著者

Qunzhi WANG Qiang LUO

出版者

ISCM Forum

雑誌

Innovation and Supply Chain Management (ISSN:21870969)

巻号頁・発行日

vol.10, no.3, pp.101-105, 2016-09-30 (Released:2016-12-21)

参考文献数

26

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Since the competition becomes much serious, how to develop by innovation is of great importance for Sichuan cuisine enterprises. Chain operation mode, being an efficient and effective way to enlarge the scale,is widely used by more and more Sichuan cuisine enterprises. However, their development still has a lot of problems because of the lack of the support from logistics and supply chain management. In this paper, after introducing the current situation, we analyse two main problems in the chain operation of Sichuan cuisine from the perspective of logistics and supply chain management, and also propose the reform direction.