精益生产思想在中式快餐标准化中的应用研究
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摘要
当今时间的价值越来越受到人们的重视。这种节约时间的需求造就了一种新型的便捷快速的供餐方式——快餐。中国素有饮食古国、饮食大国的美名,但目前国内知名快餐品牌却以西式快餐品牌为主。虽然国内中式快餐业的发展已经取得了一些可喜的成绩,但是仍然处于借鉴、模仿外国快餐业的初期发展阶段,仍然存在很多的问题。究其主要原因还是国内中式快餐企业生产和管理没有实现标准化。中式快餐要实现大规模的连锁发展就必须实现生产工业化,而标准化又是工业化的核心。所以中式快餐要想做大做强,标准化是必由之路。
国内外许多学者、专家对如何实现中式快餐的标准化做了很多研究,也提出了很多对策。本文借鉴前人研究成果,以精益生产管理理论为指导,分析国内中式快餐企业标准化建设的内容,提出相应的改进方案。
本论文具体做了以下研究：
1)研究了中式快餐自身的特点,分析中式快餐发展现状,重点分析中式快餐发展不足的一面。
2)分析中式快餐标准化的内容,用精益生产管理的思想与方法对上述问题进行诊断并提出解决对策。
3)笔者实地调研了山东省临沂市“包天下”中式快餐店在标准化建设中的改进措施,并对其改进前后的效果进行了评估。论证了精益生产管理在其标准化中的作用。
4)讨论了精益生产管理在中式快餐标准化中的推广前景及意义.
由目前中式快餐发展中的劣势及精益生产的优势,作者发现将精益生产理论应用到中式快餐行业是很好的嫁接。只要中式快餐行业能够高度重视精益生产管理的思想与方法,认真研究、贯彻落实,标准化之路建设过程中的许多难题就可以迎刃而解。中式快餐走出国门走向世界也指日可待。
With the pace of life continuously accelerating, more and more attention has been paid to the value of time. So, fast food-a faster and more convenient diet has emerged. However, most well-known fast food brands in China are western-style fast food instead of Chinese fast food. The development of Chinese fast food industry has achieved some encouraging results, but still with many problems, such as its not standardized products, short business life, slow chain expansion, lacking of research and innovation system, and so on. The bottleneck that blocking its development is the domestic Chinese fast food production and management not standardized. There is no other way but standardization that can help Chinese fast food survive in fierce market competition.
Many scholars have done a lot of research on how to achieve standardization of Chinese fast food, and have made some countermeasures. From the perspective of lean manufacturing, we proposed some improvements about the issues customers most concerned in this study. Lean manufacturing is a production practice that focuses on cutting out waste, whilst ensuring quality, which also means it centers on preserving value with less work. As a revolutionary concept, an advanced corporate culture and a universal philosophy of management, lean manufacturing has been applied to all aspects of manufacturing, and has achieved significant economic benefits.
The main aspects we mainly studied in this paper are as follows: Studied the characteristics of the Chinese fast food, analyzed its current situation, especially its weakness.
1) Analyzed the characteristics and status of Chinese fast food, focusing on analysis of its drawbacks..
2) Analyzed the improving aspects during the process of Chinese fast food standardization, and proposing some countermeasures from the prospective of lean manufacturing.
3) Investigated the improvements during the standardizing construction of a Chinese fast food restaurant "BaoTianXia"; demonstrating the role of lean manufacturing during its standardizing construction.
4) Discussed the future prospects of lean manufacturing during Chinese fast food standardizing construction.
Taking a view of the disadvantages of Chinese fast food and advantages of lean manufacturing theory, we can easily find that the lean manufacturing theory can be applied to Chinese fast food industry perfectly. If lean manufacturing theory could be fully understood and thoroughly implemented, Chinese fast food industry may overcome various difficulties in its standardizing construction, and ultimately win its place in the world market.
国内外许多学者、专家对如何实现中式快餐的标准化做了很多研究,也提出了很多对策。本文借鉴前人研究成果,以精益生产管理理论为指导,分析国内中式快餐企业标准化建设的内容,提出相应的改进方案。
本论文具体做了以下研究：
1)研究了中式快餐自身的特点,分析中式快餐发展现状,重点分析中式快餐发展不足的一面。
2)分析中式快餐标准化的内容,用精益生产管理的思想与方法对上述问题进行诊断并提出解决对策。
3)笔者实地调研了山东省临沂市“包天下”中式快餐店在标准化建设中的改进措施,并对其改进前后的效果进行了评估。论证了精益生产管理在其标准化中的作用。
4)讨论了精益生产管理在中式快餐标准化中的推广前景及意义.
由目前中式快餐发展中的劣势及精益生产的优势,作者发现将精益生产理论应用到中式快餐行业是很好的嫁接。只要中式快餐行业能够高度重视精益生产管理的思想与方法,认真研究、贯彻落实,标准化之路建设过程中的许多难题就可以迎刃而解。中式快餐走出国门走向世界也指日可待。
With the pace of life continuously accelerating, more and more attention has been paid to the value of time. So, fast food-a faster and more convenient diet has emerged. However, most well-known fast food brands in China are western-style fast food instead of Chinese fast food. The development of Chinese fast food industry has achieved some encouraging results, but still with many problems, such as its not standardized products, short business life, slow chain expansion, lacking of research and innovation system, and so on. The bottleneck that blocking its development is the domestic Chinese fast food production and management not standardized. There is no other way but standardization that can help Chinese fast food survive in fierce market competition.
Many scholars have done a lot of research on how to achieve standardization of Chinese fast food, and have made some countermeasures. From the perspective of lean manufacturing, we proposed some improvements about the issues customers most concerned in this study. Lean manufacturing is a production practice that focuses on cutting out waste, whilst ensuring quality, which also means it centers on preserving value with less work. As a revolutionary concept, an advanced corporate culture and a universal philosophy of management, lean manufacturing has been applied to all aspects of manufacturing, and has achieved significant economic benefits.
The main aspects we mainly studied in this paper are as follows: Studied the characteristics of the Chinese fast food, analyzed its current situation, especially its weakness.
1) Analyzed the characteristics and status of Chinese fast food, focusing on analysis of its drawbacks..
2) Analyzed the improving aspects during the process of Chinese fast food standardization, and proposing some countermeasures from the prospective of lean manufacturing.
3) Investigated the improvements during the standardizing construction of a Chinese fast food restaurant "BaoTianXia"; demonstrating the role of lean manufacturing during its standardizing construction.
4) Discussed the future prospects of lean manufacturing during Chinese fast food standardizing construction.
Taking a view of the disadvantages of Chinese fast food and advantages of lean manufacturing theory, we can easily find that the lean manufacturing theory can be applied to Chinese fast food industry perfectly. If lean manufacturing theory could be fully understood and thoroughly implemented, Chinese fast food industry may overcome various difficulties in its standardizing construction, and ultimately win its place in the world market.
引文
1.颜丽.我国餐饮业特许经营发展对策研究.山东大学.2006
2.徐娇.中国餐饮业卫生监督法规体系的现状与比较.中国食品卫生杂志.2008,1：15-18
3.中国餐饮产业发展现状及趋向.财经界.2011,1：48-49
4.吴迪等.中式快餐的标准化研究.四川烹饪高等专科学校学报.2008,1：19-22
5.肯德基.广州日报.2007.08.09
6.李燕.麦当劳和肯德基在中国的发展战略比较研究.东北财经大学.2007
7.王娟.论现代中式快餐业的品牌塑造.山西财经大学.2006
8.中国商业联合会.中国餐饮行业分析报告(2003年1季度).2003.6
9.蔚蓝远景.土鸡为何不敌洋鸡.今日财富：财智领袖.2007,4：61-63
10.红高粱：虽败犹荣快餐梦.竞争力(三联财经).2010,05：62-62
11.贺丽霞.谈中国现代中式快餐发展现状.大学时代(B版).2006,03：15-16
12.主顶名.中式快餐企业的核心竞争力研究.江苏大学.2010
13. Holweg, Matthias. The genealogy of lean production. Journal of Operations Management. 2007,25 (2):420-437
14. Rakesh Jain, A.C. Lyons. The implementation of lean manufacturing in the UK food and drink industry. International Journal of Services and Operations Management.2009, 5(4): 548-573
15. Ulla Lehtinen, Margit Torkko. The Lean Concept in the Food Industry:A Case Study of Contract a Manufacturer. Journal of Food Distribution Research 2005,36(3):57-67
16. Womack, J. P. and D. T. Jones. From Lean Production to the Lean Enterprise. Harvard Business Review.1994,72(1):93-104
17. Womack, J. P. and D. T. Jones. Lean Thinking. Banish Waste and Create Wealth in Your Corporation. New York: Simon & Schuster, 1996
18.任千里.精益生产在某餐饮集团的应用研究.浙江工业大学浙江工业大学.2010
19. Schonberger, R. J. Japanese Manufacturing Techniques:Nine Hidden Lessons in Simplicity. New York:The Free Press, 1982
20. Ohno, Taiichi. Toyota Production System. Productivity Press, 1988
21. M. Urbaniak. Quality management - theory and practice. Difin, Warsaw, 2004
22. S. K. Ho. TQM an Integrated Approaching - Implementing Total Quality through Japanese 5S and ISO 9000. Kogan Page, London, 1996
23. T. Karkoszka, D. Szewieczek. Risk of the processes in the aspect of quality, natural environment and occupational safety. Journal of Achievements in Materials and Manufacturing Engineering. 2007, 20:539-542
24.吕晓彬.“5S"现场管理在现代企业中的运用.中小企业管理与科技(上旬刊).2012,01：59-60
25.柳屹立.5s治理是现代企业治理的基础.现代企业.2005,(5)：15-16
26. Wen Li Li. Application of the Work Study to Balancing Hydraulic Component Assembly Lines. Advanced Materials Research. 2012,206:452-453
27.王东.生产线标准工时制定方法研究.西安电子科技大学.2009
28. Turkay Dereli, Alptekin Durmusoglu. An integrated framework for new product development using who-when-where-why-what-how (5W1H), theory of inventive problem solving and patent information-a case study. International Journal of Industrial and Systems Engineering.2010, 5(3):354-365
29. Krafcik, John F. "Triumph of the lean production system". Sloan Management Review. 1988, 30(1):41-52.
30. Monden, Y. Toyota Production System. Atlanta: Industrial Engineering and Management Press, 1983
31. Shingo, S. Study of the Toyota Production Systems. Tokyo:Japan Management Association, 1981
32. Rachna Shah, Peter T Ward. Lean manufacturing:context, practice bundles, and performance. Journal of Operations Management.2003,21(2): 129-149
33.周书莉.楚天印务总公司精益敏捷管理实施研究.华中科技大学.2010
34.杨彬誉.精益制造链.北京高教音像出版社,2010
35. Shahram Taj, Cristian Morosan. The impact of lean operations on the Chinese manufacturing performance. Journal of Manufacturing Technology Management.2011,22(2):223-240
36. Shahram Taj. Applying lean assessment tools in Chinese hi-tech industries. Management Decision.2005,43(4):628-643
37.黄永胜.中式快餐企业导入JIT生产方式的研究.山西经济管理干部学院学报.2006.14(3)：8-10
38.刘炯.学习一汽精益生产方式提高企业管理水平.政策与管理.1995,12
39.胡轶敏.精益生产在中国轿车企业的应用现状研究.复旦大学.2007
40.杨铭铎,张良胤.对我国快餐业发展现状的分析.商业经济.2010,4：98-100
41.中国饭店协会.2009年餐饮企业调查报告.2009
42.中国统计局.第二次全国经济普查.2009
43.冯思源.山东省烹饪协会第三届第三次常务理事会.2012
44.萧牧.中式快餐差距在哪里.商业时代.2002,09：29-29
45.赵越春.当前我国快餐业发展存在的问题及对策.经济师.2006,4：34-35,38
46.王成福.中国餐饮业的发展现状及趋势分析.江苏商论.2007.6：35-36
47.顾冰等.麦当劳简单之道.东方企业家.2006,6
48.王言秋.中国餐饮业的海外之路走不出去的症结与走出去的策略.对外经贸实务.2011,07：78-81
49.王志伟.全面推行管理标准化实现企业精益化管理.供电企业管理.2009,06：10-11
50.思墨.小包子大赢利,“包天下”做中国人自己的麦当劳.现代营销：创富信息版.2009,6：54-54
51.黄铁鹰,梁钧平,潘洋.“海底捞”的管理智慧.商业评论.2009,04
52.孙永安.实施精益生产方式的有效性.华北航天工业学院学报.2002,12(1)：21-23
53.洪茜.中式快餐想说爱你不容易.企业经济.2001,05： 75-76
2.徐娇.中国餐饮业卫生监督法规体系的现状与比较.中国食品卫生杂志.2008,1：15-18
3.中国餐饮产业发展现状及趋向.财经界.2011,1：48-49
4.吴迪等.中式快餐的标准化研究.四川烹饪高等专科学校学报.2008,1：19-22
5.肯德基.广州日报.2007.08.09
6.李燕.麦当劳和肯德基在中国的发展战略比较研究.东北财经大学.2007
7.王娟.论现代中式快餐业的品牌塑造.山西财经大学.2006
8.中国商业联合会.中国餐饮行业分析报告(2003年1季度).2003.6
9.蔚蓝远景.土鸡为何不敌洋鸡.今日财富：财智领袖.2007,4：61-63
10.红高粱：虽败犹荣快餐梦.竞争力(三联财经).2010,05：62-62
11.贺丽霞.谈中国现代中式快餐发展现状.大学时代(B版).2006,03：15-16
12.主顶名.中式快餐企业的核心竞争力研究.江苏大学.2010
13. Holweg, Matthias. The genealogy of lean production. Journal of Operations Management. 2007,25 (2):420-437
14. Rakesh Jain, A.C. Lyons. The implementation of lean manufacturing in the UK food and drink industry. International Journal of Services and Operations Management.2009, 5(4): 548-573
15. Ulla Lehtinen, Margit Torkko. The Lean Concept in the Food Industry:A Case Study of Contract a Manufacturer. Journal of Food Distribution Research 2005,36(3):57-67
16. Womack, J. P. and D. T. Jones. From Lean Production to the Lean Enterprise. Harvard Business Review.1994,72(1):93-104
17. Womack, J. P. and D. T. Jones. Lean Thinking. Banish Waste and Create Wealth in Your Corporation. New York: Simon & Schuster, 1996
18.任千里.精益生产在某餐饮集团的应用研究.浙江工业大学浙江工业大学.2010
19. Schonberger, R. J. Japanese Manufacturing Techniques:Nine Hidden Lessons in Simplicity. New York:The Free Press, 1982
20. Ohno, Taiichi. Toyota Production System. Productivity Press, 1988
21. M. Urbaniak. Quality management - theory and practice. Difin, Warsaw, 2004
22. S. K. Ho. TQM an Integrated Approaching - Implementing Total Quality through Japanese 5S and ISO 9000. Kogan Page, London, 1996
23. T. Karkoszka, D. Szewieczek. Risk of the processes in the aspect of quality, natural environment and occupational safety. Journal of Achievements in Materials and Manufacturing Engineering. 2007, 20:539-542
24.吕晓彬.“5S"现场管理在现代企业中的运用.中小企业管理与科技(上旬刊).2012,01：59-60
25.柳屹立.5s治理是现代企业治理的基础.现代企业.2005,(5)：15-16
26. Wen Li Li. Application of the Work Study to Balancing Hydraulic Component Assembly Lines. Advanced Materials Research. 2012,206:452-453
27.王东.生产线标准工时制定方法研究.西安电子科技大学.2009
28. Turkay Dereli, Alptekin Durmusoglu. An integrated framework for new product development using who-when-where-why-what-how (5W1H), theory of inventive problem solving and patent information-a case study. International Journal of Industrial and Systems Engineering.2010, 5(3):354-365
29. Krafcik, John F. "Triumph of the lean production system". Sloan Management Review. 1988, 30(1):41-52.
30. Monden, Y. Toyota Production System. Atlanta: Industrial Engineering and Management Press, 1983
31. Shingo, S. Study of the Toyota Production Systems. Tokyo:Japan Management Association, 1981
32. Rachna Shah, Peter T Ward. Lean manufacturing:context, practice bundles, and performance. Journal of Operations Management.2003,21(2): 129-149
33.周书莉.楚天印务总公司精益敏捷管理实施研究.华中科技大学.2010
34.杨彬誉.精益制造链.北京高教音像出版社,2010
35. Shahram Taj, Cristian Morosan. The impact of lean operations on the Chinese manufacturing performance. Journal of Manufacturing Technology Management.2011,22(2):223-240
36. Shahram Taj. Applying lean assessment tools in Chinese hi-tech industries. Management Decision.2005,43(4):628-643
37.黄永胜.中式快餐企业导入JIT生产方式的研究.山西经济管理干部学院学报.2006.14(3)：8-10
38.刘炯.学习一汽精益生产方式提高企业管理水平.政策与管理.1995,12
39.胡轶敏.精益生产在中国轿车企业的应用现状研究.复旦大学.2007
40.杨铭铎,张良胤.对我国快餐业发展现状的分析.商业经济.2010,4：98-100
41.中国饭店协会.2009年餐饮企业调查报告.2009
42.中国统计局.第二次全国经济普查.2009
43.冯思源.山东省烹饪协会第三届第三次常务理事会.2012
44.萧牧.中式快餐差距在哪里.商业时代.2002,09：29-29
45.赵越春.当前我国快餐业发展存在的问题及对策.经济师.2006,4：34-35,38
46.王成福.中国餐饮业的发展现状及趋势分析.江苏商论.2007.6：35-36
47.顾冰等.麦当劳简单之道.东方企业家.2006,6
48.王言秋.中国餐饮业的海外之路走不出去的症结与走出去的策略.对外经贸实务.2011,07：78-81
49.王志伟.全面推行管理标准化实现企业精益化管理.供电企业管理.2009,06：10-11
50.思墨.小包子大赢利,“包天下”做中国人自己的麦当劳.现代营销：创富信息版.2009,6：54-54
51.黄铁鹰,梁钧平,潘洋.“海底捞”的管理智慧.商业评论.2009,04
52.孙永安.实施精益生产方式的有效性.华北航天工业学院学报.2002,12(1)：21-23
53.洪茜.中式快餐想说爱你不容易.企业经济.2001,05： 75-76