發(fā)布時間：2018-06-28 19:51

  本文選題：淳百味標(biāo)準(zhǔn)化連鎖經(jīng)營問題對策 + �。� 參考：《華僑大學(xué)》2017年碩士論文

【摘要】：改革開放以來,我國餐飲業(yè)有了巨大的發(fā)展。隨著城市化進(jìn)程的不斷加快,餐飲業(yè)也進(jìn)入了高速發(fā)展時期,總產(chǎn)值在第三產(chǎn)業(yè)當(dāng)中的地位逐步提升。2015年,我國餐飲業(yè)銷售總額首次突破一萬億大關(guān),在第三產(chǎn)業(yè)中躋身前三。在拉動就業(yè)方面,餐飲業(yè)可解決就業(yè)人口超過500萬,真正的發(fā)揮了就業(yè)蓄水池的功能。淳百味餐飲管理有限公司成立于2011年,主營業(yè)務(wù)是沙縣小吃連鎖經(jīng)營。目前,公司已擁有連鎖店上百家,員工上千人。但是,隨著我國餐飲行業(yè)發(fā)展更加趨于理性化,連鎖餐飲行業(yè)的競爭異常激烈。對于初創(chuàng)期的淳百味餐飲管理有限公司而言,當(dāng)前的管理和經(jīng)營方面存在較多問題,尤其是在餐飲和管理標(biāo)準(zhǔn)化方面存在較大的困難,菜品難于復(fù)制和批量化生產(chǎn),直接制約著淳百味餐飲管理有限公司的進(jìn)一步發(fā)展。因此,在這樣的背景下,本文探究淳百味餐飲標(biāo)準(zhǔn)化發(fā)展的渠道具有一定的現(xiàn)實意義。本文綜合分析了淳百味餐飲公司連鎖經(jīng)營標(biāo)的現(xiàn)狀、存在的問題和標(biāo)準(zhǔn)化發(fā)展的渠道為淳百味標(biāo)準(zhǔn)化發(fā)展提供了相關(guān)的政策建議。文章共由五個部分組成。第一章為緒論部分,集中概括了本文的寫作背景、意義以及相關(guān)文獻(xiàn)的歸納總結(jié);第二章對文章中涉及到的相關(guān)概念和理論進(jìn)行了綜合性的概述;第三章集中分析了淳百味連鎖經(jīng)營的發(fā)展現(xiàn)狀、經(jīng)營管理和市場布局現(xiàn)狀,并從政策環(huán)境、經(jīng)濟(jì)環(huán)境、社會環(huán)境分析、行業(yè)技術(shù)等方面分析了“淳百味”所處的市場環(huán)境;第四章主要闡述了連鎖經(jīng)營當(dāng)中存在的諸如原材料的選購、烹飪技術(shù)、口味難以實現(xiàn)標(biāo)準(zhǔn)化、缺乏核心競爭力、服務(wù)與環(huán)境標(biāo)準(zhǔn)化程度低、專業(yè)化人才匱乏、品牌意識落后等問題;第五章提出了淳百味標(biāo)準(zhǔn)化連鎖經(jīng)營對策,主要包括構(gòu)建選材和配送、食材質(zhì)量、烹飪設(shè)備、菜品種類、研發(fā)和創(chuàng)新以及現(xiàn)服務(wù)質(zhì)量和就餐環(huán)境等標(biāo)準(zhǔn)化體系及相關(guān)保障措施。
[Abstract]:Since the reform and opening up, China's catering industry has developed greatly. With the continuous acceleration of the urbanization process, the catering industry has also entered a period of rapid development. The status of the total output value in the third industry has been gradually improved for.2015 years. The total sales of the food and beverage industry in China for the first time broke through the one trillion key points and the first three in the third industry. Noodles, catering industry can solve the employment population more than 5 million, really play the function of the employment pool. Chun Bai flavor Catering Management Co., Ltd. was established in 2011, the main business is Shaxian County snack chain operation. At present, the company has hundreds of chain stores and thousands of employees. However, with the development of China's catering industry more rational, even more rational, even more rational There are many problems in the current management and management aspects, especially in the aspects of catering and management standardization, which is difficult to reproduce and batch production, which directly restricts the progress of the company. Therefore, in this context, this paper has a certain practical significance to explore the channel of standardization development of Chun 100 flavour catering. This article comprehensively analyzes the current situation of chain management of Chun Bai flavor catering company, the existing problems and the standardized development channels for the standardization of the development of pure and simple. It consists of five parts. The first chapter is the introduction, which concentrates on the background of the writing, the significance and the summary of the related literature; the second chapter gives a comprehensive overview of the related concepts and theories involved in the article; the third chapter focuses on the analysis of the development status of Chun Bai chain management, management and market layout now. From the policy environment, the economic environment, the social environment analysis and the industry technology, the market environment of "pure and pure" is analyzed. The fourth chapter mainly expounds the selection and purchase of raw materials, cooking technology, the difficulty of standardization, the lack of core competitiveness, the low standardization of service and environment, and the low degree of standardization of service and environment. The fifth chapter puts forward the standardized chain management countermeasures, including the construction of material selection and distribution, the quality of food, the cooking equipment, the variety of dishes, research and development and innovation, the quality of service and the environment of dining, and the related safeguard measures.
【學(xué)位授予單位】：華僑大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：F719.3

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本文編號：2079156