食品制造业服务化程度对企业绩效的影响研究  

The Impact of Servitization Degree on Enterprise Performance in Food Manufacturing Industry

作　　者：张志强[1] 张诺 ZHANG Zhiqiang;ZHANG Nuo(Hebei Normal University,Shijiazhuang 050024,China)

机构地区：[1]河北师范大学,河北石家庄050024

出　　处：《现代食品》2023年第1期103-107,共5页Modern Food

摘　　要：本文选取沪深两市A股2017—2021年食品制造上市企业为研究对象,以企业实施的服务化项目数量为依据测量服务化程度,利用SPSS软件建立回归分析模型,探究食品制造企业服务化程度对企业绩效的影响,并根据研究结论对食品制造行业服务化战略的实施提出发展核心竞争力、分步实施服务化战略、以客户需求为导向等相关建议。This paper selects the A-share listed food manufacturing enterprises in Shanghai and Shenzhen from 2017to 2021 as the research object, measures the degree of servitization based on the number of servitization projects implemented by the enterprises, uses SPSS software to establish a regression analysis model, explores the impact of the degree of servitization of food manufacturing enterprises on enterprise performance, and puts forward suggestions for the implementation of the servitization strategy of the food manufacturing industry, such as developing core competitiveness, implementing the servitization strategy step by step, and taking customer demand as the guide.

关 键 词：食品制造业 服务化程度 企业绩效 线性回归 负相关 

分 类 号：F426[经济管理—产业经济]