“用工荒”背景下的传统餐饮企业与“海底捞”餐饮企业用工策略的比较研究——以马斯洛需求层次理论为视角  

Comparative Study of Employment Strategy Between Traditional Catering Industry and Haidilao Catering Corporation Under Labor Shortage Background from Maslow's Hierarchy of Needs

作　　者：刘蜀凤[1] 武智慧[2] 

机构地区：[1]四川旅游学院,成都610100 [2]成都航空职业技术学院,成都610100

出　　处：《成都航空职业技术学院学报》2014年第3期54-57,共4页Journal of Chengdu Aeronautic Polytechnic

基　　金：四川省哲学社会科学重点研究基地"川菜发展研究中心"基金项目<"用工荒"环境下餐饮企业转型升级研究>(课题编号CC12S25)的阶段成果之一

摘　　要：文章以马斯洛需求层次理论为视角,分析了"用工荒"背景下的传统餐饮企业与"海底捞"餐饮企业用工策略,并总结了"海底捞"企业的成功经验。最后,笔者认为传统餐饮企业的老板及管理者要正确对待这个问题;随着我国人口红利的逐渐消失,人员成本的提高是未来餐饮业发展的趋势;建立科学合理的制度和建设健康向上的企业文化,从企业内部本身增强工作的吸引力。This paper analyzes the employment strategy between the catering enterprises and the Haidilao catering corporation according to the labor shortage from Maslow＇s hierarchy of needs,and summarizes the successful experience of the corporation. At last,the author thinks that business owners and managers of the traditional catering industry should handle this issue correctly,the improvement of personnel costs is the future development trend of the catering industry along with the gradual disappearance of the Chinese demographic dividend,it is necessary to establish a scientific and reasonable system and a healthy business culture in order to strengthen the attraction of the work from the corporation itself.

关 键 词：用工荒 “海底捞”餐饮企业 用工策略 比较研究 

分 类 号：F59[经济管理—旅游管理]