營養午餐不僅提供學童均衡的營養，同時也提供學童健康又衛生的飲食環境。本研究的主要目的是針對學校午餐供應商建立一套選擇與評估模式。首先，透過文獻資料彙整出午餐供應商五個評選構面，再予以延伸為十七個評估準則。然後以層級分析法訂定評估準則之相對權重，又以田口損失函數將午餐供應商在評估準則之績效轉換為品質損失值，最後結合評估準則之相對權重為總品質損失值，作為各供應商績效優劣排序的依據，並以實例說明此模式的應用，以作為學校選擇午餐供應商之參考。

In addition to providing nutrition for students, school lunches also provide a healthy and hygienic eating environment. This study developed evaluation and selection model for school lunch suppliers. First, 5 evaluation dimensions were constructed after reviewing the literature. Second, 17 subcriteria ere developed to extend the 5 evaluation dimensions. An analytical hierarchy process (AHP) was adopted to assign a relative weight to each criterion and subcriterion to establish a hierarchy. Subsequently, the quality loss of each alternative alternative and the weights of the dimensions and subcriteria were combined into a total quality loss index. Subsequently, each supplier was prioritized according to their index rank. The ranking protocol developed in this study can be used as a reference to assist schools in selecting qualified caterers. An example is provided to demonstrate the applicability of the proposed model.