【正文】 成都百年流香餐飲文化管理有限公司白云小區(qū)一號(hào)商業(yè)樓方案 1 成都空軍白云小區(qū)壹號(hào)商業(yè)樓 項(xiàng)目 星級(jí)商務(wù)酒店方 案 項(xiàng)目地址：四川省成都市科華中路 項(xiàng)目策劃方： 成都百年流香餐飲文化 管理有限公司 地 址：四川省成都市錦江區(qū)青年路 8 號(hào) 電 話： 0288672690 68558066成都百年流香餐飲文化管理有限公司白云小區(qū)一號(hào)商業(yè)樓方案 2 第一篇 ........................................................................................................................................ 4 第一部分 .............................................................................................................................. 4 ☆百年流香公司簡(jiǎn)介 ..................................................................................................... 4 ☆百年流香使命宣言 .................................................................................................. 4 第二部分 .............................................................................................................................. 5 一、產(chǎn)品導(dǎo)向 ................................................................................................................ 5 二、團(tuán)隊(duì)導(dǎo)向 ................................................................................................................ 6 三、利潤(rùn)導(dǎo)向 ................................................................................................................ 8 第二篇 ........................................................................................................................................ 9 第一部分：項(xiàng)目分析 ............................................................................................................ 9 項(xiàng)目所在地區(qū)概況及項(xiàng)目簡(jiǎn)介 .................................................................................. 9 項(xiàng)目地理位置及地理資源分析 .......................................................................... 9 項(xiàng)目地理位置概況 ................................................................................... 9 項(xiàng)目地理資源分析 ................................................................................... 9 項(xiàng)目簡(jiǎn)介 ......................................................................................................... 9 項(xiàng)目初步市場(chǎng)定位 ................................................................................................. 10 項(xiàng)目所在區(qū)域市場(chǎng)競(jìng)爭(zhēng)概況 ....................................................................................11 市場(chǎng)整體環(huán)境 ..................................................................................................11 區(qū)域內(nèi) 競(jìng)爭(zhēng)對(duì)手概況 ....................................................................................... 12 項(xiàng)目?jī)?yōu)劣勢(shì)分析及解決方案 ................................................................................... 12 項(xiàng)目?jī)?yōu)勢(shì) ........................................................................................................ 12 項(xiàng)目劣勢(shì)及解決方案 ...................................................................................... 13 劣勢(shì)分析 ............................................................................................... 13 解決方案 ............................................................................................... 13 第二部分：項(xiàng)目規(guī)劃 .......................................................................................................... 13 項(xiàng)目整體規(guī)劃 ........................................................................................................ 13 項(xiàng)目樓層設(shè)施分布規(guī)劃及經(jīng)營(yíng)職能 .................................................................. 13 項(xiàng)目整體裝修風(fēng)格規(guī)劃 .................................................................................. 14 餐飲規(guī)劃 ....................................................................................................... 14 餐飲布局及風(fēng)格定位 ............................................................................. 14 餐飲出品定位 ........................................................................................ 17 ①中餐及宴會(huì)出品定位 ........................................................................... 17 ②西餐出品定位 (世界美食 ): ........................................................................... 18 客房布局及風(fēng)格規(guī)劃 ...................................................................................... 19 會(huì)議設(shè)施定位 ................................................................................................. 20 康體設(shè)施布局與風(fēng)格定位 ............................................................................... 21 棋牌室風(fēng)格定位 .................................................................................... 21 足浴風(fēng)格定位 ........................................................................................ 22 洗滌、布草房 ................................................................................................. 23 汽車美容 ........................................................................................................ 23 立體停車庫(kù) ..................................................................................................... 24 第三 部分：項(xiàng)目經(jīng)營(yíng)理念及運(yùn)營(yíng)機(jī)制 .................................................................................. 24 成都百年流香餐飲文化管理有限公司白云小區(qū)一號(hào)商業(yè)樓方案 3 一、經(jīng)營(yíng)理念 .............................................................................................................. 24 用餐環(huán)境個(gè)性化 .............................................................................................. 24 菜單個(gè)性化 ..................................................................................................... 24 菜品個(gè)性化 ..................................................................................................... 25 員工服務(wù)個(gè)性化 .............................................................................................. 25 二、 管理理念 .............................................................................................................. 26 層次管理 ........................................................................................................ 26 目標(biāo)管理 ........................................................................................................ 26 控制管理 ...............................................................................................