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研究生:盧正治
研究生(外文):LU, CHENG-CHIH
論文名稱:以形態分析探討泰式料理前菜創新之研究
論文名稱(外文):Research on the application of TRIZ in the innovation of chopsticks
指導教授:蔡若鵬蔡若鵬引用關係
指導教授(外文):TSAI, JO-PENG
口試委員:陳立偉王善揚
口試委員(外文):CHEN, LI-WEIWANG, SHEN-YONG
口試日期:2020-06-27
學位類別:碩士
校院名稱:遠東科技大學
系所名稱:餐飲管理系餐飲經營與安全管理碩士班
學門:民生學門
學類:餐旅服務學類
論文種類:學術論文
論文出版年:2020
畢業學年度:108
語文別:中文
論文頁數:55
中文關鍵詞:形態分析法泰式料理料理前菜料理創新交叉一致性評估
外文關鍵詞:Morphological analysisThai CuisineAppetizersCuisine InnovationCross Consistency Assessment
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泰式料理美食為已廣為國人接受,市面上已可看到許多泰式餐廳。泰式料理由於兼具美味與健康,目前廣受各年齡層顧客的喜愛。然而消費者口味喜新厭舊,如何有系統地研發出多元化料理,但又要兼顧美味、食材相容性與相剋性、市場可行性等是餐飲經營者值得研究的問題。因此本論文以泰式料理的前菜為例,採用形態分析法並結合市場可行性評估,以快速又有系統地研發出具競爭性的產品,除了可使餐廳永續經營與提升競爭力,也提供消費者兼具美味健康等多種要求的產品選擇。
本論文選定瓜類、配料與糖類為泰式前菜的成分。首先透過形態場(Morphological Field)中維度的定義與實例的選定以構成多種產品組合,再經由交叉一致性評估(Cross Consistency Assessment; CCA)去檢核任兩維度間食材實例對(Pair)的相容性或相剋性等因素,去除口味不搭或屬性衝突等組合保留可能性高的組合。最後進行市場可行性評估。由此系統性的研發法訪得知何種結果可讓產品多樣化並事先除去可行性不高的產品。本論文提供之產品創新方法,期望可供讓餐飲經營者參考及提升其競爭力。

Thai cuisine is widely accepted by the Chinese, and many Thai restaurants can be seen in the market. Thai cuisine is currently popular with customers of all ages due to its deliciousness and health. As the consumers always like to eat new taste food, it is very important for restaurant operator to systematically develop diversified cuisines with deliciousness, compatibility of ingredients, market feasibility, etc. Therefore, in this paper, morphological analysis along with market feasibility assessment were adopted to systematically and rapidly develop the appetizer of Thai cuisine. So the restaurant will be more sustainable and competitive, in the meanwhile, it also provides consumers with a variety of product choices that are delicious and healthy.
In this paper, melons, ingredients and sugar are selected as the elements of the Thai appetizer. First, through the definition of dimensions in the morphological field and the selection of elemenys to form a variety of product combinations. Then through the Cross Consistency Assessment (CCA) to check the compatibility or consistency of any pairs formed by two dimensional elements so as to remove combinations that do not match taste or attribute conflicts and reamin high likelihood combinations. Finally, a market feasibility assessment was implemented. Based on this systematic research and development method, t the Thai appetizer can be diversified and people can remove the unfeasible products in advance. It is expected that the innovative methods adopted in this research can provide the catering industry a useful method for reference.

致謝 -----------------------------------------------------------------I.
中文摘要 ----------------------------------------------------------------II.
英文摘要 ---------------------------------------------------------------III.
目錄 ----------------------------------------------------------------IV.
表目錄 -----------------------------------------------------------------V.
圖目錄 ----------------------------------------------------------------VI.
第一章 緒論--------------------------------------------------------------1
第一節 研究背景----------------------------------------------------------1
第二節 研究動機----------------------------------------------------------4
第三節 研究目的----------------------------------------------------------4
第四節 論文架構----------------------------------------------------------4
第二章 文獻探討----------------------------------------------------------6
第一節 泰式料理----------------------------------------------------------6
第二節 青木瓜與南瓜------------------------------------------------------10
第三節 蝦米與花生米------------------------------------------------------12
第四節 黑糖與椰糖--------------------------------------------------------14
第五節 形態分析介紹------------------------------------------------------16
第六節 形態分析步驟------------------------------------------------------19
第三章 研究方法----------------------------------------------------------24
第一節 研究流程----------------------------------------------------------24
第二節 維度選定及定義-----------------------------------------------------26
第三節 元件組合可行性評估-------------------------------------------------27
第四節 組合結果----------------------------------------------------------28
第四章 研究結果----------------------------------------------------------29
第一節 食材及器具準備-----------------------------------------------------29
第二節 前置工作及實做過程-------------------------------------------------33
第三節 交叉一致性評估準則及結果--------------------------------------------41
第四節 市場可行性評估準則及結果--------------------------------------------46
第五章 結論與建議---------------------------------------------------------48
第一節 結論--------------------------------------------------------------48
第二節 建議及未來方向-----------------------------------------------------48
參考文獻
一、 中文參考文獻-------------------------------------------------------49
二、 西文參考文獻-------------------------------------------------------51

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