四川省白酒制造行业科技创新环境评价与优化对策  

Evaluation on and Optimization of Science & Technology Innovation Environment in Liquor-making Industry in Sichuan

作　　者：刘康[1,2] 杨晓宇[1,2] 凌泽华[1,2] 

机构地区：[1]四川理工学院经济与管理学院,四川自贡643000 [2]四川省哲学社会科学重点研究基地川酒发展研究中心,四川自贡643000

出　　处：《酿酒科技》2015年第7期127-131,共5页Liquor-Making Science & Technology

基　　金：四川省哲学社会科学重点研究基地川酒发展研究中心课题(CJYB10-12);四川省哲学社会科学重点研究基地川酒发展研究中心课题(CJZB13-01);四川省社会科学"十二五"规划项目(SC14E048)

摘　　要：科技创新环境的优化有助于提升企业核心竞争力。在现有研究的基础上,简述科技创新环境的相关概念、要素分类和影响因素,构建以经济环境、基础设施环境、政策制度环境、创新资源环境和人文环境为准则层的四川省白酒行业科技创新环境评价体系,并运用层次分析法(AHP)进行分析评价。结果表明,四川省白酒行业的科技创新环境处于一般状态,在科研投入、创新人才、创新资源和政策制度等方面有待于进一步提高。最后,根据评价结果,有针对性地提出科技创新环境的优化对策。The optimization of science ＆ technology innovation environment is helpful for improving the core competitiveness of enterprises. Based on previous studies, the related concepts, the elements classification, and the influencing factors of science ＆ technology environment were introduced briefly, and the evaluation system of science ＆ technology environment in liquor-making industry in Sichuan was constructed with the guidelines layers including economic environment, infrastructure environment, policy environment, innovation resources environment and humanistic environment. Then science ＆ technology innovation environment in liquor-making industry in Sichuan was analyzed by Analytic Hierarchy Process （AHP）. The results showed that, science ＆ technology environment in liquor-making industry in Sichuan is in the general level, and needs to be further improved in terms of research investment, innovation talents, innovation resources, and innovation policies etc. Finally, the corresponding were put forward according to the evaluation results

关 键 词：科技创新环境 四川白酒 层次分析法 优化对策 

分 类 号：F426.82[经济管理—产业经济] F424.3