非主流菜系餐饮企业的SWOT分析及战略选择——兼论滇菜发展  

SWOT Analysis and Strategy Choice for Non-mainstream Cuisine Restaurants and the Development of Dian Cuisine

作　　者：王京法[1] 杨滨[1] 孙志强[1] 马立萍[1] 

机构地区：[1]昆明学院旅游学院,云南昆明650214

出　　处：《扬州大学烹饪学报》2013年第3期42-46,共5页Cuisine Journal of Yangzhou University

基　　金：昆明学院人才引进科研项目(YJL12006)

摘　　要：目前,很多地方政府相继推出了促进地方餐饮企业发展的政策,一些非主流菜系地方餐饮企业也积极备战扩张。运用SWOT模型对非主流菜系餐饮企业优势、劣势、机遇和威胁进行归纳和分析,结果表明:非主流菜系餐饮企业应当将市场消费需求、人才培养、精细管理、细分市场、储运保鲜技术研究、异地市场调研等内容作为战略选择重点。Currently many local governments have introduced policies to promote the development of local res-taurants. Consequently, some non-mainstream cuisine restaurants are eager to expand. A SWOT analysis of these restaurants in terms of their edges, weaknesses, chances and threats finds that the core part of their de-velopment strategy should be consumption demand, talent cultivation, refined management, segmentation, storage and fresh keeping technology and market research in different places.

关 键 词：餐饮管理 非主流菜系 战略 SWOT分析 

分 类 号：TS972.182.74[轻工技术与工程]