中國(guó)餐飲業(yè)特許經(jīng)營(yíng)研究.pdf

1、對(duì)外經(jīng)濟(jì)貿(mào)易大學(xué)碩士學(xué)位論文中國(guó)餐飲業(yè)特許經(jīng)營(yíng)研究姓名：劉濤申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：國(guó)際貿(mào)易指導(dǎo)教師：朱明俠2001.4.1對(duì)外經(jīng)濟(jì)貿(mào)易大學(xué)2001屆碩士學(xué)位論文letaloneitsapplicatiothedifferencebe“veentheChineseandwesternfood&beverageculturesandfoodpreparationproceduresisanotheressendalcausethatacc

2、onntsforsuchallincongruityStandardizationofproductpreparationprocedure，manufactorizationandmodernizationofkitchen，insufficientimportanceattachedtomarketingstrategystereotypedservicephilosophyandoutofdatenotionandbusiness

3、modeareallchallengesconfrontedbytheChineseenterprisesServicephilosophyinparticulardeservesmostattentionOneofthekeyguidelineofthehighlydevelopedTlirdIndustryforthewesternworldistoppriorityattachedtocustomervaluewhichpresc

4、ribestoprovidecustomerswithperfectaspossibleserviceandtoengageindetailorientedimplementationofnormativeandconsiderateserviceonadayto—daybasisAgoodnumberofcasestudiesonfood&beverageenterprisesdomosticandabreadareuseddurin

5、gthecomparativeanalysisAnothel“inevitableiSSUefortheChinesefood&beverageenterprisesishowtocombinesuccessfullytheconsumptionoffoodwitIIthatofcultureProductsandmarketingstrategythatlackofeulturalpurportisboundtosufferfromu

6、nabidingsnccessinthenewageofknowledgeeconomyTocreateaneverlastingbrandouthebasisofChinesecustomerChinesestyleandChinesecharacteristicsseemstobethebeststrategytofollowFood&beverageconsumptionshiftingfromaroleofphysiologic

7、alneedtooutofemotionalresort，hasaltondybeenintegratedintothecategoryofcultureinthemodernsociety，thefaceofwldehdidnotreceivesufficientattentionfromtheChineseenterprisesThelastpartdiscussesthedevelopmentstrategyoffood＆beve

8、rageindustrycarriesoutanoutlookoffuturedevelopmentofChinesefood＆beveragesectorwitllthehelpoffranchisingThedevelopmentofatypicalfood&beverageenterprisescoverthefollowing3stagesinsequence：carvingoutperiodgrowthperiodandmat

9、urityperiodEnterprisesatdifferentstagessheuldfollowdifferentoptimalbusinessstrategyInconsiderationofcurrentsituationtheChineseenterprisesengaginginfood＆beverageindustryshouldimplementthestrategyofbrandincubationmake舢1lsc

10、ofChina’straditionaladvantageofabundantfamousfoodandrestaurantresourcesandfocusonthe仃aditionalfoodcultureofthecountrynmsuccessfulbusinessmodeofforeignfood&beverageenterprisesshouldbeusedtoupdateourcurrentpracticesinorder

11、toshakeoffthefimitafionimposedbythetraditionalfastfoodrestauranthandlingprocedurescharacterizedbysmallscaleandseparateoperationCompetitivemarketingstrategyaswellasfeaturedorthemebusinessmodeiswhatmodernfood&beverageindus

12、trycallsforAlsoinvestmentinR&DsheuldguaranteethecontinuousinnovationandimprovementofChinesestylefood&beverageOneofthemostSUCCesSfUlfrancIIisesystemsMalanNoodlerestaurantshallhavealotofexperiencestosharewithusBeingahighly

13、differentiatedmarketfood&beveragemarketissuchaplacethatenterprisesofeverykindoreveryclassweuldconvenientlydetermineitsownoptimalmarketorientationandbusinessstrategyFranchisingensuresallevenbettermatchbetweenthesystemandl

14、ocalmarketpreferenceInadditionpreservationofproducevarietyshouldnotbesacrificedalongtheprocessofachievingstandardizationofproductpreparationprocedure，whichrequirestheChinesefood＆beverageenterprisestoengageindevisingvario