完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.author | 鄭卉妤 | zh_TW |
| dc.contributor.author | 蔡佳妤 | zh_TW |
| dc.contributor.author | 下地伶奈 | zh_TW |
| dc.date | 114學年度第2學期 | zh_TW |
| dc.date.accessioned | 2026-10-08T05:29:09Z | - |
| dc.date.available | 2026-10-08T05:29:09Z | - |
| dc.date.submitted | 2026-10-08 | |
| dc.identifier.other | D1223099、D1373395、D1235035 | zh_TW |
| dc.identifier.uri | http://dspace.fcu.edu.tw/handle/2376/5209 | - |
| dc.description.abstract | 中文摘要 隨著數位科技快速發展,企業經營逐漸走向資訊化與系統化管理,管理資訊系 統已經成為提升營運效率與顧客體驗的重要工具。尤其是在餐飲產業中,面對 高頻率訂單與即時服務需求,如何透過系統優化點餐流程、整合前後台作業並 降低人為錯誤,已成為影響企業競爭力的重要關鍵。 本報告以連鎖餐飲品牌「晨間廚房」為研究對象,聚焦其 POS 系統在實際營運 中的應用情形,並以個人於本專題中所負責的系統分析與設計內容為核心,並 加以說明系統於點餐流程、訂單管理及資訊整合等面向之功能與運作方式。透 過系統架構與操作流程之探討,進一步分析資訊系統如何協助店家提升服務效 率、強化內部管理,並提升整體營運品質。 此外,亦整理本次系統設計與應用過程,並且說明個人在專題中的實際參與內 容與學習成果,藉此呈現餐飲業導入資訊系統後,在營運效率與決策管理上的 具體效益與發展潛力,作為未來系統優化與應用之參考依據。 | zh_TW |
| dc.description.abstract | Abstract With the rapid development of digital technology, business operations have gradually shifted toward information-based and systematic management. Management Information Systems (MIS) have become an essential tool for improving operational efficiency and customer experience. Particularly in the food and beverage industry, where high-frequency orders and real-time service demands are common, optimizing the ordering process, integrating front-end and back-end operations, and reducing human errors through information systems have become critical factors influencing a company’s competitiveness. This report focuses on the chain restaurant brand “Morning Kitchen” as the research subject, emphasizing the practical application of its POS system in daily operations. The report mainly discusses the system analysis and design tasks undertaken personally during this project, explaining the functions and operational methods of the system in areas such as ordering processes, order management, and information integration. Through an exploration of the system architecture and operational workflow, the report further analyzes how information systems assist stores in improving service efficiency, strengthening internal management, and enhancing overall operational quality. In addition, this report summarizes the system design and implementation process, while also describing my actual participation and learning outcomes throughout the project. The study aims to demonstrate the concrete benefits and development potential of introducing information systems into the restaurant industry, particularly in terms of operational efficiency and decision-making management, serving as a reference for future system optimization and applications. | zh_TW |
| dc.description.tableofcontents | 目次 壹、 前言 ............................................................................................................. 12 一、 研究背景 ............................................................................................. 12 二、 研究動機 ............................................................................................. 14 三、 研究目的 ............................................................................................. 15 貳、 店家介紹 ..................................................................................................... 16 參、 晨間廚房POS系統介紹 .............................................................................. 20 一、 系統基本資料-雲悅科技 ..................................................................... 20 二、 晨間廚房POS系統 .............................................................................. 22 三、 晨間廚房POS畫面介紹 ...................................................................... 26 四、 晨間廚房POS機的問題 ...................................................................... 38 五、 晨間廚房POS系統延伸功能............................................................... 39 肆、 自創品牌嶼食YÜ SHI介紹 ........................................................................ 81 伍、 嶼食 YÜ SHI POS 系統介紹 ..................................................................... 83 陸、 嶼食YÜ SHI 策略分析 ............................................................................... 98 一、 嶼食YÜ SHI SWOT 分析 ................................................................... 98 二、 嶼食YÜ SHI STP 分析 ......................................................................101 三、 嶼食YÜ SHI 五力分析 ......................................................................102 四、 嶼食YÜ SHI 4P 分析 .........................................................................103 五、 嶼食YÜ SHI ABC 分析 .....................................................................104 六、 嶼食YÜ SHI 商業模式圖 .................................................................106 柒、 嶼食YÜ SHI 行銷計畫 ..............................................................................107 一、 行銷計畫一:AI 人格健康測驗 .......................................................108 二、 行銷計劃二:隱藏菜單解鎖活動 ....................................................108 三、 行銷計劃三:週一不憂鬱計劃 ........................................................108 捌、 營運策略 ....................................................................................................109 一、 營運策略目標 ....................................................................................109 二、 供應鏈管理策略 ................................................................................109 三、 生產與作業流程策略 ........................................................................109 四、 庫存與物流管理策略 ........................................................................109 五、 資訊系統與數位化營運策略 ............................................................109 六、 成本控制與營運效率策略 ................................................................109 七、 顧客服務與營運模式策略 ................................................................109 玖、 營運績效與資訊系統比較分析 ................................................................110 一、 資訊系統與營運績效比較表 ............................................................110 二、 對比分析說明 ....................................................................................110 三、 營運建議 ............................................................................................110 壹拾、 結論與建議 ........................................................................................110 壹拾壹、 進度規劃表與工作分配表 ............................................................... 111 一、 進度規劃表-甘特圖 ....................................................................... 111 二、 工作分配表 ....................................................................................... 111 壹拾貳、 組員心得 ............................................................................................112 壹拾參、 參考文獻 ............................................................................................114 | zh_TW |
| dc.format.extent | 115p. | zh_TW |
| dc.language.iso | zh | zh_TW |
| dc.rights | openbrowse | zh_TW |
| dc.subject | POS 系統 | zh_TW |
| dc.subject | 晨間廚房 | zh_TW |
| dc.subject | 管理資訊系統 | zh_TW |
| dc.subject | Management Information System (MIS) | zh_TW |
| dc.subject | Morning Kitchen | zh_TW |
| dc.subject | POS System | zh_TW |
| dc.title | 企業管理資訊系統:以晨間廚房-雲悅科技為例 | zh_TW |
| dc.title.alternative | Enterprise Management Information Systems: Using Morning Kitchen as Examples | zh_TW |
| dc.type | UndergraReport | zh_TW |
| dc.description.course | 管理資訊系統 | zh_TW |
| dc.contributor.department | 企業管理學系, 商學院 | zh_TW |
| dc.description.instructor | 陳, 建文 | |
| dc.description.programme | 企業管理學系, 商學院 | zh_TW |
| 分類: | 商114學年度 | |
文件中的檔案:
| 檔案 | 大小 | 格式 | |
|---|---|---|---|
| 1142-013.pdf | 5.69 MB | Adobe PDF | 檢視/開啟 |
在 DSpace 系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。