高流失率的背后

近日,在齐齐哈尔市人力资源市场的招聘大厅,记者见到了市嫩江宾馆人事部主管王芳,最近几周,她一直在这里进行招聘,作为一家集住宿、餐饮和会议为一体的企业,王芳坦言,目前企业服务人员的缺口很大,特别是餐饮服务员和传菜员,流动性大,空位难补。"我们主要要求服务人员的年龄,80后、90后的年轻人不愿意从事餐饮服务行业,所以服务行业里的年轻服务人员十分匮乏。还有一部分人,感觉从事服务行业工作强度大,时间受限,所以也不愿意     

怎样留住新员工

餐饮业从业人员的流动频率之高,常常令经营管理者苦不堪言,据统计不少餐饮企业的员工流失率均高达40％,而其中新入职（上岗6个月内）员工的流失,则占这个流失率的50％以上份额,给企业正常的生产经营带来极为不利的影响。     

用工荒 挺心慌

登录"百度招聘搜索",仅两天里,与南京餐饮业相关的招聘信息就多达2028条。"去年以来,餐饮业‘用工荒’日趋明显,江苏全省餐饮行业从业人员缺口达50万人。"业内人士透露。以往,餐饮业员工短缺主要出现在每年春节前后,如今,缺人却成常态化。企业不仅对服务人员和后勤人员需求旺盛,对高端管理人才也求贤若渴。相关调研表明:近88%的餐饮业从业人员对餐饮的忠诚度不高,去年江苏省餐饮业平均员工流失率达24.26%,其中厨师流失跳槽率为26.3%,餐厅服务员流失率为36.92%。     

旺顺阁 5S打造样板厨房

在透明洁净的玻璃后面,多宝鱼、加吉鱼、东星斑等品种多样的深海鱼在清澈见底的水中自由地游来游去,还有澳洲龙虾、象拔蚌、澳鲍等也是鲜活而有生机。每过一段时间,会有专业人员过来监测玻璃箱内的盐度和温度。不知情的人,还以为正在参观的是哪个公园的水族馆,实际上,这是记者在旺顺阁经典时尚港式火锅亚运村店所看到的海鲜池的真实场景。     

净雅如何应对5%的难缠顾客

顾客是上帝?顾客至上?或许现在很多的餐饮人已经不再信奉这样的"口号"了。他们更多的是看到"上帝们"刁蛮的投诉,"上帝们"对一根头发丝的斤斤计较,"上帝们"因一根钢丝球而对服务员破口大骂。于是乎,我们这些餐饮人开始反思:"上帝"到底怎么     

健康餐饮的文化体检与指标分析

包吃包住,社保津贴,2000元月薪,却很难招到一个服务员。目前餐饮业出现了客流减少、利润下滑、门店收缩等问题,使得餐饮业近期纷纷亮出走下坡路的业绩报告,然而这一切难不过"用工荒"。     

源全5S 食品安全的前提方案

5S对于餐饮行业来说并不是新词,但5S在卫生和安全方面的作用以往并没有得到应有的重视。源全5S除了强调现场管理外,更能有效训练员工养成工作场所整齐、清洁、有条理的良好习惯,从而有效地改善整个工     

清香型大曲白酒酿造中发酵微生物的分析研究

清香型白酒发酵是开放的多菌种自然发酵,大曲和环境均是其发酵微生物的来源。但是,大曲和环境对发酵微生物的影响有多大还不清楚。为了研究清香型大曲白酒酿造中发酵微生物的主要来源,我们以大曲、环境和发酵材料中的细菌和真菌群落为研究对象,对其中的微生物进行了高通量测序检测。通过对比微生物的多样性和群落结构发现环境中的微生物多样性高于大曲和发酵材料。而且发酵材料中的假单胞菌属、嗜热子囊菌属、曲霉属在大曲中很少或几乎没有,但却在环境中存在。分析各个样本之间微生物群落结构的相似性、相关性,并进行SourceTracker分析,表明在发酵刚开始,发酵微生物受大曲影响较大,但是到了中后期,主要受环境微生物的影响。其中15 d发酵细菌群落主要受地缸表面微生物影响。     

浅谈如何避免啤酒结冰给啤酒厂带来的损失

就啤酒结冰给啤酒厂带来的损失及技术防范措施进行探讨。     

Evaluation of .5% and 1% iodophor teat dips on commercial dairies

Two postmilking teat dips containing .5 and 1% iodine were evaluated for approximately 8 mo under conditions of natural exposure to mastitis pathogens on four commercial dairy farms. In the two herds using .5% iodophor, incidence of intramammary infection with Staphylococcus aureus and Streptococcus agalactiae was reduced 68.3 and 46.2%, respectively. When numbers of new infections with both pathogens were combined, efficacy for the .5% iodophor was 62.3%. In the two herds using 1% iodophor, incidence of intramammary infection with Staph. aureus and Strep. agalactiae was reduced 52.4 and 70.7%, respectively. When numbers of new infections with both pathogens were combined, efficacy for the 1% iodophor was 64.3%. Efficacy of teat dips was variable against coagulase-negative staphylococci and Corynebacterium bovis.     

世界化学纤维产量增加5%

根据日本东京的日本化学纤维协会估算,在2006年,世界纺织纤维产量(不包括聚烯烃纤维)比2005年增长了3.6%,为6 350万t,其中,化学纤维的增幅( 5%)大于棉和羊毛(表1).     

食品添加剂对反复冻融猪肉蒸煮损失率的影响

为了提高猪肉反复冻融后的保水性,以猪肉蒸煮损失率为评价指标,在单因素试验的基础上,采用响应面分析法对大豆蛋白、复合磷酸盐、黄原胶添加量进行优化。结果表明,大豆蛋白、复合磷酸盐、黄原胶的最佳添加量分别为0.39%、0.31%、0.38%。在此条件下,猪肉的蒸煮损失率为25.4288%,验证试验得猪肉蒸煮损失率为25.88%,试验结果与优化结果相符。     

2%和5%低氧处理赤拟谷盗不同虫态的乳酸测定研究

用乳酸测试盒测定了正常大气下5%和2%氧浓度处理24 h的赤拟谷盗(Tribolium castaneum Herbst)卵、幼虫、蛹和成虫的体内乳酸含量.结果表明:正常大气下,4种虫态试虫体内的乳酸含量明显不同,成虫的乳酸含量最高,蛹次之,幼虫较小,卵最低;雌成虫和雄成虫体内的乳酸含量,差异不显著(P>0.05).在5%氧浓度下处理24 h,前述4种虫态的乳酸含量分别是对照组相同虫态乳酸含量的2.1倍、2.5倍、2.3倍和1.1倍.2%氧浓度下处理24 h,4虫态的乳酸含量明显比5%氧浓度处理组各相同虫态的高,分别是对照组相同虫态乳酸含量的4.7倍、3.4倍、4.5倍和1.5倍.低氧条件下,四种虫态的乳酸含量都明显增加,卵和蛹的乳酸含量增加的最快,幼虫次之,成虫最慢.因此,低氧导致害虫各个虫态体内乳酸量的增加与低氧致死机理有一定的关系.     

0.2%新洁尔灭和5%甲酚皂消毒液灭菌效果研究

目的 验证0.2%新洁尔灭和5%甲酚皂消毒液的消毒效果以及有效期。方法 首先进行薄膜过滤法方法学验证,确定薄膜过滤法可行后,再进行0.2%新洁尔灭和5%甲酚皂消毒液的消毒效果有效性验证,最后进行3次消毒液的有效期验证,确定消毒液的存放有效期。结果 0.2%新洁尔和5%甲酚皂消毒液配制后5天内的杀菌性能是有效的。结论 0.2%新洁尔灭和5%甲酚皂消毒液存放5天内均可用于物品表面的消毒杀菌。     

清香型原酒中乙酸乙酯和乳酸乙酯的快速分析研究

研究利用近红外技术建立清香型原酒乙酸乙酯和乳酸乙酯的快速检测方法.通过光谱预处理和波数范围的选择与优化,最终得到R2线性关系良好,交叉验证均方根RMSECV较小的最优模型.在对模型进行验证实验中,其近红外预测值与化学实测值之间的R2分别为0.9572和0.9648,预测误差分别为1.37％和1.25％.结果 表明,所得...     

Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte)

In this study the effects of fat level (5%, 10% and 20%) and corn flour (CF 0%, 2% and 4%) on chemical composition, cooking characteristics and sensory properties of Turkish type meatballs were evaluated. Cooking characteristics were evaluated by measuring cooking yield, fat retention, moisture retention, reduction in diameter and thickness and shrinkage. At each fat level, incorporation of CF significantly increased protein content but had no significant effect on fat content of cooked meatballs. Decreasing the fat content from 20% to 5% significantly increased cooking yield and fat retention. Meatballs formulated with 20% fat had the highest reduction in diameter. CF had no effect on reduction in diameter. CF reduced shrinkage in meatballs formulated with 5% or 10% fat and increased moisture retention in treatments formulated with 5% or 10% fat. Sensory evaluation indicated that decreasing fat level resulted in lower texture and overall palatability scores. CF had no detrimental effect on sensory properties except appearance.     

Measurement and Prediction of the Rate of Loss of Sulphur Dioxide from Beer

The total sulphur dioxide (SO₂) concentration of beers decreases during storage, essentially following first-order kinetics. Beers differ in the rate at which they lose SO₂. Half-lives for total SO₂ loss in 22 commercial beers stored at 25°C ranged from 37·7 days to more than 1000 days. The rate of loss could be predicted from beer compositional data using partial least squares (PLS) regression modelling. Initial concentrations of total SO₂, sugars and ions were important factors in the models.