A Study on The Application of Lean Management and Value Chain － T Restaurant Case

• Main Authors: YU, CHENG-HUNG, 游振宏
• Other Authors: LIN, YUNG-CHING
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/yn7t55

碩士 === 國立雲林科技大學 === 工業工程與管理系 === 105 === 　　Taiwanese foodservice industry grew fast in recent years however; the domestic environment also faced big challenges at the same time, such as food cost and labor salary rise, lack of human resource, complicate operation process, difficult profit management, and kitchen equipment replacement. Treditional management method and operation model have faced a tough road. Therefore, this research upgrad the value of foodservice industry based on Lean Management. 　　In this study, we achieved that to lower a staff member in kitchen of every branch and saved 10,800,000 NTD per year by introduce lean management to restaurant train. The profit earned based on facilities planning (AEIOU method) and reduced FOH’s footprint and replaced more efficiency BOH’s equipment. Besides, if foodservice industry adopts value chain properly can minimize waste and operation process also it created the beneficial of high turnover rate, space utilization rate, restaurant special planning and human resource which will Increase competitiveness. 　　We provide a study that focus on lean management and value chain for restaurant. The results can provide the methods to increase profit and competitiveness for foodservice industry. The benefits include growth of sales, customer satisfaction, high turn over rate, human resource management control; work process and kitchen equipment efficiency. Keywords: Foodservice Industry、Lean Management、Service Value Chain、Restaurant Design.