ChineseFastFoodIndustryDevelopmentStrategies-畢業(yè)論文翻譯

1、Chin ese Fast Food In dustry Developme ntStrategiesSummary:Chin esefast foodin dustryfromgen erati onto now, despiteshow inggoodgrowthmome ntum,but in product innovation,brand,huma nresources,bus in essman ageme nt,large-scale,intern ati on al,culture,gover nmentandin dustryassoeiatio ns,there arest

2、ill someproblemsTheseproblems are more or less restricted the Chin ese fast foodindustry.In this paper, the above problem, proposeappropriate measures in order to better and faster development of Chinese fast food industry to provide guida nee.Keywords: Chin ese fast food in dustry problemseoun term

3、easuresI have bee n in the releva nt literature on Chin ese fastfood in dustryresearch progress,Chin esefast foodin dustrystatusquo, Chinesefast food industrystage ofdevelopme ntwere an alyzed,andthe impactof thedevelopme ntof en terprisesabovedesig natedsn ackirelated factors were predicted results

4、 of the corresp onding study results.On this basis, this paper putforward the developmentof Chinese fast food industrycoun termeasures to the developme nt of Chin ese fast food en terprises have guida nee.Professor Yang Min gduo once in the turn of thecen tury Chin ese fast food in dustry were revie

5、wed, prospects and proposed countermeasures.It s 10or model diversification, economies of scale, capitalin ternatio nalizatio n,globalizati onof markets and36equipme nt,of production,competitivetech no logy,specializedtech no logyand scie ntific,sta ndardizati onof managementprofitratio nalizati on,

6、moder ni zati on from the in dustry and en terprise two an gles predicted thedevelopmenttrend of Chinese fast food industry, andfrom the research into, educati on first; gover nment support, the associati on adva ncing; focused and guida nee;proper scale, improve quality;introductionof foreignin ves

7、tme nt, accelerate the developme nt of five aspectsproposed countermeasures. Fast food industry has experieneed a decade of development, these measures still apply papers dow nl oad.Chinese fast food industry is currently in the formative years, some regions have en tered thegolde nperiod , the indu

8、stry gradually expand the scale, increase the overall competitive ness of the in dustry.But Chin esefast food in dustry status and an alysis of thecompetitivesituati on can be see n, although the rapid developme nt of Chinese fast food in general, but there are still many problems, mainly reflected

9、in: First, lack of product inno vati on; Second, a small nu mber of Chin ese fast food bran ds; three is the nu mber of the lack of professi onal management personnel; Fourth, some fast food is not eno ugh scie ntific man ageme nt methods; five is curre ntly China s fast-food bus in ess is still mai

10、nlysin gle-storeoperati on; six intern atio nalizati on process is slow; seve n is a lot of lack of culture of the company s products; eight is the lack of authoritative guidaneedepartment.In thispaper, based on the above problems, the long, holistic perspective, to promote the Chinese fast food ind

11、ustry healthy and stable developme nt of coun termeasures.Stren gthe ning tech ni cal man ageme nt and aestheticdesig n as the core product inno vatio nModernadvances in human civilizationsince thefruitful results, mainly due toscie ntificdiscovery,tech no logical inno vati on and engin eeri ng tech

12、 no logy continues to progress, tha nks to scie nee and tech no logy applied to producti on practice in the formati on of adva need productive forces, tha nks to the En lighte nment movement brought came the great liberation of people sideas. Huma n society from lower to higher, from simple to compl

13、ex, from primitive to moder nevoluti onaryprocess is a continu ous process of inno vati on.The speedof developmentofdiffere ntn ati onsbe fast or slow, thedevelopme ntstageafter the first,thedevelopme ntofhigh and lowlevelsof thereas on,thesize of nationalinno vati on capacity is a major factor.Firs

14、t,stre ngthe ntech no logyman ageme nt.Product inno vati on is the main content of the adva ntages of the product desig n, the main adva ntages of the desig n, in clud ing fun cti onal prin ciple, the practical adva ntages of the desig n and commercializati onadva ntagesdesig ns.And have the adva nt

15、age of adva needtech no logyforproductdesign,productinnovationis the key issue.Because modern productionprocess involves not onlycooking,but also productionequipment, therefore,Fastproduct design should not only focus cooking process, but also con sider whether the product is suitable for the produc

16、tion of new equipment,productionconditions,which have to un dersta nd cook ingtech niq ues andmachinery manufacturing personnel to participate,evenwhe n n ecessary, the releva nt professi onal in stituti ons also need the cooperation, the formationhas a research anddevelopme nt team to un dersta nd

17、all kinds of kno wledge are esse ntial.Second, pay atte ntio n to aesthetic desig n.Diet America refers to the use of huma n activities in the diet diet scie ntific objective laws, to achieve nu triti on, and enjoy the social purpose of the ki nd aris ing from nu triti on and health, sen sory proper

18、ties and taste of food and diet process prese nts beauty. Grow ing at a fast food product categories, product varietyinno vati onin creas in glydifficult circumsta nces, the orig inalproduct aestheticimproveme nts, so that from theappeara neelooks compared with similar products more attractive to co

19、nsumers, will reach The purpose of increasing sales. Diet mainly from the United States quality beauty delicious , Touch America, Oh America , colorbeauty ,shape America ,controlAmerica landscaping , preface America , Fun beauty ten aspects con sidered.First, focus on product color grasp. In the tab

20、le, pleas ing color is ofte n in the form of pilot in troducti onof pleasure,in troduc inggen erate goodfeelings, giving the joy of beauty, thus enhancing a person s appetite. Color beauty innovation is mainly from two aspects: First, focus on the deployme nt of color.Dishes in the desig n time to p

21、ay atte nti on harm onic color, con trasti ng colors, the same color mix and apply, so dishes show ing a more visual beauty to attract con sumers.The sec ond is to determ ine the main colors.Food is noton ly dividedinto warm tone colors, cold tone, is alsodivided intobright tone,dark tone,midt on es

22、.Main lywarm colors,festive, warm and coolcolors main ly ashan dsome,elega nt, softand quiet.Determi nea goodproduct in comb in ati on with the main colors of the ratiobetween a variety of colors to make the product more attractive to consumers, giving consumers a pleasant diningexperienee.Second, p

23、ay attentionto productform grasp. Forms of innovationis mainlyreflected inthe followi ng two aspects: First, make good use of n atural forms.Retai n the orig inal shape itself, just with a specificcutlery, being put into place, as show nphysicalcharacteristics. Second, the full developme nt of symbo

24、lic pictographic form products. Such as simulated flowers, ani mals, build ings and so on.Fin ally,payatte nti onto grasp the diningenvironment.Elegant dining environment,be able toplay in the frontdi ning Unfini shedmelody firstaffecti on ate , someth ing that delicious first proud role, and it wil

25、l accompa ny diners eat ing process is always a direct impact on the process of di ners eati ng emotio ns, to people to enjoy the beauty. Shop unique style of decorati on, melodious backgro und music,clea nandbright dining en viro nment, smili ng service, which will give con sumers a differe nt dini

26、ng experie nee.Stren gthe ned to enhance the visibility of the brand positi oning and brand build ing focusRenowned marketingexpert Philip Kotler brand is defi ned as: the brand is a n ame, term, symbolor desig n, or a comb in ati onof them, its purpose is toiden tify a particular seller or group of

27、 sellers of products or labor, and make it with a competitor s product and services to distinguish. brand is able to bring premiumowners to producevalue-addedan intangible asset, thebrandrepresentsa company s image,but also adistinguishedenterprise competitors, the main indicator.An excelle ntbrand

28、shap ing not only have excelle ntproducts, excellent service, good image, but also has its own corporate culture and qualitymanagementas aguarantee. Godfather of Taiwan s IT industry, Shih said:brandpositioningbrand value = * brand awareness.Brand value from the followi ng two aspects:First, brand p

29、ositi oning, ide ntify core values. Require en terprises to the core values & #8203;of the basic concepts and reason for the existenee of the en terprise over the long term thin gs. Core values & #8203;isa fun dame ntal anden duri ngconvictionsorganization,with immanence,is valued bythe members of t

30、he organization,independentof theen vir onment, competiti on requireme nts and man ageme nt fashi on, it has a direct impact on the bus in ess activities and developmentprospects. Companies only pinpointtheir locati on, established core values, can be targeted to the developmentof the company s core

31、 competitiveadvantage and core products, be possible in the fierce market competiti on to win.Identify core values, brand positioning is the key. Brand positioning is based on the positioning in the market, depending on the culture and personality, the formatio n of differe nt brand value.Brand valu

32、e typicallyin cludes three aspects: First, the fun cti onal value, from the perspective of refined productentitycore value is thevalue of the product itself contains mani festatio n; Second, mentalor emotional value to consumers convey somekind of men tal or emoti on al, deepe n en terprise the mind

33、s of con sumersthe impressi on; Third, the value ofself-realizationand personal value in the brand can beachieved. Enterprises in order to create a good brand, product quality is the foundation; must be accurate market positioning; want to improve sales and price man ageme nt;take appropriatemarket

34、ingstrategy;stre ngthe n service man ageme nt.Second, to takereas on ablemeasures toenhance brand aware ness. Enhancebrandaware nessmethods are the follow ing: First, the applicati on ofn ewseve nts. If a catastrophic eve nt occurs, compa nies can timely helping hand, will greatly improve the enterp

35、rise simage in the minds of con sumers.Second, effective PRspon sorship. Spon sor some major sport ingeve nts orother activities, but also can effectively enhance the company s brand awareness.Three is to play a celebrityeffect. Please celebrities to advertise, advertiseoftenplay an un expected effe

36、ct. Fourth, a uni fied brand imagedesig n.Un ified brand image desig n facilitates con sumerbrandmemory,cog niti oncan be obtainedfaster andun ifiedbrandimageis con ducivetoa properun dersta ndingof thecon sumer,toavoid uselessun dersta nding.Fifth, there is nothingnewsloga n orrhyming verse. An inn

37、ovative slogans or rhyming verse in brand awareness there may be very different.Six isappropriateto the scale of advertising.Product promotion and advertisingis in the minds ofconsumers the impressiondeepenedproducts effectiveway to moderate mediaadvertis ingandin-storepromotio nal activities can in

38、 crease their attractive ness to con sumers, enhance brand aware ness.Establishincen tiveand focus on huma nresource man ageme nt trai ning systemTale nt is tale nt in one respect or capable people who have tale nt for a bus in ess or in dustry has a very important significanee. An enterprise to inn

39、ovate, to quickly move forward, to usethe scie ntificman ageme ntapproach to management,must have have a solidprofessi onal quality of tale nt in order to better impleme nt.But the Chin ese fast food in dustry, huma n resources, thereare still some issues, namely ithe lack of professionalcateri ngma

40、n ageme ntpers onn el;two is the lack of aneffectiveincen tivemecha nismandscie ntifichuma nresources man ageme ntsystem.Only by strengtheninghuma n resources man ageme nt and improve the quality of man agersto enhance the tech no logical level of thein dustry,in order to more effectively promote th

41、edevelopme nt of Chin ese fast food in dustry.First, to in creaseprofessi onaltrai ningin stituti onssn ack nu mber,in crease professi onaltrainingefforts.Trainingis the most basic way to improve thequality of pers onn el, pers onnel training is mainly divided intoprofessi onalschools and training i

42、n stituti ons,industryor other industriesexperieneedmanagementstaff trai ning,in ternaltrai ning.Throughprofessi onalin stituti onsand trai ningreleva ntstaff trai ning is toimprove the level of kno wledge the main way.However,the directi on of uni versity curre ntly offers fewer fast food, on ly Ha

43、rbin Un iversity of Commerce and Sichua n Higher In stitute of Cuis ine two uni versities, graduate staff can not meet the market dema nd for professi on als for fast food.With Fast importanee in people s lives deepen, Fast education should be valued by our education, the state should in crease in v

44、estme nt in fast food educatio n efforts.Second, to establish an effectiveincen tivemecha nism sn ack. Incen tives to effectively achieve personaland organizationalgoals for the purpose ofincentiveeffects directly affects the size of the workrelated to staff en thusiasm.If a pers on to participate i

45、ntraining, he will have the opport un ity to find a better job or to get promoted faster, the n he would take the in itiative to accept the training, eve n if he will have to pay certa in costs of the in itiative to accept; Con versely, if he trained later, compared with the prese nt situati on ther

46、e would be no improveme nt, and that he would not go for training,even if such training is free, he may not go, this is the incen tiveeffect. Establish an effectiveincen tivemechanism to give high-quality personnel with greater opport un ities to dem on strate theirabilities, so that theyhave a broa

47、der space for development and material satisfacti on, in order to procure the releva nt pers onnel to con ti nu ously improve their own quality.Third, to establish a scie ntific huma n resourcesmanagement system. First, enterprises and universities should establish an in tegrateddock ingplatform.Rel

48、eva nt uni versities to take orders for trai ning means forfast foodcompanies targettraining graduates, or forenterpriseservice personnelwith knowledge and skillstraining to improve the quality of employees the fast food in dustry. Second, the releva nt departme nts should establish a fast professi

49、onal tale nt pool, from fast food professi onal training schools graduates are employed and have some experie nee in the in dustry and in flue nee the character s basic information, practitioners time, work experienee, hold office and other related informationinwinning the tale nt pool, the employer

50、 will have purpose to be suitable for our office holders singled out,which notonly brings convenience to the enterprise, but also to make effective use of huma n resources, to avoid some of the Maxima No Bolediscovered buried happen.Sound man ageme ntandhigh-qualityservices forthe purpose of the mod

51、ernen terpriseman ageme ntsystemEn terpriseman ageme ntis theen terpriseproducti on and bus in ess activities of pla nning, orga nizing,direct ing, supervis ing and regulati ng a series of fun cti onsin gen eral.Man ageme ntis a systematic project,in volv ingtheman ageme ntof antennae each post,ever

52、yth ing,every acti on, any bus in ess can not beseparated,Managementdetermine success or failure.Although many fast-fooden terpriseswith certa in scalehave established acomprehe nsiveen terprisemanagementsystem, but there are still many fast foodcompaniesin the managementof problems, such as:power b

53、elongs relationship is ambiguous, the system is not perfect, facilities and equipme nt man ageme nt in place, the service the low level.First, to achieve effective separatio n ofown ershipand man ageme nt.Most small bus in essowners and fast food operators are ofte n the same pers on,but it is there

54、 way of doing bus in ess man agers ofte n lackthe modern enterprisemanagementexperienee, or asbusy whileignoring the corporate management.Hire aprofessi onalman ageme ntexperie neetoman agecorporateexecutives willun doubtedlybe able toeffectivelyimprovethe overall level of corporatemanagement.Howeve

55、r, separation of ownershipandman ageme nt process of the Cen tral Sta nding Committeeof some problems, for example: the manager is not a bus in ess owner,work ingen thusiasmis not high;corruptio n and waste man ageme nt process, problems arise. To solve these problems, bus in essowners shouldestabli

56、sh a comprehe nsiveincen tiveand finan cialman ageme nt systems to en sure that the in terests of man agers and owners to achieve the own ershipandoperati on of effective separati on.Second, establish and improve the enterprise system. To establish a sounden terprisesystem,compa nies should do: First, comb ined with the corporate culture.Only the comb in ati on with the corporate cultureen terprise system can more effectively regulate employee behavior. Second, with the development of enterprises to adapt to the stage.En terprises in the early en terpris