| 关于提高酒楼餐饮服务质量的思考 |
| |
| 引用本文： | 张璐.关于提高酒楼餐饮服务质量的思考[J].扬州大学烹饪学报,2008,25(4):51-54. |
| |
| 作者姓名： | 张璐 |
| |
| 作者单位： | 扬州大学旅游烹饪学院,江苏扬州,225001 |
| |
| 摘 要： | 服务质量是服务业的灵魂，服务质量不高已成为制约酒楼发展的瓶颈。酒楼应针对顾客需求，从服务设施的有效保证、餐饮菜单的精心制作、餐饮菜品的不断创新、服务流程的规范与优化、正确处理客人投诉、员工奖惩与考核制度的建立、员工培训的有效实施以及厨师、员工与管理者的良好沟通协作等方面着手，切实提高酒楼餐饮服务质量。
|
| 关 键 词： | 酒楼 餐饮服务 服务质量 餐饮管理 |
Reflections on the Restaurant Services Improvement |
| |
| ZHANG Lu.Reflections on the Restaurant Services Improvement[J].Cuisine Journal of Yangzhou University,2008,25(4):51-54. |
| |
| Authors: | ZHANG Lu |
| |
| Affiliation: | ZHANG Lu ( School of Tourism and Culinary Science, Yangzhou University, Yangzhou 225001, Jiangsu, China) |
| |
| Abstract: | High- quality services are the cornerstone for service industries; otherwise the bottleneck will be met for further development. For restaurants, customer - oriented services are to be implemented in effective guarantee of service facility, elaborative design of menu, constant renovation of dishes, standardization of service, proper handling of customer complaints, institution of merit system, staff training and good communication among working staff. |
| |
| Keywords: | restaurant catering service service quality catering management |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
