转轨时期中国饭店业绩效改进路径研究  被引量:2

Approaches to Improving the Performance of China's Restaurants during Economic Transformation

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作  者:吴三忙[1] 李树民[1] 

机构地区:[1]西北大学经济管理学院,陕西西安710127

出  处:《河北经贸大学学报》2007年第2期42-47,共6页Journal of Hebei University of Economics and Business

基  金:国家社会科学基金资助项目(046qy068)

摘  要:我国饭店业是国有饭店主导的竞争性行业,国有饭店主导和竞争性行业的不相容性是造成我国饭店业整体绩效水平较差的根本原因。对此,我国饭店业最终目标是建立为非国有饭店主导的垄断竞争型行业,积极推进国有饭店退出和实施饭店集团化经营。China's restaurants are involved in a competitive industry dominated by state-owned restaurants. The inconformity between the dominant role of state--owned restaurants and competitive industry is the root cause of unsatisfactory overall performance of China's restaurants. The ultimate goal of China's restaurants is to foster the monopoly-competitive industry dominated by non-state- owned restaurants, to encourage the withdrawal of state-owned restaurants and to push forward group management.

关 键 词:转轨时期 饭店业 绩效 

分 类 号:F719[经济管理—产业经济]

 

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