本文選題：臺(tái)灣餐飲連鎖 + 問(wèn)題�。� 參考：《蘇州大學(xué)》2008年碩士論文

【摘要】： 近年來(lái),臺(tái)灣餐飲連鎖業(yè)取得了一定程度的發(fā)展。但是臺(tái)灣餐飲連鎖企業(yè)在發(fā)展的過(guò)程中也表現(xiàn)出一定的問(wèn)題,比如缺乏品牌意識(shí)、缺乏文化內(nèi)涵、人才機(jī)制不健全、配送技術(shù)落后、管理運(yùn)作模式落后等。這些問(wèn)題都在一定程度上制約了臺(tái)灣餐飲連鎖業(yè)的進(jìn)一步發(fā)展和整體競(jìng)爭(zhēng)優(yōu)勢(shì)的提升。 本論文結(jié)合已有的研究成果對(duì)如何提升臺(tái)灣餐飲連鎖業(yè)的競(jìng)爭(zhēng)優(yōu)勢(shì)進(jìn)行了相關(guān)探討。本文由以下幾個(gè)部分組成:第一部分為緒論,闡明本論文的研究背景、研究動(dòng)機(jī)和研究?jī)r(jià)值。第二部分為文獻(xiàn)回顧,筆者對(duì)餐飲業(yè)、連鎖經(jīng)營(yíng)相關(guān)理論、餐飲連鎖業(yè)的發(fā)展態(tài)勢(shì)進(jìn)行了回顧,為論文的后部分做好理論鋪墊。第三部分對(duì)餐飲企業(yè)的連鎖經(jīng)營(yíng)三種模式:直營(yíng)連鎖、特許連鎖和自由連鎖進(jìn)行了詳細(xì)的比較分析。第四部分對(duì)臺(tái)灣餐飲連鎖業(yè)的現(xiàn)狀、特色優(yōu)勢(shì)、發(fā)展態(tài)勢(shì)以及存在的問(wèn)題進(jìn)行了分析。第五部分為全文的核心部分,基于論文的前半部分的闡述,筆者對(duì)如何提升臺(tái)灣餐飲連鎖業(yè)的競(jìng)爭(zhēng)優(yōu)勢(shì)和使其更快更好的發(fā)展戰(zhàn)略進(jìn)行了探討,建議餐飲連鎖企業(yè)可采用品牌戰(zhàn)略、創(chuàng)新戰(zhàn)略、人才戰(zhàn)略、文化戰(zhàn)略、物流配送戰(zhàn)略等來(lái)增強(qiáng)本身的競(jìng)爭(zhēng)力。論文最后,筆者對(duì)全文進(jìn)行了總結(jié)回顧。 希望本論文能對(duì)相關(guān)餐飲從業(yè)人員如何提升連鎖餐飲業(yè)的競(jìng)爭(zhēng)優(yōu)勢(shì)有些幫助。
[Abstract]:In recent years, Taiwan food chain industry has made a certain degree of development. However, there are some problems in the development of Taiwan's catering chain enterprises, such as lack of brand awareness, lack of cultural connotation, imperfect talent mechanism, backward distribution technology, backward management mode and so on. To a certain extent, these problems have restricted the further development of Taiwan's catering chain industry and the promotion of its overall competitive advantage. This paper discusses how to enhance the competitive advantage of Taiwan's catering chain industry based on the existing research results. This paper consists of the following parts: the first part is an introduction to clarify the research background, research motivation and research value. The second part is literature review, the author reviews the catering industry, chain management theory, catering chain industry development situation, for the latter part of the paper to do a good theoretical groundwork. In the third part, three modes of chain management of catering enterprises are compared and analyzed in detail: direct chain, franchise chain and free chain. The fourth part analyzes the current situation, characteristic advantages, development situation and existing problems of Taiwan's catering chain industry. The fifth part is the core part of the thesis. Based on the exposition of the first half of the thesis, the author discusses how to enhance the competitive advantage of Taiwan's catering chain industry and how to make it develop more quickly and better. It is suggested that restaurant chain enterprises should adopt brand strategy, innovation strategy, talent strategy, cultural strategy, logistics and distribution strategy to enhance their competitiveness. At the end of the paper, the author summarizes and reviews the full text. It is hoped that this paper will be helpful to the relevant catering industry in how to enhance the competitive advantage of the chain catering industry.
【學(xué)位授予單位】：蘇州大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2008
【分類(lèi)號(hào)】：F719.3

【引證文獻(xiàn)】

相關(guān)碩士學(xué)位論文 前1條

1 周柏旭;云南省連鎖餐飲業(yè)競(jìng)爭(zhēng)力綜合評(píng)價(jià)及其應(yīng)用研究[D];云南財(cái)經(jīng)大學(xué);2011年

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本文編號(hào)：1964613