民以食为天，食品安全关系社会公众健康，特别是餐饮行业直接向消费者提供餐饮服务， 其食品安全更关系到消费者的人身健康。除了相关部门强力的外部监管，餐饮企业自身也要 做好食品安全的把控，而第一个流程就是要做好相关原材料的采购管理，这依赖于餐饮企业 具有可靠的的供应商。餐饮企业供应商管理效率直接涉及到餐饮企业经营的安全性和稳定性， 是餐饮企业提升经营效率的重要内容。 本文以N餐饮企业供应商管理为例，系统梳理供应链管理概念、管理内容和评价方法的 相关内容，在此基础上进行系统的现状分析、问题分析、实证优选以及制定N餐饮公司食品 供应商评价优选策略保障措施。本文所做的主要工作和结论主要如下：（1）本文通过现状分 析发现N餐饮公司供应商管理存在的问题诸如供应商选择标准不清晰、供应商选择和管理工 作无法有效执行、缺乏有效的供应商动态考评机制、与供应商信息沟通的滞后性和不全面性、 对供应商的管控能力较弱等主要几点；（2）本文通过实证优化方法，在参照其他研究的基础 上确定分析体框架，选取合适的指标并建立起顶层目标、中间层指标、底层指标的三级指标 体系，引入AHP层次分析法对指标权重进行了确定，综合评价一级指标权重值为：产品质量 (权重值w=0.344)、生产能力(权重值w=0.2047)、产品价格(权重值w=0.1874)、服务水平(权 重值w=0.185)、信誉诚信(权重值w=0.0789)，在此基础上进一步确定了底层指标权重值。在 得到评价指标体系权重后，引入模糊综合评价分析方法，建立起1-很好、2-较好、3-一般、 4-较差、5-很差的五级评语集对N餐饮公司供应商进行综合评价，计算不同供应商的隶属度， 由此得到相应的评价结果；（3）在系统的现状问题分析、AHP-FCE综合评价的基础上，本文 提出 N餐饮公司食品供应商评价优选策略保障措施，主要包括人力保障：成立专门的领导小 组，引进人才和外聘专家、强化内外部培训；制度保障：完善供应商评价与选择制度，建立 起完善的动态考评机制；流程优化：优化内部组织架构与运营流程，提升供应商的管理效率、 提升信息交换效率等。 关键词: 食品供应商，评价与选择，AHP-FCE，N餐饮公司 II Abstract Food is the most important thing for the people. Food safety is related to the public health, especially the catering industry directly provides catering services to consumers, whose food safety is more related to the health and safety of consumers. In addition to the strong external supervision of the relevant departments, the catering enterprises themselves should also do a good job in the control of catering safety, and the first process is to do a good job in the procurement of relevant raw materials, which depends on the reliable suppliers of the catering enterprises. The supplier management efficiency of catering enterprises is directly related to the safety and stability of catering enterprises, which is an important part of improving the operation efficiency of catering enterprises. Taking the supplier management of N catering enterprises as an example, this paper systematically combs the concepts, management contents and evaluation methods of supply chain management. On this basis, it carries out systematic status analysis, problem analysis, empirical optimization and develops the safeguard measures for the evaluation and optimization of food suppliers of N catering companies. The main work and conclusions of this paper are as follows: (1) through the analysis of current situation, this paper finds that the existing problems of N catering company's supplier management include unclear supplier selection criteria, ineffective implementation of supplier selection and management, lack of effective supplier incentive and elimination mechanism, lag and incompleteness of information communication with suppliers, and management and control of suppliers Secondly, through the empirical optimization method, based on the reference of other studies, this paper determines the analytical framework, selects appropriate indicators and establishes a three-level indicator system of top-level target, middle level target and bottom level target, and introduces AHP analytic hierarchy process to determine the weight of indicators. The weight value of the first level indicators in the comprehensive evaluation is: product quality (weight value w = 0.344),production capacity (weight value w = 0.2047), Product price (weight value w = 0.1874), service level (weight value w = 0.185) , reputation and integrity (weight value w = 0.0789). On this basis, the weight value of the underlying indicators is further determined. After getting the weight of the evaluation index system, the fuzzy comprehensive evaluation analysis method is introduced, and a five level evaluation set of 1-very good, 2-good, 3-general, 4-poor and 5-very poor is established to comprehensively evaluate the suppliers of N catering III company, calculate the membership degree of different suppliers, and get the corresponding evaluation results; (3) based on the analysis of the current situation of the system and the comprehensive evaluation of AHP-FCE, This paper puts forward the safeguard measures of food supplier evaluation and optimization strategy of N catering company, which mainly include human resource guarantee: establishing a special leading group, introducing talents and external experts; system guarantee: improving the supplier evaluation and selection system, establishing a perfect elimination and incentive mechanism; process optimization: optimizing the internal organizational structure and operation process, improving the management efficiency of suppliers, etc. Key words: food supplier, evaluation and selection, AHP-FCE , N catering comp IV 目录 第一章 绪论 ................................................................................................................................. 1 1.1 研究背景与意义 ........................................................................................................... 1 1.1.1 研究背景 ............................................................................................................ 1 1.1.2 研究意义 ............................................................................................................ 2 1.2 研究内容与方法 ........................................................................................................... 3 1.2.1 研究内容 ............................................................................................................ 3 1.2.2 研究方法 ............................................................................................................ 4 第二章 相关概念与理论 ............................................................................................................ 5 2.1 相关概念界定 ............................................................................................................... 5 2.1.1 餐饮企业 ............................................................................................................ 5 2.1.2 供应商 ................................................................................................................ 5 2.1.3 供应链 ................................................................................................................ 5 2.2 供应链管理理论 ........................................................................................................... 5 2.2.1 供应链管理概述 ................................................................................................ 5 2.2.2 供应链管理内容 ................................................................................................ 6 2.2.3 供应商评价方法 ................................................................................................ 7 2.3 文献综述 ....................................................................................................................... 9 2.3.1 餐饮行业供应链管理相关研究 ........................................................................ 9 2.3.2 供应商选择评价相关研究 .............................................................................. 10 第三章 N餐饮公司食品供应商管理现状分析 ...................................................................... 13 3.1 N餐饮公司基本情况 .................................................................................................. 13 3.2 N餐饮公司食品供应商管理现状 ......................