臺灣博碩士論文加值系統

近年來，商場的競爭隨著全球化愈趨激烈，這也迫使管理者或決策者必須投入更多的心力去管理供應鏈。在供應鏈管理中，存貨課題總是最受重視的，一個適當的存貨策略不僅能滿足客戶的需求，更能省下許多不必要之成本。在現實生活中，有許多因素會影響到存貨策略，其中產品的衰退性質為最重要的因素之一。幾乎大部分的產品都會在貯藏期限發生衰退現象，然後慢慢失去原本的價值，因此衰退現象理應被考慮進存貨策略裡。即食性食品(RTE Food)是生活中常見的消費品之一，且對於衰退現象十分地敏感；此類食品一旦發生腐敗等現象，會嚴重的影響顧客的購買意願，因此即食性食品的價值和衰退的程度有很大的關係。從賣方的角度來看，如何量化品質或食品剩餘價值是一個值得思索的問題；本研究為了探討即食性食品經過衰退後的剩餘價值，結合傳統的衰退存貨模型和品質預測模型，發展出一全新的衰退存貨模型，此模型能夠量化食品的品質和剩餘價值；本研究也使用了模糊理論來模擬貯藏溫度的波動變化以更貼近現實。在本研究的模型中，衰退率將被視為溫度相依，並代入實際的腐敗食品之實驗相關數據；透過案例演算可以發現過高的貯藏溫度或過長的架售期會減少買賣雙方的利潤。

In recent years, the highly competition environment has forced the manager or decision-makers to pay much attention to the supply chain management, and more researches have mentioned it than before. In the supply chain management, inventory practices are always popular; an appropriate inventory policy can not only satisfy customer’s demand but also save the unnecessary cost. With many aspects that can affect the inventory policy, the product perishability is a critical aspect of inventory policy. Most goods will deteriorate during the storage period, and the goods will decrease or lose their original value, so the deterioration should be taken into account in inventory practices. We also know ready-to-eat (RTE) food products are highly common consumer goods that have perishable property in real life, if RTE food has worsen in quality over time, and it will decrease customer’s purchase intention. Hence, remaining value of RTE food has much to do with its quality. From the vendor point of view, how to quantize quality and remaining value should be a critical issue in business. Consequently, we would like to combine the traditional deteriorating model and predict quality model to develop a new deteriorating inventory model for RTE food products, this new model shows food quality and remaining value in quantification. We also advanced this new model by fuzzifying storage temperature to simulate temperature fluctuation. Our proposed model uses the real data of deterioration rate, and we regard deterioration rate as temperature-dependent. A numerical example also provided to illustrate the solutions; we may discover that higher storage temperature cause lower profit and force the order cycle shorter.

致謝 I
摘要 II
Abstract III
Contents IV
Figures VI
Tables VII
Chapter 1 Introduction 1
1.1 Research Background and motivation 1
1.2 Research Purpose 3
1.3 Research Restrictions and Assumptions 3
1.4 Overview of the Research 3
Chapter 2 Literature Review 5
2.1 Deteriorating Inventory Model 5
2.2 Perishable goods 6
2.3 Ready-to-eat (RTE) Food 8
2.4 Gompertz Model 9
2.5 Fuzzy Theory 10
Chapter 3 Deteriorating Inventory Model for RTE Food 14
3.1 Notations 14
3.2 Assumptions 14
3.3 Modelling and Solution 15
3.4 Algorithm 17
3.5 Numerical example 17
3.6 Brief Summary 20
Chapter 4 Deteriorating Inventory Model for RTE Food – Applying Fuzzy Approach 21
4.1 Notations 21
4.2 Assumptions 21
4.3 Modelling and Solution 22
4.4 Algorithm 25
4.5 Numerical example 26
4.6 Analysis 29
4.7 Brief Summary 32
Chapter 5 Conclusions 34
REFERENCES 35
Appendix A 39
Appendix B 40
Appendix C 42

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