本文關(guān)鍵詞： 盈利模式 盈利模式創(chuàng)新路徑 評(píng)價(jià)指標(biāo)體系　出處：《云南財(cái)經(jīng)大學(xué)》2013年碩士論文　論文類(lèi)型：學(xué)位論文

【摘要】：盈利模式是關(guān)乎企業(yè)發(fā)展之根本，一直以來(lái)就是人們關(guān)注的焦點(diǎn)，尤其是在中國(guó)加入WTO之后，這種關(guān)注度達(dá)到前所未有的高度，實(shí)業(yè)界、學(xué)術(shù)界都紛紛對(duì)其展開(kāi)大量研究。當(dāng)前科技不斷進(jìn)步、生活節(jié)奏不斷加快、外部環(huán)境不斷改變，消費(fèi)者需求與偏好也跟著不斷發(fā)生變化，這就給企業(yè)經(jīng)營(yíng)帶來(lái)了重大挑戰(zhàn)，尤其是在餐飲行業(yè)，消費(fèi)者口味的點(diǎn)滴變化，就可能帶來(lái)一次餐飲企業(yè)盈利模式的更新，這種給餐飲企業(yè)帶來(lái)的持續(xù)經(jīng)營(yíng)與發(fā)展的壓力，使得企業(yè)盈利模式在經(jīng)歷一個(gè)穩(wěn)定期后就又要面對(duì)一些改變。在這種外部環(huán)境變化所產(chǎn)生的沖擊所帶來(lái)的機(jī)遇與挑戰(zhàn)下，餐飲企業(yè)要想牢牢抓住機(jī)遇，始終保持競(jìng)爭(zhēng)優(yōu)勢(shì)，立于不敗之地，就必須在自身盈利模式上下狠功夫，不斷對(duì)其研究，更新、創(chuàng)新原本的盈利模式。 目前，學(xué)術(shù)界在盈利模式上的研究不管是國(guó)內(nèi)還是國(guó)外都偏重于概念、內(nèi)涵與構(gòu)成要素上的研究，對(duì)企業(yè)盈利模式如何創(chuàng)新、創(chuàng)新路徑如何選擇、創(chuàng)新結(jié)果如何評(píng)價(jià)等方面的研究是比較少的，這就很難在進(jìn)行盈利模式創(chuàng)新時(shí)為企業(yè)經(jīng)營(yíng)管理者提供一種切實(shí)可行的指導(dǎo)理論與思路，這對(duì)于企業(yè)盈利模式的創(chuàng)新是大大不利的。因此，基于這種考慮，并結(jié)合我國(guó)餐飲企業(yè)的現(xiàn)狀，本文以餐飲企業(yè)為研究對(duì)象嘗試構(gòu)建出其盈利模式與創(chuàng)新路徑的分析框架和評(píng)價(jià)體系，以期能為餐飲行業(yè)企業(yè)在進(jìn)行盈利模式創(chuàng)新時(shí)提供一種清晰可行的思路。 經(jīng)過(guò)大量對(duì)餐飲企業(yè)的調(diào)查取證，通過(guò)可操作性、獨(dú)特性、贏利性、競(jìng)爭(zhēng)性與可持續(xù)性五大原則，選擇出其中各自指標(biāo)，建立起了整個(gè)盈利模式創(chuàng)新選擇路徑的分析框架。并在此基礎(chǔ)上，以全聚德餐飲企業(yè)為例，，提出了其創(chuàng)新的兩種路徑，通過(guò)層次分析法、專(zhuān)家評(píng)審法與模糊評(píng)價(jià)法對(duì)其做出有效性評(píng)價(jià)，最終證實(shí)其創(chuàng)新的有效性。由此，我們可知在通貨膨脹預(yù)期下，餐飲企業(yè)進(jìn)行盈利模式創(chuàng)新時(shí)堅(jiān)持兩條路徑，即應(yīng)以市場(chǎng)需求與營(yíng)銷(xiāo)手段為主的外部創(chuàng)新和以?xún)r(jià)值鏈與產(chǎn)業(yè)鏈創(chuàng)新為主的內(nèi)部創(chuàng)新，兩種創(chuàng)新路徑同時(shí)進(jìn)行，互為支撐，共同發(fā)展，實(shí)現(xiàn)盈利能力的實(shí)質(zhì)提升。
[Abstract]:Profit model is the foundation of enterprise development, and has always been the focus of people's attention. Especially after China's entry into WTO, this kind of attention has reached an unprecedented high level. The academic circles have carried out a lot of research on it. With the development of science and technology, the quickening pace of life, the changing of external environment, and the changing of consumer demand and preference, this brings great challenge to the management of enterprises. Especially in the catering industry, the small changes in consumer tastes may bring about an update of the profit model of the catering enterprises, which will bring pressure to the continuous operation and development of the catering enterprises. After a steady period, the enterprise profit model has to face some changes. Under the opportunity and challenge brought by this kind of external environment change, the catering enterprise wants to grasp the opportunity firmly and keep the competitive advantage all the time. In an invincible position, we must make great efforts on our own profit model, and constantly study, renew and innovate the original profit model. At present, the academic research on profit model is focused on the concept, connotation and components, how to innovate the profit model and how to choose the innovation path, whether at home or abroad. There are few researches on how to evaluate the innovation results, so it is very difficult to provide a practical guiding theory and train of thought for the enterprise managers in the process of profit model innovation. This is a great disadvantage to the innovation of enterprise profit model. Therefore, based on this consideration, and combined with the current situation of catering enterprises in China, This paper attempts to construct an analytical framework and an evaluation system of its profit model and innovation path in order to provide a clear and feasible way for the catering industry to innovate its profit model. After a large number of investigations and evidence collection on catering enterprises, through the five principles of operability, uniqueness, profitability, competitiveness and sustainability, they selected their respective indicators. On the basis of this, taking Quanjude catering enterprise as an example, two ways of innovation are put forward, and the analytic hierarchy process (AHP) is adopted. The expert evaluation method and the fuzzy evaluation method make the effectiveness evaluation, and finally prove the effectiveness of its innovation. Therefore, we know that under the inflation expectation, the catering enterprises adhere to two ways when innovating the profit mode. That is, external innovation based on market demand and marketing means and internal innovation based on value chain and industrial chain innovation, the two innovation paths are carried out simultaneously, support each other, develop together, and realize the substantial enhancement of profitability.
【學(xué)位授予單位】：云南財(cái)經(jīng)大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2013
【分類(lèi)號(hào)】：F275;F719

【參考文獻(xiàn)】

相關(guān)期刊論文 前10條

1 劉希宋;楊銘鐸;金志艷;;餐飲企業(yè)產(chǎn)品創(chuàng)新的現(xiàn)狀與內(nèi)涵解析[J];商業(yè)研究;2005年23期

2 劉佐太;景鵬飛;;“老字號(hào)”餐飲企業(yè)體驗(yàn)營(yíng)銷(xiāo)研究——以全聚德集團(tuán)為例[J];商業(yè)研究;2006年24期

3 周慧;胡湘菊;;休閑餐飲企業(yè)顧客忠誠(chéng)培養(yǎng)研究——以“海底撈”為例[J];長(zhǎng)沙大學(xué)學(xué)報(bào);2011年01期

4 甘自恒;試論企業(yè)技術(shù)創(chuàng)新的概念和舉措[J];中國(guó)工程科學(xué);2003年08期

5 王圣果;餐飲企業(yè)創(chuàng)新四要素[J];哈爾濱商業(yè)大學(xué)學(xué)報(bào)(社會(huì)科學(xué)版);2005年01期

6 陳云川;何稼靜;袁新宇;;餐飲業(yè)發(fā)展戰(zhàn)略研究綜述——以四川省為例[J];經(jīng)濟(jì)研究導(dǎo)刊;2008年14期

7 朱長(zhǎng)城;;一茶一坐：休閑餐飲的標(biāo)準(zhǔn)化思維[J];管理與財(cái)富;2007年10期

8 孫佩紅,張崢;我國(guó)餐飲業(yè)特許連鎖經(jīng)營(yíng)中急需解決的若干矛盾[J];內(nèi)蒙古財(cái)經(jīng)學(xué)院學(xué)報(bào);2003年04期

9 閻峰;;傳媒贏利模式:概念、特點(diǎn)與戰(zhàn)略層次[J];新聞界;2006年03期

10 盧永良;曾翔云;;菜點(diǎn)創(chuàng)新述議[J];湖北經(jīng)濟(jì)學(xué)院學(xué)報(bào)(人文社會(huì)科學(xué)版);2004年01期

本文編號(hào)：1508391