人生中的一抹甜 (亞尼克-原味生乳捲)

Abstract

中文摘要 我們以亞尼克原味生乳捲為研究對象，結合作業管理相關理論，探討烘焙門市在高度重視產品新鮮度與品質穩定性的營運情境下，如何進行產品設計、產能規劃與整體營運管理。隨著烘焙產業競爭日益激烈，消費者除關注產品口味外，亦重視食品安全、外觀一致性與即時製作之新鮮體驗，使生產流程設計與資源配置成為影響經營績效的重要關鍵。 本研究首先針對生乳捲之實際消費情境進行目標客群分析，將市場區分為上班族、家庭族群與學生族群，並歸納其於午後甜點、節慶聚會與同儕分享等情境下之核心需求。進一步透過品質機能展開，將顧客對鮮奶油滑順度、蛋糕體濕潤度、外觀一致性、食品安全及保存攜帶便利性等需求，轉化為具體的技術要求與製程重點，作為後續生產與作業規劃之依據。 在產能與製程規劃方面，本研究以台中旗艦門市作為分析單位，根據歷史銷售資料推估原味生乳捲之年度與每日需求量，並採用批量式生產方式進行製程設計與生產線平衡分析。同時結合存貨管理、物料需求規劃與 ERP 系統，說明如何整合銷售預測、生產排程、採購與庫存資訊，以提升門市作業效率並降低缺貨與浪費風險。最後，透過損益平衡分析進行方案評估，檢視整體營運之經濟可行性。 Abstract This study takes Yannick’s Original Cream Roll as the research subject and integrates theories of operations management to examine how a bakery store conducts product design, capacity planning, and overall operational management in an operating environment that places strong emphasis on product freshness and quality consistency. As competition in the baking industry continues to intensify, consumers not only focus on product taste but also place increasing importance on food safety, appearance consistency, and the experience of freshly made products. As a result, production process design and resource allocation have become critical factors influencing operational performance. The study first analyzes target customer segments based on actual consumption scenarios of cream rolls, categorizing the market into office workers, family customers, and students, and summarizing their core needs in contexts such as afternoon desserts, festive gatherings, and peer sharing. Furthermore, through Quality Function Deployment (QFD), customer requirements—including cream smoothness, cake moisture, appearance consistency, food safety, and convenience of storage and portability—are translated into specific technical requirements and key process considerations, serving as the foundation for subsequent production and operations planning. In terms of capacity and process planning, this study uses the Taichung flagship store as the unit of analysis. Based on historical sales data, annual and daily demand for the Original Cream Roll are estimated, and batch production is adopted for process design and production line balancing analysis. In addition, inventory management, Material Requirements Planning (MRP), and Enterprise Resource Planning (ERP) systems are incorporated to illustrate how sales forecasting, production scheduling, procurement, and inventory information can be integrated to improve store operational efficiency while reducing the risks of stockouts and waste. Finally, a break-even analysis is conducted to evaluate the proposed plan and assess the overall economic feasibility of the operation.