新常态下我国正餐企业行业竞争力研究  

Research on Industrial Competitiveness of China's Formal Dining Enterprises under the “New Normal”

作　　者：杨遥[1] 宫润华 段朋飞[1] Yangyao;Gong Runhua;Duan Pengfei(Puer University,Puer,Yunnan,China,665000)

机构地区：[1]普洱学院,云南普洱665000

出　　处：《管理观察》2018年第18期26-30,共5页Management Observer

基　　金：云南省哲学社会科学创新团队(餐饮文化与产业升级)(2014CXP03)

摘　　要：新常态下我国餐饮产业的发展逐渐回归理性和本质,转型升级是餐饮企业的必然选择。本文以我国七家正餐服务(1)为主上市的餐饮企业为研究对象,从规模扩张、盈利、开拓创新、人才聚集、文化驾驭和品牌塑造能力六个方面,对我国正餐企业行业竞争力进行深度研究,从产品、运营效能、资本实力和人才四个角度提出提升途径,以期对其他业态的餐饮企业发展提供参考,实现餐饮业全面协调可持续发展。Industrial transformation and upgrading is an inevitable choice for the catering enterprises when the development of China’s catering industry is returning to a essential and sensible level under the“New Normal”.In-depth research on the industrial competitiveness of China’s formal dining enterprises was made on the basis of analyzing the six aspects of seven listed Chinese formal dining enterprises,which are expanding market,earning profit,integrated innovation,talents gathering,brand building.The corresponding tactics were put forward from the perspectives of products,operational efficiency,capital strength and human resources to promote the comprehensive,balanced and sustainable development of China’s catering industry.

关 键 词：新常态 中国正餐企业 行业竞争力 协调 

分 类 号：F719.3[经济管理—产业经济]