2004-2005 Annual Report on China Food Service Industry

http://www.chinaccm.com 2005-4-3 12:8

Published:            April 2005
Price (USD):         $1,500 /hard copy
                                $1,650 /PDF
                                $1,800 /both

Report Summary

The report sums up the development of the global and China food service industries in 2004.  Through accurate data and full elaboration, it describes the structure of China food service industry and competition situation in the industry from various angles.  Meanwhile, it presents assessment of major enterprises business strategy and competitiveness. 

The report especially points out the following:  in 2004, China food service industry continued to develop and both business turnover and staff size increased.  Enterprises in this industry started to make efforts to build brands, expand enterprise size, expand in the form of chain and franchise stores.  Market demand shows the trend of scientific diet.  In China food service market, Chinese cuisine still dominates the dinner service market, Western food is emerging, but the size of the segment remains small so far.  Western food dominates the fast food segment with KFC, McDonalds and Pizza Hut being the leading players.  Chinese fast food is booming, but it cannot compete with Western fast food yet.  With the development of China economy and tourism, the food service industry holds bright prospects.  In the next few years, business model will diversify, internationalization process will expedite and green food will become the fashion. 

After analyzing major factors affecting the development of China food service industry from 2005-2009, the report presents qualitative and quantitative forecast of the industry.  Finally, it provides development strategy and recommendations for the government, enterprises and investors respectively. 

Report Outline

Section 1    Overview of the Global Food Service Industry, 2004

1.1    Development Status
1.2    Basic Characteristics
1.3    Overview of Development in Major Countries and Regions
1.4    Profile of Major International Enterprises

Section 2    Overview of China Food Service Industry, 2004
 
2.1    Development Environment
    2.1.1  Policy Environment
    2.1.2  Investment Environment
    2.1.3  Economic Environment
2.2    Present Situation and Characteristics
    2.2.1  Size
    2.2.2  Structure
    2.2.3  Characteristics
2.3    Industry Segments 

Section 3    Competition Situation & Behavior in China Food Service Industry, 2004

3.1    Competition Situation
3.2    Competition Behavior

Section 4    Assessment of the Competitiveness of Major Enterprises in China Food Service Industry, 2004

4.1    Yum! Brands Inc.
4.2    Beijing McDonalds Corporation
4.3    Shanghai New Asia Co. Ltd.
4.4    Malan Hand-pulled Noodle Fast-Food Chain Co. Ltd.
4.5    Inner Mongolia Little Sheep Foods & Drinks Chain Co. Ltd.
4.6    Quanjude Group
4.7    Shenyang Little Potato Foods & Drinks Co. Ltd.
4.8    Shanghai Xinghualou Group (Group) Co. Ltd.
4.9    Chengdu Tanyutou Investment Co. Ltd.
4.10  Chongqing Caigenxiang Restaurant Co. Ltd.

Section 5    Analysis of Impetuses for China Food Service Industry, 2005-2009 

5.1    Products
5.2    Staff
5.3    Customers

Section 6    Development Trend of China Food Service Industry, 2005-2009 

Section 7    Forecast of China Food Service Industry, 2005-2009 

7.1    Forecast of Industry Size
7.2    Forecast of Growth

Section 8    Analysis of Investment Opportunities in China Food Service Industry, 2005-2009

8.1    Assessment of Overall Investment Value
8.2    Analysis of Investment Fields

Section 9    Recommendations

9.1    Recommendations for the Government
9.2    Recommendations for Enterprises
9.3    Recommendations for Investors

Report Specifications

1.    Objective of Report
2.    Research Scope
3.    Survey Region
4.    Data Source
5.    Research Approaches
6.    General Definition
7.    Market Definition
8.    Evaluation Index System of Competitiveness
9.    Forecasting Model
10.  Evaluation Index System of Investment Value
11.  Special Specifications
12.  Research Object