運用模糊層級分析法於台灣糕餅店之品質管理

Using FAHP in Taiwan Bakery Sector Quality Management

由於台灣的消費者對食物品質要求很高，所以對糕點食品安全是一個大挑戰。為了達到最好的食品控管，食物製造業者需要有效的品質管理。在食物品質系統中，如：HACCP（危害分析和關鍵控制點），ISO（國際標準組織），和BRC（英國零售協會）全球食品標準。然而，這些系統未知是否確實能夠涵蓋品質廣泛的意義。因此，需要一個評估架構來測量此品質的效力。透過參考文獻整理，本研究採用五種因素：組織的複雜、生產的複雜過程、產品的複雜、品質管理、生產品質。將利用此評估架構，透過專家問卷，針對台灣前五大糕點公司，採用層級分析法進行評選排序，藉以瞭解品質管理的有效性。

Because the consumer in Taiwan is very high to bakery Sector food quality's request, so safe to bakery food is a big challenge. In order to reach the best food to control, the food manufacturing operator needs a valid quality management. At food quality system performance, seem HACCP (endanger analysis and key of control point) understanding, ISO (nations of organization for standardize), and BRC (England retail association) global food standard. However, it is still unknown to what extent these systems factually contribute to the realization of quality in the wider sense. Therefore, a structure is needed that measures the effectiveness of quality. Through reference by get the five kinds of factors: (1) Complexity of organization, (2) complexity of produce program, (3) complications of product assortment, (4) quality management, and (5) produce quality. This article will make use five kinds of factors through the questionnaire using AHP (Analytic Hierarchy Process) to calculate the evaluated values and sort the forth five bakery company about quality management effectiveness in Taiwan.