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案例編號: STR-0937
被浏覽次數: 105 次
案例名稱: 好吃還要有“範”兒:西貝華北央廚的標准化之路
譯名: Delicious, but Also Normative: the Standardization Road of Xibei North China Central Kitchen
案例作者: 馮梅,陳楚
作者單位: 北京科技大學
指導者:
譯者:
背景單位名稱: 北京西貝天然派食品科技發展有限公司
行業: 服務業
規模: 大型
案例涉及的職能領域: 生産運營部門
案例語種: 中文
案例長度(頁): 17 頁
案例類型: 描述型
中文關鍵詞: 西貝華北央廚;標准化;價值鏈模型;五力競爭模型;産業價值鏈;2019百優案例
英文關鍵詞: Xibei North China Central Kitchen; Standardization; Value Chain Model; Five-force Competition Model; Industrial Value Chain
中文摘要: 本案例敘述了西貝華北中央廚房(以下簡稱西貝華北央廚或央廚)面對近年中式餐飲倒閉、洗牌的困境以及規模化、連鎖化、標准化的行業風向,在負責人李永亮的帶領下,重新選址央廚園區,明確中餐標准化的發展目標,構建源自西北的高品質供應鏈,研發以手工制作爲特色的標准風味菜品,打造生産品控、倉儲物流、後勤保障與門店前端銷售密切相連的標准化新格局,迎來了中餐發展的新紀元;尋找“對標”企業,以“好吃戰略”爲前提,探索中餐標准化的央廚運作模式,讓精益管理落地,以打造全新供應鏈系統,規劃國際化藍圖的發展曆程。重點描述了西貝華北央廚打造中餐標准化的過程,以期在《産業競爭分析》課程教學中,引導學生掌握連鎖餐飲標准化與中央廚房的運作模式、意義和關鍵成功要素。
英文摘要: This case describes that in recent years, facing the dilemma of Chinese restaurant closure and shuffling as well as the industry trend of scale, chain and standardization, Xibei North China Central Kitchen (hereinafter referred to as Xibei North China CK or Central Kitchen) re-sited the park and clarified the development goals of Chinese food standardization under the leadership of Director Li Yongliang. The central kitchen has built a high-quality supply chain from the northwest, and developed standard-style dishes featuring hand-made products, creating a new standardized pattern of production control, warehousing logistics, logistics support and front-end sales. The central kitchen ushered in a new era of Chinese food development. During the process of development, the central kitchen has also actively sought out the “targeting” enterprise, explored the standardization of the central kitchen operation mode of Chinese food, and let lean management land to create a new supply chain system and plan the international blueprint premising on the “delicious strategy”. The case focuses on the process of standardization of Chinese food by The central kitchen, in order to guide students to master the standardization of chain food and the mode of operation, significance and key success factors of the central kitchen in the course of Industrial Competition Analysis.
適用對象: 經營管理人員,本科生,碩士生,博士生,工商管理碩士(MBA),
編寫方式: 采編
案例年代: 2019
案例入庫時間: 2019-07
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