Research On Catering Enterprise Supplier Selection And Evaluation Under Supply Chain Management Mechanism

With the continuous development of consumer services industry, the development of catering enterprises are facing challenges from regulatory policies and regulations, changes of consumer demand, competitors and many other factors. On the one hand the government and the health-quarantine departments for food safety supervision continue to increase, also, food safety consciousness of consumer constantly improve. On the other hand, the competition in catering industry is intensive, through enhancing operational efficiency and optimizing the cost structure is an important way for catering enterprises to respond to market competition. Catering enterprises must firstly ensure the safety of the food provided, because the raw material account for the main part of cost structure in catering enterprises, so through optimizing the structure of suppliers is an important research breakthrough point in catering supply chain management. How to identify the suppliers levels from the raw material quality and safety, service levels, cost levels, collaboration level and other aspects so as to strengthen the partnership with strategic suppliers, expand cooperation content with high-quality suppliers, exclude inferior suppliers and recognize the comprehensive status of alternative suppliers is a core issue in catering supply chain optimization management. The main research contents are as follows:(1) Analyze the structure of the catering industry chain and the catering supply chain, and draw a conclusion that catering supply chain owns characteristics across product supply chain and service supply chain, then furtherly propose the concept of catering service supply chain. Then analyze the features of products and services offered by catering enterprises, the cost structure and supplier management features of catering enterprises, and the influencing factors in supplier evaluation.(2) Constructing supplier evaluation system for catering enterprises, including food safety and regulatory mechanism, power of suppliers, cost factors, supply service quality, informationization level, collaborative mechanism, six first grade factors and 27 secondary factors.(3) Designing supplier evaluation model, considering the evaluation and selection work in caterers enterprises influenced by too complex factors, so in paper we introduce rough set theory for factors reduction. The reduction factors system is used as the neural network input data system. Introducing the improved particle swarm algorithm to optimize BP neural network, and then propose the RS-IPSO-BP neural network model based on rough set theory and improved particle swarm optimization, also design the algorithm of the model.(4) Combined with the actual situation of H catering company, based on the established RS-IPSO-BP supplier evaluation model, first, reducting the evaluation system, then using the reduction supplier data of H-Company as the training and testing data. Compare the training efficiency of RS-IPSO-BP model with the BP model, GA-BP model and PSO-BP model, and then verify the high accuracy and efficiency of the RS-IPSO-BP supplier evaluation model established in the paper.