| Summary: | 碩士 === 國防管理學院 === 後勤管理研究所 === 93 === The quantity food operations of profit or non-profit organizations are gaining more attention. Applying scientific management methods could achieve the efficiency of operations although related simulation literatures are very limited. This study chose a mass hall kitchen as an observation unit to develop a computer simulation model by eM-plant 5.5 and to analyze the impacts of dispatching-rules and the use processed foods (frozen and/or cooked foods) on labor-utilization, production-time, and holding-time. The results revealed that the dispatching-rules contribute less influence than the processed foods. While applying the scenario of 60-item processed foods, compared to the original scenario of 20-itme processed foods, the LHT and LPT dispatching rules both can decrease (1) the average working utilization by 7.7 %, (2) the average production time by 16 %, and (3) the holding time by 23.54 % without violation on on-time meal service.
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