营口SS食品有限公司员工培训体系改进研究
发布时间：2018-10-25 14:23
【摘要】：随着人们生活水平的提高,居民消费结构不断升级,消费需求呈现出个性化、多样化的发展趋势,消费需求差异化日益显著,居民对食品消费质量的关注程度不断提高,对烘焙食品的需求也日趋强烈,促发烘焙行业发展呈现井喷式增长,导致烘焙行业竞争也日益激烈。经济新常态下,消费者对烘焙食品特色和品质需求越来越高,而人才恰是烘培业适应和引领新常态并进行创新发展的内在逻辑,也是烘培企业取得竞争优势和长久发展的核心动力。员工培训体系完善与否决定了人才培养的质量,目前,虽然关于员工培训体系的理论研究和实践探索众多,但是基于烘培企业发展特点的员工培训体系改善的论述尚不多见,本文以营口SS食品有限公司员工培训体系为研究对象,探究其培训体系存在的主要问题及其原因解构,旨在促进公司员工培训体系的进一步完善,并对同行业员工培训体系的改进提供借鉴。论文首先详细地阐述选题背景和选题意义,并对国内外相关文献进行了综述和整理,提出本文研究的对象和研究价值;其次,基于员工培训及培训体系相关理论的梳理和阐释,形成本文研究的理论基础;进而着重分析了营口SS食品有限公司发展演变阶段以及不同发展阶段呈现出的员工培训体系特点,理清了公司员工培训体系的发展状况;接着,通过问卷调查和统计分析等方法指出了公司员工培训体系存在的主要问题并深入地剖析问题产生的深刻根源,最后提出公司员工培训体系改善的一个分析框架,文中提出的改进建议和保障措施对提高公司的核心竞争力具有重要的意义,同时也对其它烘焙企业员工培训体系的改进具有一定的参考价值。
[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.
【学位授予单位】：沈阳理工大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：F272.92;F426.82
本文编号：2293955
[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.
【学位授予单位】：沈阳理工大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：F272.92;F426.82
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