【正文】 ............ 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)目簡介 ......................................................................................................... 9 項(xiàng)目初步市場定位 ................................................................................................. 10 項(xiàng)目所在區(qū)域市場競爭概況 ....................................................................................11 市場整體環(huán)境 ..................................................................................................11 區(qū)域內(nèi) 競爭對(duì)手概況 ....................................................................................... 12 項(xiàng)目優(yōu)劣勢分析及解決方案 ................................................................................... 12 項(xiàng)目優(yōu)勢 ........................................................................................................ 12 項(xiàng)目劣勢及解決方案 ...................................................................................... 13 劣勢分析 ............................................................................................... 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 ..................................................................................................... 24 第三 部分：項(xiàng)目經(jīng)營理念及運(yùn)營機(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 ........................................................................................................ 27 制度管理 ........................................................................................................ 27 人本管理 ........................................................................................................ 27 三、營銷理念 .............................................................................................................. 27 商旅 /政務(wù)散客將是酒店的重要拓展的客源 ...................................................... 27 旅行社客源 ..................................................................................................... 28 會(huì)議團(tuán)體方面 ................................................................................................. 28 全年?duì)I銷計(jì)劃 ................................................................................................. 29 四、人 力資源配置 ....................................................................................................... 31 （一）前廳部（包括商務(wù)中心）人力資源配置 ...................................................... 31 （二）餐飲部人力資源配置 .................................................................................. 32 （三）客房部人力資源配 ..................................................................................... 34 （四）康樂部人力資源配置 .................................................................................. 35 五、人力資源管理 ....................................................................