Simulation Modeling of Factors Influencing Food Production Time－A Case Study of Tzu Chi Foundation

• Main Authors: Hsiao-Yi Lai, 賴曉逸
• Other Authors: Chen-Feng Kuo
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/53575835504793223775

碩士 === 東海大學 === 餐旅管理學系 === 97 === Most fundings for religious groups are from public dedication. Based on limited sources of fundings , self-cooking meals are served at most religious activities.Meal time might not, when the meal counts are large, be met due to the lack of experience. This paper contains two phases and studies the quantity food production of one of the Tzu Chi Foundation activities. The first phase is qualitative research including field interviews with responsible personnel, observations of the food preparation process , data collection of time and resources of the main ingredients. and literature review. The impact factors of food production time are found: batch production, personnel operating time and the use of food containers. The second phase is quantitative research. Through simulation software eM-Plant 7.0 to construct the model of the status of the food production activities, and SPSS12.0 three-way ANOVA to analyze the interaction between three factors on the total production time, results show that (1) if food containers are used, the average total production time would decrease by 12.2% (26.79 minutes), (2) if the average personnel operating time is reduced by 9%, the average total production time would decrease by 9% (19.78 minutes), (3) although scenario 12 is the most time-saving, which makes average decrease of total production time by 24.1% (56.6 minutes), the scenario must run with "the use of food containers", "20 percent less operating time", and "the largest batch production ". This study suggests that the adoption of scenario 7: the use of food containers or scenario 3: 10 percent reduction in personnel operating time would cause better and applicable solution on total production time.