厦航配餐部生产运作管理系统研究

厦门大学硕士学位论文厦航配餐部生产运作管理系统研究姓名：叶小琴申请学位级别：硕士专业：工商管理指导教师：许志端20051101AbstractAbstractAlongwiththecivilaviationmarketgraduallyopening,thedomesticprivateairlinesandtheoverseaslow-costairlinesenteroneafteranother,thecompetitionintensifiesdaybyday.Inordertoobtainthedevelopment,eachairlinediligentlyexcavatesandpromotesitscorecompetitiveability.Astheattachmentoftheairlines,thein-flightcateringindustryfacesthesameproblem.Withtherapiddevelopmentofeconomy,thepeople’slivingstandardisimprovedandthelifehabitischanged.Foodisnotonlyforthefullbelly,butalsoakindofenjoyment.Therefore,thein-flightfoodshouldbeprovidedwithquality,nutrition,estheticsense,securityandindividuality.Thetraditionalproduction&operationmanagementsystemcan’tmeettheneedsofthesechanges.Choosinganeffectiveproduction&operationsystemhasalwaysbeenthemaintopicofthein-flightcateringindustryresearchandexploration.ThisarticletakestheXiamenairlinescateringdepartmentasanexample.Firstly,itintroducesthecateringdepartment’sproduction&operationmanagementsystem,pointouttheexistentproblemsandanalyzeitsreasons.Next,itgivesthecommentsonhowtoimprovefromthedesignandcontrol.Thecompetitionisintensivedaybyday,thecivilaviationisstillasunriseindustryandhasapromisingfuture.Theauthorhopesthecateringdepartmentcouldholdtheopportunity,deepenthereformandcontinuetheimprovementsothatitcanincreasethepassengers’satisfactiontofoodandenhancethefoodcompetitionsuperiority.It’sourgoaltomakeXiamenairlinesdevelopstrongerandstronger.KeyWords:In-flightcatering;Production&Operation;Continualimprovement1191910111946Dobbs205020907001001-1ProductionOperations21-124~48hr0.5~1hr15~18106532004“”“”“”2004ACSAviationComplianceSolutionsIOSA“”1220“”IOSA2001ISO9001:19942002ISO9001:20002004ISO14001OHSAS18001HACCPISO9001BSI“”10634“”“”“”“”“”2.2231-11-1199713.51988919966000HOBABT150002%4.71-25.(1)(2)6(3)(4)(5)(6)(7)71-220044MF/5002-11/21/2/31/21/2/38910200490.700.740.7120042001~2004200176.69%200279.06%200480.57%200380.24%80.64%75.7%78.24%“”“”19.3%34.8%“”“”12.9%2.0%31.0%2004200411,1.72.(1)12(2)(3)131.200552006-20102.5141232904HACCPISO9001-200053.(1)(2)151.2-1162-12.(1)(1-2)72-1172-22-3///122-3(2)18/2-42-52-62-6192-7\\/2-733.202-82-824.2-12-7(1)199621HACCP2-3(2)221(4)231.120031252712527=4.6114.65.53314022432.25(1)(2)3.++++261200-150018001996199619961.2-92-92722290040090020-3013-238-18312:00A.M.35452812:00A.M.5060——100102.(1)(2)11-430129104817-201-32-52.3.22304.5.(1)231320016ISO9001:199420028ISO9001:2000200412ISO14001OHSAS18001HACCPHACCPHazardAnalysisHACriticalControlPoint,CCPHACCPHACCPGMPSSOPHACCP32HACCPIS09001HACCP()HACCPIS09001HACCPIS090016.(1)HACCPGMPSSOP3325S5S5S5S5S35S5S5S5334200220051.(1)2-235//(2)363-10803-43002-3-5~-187-15(3)37(4)2.(1)(2)38MRPJIT2-102-10MRP95%5%JIT39MRPJITJIT2.(1)JITJIT(2)(3)40411.2.421.12432.3.3-620057444.“”5.MRPJIT6.HACCPISO9001200020058451.2.(1)46(2)(3)3.3EEEquity()3E47481.4-1494-12.501.ABC5SABCABCABCABC4-1514-1ABCA123MRP45B1.2.3.4.1-3C1.2.3.2004265%-80%15%-20%A15%-20%30%-40%B5%-15%40%-55%C52SS42200424-2(LeadTime)2.5383.5S5S4ISO9001HACCPQCPDCA1.2.543.(SDCA)554.JIT35.5S5S5S5S5S5S5S5S6.20022545635%1.572.(1)(2)(3)3.(1)60%70%58(2)759(3)5S60ERP20044FOC2005572005568ERPMRPJITMRPJITMRPJITMRPJITMRPJITMRPJITMRPJIT614-3MRP3MRPMRPMRP62MRP20051ERP63MRPERP22.JITJITJITJIT8JIT(1)JITJITJITJITJIT(2)64JITJITJIT65(3)JIT5S5S665S5S671.2.3.1980IFCAITCA681.2.3.4.1.2.3.691.[]RichardB.ChaseNicholasJ.AquilanoF.RobertJacobs9200352.[].(JeffreyK.Liker),—14200513.[]200014.200425.[]199646.200517.200478.200439.—20058P1510.—20058P611.HACCP2002712.HACCP2004613.14.15.2003116.5200477017.MRPJITMRP/JIT19992P46-4918.20022P53-5619.19952P27-2920.JITMRP19981P45-4621.JIT20023P56-5922.:20042P13-1523.19971P23-2624.20003P17-2025.JIT20018P60-6126.20023P66-6927.2005628.2005429.1997130.2004431.HACCP2004732.厦航配餐部生产运作管理系统研究作者：叶小琴学位授予单位：厦门大学本文链接：授权使用：上海海事大学(wflshyxy)，授权号：3451b3e6-3a36-47a2-a23f-9e13009c8b10下载时间：2010年10月18日