臺灣博碩士論文加值系統

現今社會中任何行業如果沒有資訊科技的輔助，是不可能持續成長獲利的，本研究針對餐廳管理系統(RMS)進行各方面功能性的調查與分析，從餐廳管理系統功能演進的角度出發，分為四個面向(顧客、服務員、廚區、櫃檯)來分析各階段的功能演進，並針對四個面向當中功能演進較弱的「廚區」進行討論，綜整出目前廚區對於訂單管理上的限制與不足之處，並架構出一個最佳化訂單管理系統(OOMS)的雛型。

Society in any industry if there is no auxiliary of the information technology cannot continue to grow profit, the study restaurant management system(RMS) for the investigation and analysis of functional, starting from the point of view of the functional evolution of restaurant management system to analyze the functions of the various stages of evolution, divided into four dimensions (customer, waiter, kitchen, counter) to analyze the functional evolution of the various stages of discussion and for the weak functional evolution of the four dimensions “kitchen” comprehensive whole out of the current kitchen restrictions on the order management and inadequacies, and architected prototype of the optimization order management system(OOMS).

書名頁 i
論文口試委員審定書 ii
授權書 iii
中文摘要 iv
英文摘要 v
誌 謝 vi
目 錄 vii
表目錄 ix
圖目錄 x
第一章 緒論 1
1.1 研究動機 1
1.2 研究目的 3
第二章 文獻探討 4
2.1 RMS系統架構圖 6
2.2 RMS功能演進 6
2.3各階段演進之差異程度 8
第三章 研究方法 14
3.1 RMS功能瓶頸 14
3.2 廚區製做輔助系統 15
3.3最佳化訂單管理系統(OOMS) 17
3.2.1 系統核心機制 18
3.2.2 系統設計架構 19
第四章 討論 22
4.1現代化RMS系統架構圖 22
4.2 OOMS三大優勢 22
4.3 OOMS設計上的隱憂 24
第五章 結論與未來展望 26
5.1前瞻新創發展的趨勢 26
參考文獻 27

中文文獻：
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英文文獻：
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