本課程基於食品生產之過程所設計，目標為提供學生產品生產所需的基本知識與技能，如需求預測、產品與服務設計、工廠布置、廠址選擇、品質管理、存貨管理、倉儲管理、排程規劃、供應鏈管理、成本分析等，並將這些生產與作業管理技術實際應用於食品生產所需。
The objective of this course is to cover food production and operations management, including forecasting, product and service design, process selection and facility layout, location planning, quality management, inventory management, warehousing, scheduling, supply chain management, project management, cost analysis and control, etc.This course is designed based on the process of food production. The goal is to provide students with the basic knowledge and skills required for product production, such as demand forecasting, product and service design, factory layout, factory site selection, quality management, inventory management, warehouse management, and scheduling. planning, supply chain management, cost analysis, etc., and apply these production and operation management technologies to food production needs.
The objective of this course is to cover food production and operations management, including forecasting, product and service design, process selection and facility layout, location planning, quality management, inventory management, warehousing, scheduling, supply chain management, project management, cost analysis and control, etc.
本課程基於食品生產之過程所設計，目標為提供學生產品生產所需的基本知識與技能，如需求預測、產品與服務設計、工廠布置、廠址選擇、品質管理、存貨管理、倉儲管理、排程規劃、供應鏈管理、成本分析等，並將這些生產與作業管理技術實際應用於食品生產所需。
This course is designed based on the process of food production. The goal is to provide students with the basic knowledge and skills required for product production, such as demand forecasting, product and service design, factory layout, factory site selection, quality management, inventory management, warehouse management, and scheduling. planning, supply chain management, cost analysis, etc., and apply these production and operation management technologies to food production needs.
原文書：
1.William J Stevenson, “Operations Management 12th edition”, McGraw-Hill Irwin.
2.Operations Management: Sustainability and Supply Chain Management, by Jay Heizer, Barry Render, Chuck Munson
中文書：
1. 生產計畫與管理 2/E，林則孟,
2. 食品工廠經營與管理：理論與實務， 李錦楓, 林志芳, 李明清, 顏文義，五南出版社
3. 最新食品技師（6）食品工廠管理， 黃上品 ，禾楓書局
Original document:
1.William J Stevenson, “Operations Management 12th edition”, McGraw-Hill Irwin.
2.Operations Management: Sustainability and Supply Chain Management, by Jay Heizer, Barry Render, Chuck Munson
Chinese book:
1. Production Planning and Management 2/E, Lin Zemeng,
2. Food factory operation and management: theory and practice, Li Jinfeng, Lin Zhifang, Li Mingqing, Yan Wenyi, Wunan Publishing House
3. Latest Food Technician (6) Food Factory Management, Huang Shangpin, Hefeng Bookstore
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