新质生产力背景下餐饮供应链一体化发展存在的问题及策略  

Problems and Strategies for Integrated Development of the Catering Supply Chain in the Context of New Quality Productivity

作　　者：史金虎[1] 巫梦馨 SHI Jinhu;WU Mengxin(College of Changzhou Tourism and Commerce,Jiangsu United Vocational and Technical College,Changzhou 213032,China)

机构地区：[1]江苏联合职业技术学院常州旅游商贸分院,江苏常州213032

出　　处：《食品安全导刊》2024年第28期35-37,共3页China Food Safety Magazine

基　　金：2023年中国物流学会立项课题“基于区块链技术的餐饮供应链管理研究”(2023CSLKT3-070)。

摘　　要：本文阐述餐饮行业新质生产力的内涵与特征,以及餐饮供应链一体化的定义与范畴,分析新质生产力背景下餐饮供应链一体化发展存在的问题,从构建供应链信息一体化平台、实施供应链协同优化机制、建立供应链风险管控体系3个方面提出了一体化发展策略,旨在提升供应链的整体竞争力。This paper expounds the connotation and characteristics of the new quality productivity of the catering industry,as well as the definition and category of the integration of the catering supply chain,analyzes the problems existing in the integrated development of the catering supply chain under the background of the new quality productivity,and puts forward the integrated development strategy from three aspects:building the information integration platform of the supply chain,implementing the collaborative optimization mechanism of the supply chain and establishing the risk management and control system of the supply chain.It aims to enhance the overall competitiveness of the supply chain.

关 键 词：新质生产力 餐饮供应链 一体化 信息共享 

分 类 号：F719.3[经济管理—产业经济] F274