A Multi-Stage Model for the Management of Healthy Vegetarian Service with LOHAS Concept

• Main Authors: Hsiao-Chuan Sung, 宋小娟
• Other Authors: Sing-Ko Liang
• Format: Others
• Language: zh-TW
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/60280525921998250682

碩士 === 佛光大學 === 生命與宗教學系 === 103 === The crucial factor for life and survive is the food. Based on three beliefs,“Food is the God of the people. ”, “Vegetarian is the nature of the food. ” and "Vegetarian is a righteous.", we followed the western LOHAS concept to build up a multi-stage management model for healthy vegetarian supply. Go through linear programming model to provide module analysis with three stages (basic, food balance and seasons) and three levels(best food supply pattern, price sensitivity, nutrition sensitivity). The vegetarian patterns are pure, lacto, ovo, lacto-ovo and fruit vegetarian. The western LOHAS concept with health and sustainability will represented by basic nutrition requirement and minimum food use. There is a linear programming model with minimum cost goal function and minimum nutrition requirements as constraints. The supple management decision is to provide best food pattern and quantity. The multi-stage supply management for healthy vegetarian service has different meanings. Conceptual framework has five stages: first stage with building data base, second stage with mathematical programming model for best solution, third stage for receipt design, fourth stage for cooking technique, and last stage for customer service. The first two stages are considered in this LOHAS management research. The results from first basic stage showed that the best food supply pattern will be lacto module with cost of NT$30.4103 per person per day. Second balance stage with five food patterns has best food supply from fruitarian module with cost of NT$51.6093 per person per day, average cost raise over 30%. The third season stage has best food supply by winter season lacto module with cost of NT$24.0716. The first level analysis for each stage showed that the most popular food are sweet potato, taro, carrot, cabbage, oatmeal, and tofu. The second level analysis for each stage showed that high sensitivity with food price change. The third level analysis for each stage showed that nutrition has impacts on the following phase with receipt design. The conclusion showed that linear programming model can provide healthy vegetarian supply management analysis with western LOHAS concept. First suggestion is to increase the food items in the nutrition data base. The information about the nutrition change with different cooking method is need to improve by academic institutions.