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

关键词：烘焙企业；员工培训；培训体系ABSTRACT
With the improvement of living standards, the consumption structure upgrading,
consumer demand showing a personalized, diversified development trends, differences
in consumer demand increasingly prominent, the residents&39; concerns on food
consumption, continuously improve the quality of the baked food demand is
increasingly strong, promotes the development of baking industry showed growth spurt,
resulting in baking the industry is also facing increasingly fierce competition. Under the
new economic norm, consumers for higher baking characteristics and quality
requirements and talent is the baking industry, adapting to and leading the new norm
and inner logic of innovation and development, is the core power of baking enterprises
to obtain the competitive advantage and long-term development of the employees.
Perfect training system and determines the quality of talent training, at present,
although the theoretical study and practical exploration on staff training system to
improve the characteristics of the development of many, but bakery business staff
training system based on this still does not see more, this paper takes Yingkou SS food
limited company employee training system as the research object, probes into the main
problems the existing training system and the reasons of deconstruction, in order to
promote the employee training system to further improve and improve the staff training
system in the same industry to provide reference.
This paper firstly elaborates the background and significance of the topic, and the
related literature at home and abroad are reviewed and sorted, the value of the object of
this study and research; secondly, combing and explaining the theory of employee
training and training system based on the theoretical basis of this study; and then focus
on the analysis of the characteristics of staff the training system evolution stage of
Yingkou SS Food Co. Ltd development and different development stage shows,
clarifies the development status of the company&39;s employee training system; then,沈阳理工大学硕士学位论文
through questionnaire survey and statistical analysis methods and points out the main
problems of staff training system and in-depth analysis of the problems Deep roots, and
finally puts forward an analysis framework to improve staff training system,
improvement suggestions and measures proposed in this paper has an important
significance to improve the core competitiveness of the company, but also has a certain
reference value for the improvement of other baking enterprise staff training system.
Key words: baking enterprise; staff training; system construction目 录
第 1 章 绪论........1
1.1 选题背景及意义1
1.1.1 选题背景...1
1.1.2 选题意义...3
1.2 国内外研究现状3
1.2.1 国外研究现状.......4
1.2.2 国内研究现状.......5
1.3 研究内容与技术路线....7
1.4 研究方法和创新点........9
1.4.1 研究方法...9
1.4.2 创新点.......9
第 2 章 员工培训管理相关理论综述.. 11
2.1 员工培训概述.. 11
2.1.1 员工培训的含义和特点. 11
2.1.2 员工培训的目的和作用. 13
2.2 员工培训体系.. 15
2.2.1 员工培训体系的概念.....15
2.2.2 员工培训体系的特点.....15
2.3 员工培训管理的主要理论......16
2.3.1 人力资本理论..... 16
2.3.2 需求层次理论..... 17
2.3.3 学习型组织理论. 18
2.3.4 培训评估理论..... 19
2.4 员工培训的主要模式.. 19
2.4.1 系统型培训模式. 19
2.4.2 咨询型培训模式. 20
2.4.3 ST 型培训模式....21
第 3 章 营口 SS 食品有限公
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