近年來社會型態的變遷、家庭結構的改變與婦女就業比例增加等因素之影響，使 得消費者外食的機會增加，為餐飲業創造無數之商機。而業者在面臨競爭激烈、變化迅速的 市場，為爭取更多的客源，拓展新的市場，並提昇服務品質以滿足各種不同顧客的需求，紛 紛調整營運策略，創造最大的利潤。但是餐飲業在備餐管理上面臨專業廚師不易尋找、勞動 工資高漲、倉庫廚房空間昂貴、食物成本增加、設備與維修費用提高及環境維護意識需求迫 切等問題，而漸漸受到矚目之調理食品與調理菜餚，即為改善上述問題方式之一。因此，業 者紛紛成立中央廚房或委由食品業進行調理食品與調理菜餚的製作與加工，以降低成本、提 高競爭力，並可解決備餐上的問題。除了達到節流之目的外，餐飲業者更可將店內銷售各種 菜餚製成外賣餐飲商品，提供外送或外帶的服務，增加營業額與銷售量，以達開源之目的。 除此之外，近來外燴飲食業愈來愈普遍採用委外加工品於菜餚供應中，可見調理食品與調理 菜餚於未來的市場潛力無窮。本文即針對調理食品與調理菜餚簡介、商品的興起及其於餐飲 業上的發展應用等內容逐一進行探討，以提供餐飲業在擬定經營管理策略之參考。 欲健全餐飲業的調理食品與調理菜餚之發展應用，根據本研究分析結果必須朝如下八點修正 ，方可獲致永續成功的契機。 １．菜單設計豐富化，開發多樣化高品質適合國人的飲食。 ２．重視原料採購、驗收與儲存管理，以降低成本。 ３．食物製備兼顧美味與衛生安全，以建立口碑。 ４．重視產品加值服務，以本土化提高市場競爭力。 ５．行銷包裝獨特化與全面連鎖化。 ６．標準化作業，積極促成餐飲業成本控制的管理，減少浪費。 ７．開發市場，結合觀光，多元化經營。 ８．掌握資訊，永續經營。

　　　　　Following with the changing of social style, family construction, and the growth of the percentage of career women, the chances and consumption amount of dining out are increasing and thus creates enormous markets for food and deverage services. While facing intense competition and changing markets, in order to strive for more consumer resources, to expand new markets, and to satisfy all the requirements of different consumers by promoting their service quality, proprietors are adjusting their business strategies one and all and try to acquire the greatest benefits. However, foodservice management has to face the problems of the difficulties of looking for professional cooks, the raising of laborer wages, high price of storehouse, increasing charges of material capitals, equipment and maintenance, and the urgent request of environmental protection. Therefore, cooked food and cooked dishes that have gradually gained consideration can be regarded as a means to improve the previous problems. As a result, proprietors now all establish central kitchens or commission food processor to manufacture cooked food and cooked dishes just to lower their capitals, raise their competitiveness and solve the problem of preparing food. Moreover, foodservice proprietors have made their dishes become food and beverage goods available for dining out, provide sending out or takeout service that can raise their business volume, selling amount and finally lower their capital and achieve the goal of expanding resource and saving expense. In addition, nowadays food and beverage service for dining out generally adapt to use processed food in their dish services. This shows that the future market for cooked food and cooked dishes has great potentiality. This research would focus on the introduction of cooked food and cooked dishes, the discussion of the rising of goods and its development and application in food and beverage service and thus to provide as reference materials for food and beverage service when planning operation and management strategies. According to the analysis result of this research, there are eight perspectives need to be adjust in order to achieve flawless development and application of cooked food and cooked dishes in food and beverage service and lead to sustainable operation. 1. To enrich menu designing and to open up and develop diversifying and high quality food and beverage suitable for our citizens. 2. To attach importance to the purchase, check and accept and storage management of materials in order to lower capitals. 3. The manufacture of food should apply to both for good taste and for food sanitation and safety. 4. To attach importance to the additional service of product and to raise market competition through localization. 5. To specialize and to characterize sell package and to develop chain store. 6. To standardize the procedure, to develop the management of capital control of food and beverage service and to avoid waste. 7. To explore market, to combine with tourism and to operate with diverseness. 8. To control any information and to operate sustainable.