臺灣博碩士論文加值系統

在實際案例啟發下，本研究探討一家炭烤店的生產規劃問題。傳統上餐飲業的經營模式都是仰賴經營者的經驗和判斷，因此造成品質不佳，訂單延遲，客戶抱怨等問題。藉由問題分析發現生產規劃的關鍵製程是烤爐料理空間，烤爐料理問題除了針對不同的食材有不同的限制、不同的食材料理時間等因素外，還要考量如何有效提升烤爐產出與訂單最短時間出貨，維持食材溫度與鮮度。過去案例隨意搭配進行烤爐上料理時，烤爐利用率不佳將造成生產成本增加、商品的製作時間變長、客人等待時間變長等不良影響。針對此實際問題探討，並建立數學規劃決策系統，經案例驗證決策系統能提高客戶滿意度與烤爐利用率，增加有效產出創造獲利。

Motivated by a real case, this study explores the production planning problem of a Barbecue stall. In practices, the decision relies on the personal experience and judgment, and often results in problems such as poor quality, delayed orders, and customer complaints. We analyze the problem and find that the critical resource of the grill process is the grill stand space. In addition to factors such as different restrictions and different cooking times for different ingredients, it is necessary to consider how to effectively increase the output and order of the oven. Ships in the shortest time, maintaining the temperature and freshness of the ingredients. In the past, when the cases were randomly matched for cooking on the oven, the poor utilization of the oven would cause adverse effects such as increased production costs, longer product production time, and longer waiting time for customers. We propose a decision-support tool based on mathematical programming. Numerical cases demonstrates that the tool proposed can effectively improve the customer satisfaction and oven utilization to increase the profits.

摘要 i
ABSTARCT ii
目錄 iii
表目錄 iv
圖目錄 v
第一章 緒論 1
第二章 文獻回顧 4
2.1 生產規劃排程 4
2.2 手術室排程 5
2.3 研究範圍 7
第三章 問題分析 8
3.1 成本架構 8
3.2 生產作業流程 10
3.3 生產特性 12
3.4 生產指標 13
3.5 決策系統需求 15
第四章 決策系統 17
4.1 決策系統架構 17
4.2 數學最佳化模型 18
第五章 數值分析 23
5.1 數值分析設定 23
5.2 數值案例 25
第六章 結論 34
參考文獻 36

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