副供中心自民國70年成立以來，一直在為全軍官兵提供質佳、價廉、便利、品項 多的專屬採購市場，並著重於食品安全衛生之管控。近年來副供組織歷經多次變革後， 已面臨人員精減、人才流失之困境；期間，民間各型態賣場林立，國軍為提高副食供 應作業效能，衍生「採購商源整合」之構想。本研究即以分析網路層級程序法，探討 副食品供應商評選時的主要準則與次要評選準則，提供副供中心未來辦理採購副食品 選商評分項目與配分之參考建議。 本文以資源基礎觀點與交易成本理論作為理論基礎，並從相關文獻中整理出副食 品供應商評選準則，建立修正式德爾菲問卷，透過11位專家問卷調查，完成評選準則 的篩選，以及各準則間之相依回饋關係與相對權重之建立，依其重要程度排序，主準 則部份，依序是安全衛生管理、產品品質、服務品質、溝通與售後服務等4個；次準 則部份，依序是食品品質之管控機制、檢驗制度、對上游供應商之稽核、運輸作業安 全衛生、送貨時間、作業環境及整潔、人員操作衛生、原料來源、成份之檢測與使用、 產品標示、對原料供應商審核/評鑑制度、臨時與緊急狀況訂貨、對委外代工廠商審核 /評鑑制度、銷貨退換機制等12個。本研究評估結果：食品品質之管控機制、檢驗制度、 對上游供應商之稽核為前三項，恰巧符合目前社會大眾對食品安全衛生管控之期望， 也是副供中心未來在尋求外部資源提供副食品的服務效能時所必須重視的項目。

The Non-staple Food Supply Center ( NFSC ), since 1980, has been responsible for providing army in a good quality, inexpensive, convenient, diverse Food material procurement market and focus on the management of the food safety and sanitation. During this period, folk Various patterns stores everywhere, in order to improve the effectiveness of non-staple food supply, to emerge the conception of "integration of procurement source", considering the current food supply system for non-staple food supply station is outsourcing to megastores from the private sector. This study is applied analytic network process to discuss the nonstaple food supplier selection which major and secondary selection criteria are, it is going to provide recommendations of evaluation items and weights to the NFSC conducting the procurement in future. This article is based on resource-based view and transaction cost theory, and has collected criteria from the literature related to non-staple food supplier selection, to establish Modified Delphi questionnaire. By 11 experts, it is obtained to the dependency and feedback relationship and the relative weighting between primary and secondary criteria. The ranking is according to their importance, the primary criteria is sequentially safety and sanitation management, product quality, service quality, and customer service; Secondary criterion part, the sequence is Non-staple food quality control system, inspection system, the audit of the upstream suppliers, transportation safety and sanitation, delivery time, operating environment and clean, personnel to operate sanitary, sources of raw materials, testing and use of ingredient , product labeling, raw material supplier audit /evaluation system, temporary and emergency orders, for outsourcing foundry audit/ evaluation system, sales returned system. The result of this study is Non-staple food quality control system, inspection system, the audit of the upstream suppliers are the first three important, it is not only happened to meet the expectations of current community on food safety and sanitation management and control, but also NFSC must pay attention to seek the service performance of the external resources in the future.