基于TRIZ理论的餐饮服务业创新  

作　　者：张炜达[1,2] 

机构地区：[1]西北大学法学院 [2]西北大学经济管理学院工商管理博士后流动站

出　　处：《企业经济》2014年第7期114-118,共5页Enterprise Economy

基　　金：司法部法治建设与法学理论研究部级科研项目"公私协力下食品安全监管多元参与机制研究"(批准号:12SFB5016);中国法学会部级法学研究课题"我国食品安全责任强制保险制度构建研究"(批准号:CLS2013D159);中国博士后科学基金资助项目"社会治理视域下食品安全监管公众参与制度安排研究"(批准号:2012M512020)

摘　　要：当下,餐饮服务行业受市场政策环境的影响,面临发展掣肘,如何积极应对挑战,实现自身持续健康发展成为餐饮服务行业的核心要务。其中,创新服务理念和管理方式可以达到事半功倍的效果。通过对TRIZ理论内容及其所演绎出的解决创新问题的工具与方法的分析,将TRIZ冲突矛盾理论及其工具运用到餐饮服务行业,构建餐饮服务参数和矛盾矩阵,探求创新服务策略,以期在餐饮行业服务管理中寻求矛盾问题最优解,提升解决问题的质量和创新服务的层级,逐步实现TRIZ理论所追求的"理想状态"。Nowadays, the catering and servicing industry is affected by the marketing policyenvironment with low speed development. How to handle the challenge in order to carry out the sustainable development is the essential need for the catering and servicing industry. Among them, the innovation of servicing ideas and management methods can achieve fast development. Through the researches to tools and methods which are created from the analysis to the theoretical content of TRIZ to solve the innovative issue, the author tries to apply the TRIZ conflict controversy theory and its tools to the catering and servicing industry, construct the catering and servicing parameters and controversial matrix, and explore the innovative servicing strategy in order to discover the best solution of controversy in the catering and servicing management, improve the quality of solving problems, upgrade the level of innovative service and realize the ＂ideal state＂ for the TRIZ theory step by step.

关 键 词：TRIZ 餐饮服务 服务参数 矛盾矩阵 服务创新 

分 类 号：F272[经济管理—企业管理]