| 摘要: |
| 目的 通过战略设计的角度分析和干预中国创新型食品服务体系。 方法 分析设计从实体产品设计到系统性战略设计转变的趋势， 并从此角度剖析创新型食品服务体系在国内的产生背景、4种表现类型以及具有的普遍特征。 结论 归纳出促进创新型食品服务体系的 3 个实用战略， 这对国内食品服务体系的发展和传播具有实际意义。 |
| 关键词: 战略设计 产品服务体系设计 创新型食品服务体系 交互体验 品牌传播 |
| DOI： |
| 分类号:J512 |
| 基金项目:2011 年度教育部人文社会科学研究规划基金项目（11YJA760037） |
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| Promoting Innovative Food Service System Based on Strategy Design |
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PEI Xue, LI Shi-guo, GONG Miao-sen, CHENG Jiu-ping
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Jiangnan University， Wuxi 214122， China
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| Abstract: |
| Objective Analyze and intervene Chinese innovative food service system by the approach of strategy design. Methods It analyzed the trend that product from physical design transferred into systematic strategy design， the production background of innovative food service systems in China， four typical categories and certain shared natural characteristics. Conclusion Three practical strategies are inducted to promote the innovative food service systems， which has practical meaning for the development and spread of domestic food service system. |
| Key words: strategy design product service system design innovative food service system interaction experience brand spread |
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