企業價值源自於企業流程的執行以滿足消費者需求，但因內外部環境變化，企業流程不應是一成不變的，而需適時且適當的調整。 由於雲端技術的進步，食品業也開始採用雲端資料庫管理產品配方及其衍生之產品資訊，藉以強化其供應鏈的資訊透明與食品之可追溯性；個案公司之主要客戶推動雲端產品資料管理系統，本研究透過流程改善，修正原有新產品開發相關流程，以確保內外部產品資訊一致。 受限於個案公司既有之資訊系統，目前只能提供資訊登載之功能，而未能有效轉換，因此流程改善僅能修正相關流程之結合與紙本作業之改善；求持續改善，面對外在環境之變化、資訊技術的進步，企業更應採取正面的態度研究並選擇適合企業本身的資訊系統系統工具，以提高管理效率。 食品業為相對保守且資訊技術能力較弱的產業，業者普遍對於新的產品資訊管理系統了解不深且接受度不高；以2014年食品產業策進會推動產品生命週期管理系統為例，目前仍無重大成效，建議後續研究可進一步探討食品業採用相關系統所面臨之困難、導入之方法論與其運用之成效分析，以提高業者採用資訊系統落實食品安全作業之效率。 ;Enterprise value comes from the execution of business processes to meet consumer demand. Due to internal and external environmental changes, business processes should not be static, but need timely and appropriate adjustments. Because of the advancement of cloud technology, the food industry has also started to use cloud database to manage product formulas and the derived product information to strengthen information transparency and food traceability in their supply chains. A major customer of case studied company also adopted the cloud database of products. This study focus on business process improvement to improve existing NPD process, to ensure consistency of internal and external product information. Limited by the existing information system, the system can only provide the function of information publishing, and the information can’t be converted to other documents effectively. Therefore, the process improvement can only correct the combination of related processes and the improvement of paperwork. For continuous improvement, to face of changes in the external environment and advances in information technology, companies should adopt a positive attitude to study and select appropriate information system tools that are suitable for the company itself to improve management efficiency. As the food industry is a relatively conservative industry with weak information capabilities, the industry is also not familiar with the new information system with low acceptance. Taking the example of Product Lifecycle Management promoted by Taiwan Food Industry Foundation in 2014, there are still no significant achievements. Herein suggested that the follow-up study can further explore the difficulties faced by the food industry in adopting the relevant systems, the introduction methodology and the analysis of the effects of the system, in order to improve the operation efficiency of implement food safety.
