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高质量发展目标下中国餐饮产业竞争力评价研究 被引量:1

Research on Competitiveness of China's Catering Industry under the Goal of High Quality Economic Development
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摘要 改革开放40年以来,我国餐饮业在市场化、全球化、信息化背景下,创新能力不断增强,业态更加多样,在拉动经济增长和增强人民获得感、幸福感方面发挥重要作用。党的十九大报告明确指出,我国经济已由高速增长阶段转向高质量发展阶段。中国餐饮产业发展在改善民生、促进就业、消费升级等方面积极发挥作用。以迈克尔·波特钻石模型为基础,构建科学系统的中国餐饮产业竞争力评价指标体系,运用YAAHP辅助软件对评价指标体系进行分析和计算,选择中国31个省市对其2008年、2013年、2018年餐饮产业竞争力进行评价分析。结果表明:我国各个地区的餐饮产业发展处于不均衡的状态;城市餐饮业竞争力提升顺序与区域化发展路径基本一致;餐饮空间格局与城市群格局基本相似。从加强生产要素资源、相关产业联动、企业创新发展、政行校企联动、民族餐饮发展等方面提出增强中国餐饮产业竞争力的对策,为中国餐饮业高质量发展提供有益参考。 In the 40 years since the reform and opening up,China's catering industry has played an important role in stimulating economic growth and enhancing people's sense of well-being in the context of marketization,globalization,and informationization.The report of the Nineteenth National Congress of the Party clearly pointed out that China's economy has shifted from a high-speed growth stage to a high-quality development stage.The development of China's catering industry has played an active role in improving people's livelihood,promoting employment,and upgrading consumption.Based on the Michael Porter diamond model,this paper constructs a scientific and systematic evaluation index system for the competitiveness of China's Catering Industry.It analyzes and calculates the evaluation index system using YAAHP software.Evaluation and analysis of the competitiveness of China's catering industry in 2008,2013,2018.The results show that:the development of China's Catering Industry in various regions of China is in an uneven state;the order of increasing the competitiveness of city catering industry is basically the same as the regional development path;the spatial pattern of catering is basically similar to the pattern of urban agglomerations.It proposes countermeasures to strengthen the competitiveness of China's catering industry from the aspects of strengthening production factor resources,related industry linkages,corporate innovation and bombardment,government-association-school-enterprise linkage,ethnic catering development,etc.,and provides a useful reference for the high-quality development of China's catering industry.
作者 段朋飞 宫润华 杨柳青 DUAN Peng-fei;GONG Run-hua;YANG Liu-qing(College of Economics and Management,Puer University,Puer 665000,China)
出处 《价值工程》 2020年第7期47-52,共6页 Value Engineering
基金 国家社会科学基金一般项目“我国餐饮业高质量发展的产业政策转型研究”(19BJY181) 云南省哲学社会科学教育科学规划项目(AE18015) 普洱学院校级科研项目-人文社科类(2018xjkt07)。
关键词 高质量发展 餐饮产业 竞争力 钻石模型 YAAHP high-quality development catering industry competitiveness diamond model YAAHP
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