Comparison of Fast Food Operation Services at Melbourne Convention and Exhibition Centre (MCEC) in Melbourne, Australia-The Case of MCEC Kitchen and AVS Catering

澳洲墨爾本會展中心速食服務作業之探討：比較MCEC及AVS外燴公司爲例

10.29916/JMPP.201109.0004

張鉯崴(Yi-Wei Chang)；何學庸(Shyue-Yung Ho)；孫建寧(Chieh-Nin Sun)；戚令宜(Ling-Yi Chi)

會議 ； 展覽 ； 食品服務作業 ； Convention ； Exhibition ； Food Operation Services

管理實務與理論研究

5卷3期（2011 / 09 / 01）

58 - 73

英文

本研究主要以世界級之澳洲墨爾本會展中心爲背景，比較兩家不同外燴速食公司在此會展中心提供食品服務作業之模式，其分別爲MCEC及AVS外燴公司。同時，澳洲墨爾本會展中心爲配合食品衛生、安全、食物器具與裝備設施之保養維修，而採取「危害分析重要管制點系統」（簡稱：HACCP）之預防簡介。透過在此「危害分析重要管制點系統」之管控標準之下，瞭解上述二家外燴公司服務作業之差異性，其涵蓋內容包括MCEC與AVS外燴公司，其在廚房內部／外部作業、人力資源管理及食物儲藏等各方面之比較。其結果顯示，AVS外燴公司在整體作業上，無論是在內部或外部之廣泛服務作業層面，皆較MCEC外燴公司具有彈性原則。

This paper compares the two types of catering offered at the world class Melbourne Convention and Exhibition Centre (MCEC) in relation to compliance with the Hazard Analysis Critical Control Point System (HACCP) used for safe sanitation and maintenance of food service equipment and facilities within food service operations. The catering types include MCEC's fast food services and the AVS which is contracted in to provide catering for large events hosted at MCEC. The HACCP catering compliance in regard to MCEC's in-house kitchen, human resources and food storage are compared and contrasted with HACCP compliance of the more flexible AVS system that prepares its catering both internally and externally for a range of large venues.

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