摘要
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。
Although catering enterprises witness fierce competition, study on its competitive factors is still in its descriptive stage. The paper, based on empirical analysis, questionnaires, inepth interviews with catering enterprises and consumers in Guangzhou, obtains five factors in the competition, namely： ＂ system and culture＂, ＂＇product and service＂, ＂marketing and supply＂, ＂brand and reputation＂ and ＂scale operation＂. Regression analysis indicates that scale operation is the most important factor in their competitiveness, followed by ＂product and service＂, ＂system and culture＂, ＂brand and reputation＂ and ＂marketing and supply＂. This study is of theretical instructive significance in upgrading the competitiveness of catering enterprises and creating benign competitive environment.
出处
《旅游学刊》
CSSCI
北大核心
2008年第8期63-68,共6页
Tourism Tribune
关键词
餐饮企业
竞争要素
实证研究
广州
catering enterprise
competitive factor
empirical study
Guangzhou
