【摘要】：隨著人們生活水平的提高,居民消費(fèi)結(jié)構(gòu)不斷升級,消費(fèi)需求呈現(xiàn)出個(gè)性化、多樣化的發(fā)展趨勢,消費(fèi)需求差異化日益顯著,居民對食品消費(fèi)質(zhì)量的關(guān)注程度不斷提高,對烘焙食品的需求也日趨強(qiáng)烈,促發(fā)烘焙行業(yè)發(fā)展呈現(xiàn)井噴式增長,導(dǎo)致烘焙行業(yè)競爭也日益激烈。經(jīng)濟(jì)新常態(tài)下,消費(fèi)者對烘焙食品特色和品質(zhì)需求越來越高,而人才恰是烘培業(yè)適應(yīng)和引領(lǐng)新常態(tài)并進(jìn)行創(chuàng)新發(fā)展的內(nèi)在邏輯,也是烘培企業(yè)取得競爭優(yōu)勢和長久發(fā)展的核心動(dòng)力。員工培訓(xùn)體系完善與否決定了人才培養(yǎng)的質(zhì)量,目前,雖然關(guān)于員工培訓(xùn)體系的理論研究和實(shí)踐探索眾多,但是基于烘培企業(yè)發(fā)展特點(diǎn)的員工培訓(xùn)體系改善的論述尚不多見,本文以營口SS食品有限公司員工培訓(xùn)體系為研究對象,探究其培訓(xùn)體系存在的主要問題及其原因解構(gòu),旨在促進(jìn)公司員工培訓(xùn)體系的進(jìn)一步完善,并對同行業(yè)員工培訓(xùn)體系的改進(jìn)提供借鑒。論文首先詳細(xì)地闡述選題背景和選題意義,并對國內(nèi)外相關(guān)文獻(xiàn)進(jìn)行了綜述和整理,提出本文研究的對象和研究價(jià)值;其次,基于員工培訓(xùn)及培訓(xùn)體系相關(guān)理論的梳理和闡釋,形成本文研究的理論基礎(chǔ);進(jìn)而著重分析了營口SS食品有限公司發(fā)展演變階段以及不同發(fā)展階段呈現(xiàn)出的員工培訓(xùn)體系特點(diǎn),理清了公司員工培訓(xùn)體系的發(fā)展?fàn)顩r;接著,通過問卷調(diào)查和統(tǒng)計(jì)分析等方法指出了公司員工培訓(xùn)體系存在的主要問題并深入地剖析問題產(chǎn)生的深刻根源,最后提出公司員工培訓(xùn)體系改善的一個(gè)分析框架,文中提出的改進(jìn)建議和保障措施對提高公司的核心競爭力具有重要的意義,同時(shí)也對其它烘焙企業(yè)員工培訓(xùn)體系的改進(jìn)具有一定的參考價(jià)值。
[Abstract]:With the improvement of people's living standard, the consumption structure of residents is constantly upgraded, and the consumption demand presents the trend of individuation and diversification, the difference of consumption demand is becoming more and more obvious, and the residents' attention to the quality of food consumption is increasing. The demand for baking food is becoming more and more intense, which promotes the development of baking industry, which leads to the increasingly fierce competition in the baking industry. In the new normal state of economy, consumers are in increasing demand for the characteristics and quality of baked food, and the talent is the internal logic of the baking industry to adapt and lead the new normal and carry out innovation and development. It is also the core power of baking enterprises to gain competitive advantage and long-term development. Whether the staff training system is perfect or not determines the quality of the personnel training. At present, although there are many theoretical and practical researches on the staff training system, there are few discussions on the improvement of the staff training system based on the characteristics of the development of baking enterprises. In this paper, the staff training system of Yingkou SS Food Co., Ltd. is taken as the research object, and the main problems and the causes of its training system are discussed in order to promote the further improvement of the staff training system of Yingkou Food Co., Ltd. And to the same industry staff training system improvement to provide reference. Firstly, this paper elaborates the background and significance of the selected topic, and summarizes and arranges the relevant literature at home and abroad, and puts forward the research object and research value of this paper. Secondly, based on the related theories of staff training and training system, the paper combs and explains. Form the theoretical basis of this study, and then focus on the development of Yingkou SS Food Co., Ltd. and the development of different stages of the characteristics of the staff training system, clarify the development of the company's staff training system. By means of questionnaire survey and statistical analysis, this paper points out the main problems existing in the staff training system of the company and deeply analyzes the root causes of the problems, and finally puts forward an analytical framework for the improvement of the staff training system of the company. The improvement suggestions and guarantee measures proposed in this paper are of great significance to improve the core competitiveness of the company, and also have a certain reference value to the improvement of staff training system in other baking enterprises.
【學(xué)位授予單位】：沈陽理工大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：F272.92;F426.82

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