本文選題：高校后勤餐飲　切入點(diǎn)：風(fēng)險(xiǎn)防范　出處：《華僑大學(xué)》2017年碩士論文

【摘要】：H高校后勤餐廳為什么比起小吃街面臨更少的食品安全風(fēng)險(xiǎn)?本文從交易成本經(jīng)濟(jì)學(xué)視角出發(fā),在交易成本理論的指導(dǎo)下,利用刻畫治理結(jié)構(gòu)的四個(gè)維度描述分析H高校后勤餐廳風(fēng)險(xiǎn)防范的治理方式,同時(shí)對(duì)比餐廳內(nèi)部管理方式上存在的差異。本文認(rèn)為H高校后勤餐飲與學(xué)生街之間治理方式的差異就是H高校餐飲規(guī)避風(fēng)險(xiǎn)的主要方式,而H高校餐飲中心內(nèi)部即餐廳與餐廳之間管理上的細(xì)微差別,不足以導(dǎo)致風(fēng)險(xiǎn)的發(fā)生。所以,本文通過對(duì)H高校后勤餐飲風(fēng)險(xiǎn)防范治理方式的調(diào)查、描述、解釋和分析,剖析治理結(jié)構(gòu)內(nèi)部各要素對(duì)減少風(fēng)險(xiǎn)發(fā)生的作用,最終歸納出H高校后勤餐飲風(fēng)險(xiǎn)防范的機(jī)制。研究表明,混合制是H高校后勤餐飲的治理結(jié)構(gòu),全過程問責(zé)的風(fēng)險(xiǎn)防范方式更有效,內(nèi)部競(jìng)爭(zhēng)機(jī)制與風(fēng)險(xiǎn)發(fā)生的關(guān)聯(lián)度不大,治理結(jié)構(gòu)本身不是決定風(fēng)險(xiǎn)大小的唯一因素。具體來講,H高校后勤餐廳在后勤處和餐飲中心的管理下已形成一套相對(duì)完善的運(yùn)行管理制度,相比于小吃街的管理模式,H高校餐廳在行政控制和激勵(lì)上有明顯的不同。在行政權(quán)分配這一維度上,H高校設(shè)立一系列規(guī)則來解決正式權(quán)威、剩余控制權(quán)難以掌握和承包方自由裁量權(quán)過大的問題。在財(cái)權(quán)分配和預(yù)算控制這一維度上,采用餐飲服務(wù)中心收支核算和中心主任負(fù)責(zé)制,結(jié)合先審批再撥款再采購(gòu)的日常采購(gòu)模式,有利于降低尋租的可能,從而提高餐飲安全系數(shù)。針對(duì)考核、監(jiān)督和內(nèi)部控制,H高校后勤餐廳管理體系中設(shè)有日�？荚u(píng)和績(jī)效考評(píng)兩個(gè)考評(píng)模塊,后勤處、學(xué)生組織等部門還會(huì)對(duì)各餐廳進(jìn)行定期的檢查,并向全體消費(fèi)者進(jìn)行結(jié)果公布和反饋,以規(guī)范餐廳的行為。在人員激勵(lì)這一維度上,H高校后勤餐飲中心設(shè)置相關(guān)的規(guī)則同其他三個(gè)維度的措施相互配合,在控制“尋租”空間的前提下,實(shí)現(xiàn)了激勵(lì)的積極作用。本文通過個(gè)案研究提出政策建議思考,高校后勤餐飲的風(fēng)險(xiǎn)防范,應(yīng)把握行政集權(quán)的力度,增強(qiáng)全過程管理的意識(shí),促進(jìn)“落地化”管理的發(fā)展。最后,本文在反思總結(jié)部分進(jìn)行了H高校后勤餐飲治理結(jié)構(gòu)即混合制與雇傭制、市場(chǎng)化和行政發(fā)包制的理論對(duì)話,力圖增加理論的解釋力,豐富現(xiàn)有研究。
[Abstract]:Why do college logistics restaurants face fewer food safety risks than snack streets? From the perspective of transaction cost economics and under the guidance of transaction cost theory, this paper uses four dimensions to describe and analyze the governance mode of risk prevention of logistics restaurants in H colleges and universities. At the same time, comparing the differences in the internal management mode of the restaurant. This paper thinks that the difference of governance between the rear service catering and the student street of H university is the main way to avoid the risk of H university food and beverage. However, the subtle differences in management between restaurants and restaurants within H university dining centers are not enough to lead to risks. Therefore, this paper, through the investigation, description, explanation and analysis of the ways to prevent the risk of catering in H colleges and universities, describes, explains and analyzes. This paper analyzes the effect of various elements of governance structure on risk reduction, and finally concludes the mechanism of risk prevention in logistics catering in H colleges and universities. The study shows that the mixed system is the governance structure of logistics catering in H colleges and universities. The risk prevention method of the whole process accountability is more effective, and the internal competition mechanism has little correlation with the risk occurrence. The governance structure itself is not the only factor that determines the size of the risk. Specifically, under the management of the Logistics Department and the Food and Beverage Center, the logistics restaurant in colleges and universities has formed a relatively perfect operating and management system. Compared with the management mode of snack street, there are obvious differences in administrative control and encouragement in university restaurants. In the dimension of administrative power distribution, colleges and universities set up a series of rules to solve the problem of formal authority. It is difficult to grasp the residual control right and the contractor has too much discretion. In the dimension of financial power distribution and budget control, the system of income and expenditure accounting and director responsibility system is adopted. The combination of the daily purchasing mode of approving and allocating funds before purchasing is conducive to reducing the possibility of rent-seeking, thereby improving the safety factor of restaurants. In view of the assessment, Supervision and internal control in the management system of logistics restaurants in colleges and universities, there are two evaluation modules, daily evaluation and performance evaluation. The logistics office, student organizations and other departments will also carry out regular inspections of the restaurants. The results are published and feedback to all consumers in order to standardize the behavior of restaurants. On the dimension of staff motivation, the rules of setting up logistics and catering centers in colleges and universities are coordinated with the measures of the other three dimensions. Under the premise of controlling the "rent-seeking" space, the positive role of incentive is realized. This paper puts forward some policy suggestions through case study. The risk prevention of university logistics catering should grasp the intensity of administrative centralization and enhance the consciousness of the whole process management. Finally, in the part of introspection and summary, this paper carries on the theoretical dialogue between mixed system and employment system, marketization and administrative contract system in the management structure of logistics and catering in H colleges and universities, in order to increase the explanatory power of the theory. Enrich existing research.
【學(xué)位授予單位】：華僑大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：G647.4

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