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Large-scale development of the western region of Sichuan industrial upgrading and Countermeasures

Author: ChenYunChuan
Tutor: BaiYunSheng
School: Southwestern University of Finance and Economics
Course: Business Administration
Keywords: Sichuan cuisine Industrial Escalation Countermeasure
CLC: F719.3
Type: Master's thesis
Year: 2001
Downloads: 259
Quote: 3
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Abstract

Recently more and more attention has been paid to Sichuan cuisine. As a connected industry, it plays a remarkable strategic role in developing Sichuan agriculture and characteristic tourism in the Western Development. However because of its lower level overall, it hasn’t been given full play in Sichuan economy. Thus there are objective demands to speed up the escalation both for Sichuan cuisine itself and for the development of Sichuan economy. In the preface of this paper, it clarifies that the industry escalation of Sichuan cuisine is internal. It means to elevate comprehensively technology of production, service and management in every branch business by raising the quality of economic resources and by enhancing efficiency on which the industry depends so as to promote the work productivity, finally realize the industry escalation. It also points out that the industry escalation of Sichuan cuisine is a spiral and successive process of rising development. This paper, instead of concrete stipulates to the stage objective of the industry escalation of Sichuan cuisine, aims at studying the emergency tactics to the developing process of Sichuan cuisine along the direction of escalation. The whole paper consists of two parts.In the first part, it expounds that the industry of Sichuan cuisine, in the Western Development, must speed up the escalation so that it can solidify its own status in intense competitions and gets continued development. At the same time, only by continued escalation can Sichuan cuisine fully play the connected roles. Firstly, it stimulates the industrialization and structure adjustment of agriculture through combination of hospitality, industry and agriculture or of hospitality and entertainment. Secondly, it expands the function of tourist services through developing the characteristic tourism. Thirdly, it takes active <WP=5>roles in enlarging the hospitality market and relaxing employment pressure by means of the nature of cuisine industry-a kind of concentrated laboring trade. Lastly, it brings more Sichuan cuisine foods to thousands of families and improves the running capability provided for the public hence to raise the people living standard eventually.The second part remains key to this paper. Viewing the escalation connotation of Sichuan cuisine industry, it puts that the standpoint of countermeasure research work lies in how to improve resource allocation and how to organize its practical appliance in the cuisine industry. Meanwhile both the following indicate the advances of resource quality as well as its working efficiency: levels of production, service and management of enterprise go up; also, the scale of enterprises continues to enlarge, together with well coordination, proper complementary and orderly competition among enterprises themselves. This part proposes following concrete countermeasures to quicken cuisine industry escalation considering the trade and enterprises. Including raising the quality of equipment, advancing the standardization of business, enhancing the marketing capability of business, opening up the scale of Sichuan cuisine industry, promoting the cooker’s quality, strengthening the industry program and management. Through great efforts, there will be a common raising of technical equipment, the capability of marketing and the level of comprehensive management. Under the prerequisite of the correct acknowledgement to the effects of equipment, the first chapter discusses the ultimate purpose of enhancing the technology equipment of Sichuan cuisine industry by improving the technology elements and the specialized degree of single equipment, and the whole efficiency of technology equipment as well. In the second chapter, first of all, it corrects the indistinct knowledge to the standardized work about Sichuan cuisine business. Then it points out advancing the standardized <WP=6>construction of Sichuan cuisine business through laying down the standards of products, service, management and marketing. In the third chapter, it discusses the issues about ma

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