343/ISU.2014.00206

摘要

國軍伙食作業為部隊每天必定執行的工作，提供部隊官士兵三餐之作業，近年來，因人口結構改變及兵役制度變革，部隊需要將伙食作業委外交由民間廠商承包。本文藉由國軍伙食作業之特性，建立委外廠商評選模式，透過此模式瞭解目前伙食業務委外廠商評選條件，瞭解伙食業務委外評選重點，而擬定委外廠商評選的方案，使部隊與民間雙方相互合作，達到「雙贏互惠」之良性發展。
本研究將探討國軍伙食業務委外廠商評選條件，運用層級分析法（Analytic Hierarchy Process； AHP）及習慣領域理論（Habitual Domain，HD）發展出一套廠商評選模式，藉此來協助相關單位進行伙食委外事前評估。由於是綜合評選之結果，所得標廠商可以是伙食專業強、服務佳之廠商。對於伙食委外之廠商遴選，希望能從制度與實務等方面來加以分析，藉以發掘選擇廠商要注意的問題，最後利用Windows 作業環境下之 Expert Choice 應用軟體，將專家主觀感覺加以客觀地量化，明確地制訂出各項準則的權重，合理地研擬出，國軍伙食業務委外評估模式之層級架構。
本次研究結果顯示，在第二層的四大構面中，專家所重視的準則為，公司財務層面以及公司服務層面同等重要，而其次公司專業層面以及公司管理層面；第三層的17項準則中，前3項權重排序為「廠商獲利之能力」、「履約保證能力」以及「餐飲或團膳供應之實務經驗」所佔整體比偏高(49.2%)。從整體排序中分析國軍伙食業務委外廠商評選，「廠商獲利之能力」及「履約保證能力」佔有絶對重要的程度，而「餐飲或團膳供應之實務經驗」又直接影響上述兩項評選條件，提供國軍部隊餐廳作業委外之最大利益，可作為國軍部隊日後廠商評選的方針及依據，以提昇部隊官兵對伙食滿意度增加。

關鍵字

伙食 ； 委外 ； 外包 ； 習慣領域理論 ； 層級分析法

並列摘要

Currently, the daily meals in the military are provided by the solders. Due to the changes of reconstruction of human resource and the changes of the military service system recently, the military need to use outsourcing food vendors for their daily meals. This article will use the military food server base to develop a vendor comprehensive selection process; to let the military and civil both have benefit in order to create a win-win situation. This study will talk about the food vendors requirements for the military by using the Analytic Hierarchy Process: AHP, and Habitual Domain: HD, to develop a system of contractor selection in order to assist other departments for their evaluation of food vendors. As the result of a comprehensive selection process, the selected contractor will be the food specialist that can also provide excellent service. Hopefully base on the different aspects of the system and practices, to be able to analyze and explore the area that required attention during the contractor selection process. Finally use the software Expert Choice in the Windows operating system to develop a clear and reasonable hierarchical structure of guideline for the food vendor selection process. The results of the study show that on the second level of the four dimensions, experts determine that both of he corporate finances and their service are equally important, and the corporate professional and management are next. The 17 guidelines in the third level, the first three important points are, “contractors’ profit ability”, “capability of performance guarantee”, and “experience in serving group meals supplied” respectively. These three points are weighted 49.2%. The result from the comprehensive selection process shows that “corporate profit ability” and their “capability of performance guarantee” are the most important points. Also, their “experience in serving meals to groups” has a direct impact to the two points that we just mentioned. These points can be used for the policy and for the vendors’ evaluation to provide maximum benefit to the military in order to increase troops’ satisfaction of their daily meals.

並列關鍵字

Food Vendors ； Outsourcing ； Contractors ； Habitual Domain ； Analytic Hierarchy Process

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