北京“老字号”餐钦企业生存现状分析与成长机制研究

在当前竞争激烈的餐饮市场中，“老字号”餐饮企业既面临严峻的生存考验，又面临难得的成长机遇，如何抓住机遇实现快速成长就成为企业界和理论界共同关心的问题。本文通过SWOT模型分析了北京“老字号”餐饮企业的生存现状，并在此基础上提出了有助于实现“老字号”快速成长的“三元互动”的良性运行机制，从而促进“老字号”餐饮企业生存和成长，并为政府的相关决策提供理论依据。     

基于因子分析的老字号餐饮企业顾客满意度实证研究——一个个案研究的启示

老字号餐饮企业是我国传统文化组成部分,它是旅游目的地市场吸引外来游客的重要资源之一。但是,目前有一些老字号餐饮企业的经营出现了一些困惑的现象,传统的经营方式受到了新兴企业的挑战。本文利用因子分析的方法,通过对某老字号餐饮企业消费者的顾客满意度研究,找寻出影响该企业经营的最主要影响因素。经过实证研究发现,环境因素对该企业的顾客满意度的影响程度非常高,进而针对该企业的经营策略提出相应的改进建议。这一针对性的研究对老字号餐饮企业改善经营策略具有重要的实际意义。     

老字号文化对旅游经济的影响探究

随着知识经济时代的来临和互联网的发展,老字号企业面临着竞争更加激烈的环境,尤其在网购、代购遍地跑,假货浑水摸鱼、以假乱真的繁杂背景下,老字号企业将面临更加严峻的挑战。现在是一个"酒香也怕巷子深"的时代,需要宣传、推广老字号产品。随着我国国民可支配收入和个人可支配时间的增多,外出旅游已经成为很多人的首选。本文就老字号的发展现状谈起,对老字号的现状进行分析,在老字号宣传的基础上开发与其相适应的旅游资源,构建系统的老字号旅游体系,达到老字号和旅游的"双赢"局面。     

广州市餐饮企业竞争要素实证研究

餐饮企业竞争激烈,但对餐饮企业竞争要素方面的研究却仍然停留在描述阶段.本文采用实证分析的方法,对广州市餐饮企业和消费者进行了问卷调查与深度访谈,通过因子分析得出了餐饮企业竞争要素的5个因子:"制度与文化"、"产品与服务"、"营销与供应"、"品牌与声誉"、"规模化经营".通过回归分析,发现"规模化经营"是餐饮企业最重要的竞争力来源,其次依次是"产品与服务"、"制度与文化"、"品牌与声誉"、"营销与供应".该研究对于餐饮企业提升竞争力、创造良性竞争环境有重要的理论指导意义.     

从“网红现象”谈成都中华老字号餐厅的品牌激活

成都的中华老字号餐厅历史悠久,传承着最正宗的老成都味道,也是国际美食之都形象的重要支撑。但老字号餐厅普遍面临品牌乏力的现状,本文着力从近两年风头正劲的网红餐厅中挖掘可借鉴的经验,实现老字号餐厅的品牌激活,重新散发品牌魅力。     

论公民旅游的民生特征

民生的内涵具有"基本生存保障"、"社会融入"和"生活质量提升"三个层次,与经典的"生存.关系.成长理论"中所分析的公民需求三层次具有对应的关系。旅游作为独特的社会行为,既是民生的现实依据,也是民生的重要组成部分,可以说,旅游业就是民生产业。政府需要认真对待旅游民生需求,从维护旅游产业地位、促进投资、引导消费、规范市场秩序的角度,引领公民旅游的健康发展,促进民生事业的建设。     

森林公园旅游经营之转型:特许与政府规制

作为生态旅游的主要载体,我国森林公园旅游资源的建设与开发在进入快速发展期的同时,在经营模式上也面临由传统"国有国营"的单一模式向公私合营的多元模式转型。特许经营是实现这一转型的必然途径。文章在分析现行法律规范的基础上,认为森林公园特许经营面临制度层面的规范不足,并对特许经营制度的具体建构以及后特许时期的政府规制作了探讨。     

旅途中那些令人念念不忘的美食

正2020年春天,旅游六要素的"吃、住、行、游、购、娱"全方位受挫,其中吃住行所受的冲击最大。游客的消费需求无法被满足,旅游企业的现金流面临困境。有网友称,"挺过这段疫情风暴,餐饮业必将迎来‘报复性’消费狂潮,但最难的是,还没度过疫情,一大批餐饮企业就已经活不下去了。"每个人都有自己心中最念念不忘的美食,你是否已经想好,要去哪里品尝它们?     

餐饮企业成本控制刍议

现阶段我国餐饮行业市场竞争日趋激烈,餐饮行业步入微利时代,如何进行有效的成本控制是每个餐饮企业必须关注的重要问题。本文从餐饮企业原材料的供应、生产和销售环节入手,分析了餐饮企业原材料采购、验收、储存、加工、销售各个环节中,餐饮成本的有效的控制方法。     

千里追踪普氏原羚

普氏原羚大多栖息在半荒漠的草原地带,因其奔跑速度极快,故被誉为"高原舞者".过去曾频频出现在我国西北地区的新疆、青海和内蒙古等地.可近年来由于人类的捕杀、狼群的攻击,及围栏的阻截等,失去家园的普氏原羚已面临生存绝迹,成了比大熊猫更加濒危的物种.2003年6月下旬,记者一行在新、青交界处,对它们进行了追踪考察.     

Economic aspects of hotel and catering industry changes

Changes in the hotel and catering industry are analysed within the context of technical change and economic growth in the economy. The implications of economic growth for the industry depend on the causes of economic growth and the disposition of increased output through the changing pattern of demand. Increasing relative demands on the service sector will lead to increasingly capital-intensive and standardised production away from the point of service. The greater flow of market goods relative to household time resources causes adjustments in household activities, with more market-oriented consumption. In the restaurant sector, less on-site more off-site large-scale production will necessitate a new approach to the organisation of labour. There will be a continuing upgrading of consumer demands. The development of pub catering is seen as just one aspect of this. The hotel sector will face increasing competition from self-catering accommodation facilities, and customers will rely less on the catering facilities provided.     

What factors determining customer continuingly using food delivery apps during 2019 novel coronavirus pandemic period?

Food delivery apps (FDAs) as an emerging online-to-offline mobile technology, have been widely adopted by catering businesses and customers. Especially, as they have provided two-way beneficial catering delivery services in rescuing catering enterprises and satisfying customers’ technological and mental exceptions under the COVID-19 global pandemic condition. This study proposes a comprehensive model integrating UTAUT, ECM and TTF with the trust factor and examines 532 valid FDA users’ continuance intention of using FDAs during the COVID-19 pandemic period in China. The statistical results and discussions show that satisfaction is the most significant factor, and perceived task-technology fit, trust, performance expectancy, social influence and confirmation have direct or indirect positive impacts on users’ continuance usage intention of FDAs during the COVID-19 pandemic period. In addition, relevant researches and stakeholders should consider the specific characteristic of technology being associated with users’ technological and mental perceptions for better understanding and explaining users’ continuance intention.     

基于制度变迁的浙江省民营资本旅游投资行为研究

制度变迁实质上是一种制度创新的过程.浙江省通过制度创新,引导、鼓励民营资本进入旅游业.投资住宿、餐饮等中小型旅游企业、大中型休闲观光农业园区、开发自然或文化旅游资源是浙江省民营资本进入旅游业的主要渠道.目前在浙江省,住宿餐饮业、景区景点、旅行社等旅游环节民营资本均占有重要地位.民营资本的进入促进了浙江省旅游业的发展,对中西部旅游业的发展、旅游业投融资等制度创新有重要的借鉴作用.     

Conceptual modelling ‘outline’ for a new fast-food facility

This paper is an attempt to illustrate the use of models as a means of designing a new catering operation in the fast-food sector. The complex nature of any catering business is such that careful definition of its components and their interactions and the inter-relationships requires some form of systematic approach. The central core of this approach is the formulation of a model composed of seven major elements which although designed specifically for a fast-food situation will, with modification, suit most catering operations.     

基于扎根理论的民营会展企业成长路径研究——以广州光亚展览公司为例

文章以我国民营会展企业的典型代表——广州光亚展览公司为例,运用扎根理论研究方法,通过开放性译码、主轴译码和选择性译码三个严谨的分析步骤,分析案例企业的成长路径及其影响因素。研究发现,光亚公司的成长沿着＂先收后放,柔道运势＂型的成长路径,在快速成长、质变式成长和跨越式成长三个不同发展阶段其成长影响因素各有不同。文章提出了基于案例企业成长的过程、路径和影响因素三者相关关系的逻辑传导机制,对快速成长的民营会展企业有现实意义,希望给该领域尚是盲点的理论研究提供启示。     

Beneficiaries of free admission to scenic areas: A cost-benefit analysis of scenic areas for public welfare from the perspective of stakeholders

Based on stakeholder theory and using the Kaldor-Hicks Tableau for cost-benefit analysis, this study investigates the effects on social welfare of the free-of-charge policy in tourist areas and the implications for various stakeholders through an examination of the Shanghai Sheshan National Forest Park. The results show that the park has become significantly more effective than before, and the policy is compatible with Kaldor-Hicks efficiency. Local residents, tourists, and the catering and retail businesses in and around the park have been the main beneficiaries, while local authorities and state-owned enterprises have borne most of the costs. The original cost-benefit scenario has been disrupted. Key policy implications for managerial practice and contributions to scholarly knowledge are discussed.     

乡村"流动饭店"的业态类型、流动规律及流向动因分析

通过分析传统饭店餐饮业在满足乡村农家节事活动选择取向上发生的变革,本文研究了流动饭店这一新型餐饮业态的内涵,考察了相关文献,论述了"流动饭店"的业态类型、特点、流向规律和流向动因,提出了如何建立乡村"流动饭店"科学发展的保障机制.     

资本深化、全要素生产率与中国住宿餐饮业增长

本文在中国住宿餐饮业增长动力分解方程式的基础上,对中国住宿餐饮业发展过程中的资本深化、全要素生产率进行了实证研究,得出了3个结论:第一,资本深化是目前中国住宿餐饮业增长的主要动力,而劳动投入的下滑对住宿餐饮业增长产生了负面影响;第二,中国住宿餐饮业的生产率几乎不存在要素偏向,不是纯粹资本增强型的;第三,1991年以来中国住宿餐饮业的技术效率一直没有增进,全要素生产率增长得益于技术进步.基于以上结论,本文认为有效劳动投入的增长和技术效率的提高,是中国住宿餐饮业增长需要解决的两个主要问题.