Using MCDM Approach for Evaluation in Food Quality Management of Bakery Sector

使用多評準決策法於麵包店品質管理之評估

10.7047/JLM.200812.0015

楊明峯(Ming-Feng Yang)；陳容瑄(Rong-Syuan Chen)；陳詠晴(Yun-Chin Chen)

品質管理 ； 層級分析法 ； 麵包店 ； Quality Management ； AHP ； Bakery Sector

運籌與管理學刊

7卷2期（2008 / 12 / 01）

15 - 23

英文

由於消費者對食物品質要求很高，所以對糕點的食品安全是一個大挑戰。爲了要達到最好的食品控管，食物製造業者需要有效的品質管理。在食物品質系統評量，如危害分析和關鍵的控制點(HACCP)，國際標準組織(ISO)，和英國零售協會(BRC)全球食品標準。因此，需要一個架構來測量品質的效力。透過參考文獻由Van der Spiegel, Luning, ziggers, Jongen此四位作者，在2005年提出五種因素：組織的複雜、生產的複雜過程、產品的複雜、品質管理、生產品質。本文將使用此五種因素，通過問卷，採用層級分析法計算評比值並以台灣前五名麵包公司爲例進行排序。

Because the consumer is very high to bakery Sector food quality's request, so safe to bakery food is a big challenge. In order to reach the best food to control, the food manufacturing operator needs a valid quality management. At food quality system performance, seem HACCP (Hazard Analysis and Critical Control Points) understanding, ISO (International Organization for Standardization), and BRC (British Retail Consortium) global food standard. Therefore, a structure is needed that measures the effectiveness of quality. Through reference by for authors Van der Spiegel, Luning, Ziggers, Jongen in 2005 get the five kinds of factors: (1) Complexity of organization; (2) complexity of produce program; (3) complications of product assortment; (4) makquality management; and (5) produce quality. This article will make use five kinds of factors through the questionnaire using AHP (Analytic Hierarchy Process) to calculate the evaluated values and sort the forth five bakery company about quality management effectiveness in Taiwan.

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