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    Title: 傳統餐飲業導入ERP之成效-以L個案連鎖火鍋店為例
    An Empirical Examination of ERP Implementation in the Catering Industry: Taking L Hot Pot Restaurant Chain as an Example
    Authors: 蔡銘正
    Tsai, Ming-Cheng
    Contributors: 羅明琇
    Lo, Sonia
    蔡銘正
    Tsai, Ming-Cheng
    Keywords: 連鎖火鍋店
    傳統餐飲業
    ERP系統
    系統改善
    成效
    chain hot pot restaurant
    catering industry
    ERP management system
    system optimize
    effective advice
    Date: 2021
    Issue Date: 2021-08-04 15:00:25 (UTC+8)
    Abstract: 火鍋業是以作業標準化和經營連鎖化導向的餐飲業，為本研究要著重分析
    的標的。餐飲業使用ERP管理系統可以有效地利用資訊化帶來的便捷，及時準確地處理各種餐飲資訊，完成各種任務。L個案連鎖火鍋店在使用ERP系統之前，存在管理混亂、漏洞多及資源無法有效地利用及人員效率低落等問題。本研究在ERP資訊技術的基礎上，整合ERP資訊技術和先進的管理論，以L個案連鎖火鍋店的實際需求，提出L個案連鎖火鍋店餐飲ERP系統改善方案。
    本研究之個案分析涵蓋了個案公司 L火鍋店介紹、L個案公司導入 ERP 前
    之問題、L個案公司 ERP 導入過程以及L連鎖火鍋店在導入ERP系統之後所產生的經濟效益。本研究提出了L連鎖火鍋店在導入ERP 系統之前所存在的問題分析以及所遇到的困難，L連鎖火鍋店導入ERP之後的挑戰，L個案連鎖火鍋店ERP系統改善之成效，L個案連鎖火鍋店ERP專案之執行成效以及L連鎖火鍋店在導入ERP系統之前及之後之比較。
    在整個系統的執行過程之中，L個案連鎖火鍋店完成了由單一店面模式向集
    團管理模式的組織結構轉變，將人力資源、財務及採購由單一店面管理改為集團統一管理。儘管在執行之中遇到了各種阻力，出現了多種專案變更，但是都得到了及時的控制，依據實際的情況來更改專案計畫及提出整體解決方案，專案最後終於得以執行成功，獲致成效。
    Food culture and mode in Taiwan has always been a world-renowned and important soft power comparing other industries. The indicator of catering industry and one of major food items in Taiwan is hot pot. Taiwan’s hot pot industry is dominated by the operators using the standardized operations and chain modes to develop
    catering industrial resources. The development and future evaluation of hot pot industry deserves to study. The L-chain hot pot restaurant would be the representative
    enterprise in Taiwan’s catering industry. The research takes the L-chain hot pot restaurant as the case study.
    The research focuses on analyzing by the use of ERP management system, which facilitating the exchange of information and messages, would be anticipated to
    be different changes and further developments. Before using ERP in the L-chain hot pot restaurant, the catering pattern presented chaotic managing mode, flaw supervision, inefficient the use resources and low staff efficiency. And after using the optimized ERP, the research combined technical information with advanced management theory in the context of O2O pattern of catering industry. The analyzing of this research contains introduction of the background, process and final economic profits after importing ERP. The research presents the results of implement, encounte red obstacles, unpredictable conditions and comparison before and after, while citing ERP.
    The differences and reformed spaces between the actual and anticipated condition results in producing the essential factors after using ERP. During the implementation of the entire system, the L-chain hot pot restaurant exchanged organizational structure from single management mode to unified team group, including human resources, finance and purchasing. Questions and difficulties which existing in the L-chain hot pot restaurant would be presented and reviewed in the study, it help to provide an effective advice to improve better performance and face to the future challenges.
    In conclusion, the final result shows the real demands and valuable references in the case of the L-chain hot pot restaurant. According to the situation, the research plan provides the best solution and improvements, which assist to deal with different kinds of situations in time and enforce tasks accurately. It also help to enforce the reforms successfully and achieved the targets. The great progress of the research would be the model and valuable reference materials in the industry.
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    二、英文部份
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    Description: 碩士
    國立政治大學
    經營管理碩士學程(EMBA)
    107932418
    Source URI: http://thesis.lib.nccu.edu.tw/record/#G0107932418
    Data Type: thesis
    DOI: 10.6814/NCCU202100506
    Appears in Collections:[Executive Master of Business Administration] Theses

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