本文選題：老字號 + 餐飲　； 參考：《江南大學》2008年碩士論文

【摘要】： 核心競爭力理論是企業(yè)發(fā)展基本戰(zhàn)略研究的新階段。20世紀90年代以來,對企業(yè)核心競爭力的研究成果層出不窮,并取得了輝煌的成績。但是對于餐飲企業(yè)尤其老字號餐飲企業(yè)少有涉足。因此本文試圖借鑒核心競爭力的理論在老字號餐飲企業(yè)的應用發(fā)展進行探討。 本文首先對國內(nèi)外有關老字號、核心競爭力的研究現(xiàn)狀綜述,在此基礎上,提出本課題的研究意義與目的、研究方法和研究內(nèi)容及創(chuàng)新點。 其次,對中國老字號的概念、行業(yè)分類及特點,餐飲業(yè)、老字號餐飲企業(yè)的概念與歷史進行文獻研究,然后提出老字號餐飲企業(yè)存在的主要問題及發(fā)展趨勢。 再次,介紹了核心競爭力的理論淵源,然后探討了其本質(zhì)、構成要素、基本特征、生命周期及培育提升的方法,在此基礎上提出了中國的老字號餐飲企業(yè)核心競爭力的三個層次理論:以文化競爭力為核心層,文化競爭力主要包括民族文化、地域文化、企業(yè)文化與品牌文化等三個方面;一般競爭力為構成層,主要包括技術競爭力、服務競爭力、營銷競爭力等方面;以一些基礎要素為中心的資源層,主要包括以品牌、信譽、人才、核心技術秘密(秘方)、專利與銷售渠道等要素為主的非物質(zhì)資源與以原料、核心產(chǎn)品與資金、生產(chǎn)設備、房屋、土地等為主的物質(zhì)資源。并提出了培育與提升老字號餐飲企業(yè)核心競爭力的對策與建議。 最后,主要是從實證的角度,在334份調(diào)查問卷及訪談的基礎上,用核心競爭力的三層次理論探討了無錫地區(qū)老字號餐飲企業(yè)的核心競爭力與發(fā)展問題。無錫餐飲老字號整體核心競爭力不強,可以分為經(jīng)營良好的、經(jīng)營一般的與勉強維持的三類,其中,三鳳橋與王興記核心競爭力較強,在核心競爭力生命周期中居于二次創(chuàng)業(yè)階段,較其他全國知名品牌或世界品牌相比還有很大差距,它們需要結(jié)合自身特點與條件進一步提升自身核心競爭力,拱北樓的核心競爭力在衰退,在核心競爭力生命周期中居于衰退消亡期,企業(yè)必須通過學習與創(chuàng)新加以調(diào)整積極培育新的核心競爭力,才能使企業(yè)保持較強的生命力。 本文借鑒國內(nèi)外的核心競爭力的最新理論成果,結(jié)合我國市場經(jīng)濟發(fā)展的實際狀況,筆者對中國老字號餐飲企業(yè)這一特殊企業(yè)群體進行了理論與實證探索,并對無錫地區(qū)具有代表性的老字號餐飲企業(yè)進行了深入的調(diào)查研究,這對于老字號餐飲企業(yè)的發(fā)展具有一定的參考意義。
[Abstract]:The theory of core competence is the new stage of the basic strategy research of enterprise development. Since the 1990s, the research results of the core competence of enterprises have emerged one after another, and have made brilliant achievements. But for the catering enterprises, especially the old brand food and beverage enterprises rarely involved. Therefore, this paper tries to use the theory of core competence for reference in the application and development of established brand catering enterprises. Firstly, this paper summarizes the current situation of research on old brand and core competence at home and abroad, and then puts forward the research significance and purpose, research methods, research contents and innovation points of this subject. Secondly, the concept, industry classification and characteristics, the concept and history of the catering industry, and the history of the restaurant enterprises in China are studied, and the main problems and development trends of the enterprises are put forward. Thirdly, it introduces the theoretical origin of the core competence, and then discusses its essence, elements, basic characteristics, life cycle and methods of fostering and upgrading. On this basis, the author puts forward three levels of theory of core competence of China's established catering enterprises: cultural competitiveness is the core layer, cultural competitiveness mainly includes national culture, regional culture, corporate culture and brand culture; General competitiveness is composed of technological competitiveness, service competitiveness, marketing competitiveness, and so on; the resource layer, which is centered on some basic elements, mainly includes brand, reputation, talent, etc. The key technical secret (secret recipe, patent and sales channel etc.) the non-material resources and the material resources, such as raw materials, core products and funds, production equipment, houses, land and so on. The countermeasures and suggestions of cultivating and promoting the core competence of the established restaurant enterprises are also put forward. Finally, from the empirical point of view, on the basis of 334 questionnaires and interviews, this paper probes into the core competence and development of the established restaurant enterprises in Wuxi with the three-level theory of core competence. Wuxi restaurant old brand overall core competitiveness is not strong, can be divided into good management, general management and barely maintained three categories, among them, San Fengqiao and Wang Xing remember the core competitiveness is relatively strong, In the life cycle of core competence, there is still a big gap between other national famous brands or world brands. They need to combine their own characteristics and conditions to further enhance their core competitiveness. The core competence of Gongbei building is in recession, and it is in the declining period in the life cycle of core competence. Enterprises must adjust and cultivate new core competence through learning and innovation, so that enterprises can keep strong vitality. Based on the latest theoretical achievements of the core competitiveness at home and abroad and the actual situation of the development of the market economy in China, the author makes theoretical and empirical research on the special enterprise group of China's famous catering enterprises. It also makes a deep investigation and research on the representative old brand catering enterprises in Wuxi area, which has certain reference significance for the development of the old famous food and beverage enterprises.
【學位授予單位】：江南大學
【學位級別】：碩士
【學位授予年份】：2008
【分類號】：F719.3

【引證文獻】

相關碩士學位論文 前1條

1 李佳禾;北京老字號茶葉品牌可持續(xù)發(fā)展的研究[D];福建農(nóng)林大學;2010年

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本文編號：1794221