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Dissertations / Theses on the topic 'Food chain'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

McCoy, Jan. "Natural Toxins in the Food Chain." College of Agriculture, University of Arizona (Tucson, AZ), 1990. http://hdl.handle.net/10150/295645.

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2

Li, Nanxi, and Jin Yang. "Cold Chain management in food logistics : a multiple case study on food industry." Thesis, Högskolan i Gävle, Avdelningen för Industriell utveckling, IT och Samhällsbyggnad, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-15012.

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In current business global society, every food industry company is making efforts to provide high quality of products and satisfaction to customers. Balancing the low cost but with high efficiency when undertaking cold chain logistics becomes competitiveness in business market. This thesis is mainly to study cold chain management in food logistics by a multiple case study on food industry. The purpose of the paper is to advance the understanding of the cold chain management in food industry, aim to find how an efficient way to combine the logistics cost and the effectiveness of cold chain logi

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3

Hall, Mia Rachael. "THE EFFECTS OF LIGHT AND NUTRIENTS ON FOOD CHAIN EFFICIENCY IN THREE-LEVEL FOOD CHAINS WITH BLUEGILL." Miami University / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=miami1344018242.

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4

Diaz, Ruiz Raquel. "Understanding food waste behaviours along the food supply chain-a mutilevel approach." Doctoral thesis, Universitat Politècnica de Catalunya, 2018. http://hdl.handle.net/10803/666122.

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The visibility of the food waste volume along the food supply chain during the recent years has situated this topic in the policy and research agenda. Food waste entails environmental, ethical and economic impacts. There is a vast agreement on the urgency of reducing the current food waste generation. However, there is still several gaps of knowledge to better achieve it. The complexity of the food waste phenomenon requires in-depth analyses, including multiple dimensions and adopting a multi-actor approach, to better understand its causes and to adopt the most adequate of solutions. There is

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5

Shutt, Jack Daniel. "Expanding a classic woodland food chain into a geographically variable food web." Thesis, University of Edinburgh, 2018. http://hdl.handle.net/1842/31081.

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There is ample evidence that climate change is impacting on phenology and it has been suggested that this may generate trophic mismatches. A key system for investigating phenology and trophic mismatch occurs in spring in temperate deciduous woodlands, where folivorous caterpillars and their predators, insectivorous passerines, are reliant upon ephemeral resources for reproductive success and survival. However, studies are primarily conducted within single-site, oak- (Quercus sp) dominated woodland and focus on a single caterpillar species, winter moth (Operophtera brumata), despite these passe

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6

FIORILLO, Vitaliano. "Delivering value in the food supply chain: organic food development in Italy." Doctoral thesis, Università degli studi di Bergamo, 2014. http://hdl.handle.net/10446/30855.

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7

Zacchettin, Pietro <1991&gt. "Food and Beverage cost reporting: methodologies applied to an Italian food-chain." Master's Degree Thesis, Università Ca' Foscari Venezia, 2017. http://hdl.handle.net/10579/9662.

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The objective of the work is to describe how food and beverage cost reporting can be developed in the restaurant industry. The description of available techniques is completed by their application in the case-study of an Italian food chain. The work starts with an introduction of the topic of the so-called “food cost”, which represents a relevant cost component for all restaurants, and must therefore be analysed carefully. Due to the insufficiency of the Income Statement to analyse food and beverage cost other methodologies must be employed, which must be specifically adapted to the restaur

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8

Casagni, Arianna. "Food waste along the supply chain. An analysis of nowadays food supply chain challenges in the italian and english contexts." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2013. http://amslaurea.unibo.it/5493/.

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Scopo. Lo scopo di questo studio è esaminare il problema degli sprechi nelle moderne food supply chain, così da consentire una piena comprensione delle principali cause di inefficienza sistemica nell’industria alimentare e individuare potenziali opportunità di miglioramento. Approccio e Metodologia. Per raggiungere gli obiettivi prefissati la presente trattazione si propone di implementare una ricerca empirica basata sull’analisi di due realtà industriali operanti nel settore alimentare. Nello specifico verranno studiate due aziende integrate rispettivamente nel contesto economico italiano

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9

Bryant, David Nicholas. "Supply chain demand management within the food sector." Thesis, Imperial College London, 1999. http://hdl.handle.net/10044/1/8138.

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10

Dunne, Anthony John. "Organizational learning in a food industry value chain." University of Southern Queensland, Faculty of Education, 2006. http://eprints.usq.edu.au/archive/00003206/.

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[Abstract]: This dissertation documents and evaluates the transformational change process undertaken by a major Australian food manufacturer, Golden Circle Limited. The study focuses on evaluating what impact the change process had on the organization’s capacity to learn and its ability to apply such learning to improve its competitive performance. The primary data used in this evaluation were generated by three sets of semi-structured interviews conducted with respondents drawn from different levels of management within Golden Circle and its key value chain partners over a two year period. Fr

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11

Workman, Rossalyn. "Business food chain, a new tool for planning." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp01/MQ39713.pdf.

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12

Tanner, Rene Michelle 1963. "Food chain organisms in industrial waste water ponds." Thesis, The University of Arizona, 1997. http://hdl.handle.net/10150/192096.

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The following thesis research examined the algae and invertebrates making up a food chain in two, hypersaline, industrial waste water ponds at the Palo Verde Nuclear Generating Station in Phoenix, Arizona. The ponds had high levels of total salts (65 g/I, mainly NaC1), nitrate (580 mg/1), BOD (31.6 mg/1) and algae (up to 650,000 cells/m1). Currently, the only toxic element of concern is selenium (1641 IA g/ 1) . The dominant algae were the diatoms Chaetoceros sp. and Nitzschia frustulum (Kurtz.) Grun. and the cyanobacteria, Synechococcus Nageli 1849. The only aquatic fauna were two invertebrat

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13

Kazimi, Basit. "Tillämpning av blockchain inom food supply chain management." Thesis, Mittuniversitetet, Institutionen för informationssystem och –teknologi, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:miun:diva-37211.

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Background: As a result of food supply chain management, we have access to fresh food from all around the world. But there are some encounters that food supply chain has to deal with. The E. coli outbreak in the US is an illustrative of a widespread problem faced by the food supply chain. Purpose: The purpose of the study is to examine how blockchain technology can be used in food supply chain management and see what the interest of the customer looks like. Method: The methodology of the research to examine how blockchain can be used in food supply chain management was through literature s

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14

SHIRANI, MOHSEN. "Assessing Food Safety Risk in Global Supply Chain." Doctoral thesis, Politecnico di Torino, 2016. http://hdl.handle.net/11583/2642589.

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Despite many attempts in the food safety risk assessment, there are a few studies and methods to cover the entire food supply chain. This study introduce a new model to perform the food risk assessment considering human factor along the entire food supply chain. The multi-discipline methodology of risk assessment tool, in combination of Key Performance Indicators (KPIs) has been applied in order to assess high safety risk point along the entire supply chain of food products. The method has been validated through the application in a case studies of food production.

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15

Mavromatis, Panos. "Food safety and histamine : production, control and risk assessment in the food chain." Thesis, University of Lincoln, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.427519.

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16

Walsh, Aoibéann. "Food, culture and decision making : implications for the food supply chain in Northern Ireland." Thesis, Queen's University Belfast, 2015. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.696329.

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Decision making and food choice are consumer behaviours that dominate individual lives, group interactions, and national debate. The concept of food culture is the combination of the two behaviours. A nation's food culture offers a snapshot into their consumption and eating practices through the actions taken by its people in relation to food. It represents the enduring influence of culture on consumption behaviour, which also evolves based on situational and environmental influences. In comparison to other countries and regions, Northern Ireland is not traditionally considered to have such an

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17

Mahroof, Kamran, Amizan Omar, and B. Kucukaltan. "Sustainable Food Supply Chains: Overcoming the Challenges with Digital Technologies." Emerald Publishing, 2021. http://hdl.handle.net/10454/18585.

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Yes<br>The purpose of this paper is to offer a consolidative approach in exploring the potential contribution of digital technologies in sustainable supply chain management (SSCM) for the sustainable performance of food supply chain business, through the circular economy concepts. As a single case study, this qualitative, interpretivist research was based on one of the largest food producers in the United Kingdom. The research utilises semi-structured interviews and applies thematic analysis to offer rich insights into SSCM challenges and their relationship with the business performance, thr

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18

Ali, Mohd Helmi Bin. "Unravelling halal food supply chain integrity : insights from Malaysia." Thesis, University of Nottingham, 2016. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.716492.

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This dissertation aimed to gain an understanding of halal food supply chain integrity (HFSCI) and the impact of the HFSCI on firm performance (FP). It sought to reveal HFSCI practices in order to provide insights into halal food integrity. This research investigated the practices that involved in managing halal food integrity in the supply chain. In addition, an empirical investigation was conducted to explore the effects of the supply chain integration (SCI) in the halal food industry in Malaysia. Employing mixed methods design, the research began with qualitative methodology phase (first pha

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19

Daoussis, Spiro. "Complicated dynamics of a three species chemostat food chain." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp02/NQ30081.pdf.

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20

Rajam, G. "The UK food chain : restructuring, strategies and price transmission." Thesis, University of Nottingham, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.243617.

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21

Wilson, Paul. "Imperfect competition and price transmission in the food chain." Thesis, University of Newcastle Upon Tyne, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.360876.

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22

Eksoz, Can. "Improving collaborative forecasting performance in the food supply chain." Thesis, Brunel University, 2014. http://bura.brunel.ac.uk/handle/2438/13826.

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The dynamic structure of the Food Supply Chain (FSC) distinguishes itself from other supply chains. Providing food to customers in a healthy and fresh manner necessitates a significant effort on the part of manufacturers and retailers. In practice, while these partners collaboratively forecast time-sensitive and / or short-life product-groups (e.g. perishable, seasonal, promotional and newly launched products), they confront significant challenges which prevent them from generating accurate forecasts and conducting long-term collaborations. Partners’ challenges are not limited only to the fluc

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23

Mehdizadeh, Ali. "Food industry supply chain planning with product quality indicators." Thesis, Imperial College London, 2014. http://hdl.handle.net/10044/1/25335.

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Quantitative supply chain modelling has contributed substantially to a number of fields, such as the automotive industry, logistics and computer hardware. The inherent methods and optimisation techniques could also be explored in relation to the food industry in order to offer potential benefits. One of the major issues of the food industry is to overcome supply seasonality and on-shelf demand. On the shelf demand is the consumer's in store demand which could also be seasonal. Objective of this work is to add flexibility to seasonal products (i.e. soup) in order to meet the on-shelf demand. In

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24

Keesenberg, Willeke. "Food safety and quality throughout the apple export chain." Diss., University of Pretoria, 2006. http://hdl.handle.net/2263/26307.

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One of the factors that maintains fruit quality is its microbial flora. Fruit holds a natural non-pathogenic epiphytic microflora but can become contaminated with pathogenic microorganisms during export, causing either postharvest decay or possibly resulting in a food safety risk. In order to study microbial dynamics on fruit surfaces and the environment fruit moves through in the export chain, fruit washings were made, surfaces were sampled and total populations and diversities determined per cm2. Hygiene and safety levels for fruit export environments were hereby determined by sampling vario

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25

Snell, Johanna. "Sustainability in the Regional Food Supply Chain of Lahti." Thesis, Uppsala universitet, Institutionen för geovetenskaper, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-324189.

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Unsustainable food production and consumption patterns are threatening our living environment and our lives on earth. There is a need for profound transition in our ways to produce and consume food. Food, its production and consumption is a hot topic currently – as can be seen in media and in several projects run by various institutions. Circular economy and sustainable resource management address different actors as well. The City of Lahti joined the FISU-network and is taking steps towards sustainable resource management. This thesis contributes to the ongoing work of the City of Lahti in de

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26

Darrall, Janet Mary. "The reaction of the food chain to healthy eating, vertical integration and food policy issues." Thesis, Lancaster University, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.315219.

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27

Vannini, Chiara. "Mappatura ed ottimizzazione dei flussi logistici di prodotti ortofrutticoli. Un caso italiano della grande distribuzione." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amslaurea.unibo.it/6816/.

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Il mercato agroalimentare sta conoscendo, soprattutto negli ultimi anni, una evoluzione sia dal punto di vista normativo sia legato alla crescente richiesta da parte dell’opinione pubblica di caratteristiche di trasparenza, tracciabilità e sostenibilità ambientale, economica e sociale. La sostenibilità della Food Supply Chain rappresenta una problematica di grande interesse in termini di ricadute di impatto ambientale e depauperamento delle risorse. L’obiettivo di fornire strumenti decisionali utili per tutti gli operatori della Food Supply Chain ha comportato lo sviluppo di specifiche metodo

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28

Xu, Xuechun. "Sequential recommendation for food recipes with Variable Order Markov Chain." Thesis, KTH, Skolan för elektroteknik och datavetenskap (EECS), 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-223567.

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One of the key tasks in the study of the recommendation system is to model the dynamics aspect of a person's preference, i.e. to give sequential recommendations. Markov Chain (MC), which is famous for its capability of learning a transition graph, is the most popular approach to address the task. In previous work, the recommendation system attempts to model the short-term dynamics of the personal preference based on the long-term dynamics, which implies the assumption that the personal preference over a set of items remains same over time. However, in the field of food science, the study of Se

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29

Bavorová, Miroslava [Verfasser]. "Innovations and food chain actors‘ behavior : [kumulative Habilitation] / Miroslava Bavorová." Halle, 2017. http://d-nb.info/1135965382/34.

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30

Copplestone, David. "The food chain transfer of radionuclides through semi-natural habitats." Thesis, University of Liverpool, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.309875.

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31

Memon, Muhammad Ali. "Transportation interoperable planning in the context of food supply chain." Thesis, Toulouse, INPT, 2014. http://www.theses.fr/2014INPT0076/document.

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L'alimentation est une nécessité de base de l'être humain, dont la survie dépend de la quantité et de la qualité de la nourriture ingérée. L'augmentation de la population requiert de plus en plus de nourriture, tandis que la qualité est associée aux contraintes des produits alimentaires comme une courte durée de vie ou la sensibilité à la température. L'augmentation de la demande entraîne une augmentation de la production alimentaire, répartie entre plusieurs sites de production appartenant à plusieurs entreprises de taille variée, qui peuvent utiliser les produits d'autres sites pour fabrique

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32

Osborne-Koch, Matthew. "Uptake of gold nanoparticles in an algae -- daphnid food chain." Connect to this title online, 2009. http://etd.lib.clemson.edu/documents/1263409421/.

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33

Allmann, Michael. "Applications of the polymerase chain reaction (PCR) in food chemistry /." [S.l.] : [s.n.], 1994. http://www.ub.unibe.ch/content/bibliotheken_sammlungen/sondersammlungen/dissen_bestellformular/index_ger.html.

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34

Mack, James C. "Policy Implications of Intentional Contamination of the Retail Food Chain." ScholarWorks, 2019. https://scholarworks.waldenu.edu/dissertations/7038.

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The retail food safety chain is vulnerable to deliberate contamination, yet food safety professionals and emergency managers typically respond to intentional contamination in different ways. Little is known about the practices of environmental health food safety professionals (EHFSP) as compared to emergency managers and whether those approaches can be combined to more successfully impede intentional food contamination. The purpose of this narrative policy analysis was to use routine activity theory to compare the narratives of EHFSPs and emergency managers to determine whether there are oppor

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35

COLOMBO, STEFANO. "DISCLOSING THE PHAGE-MEDIATED ANTIBIOTIC RESISTANCES IN THE FOOD CHAIN." Doctoral thesis, Università degli Studi di Milano, 2017. http://hdl.handle.net/2434/487927.

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The aim of this PhD project is to evaluate the presence and the role of viruses in food related environment with particular attention on the mobilization of antibiotic resistance genes (ARGs). During the last three years it has been investigated samples from different food related environments in order to fully characterize the respective microbial and viral communities with a focus on the identification of ARGs in virome and microbiomes. Water from aquaculture was the first sample analyzed (i) being a matrix that has a strong direct contact with the respective food; secondly, it has been anal

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36

Strotmann, Christina [Verfasser]. "Food waste reduction concepts for stakeholders in the food supply chain and auxiliary organizations / Christina Strotmann." Bonn : Universitäts- und Landesbibliothek Bonn, 2019. http://d-nb.info/1199005428/34.

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37

Hoffmann, Ruben. "Quality policy, market structure and investment behavior in the food marketing chain /." Uppsala : Department of Economics, Swedish University of Agricultural Sciences, 2006. http://epsilon.slu.se/200642.pdf.

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38

Kanjere, Julian. "A Blockchain-enabled System to enhance Food Traceability in Local Food Supply Chains (FSCs) suitable for Small Co-operatives in South Africa." Master's thesis, Faculty of Commerce, 2021. http://hdl.handle.net/11427/33826.

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Food is vital to human life. Therefore, ensuring its safety as it moves from producer to consumer in food supply chains (FSCs) is essential. This can be achieved through the use of food traceability technology which enables track and trace of produce within a FSC. Recently, blockchain technology (BCT) has shown great potential to enhance traceability in FSCs, owing to its ability to securely store data in a decentralised and tamper-evident manner. However, it appears that research on blockchain-enabled food traceability exists primarily within the context of large FSCs, whilst scarce for local

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39

Zanin, Giorgia. "Innovative processes in the food industry to protect health and eco-compatibility." Doctoral thesis, Università degli studi di Padova, 2013. http://hdl.handle.net/11577/3422628.

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The food industry is one of the world’s largest industrial sectors. Studies of the food sector clearly demonstrate that it is one of the most proliﬁc energy users, and thus a signiﬁcant contributor to global warming, acidiﬁcation, photochemical ozone formation, and eutrophication. Governments and regulations are paying more and more attention to the environmental impacts of the economic activities forcing manufacturers to be responsible for their products. At the same time, customers in developed countries are starting to consider ecological and ethical criteria in selecting food products de

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40

Ramirez, Manuel Jesus, Ivonne Eliany Roman, Edgar Ramos, and Andrea Stefano Patrucco. "The value of supply chain integration in the Latin American agri-food industry: trust, commitment and performance outcomes." Emerald Group Publishing Ltd, 2020. http://hdl.handle.net/10757/653832.

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El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.<br>Purpose: This paper aims to explore the antecedents and performance outcomes of supply chain integration in the agri-food industry in Latin America, a context that the literature on supply chain management has not extensively addressed. The quinoa supply chain, an industry that has encountered a boost in market demand in the past year, is selected as the unit of analysis. Supply chain integration dynamics are analyzed to provide recommendations

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41

Ziegler, Jacob. "Littoral structure as a driver of food chain length in lakes." Thesis, McGill University, 2014. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=123293.

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Lakes are among the most susceptible ecosystems to anthropogenic modification as humans are drawn to freshwaters for the multitude of ecosystems services they provide. The littoral habitat structure of lakes, both in the form of aquatic vegetation (macrophytes) and coarse woody debris (CWD), is often negatively altered by direct and indirect human activities. Little is known about the effect that loss of littoral structure might have on whole lake food webs with respect to energy flow and trophic transfers. The maximum number of trophic transfers within a food web is referred to as food chai

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42

Topp, Jessie Marie. "The role of sustainability reporting in the agri-food supply chain." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/19082.

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Master of Science<br>Department of Communications and Agricultural Education<br>Jason D. Ellis<br>Agricultural sustainability is a growing concern for the general public because of agriculture’s considerable use of land, water, and other natural resources. In response to this growing concern, companies have started to publish sustainability reports to highlight sustainable practices. The purpose of this study was to examine the role of sustainability reporting from companies in the agri-food supply chain. The research objectives of this study were (1) determine the prevalence of sustainability

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Ugoh, Sarem. "Walking the sweet orange chain : agri-food geographies of citrus losses." Thesis, University of Nottingham, 2018. http://eprints.nottingham.ac.uk/52496/.

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Food waste in recent years has become an international priority because of the large amounts of food wasted from farm to fork. In low-income countries like Nigeria, losses are significantly higher along the food chain from production to retail. There is a dearth of research that considers various crop value chains in different geographical regions and the prevailing conditions that influence these losses. Nigeria produces 3.9 million metric tonnes of citrus annually and it estimated that 30-70% is lost to postharvest losses. This study investigated the causes of losses from farm to fork along

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44

Duernberger, Kimberley. "Tracing nitrogen through the food chain in an urbanized tidal creek." View electronic thesis (PDF), 2009. http://dl.uncw.edu/etd/2009-1/r3/duernbergerk/kimberleyduernberger.pdf.

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Sliva, Hardt Fernando Augusto <1979&gt. "Trace metals and stable isotopes analyses to investigate dolphins' food chain." Doctoral thesis, Università Ca' Foscari Venezia, 2008. http://hdl.handle.net/10579/260.

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46

"Food Re-Network: A Reduced Food Chain to Address Food Insecurity." Tulane University, 2018.

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A problem facing over 41 million Americans today is food insecurity [15]. The root of this problem lies in the inequitable distribution of healthy and affordable food to low-income neighborhoods because of an industry that is profit-based and lacks a physical connection between the production and consumption of food. Even though 82 percent of consumers live in cities, food is produced in rural areas and transported several times before arriving in the consumerÕs hands [03] . Grocery stores are profit-based and invest in locations with higher buying power, resulting in a lack of access to food

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"Managing Food Loss and Food Waste in the Supply Chain." Doctoral diss., 2020. http://hdl.handle.net/2286/R.I.62729.

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abstract: The global population is expected to reach 10.5 billion by 2050. With the increase in population, food production needs to increase by at least 70% in 2050. This would require a several-fold increase in food production. However, scarcity in land availability, a falling water table, weather variability, and an increase in the cost of agricultural operations have made this difficult. The gap between food supply and demand could be minimized if food losses are reduced during production, post-harvest activities, and food waste during consumption. This dissertation focuses on food loss (F

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TU, LI-WEI, and 塗立委. "Food supply chain, food safety and traceability under information asymmetry." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/y7tr57.

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碩士<br>中國文化大學<br>經濟學系<br>106<br>The article mainly discusses Taiwan's current food supply chain and the traceabilty. The upstream(agent) maintain the preferred level of food safety effort, and through the defective material from the downstream(principal) to find the source of a problem. The research set up a principal-agent model with a three-stage game framework, the principal make decisions in the first stage and the agent make decisions in the second stage, the principal make decisions in third stage. Using "backward induction" get the solution. The study found that the downstream really not

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Chaio-Ying, Huang, and 黃喬穎. "Employee theft in fast-food chain industry." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/55035282446882624796.

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碩士<br>國立臺北大學<br>犯罪學研究所<br>97<br>By using interviews and observations, the study attempts to investigate the employee theft in fast-food chain industry. The interviewees include, respectively 2 fast-food chain industry superintendents and 4 employees. 2 restaurants were chosen purposely to observe their situational crime prevention designs. Our findings indicate that employee theft exists in all subjects, misbehaviors including unauthorized consumption of food and drinks, eating more food than company policy allowed, giving unauthorized free food to employee’s relatives and friends, and steal

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Wu, Chih-Kuan, and 吳致寬. "The Research of Food Chain Enterprise’s Model." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/86313489047772851611.

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Abstract:

碩士<br>元智大學<br>管理研究所<br>96<br>In the competition of global business, the food business will be the first among all enterprisers. When the chain-store system has brought into Taiwan, the franchise organization is getting bigger. At early food chain business, enterprisers opened business such as soup bun shops, lamb hot pot restaurants to egg cake shops and boba milk tea houses. Recently, restaurants style changed such as coffee shops or Japanese style’s noodle restaurants, etc. Some people use this system to make a fortune and open a food franchise business will be the ultimate goal in the food

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