Application of Habitual Domains and Analytical Hierarchy Process to explore food business of National Military that outsource vendor selection
| Autor: | Kuo-Yu Tseng, 曾國祐 |
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| Rok vydání: | 2014 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 102 Currently, the daily meals in the military are provided by the solders. Due to the changes of reconstruction of human resource and the changes of the military service system recently, the military need to use outsourcing food vendors for their daily meals. This article will use the military food server base to develop a vendor comprehensive selection process; to let the military and civil both have benefit in order to create a win-win situation. This study will talk about the food vendors requirements for the military by using the Analytic Hierarchy Process: AHP, and Habitual Domain: HD, to develop a system of contractor selection in order to assist other departments for their evaluation of food vendors. As the result of a comprehensive selection process, the selected contractor will be the food specialist that can also provide excellent service. Hopefully base on the different aspects of the system and practices, to be able to analyze and explore the area that required attention during the contractor selection process. Finally use the software Expert Choice in the Windows operating system to develop a clear and reasonable hierarchical structure of guideline for the food vendor selection process. The results of the study show that on the second level of the four dimensions, experts determine that both of he corporate finances and their service are equally important, and the corporate professional and management are next. The 17 guidelines in the third level, the first three important points are, “contractors’ profit ability”, “capability of performance guarantee”, and “experience in serving group meals supplied” respectively. These three points are weighted 49.2%. The result from the comprehensive selection process shows that “corporate profit ability” and their “capability of performance guarantee” are the most important points. Also, their “experience in serving meals to groups” has a direct impact to the two points that we just mentioned. These points can be used for the policy and for the vendors’ evaluation to provide maximum benefit to the military in order to increase troops’ satisfaction of their daily meals. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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