Establishment of evaluation formula on school lunch supplier---- HACCP-certification factories in Taipei

• Main Authors: Fu-Jin Wang, 汪復進
• Other Authors: James Yeong-Jia Goo
• Format: Others
• Language: zh-TW
• Published: 2004
• Online Access: http://ndltd.ncl.edu.tw/handle/84648904537552374248

碩士 === 國立臺北大學 === 企業管理學系碩士在職專班 === 92 === The purpose of this study is to establish the reasonable evaluation formula on school lunch supplier of the elementary schools and junior high schools in Taipei. Delphi method and analytic hierarchy process (AHP) were used to create such an assessment criteria on school lunch supplier. First, the discussion opinions of specialists and interviews of officer from Department of Health and/or Education in Taipei city government were collected about evaluation on school lunch supplier and then consolidated by Delphi method. Base on above consistent opinions, the hierarchy of evaluation of school lunch supplier was constructed to three levels. The first level was the goal in order to establish the reasonable evaluation formula on school lunch supplier in Taipei. The second level constructed five evaluation dimensions comprising of supplier characteristics of school lunch, hygienic qualification, nutritional blending, distribution capability and the adaptation to the crisis situation. The third level composed 25 different evaluation criteria based upon the different evaluation dimensions from second level. Then, the questionnaire was designed according to AHP theory. 121 schools in Taipei were investigated as sample after surveyed. The subjects of questionnaire investigation comprised of four stakeholder in the selection committee of school lunch supplier. They were consumers (teacher and householder representative), supervisor of Taipei city government, specialists, and suppliers themselves. There are 319 available samples in the reclaimed questionnaires. Then, that was followed by the usage of AHP principles to assign differing weight ratings to each evaluation dimensions and evaluation criteria. The results of this study in five evaluation dimensions were hygienic qualification 42.1%, adaptation to the crisis situation 20.9%, nutritional blending 20.4%, distribution capability 11.1%, and supplier characteristics of school lunch 5.6%, respectively. Meanwhile, the top ten criteria of 25 evaluation criteria were ranked in weighted order by carrying out really good hygienic practice (GHP) 5.6%, fitting to nutrition demand of student growth 9.0%, acquiring the HACCP-certification or hygienic assessment 8.9%, obtaining in certification of lunch inspection 7.7%, dealing with food- poisoning finely 7.5%, acquiring the certification of the HACCP-tracing inspection 7.2%, diversifying the menu 4.8%, dealing with shot of water finely 4.7%, supplying school lunch during SARS period normally 4.4%, school lunch maintains intact and suitable to eat 3.8%。 The last, the goal of this study is completed to establish the reasonable evaluation formula on school lunch supplier in Taipei and to raise a suggest grade about the evaluation on school lunch supplier of the elementary schools and junior high schools in Taipei. The above noted assessment formula was applied to an actual evaluation of school lunch suppliers example. It was concluded that the formula value was affirmed.