素食餐饮企业价值链问题研究——以北京S素食餐厅为例摘要餐饮业是我国第三产业中非常重要的一个传统支柱性产业，它与人民的生活息息相关，不仅关系着人民生活水平的提高，还对社会经济的发展有着十分重要的影响。随着经济的高速发展，国内餐饮业也持续快速发展，但素食餐饮业在我国仍处于起步阶段，与餐饮业整体的强劲发展势头相比，仍是其中最为薄弱的一环。而素食餐饮企业自身存在着的种种内外问题严重制约了我国素食餐饮业的进一步发展。本文针对国内素食餐饮业现状，从对素食餐饮企业价值链各个环节进行分析入手，认为每一个素食餐饮企业的经营管理，都是由一系列包括餐饮产品的研究设计、烹调制作、市场营销、对客服务以及其它众多的相关活动在内的具体活动所组成的一个有机整体，是一个完整的、动态的运作过程。与其他典型企业类似，素食餐饮企业也包括了传统的实体价值链和虚拟价值链，完善的传统价值链是构建虚拟价值链的基础，以信息利用为主的虚拟价值链则是传统价值链在信息领域中的延伸，虚拟价值链将素食餐饮企业和其他普通餐饮企业间的物质资源层面竞争，转向对信息资源的创造性加工和利用。对素食餐饮企业价值链中的餐饮基础设施、人力资源、食材配料采购、仓储保管等价值环节重新设计，能够为素食餐饮企业创造低成本优势；而菜品开发、烹饪制作、市场营销、对客服务等价值活动环节则能够给素食餐饮企业带来差异化优势。因此素食餐饮企业需要整合传统价值链与虚拟价值链，提高企业的核心竞争力。关键词：素食；餐饮企业；价值链AbstractAsatraditionalpillarindustry,cateringindustryisveryimportantinthetertiaryindustryinourcountry.Itiscloselyrelatedtopeople'slife,andnotonlyinfluencestheimprovementofpeople'slivingstandard,butalsohasveryimportantinfluenceonthedevelopmentofsocialeconomy.Withtherapiddevelopmentofeconomy,thedomesticcateringindustryalsodevelopsrapidly.Butvegetariancateringindustryinourcountryisstillinitsinfancystage,andcomparedwiththestrongmomentumofdevelopmentofthewholecateringindustry,itisstilloneofthemostweaklink.Thereexistavarietyofinternalandexternalproblemsinthevegetariancateringenterprisesandtheseproblemsseriouslyrestrictfurtherdevelopmentofthevegetariancateringindustryinourcountry.Thispaperanalysisthestatusquoofdomesticvegetariancateringindustryanditsvaluechainfromallaspects.Basedonthisanalysis,Ithinkthateveryvegetariancateringenterprisesmanagementisaseriesofstudiesincludingfoodandbeverageproductsdesigning,production,marketing,cooking,theguestservicesandmanyotherrelatedactivities,anditisanorganicentityincludingthosespecificactivitiesandacompleteanddynamicprocesses.Similarwithothertypicalenterprises,vegetariancateringenterprisesalsoincludestraditionalentityvaluechainandvirtualvaluechain.Theimprovementofthetraditionalvaluechainisthefoundationofvirtualvaluechain,andthemainlyinformationusedinthevirtualvaluechainistheextensioninthefieldofinformationoftraditionalvaluechain.Thevirtualvaluechainwillturnthecompetitioninmaterialresourcesbetweenvegetariancateringenterprisesandothercommoncateringenterprisestocompetitioninthecreativeprocessingandusingofinformationresources.Redesigningthecateringinfrastructure,humanresources,foodingredientsprocurement,warehousingandothervaluechainofvegetarianfoodenterprise,couldcreatelow-costadvantageforvegetariancateringenterprises;andredesigningthoselinkssuchasfooddevelopment,production,marketing,cookingandguestservicecanbringdifferentiationadvantagetovegetariancateringenterprises.Sovegetariancateringenterprisesneedtointegratethetraditionalvaluechainandvirtualvaluechain,inordertoimproveitscorecompetitiveness.KeyWords:vegetarian;cat...
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