出版社：Ege University, Faculty of Economics and Administrative Sciences
摘要：The article examines developments in the French large food retailers’ logistical systems and questions the validity of the conventional pattern where the maturation of logistical systems leads firms to grant priority to service quality, by continuously improving their performances in this area. The authors show that the French large food retailers have for some years developed a low price strategy together with a deliberate degradation of customer logistical services. There exist several analyses to explain this apparent paradox. First, it seems that service improvement is compatible with cost control in specific circumstances only, which prevailed in the 1990s and disappeared later on. Looking at competition also shows that the pressure from hard discounters played an important part. Finally, the use of McNair’s (1957) wheel of retailing theory and its adaptation to the logistical field enable the authors to apply general rules to the phenomena today observed in France.
关键词：logistical services ; French food retailing ; hard discount format ; wheel of retailing theory
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