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xxx飯店無線點(diǎn)菜餐飲管理系統(tǒng)方案最終版(編輯修改稿)

2024-11-18 22:20 本頁面
 

【文章內(nèi)容簡介】 utlery is 、Buffet service also enables a facility to feed large numbers of people in a given time withlessstaff with other types of food service ,however ,the buffet method can have a higher food cost。this is because good displays of food must be given which often involve presenting fairly large quantities of the items and because it is time consuming to prepare and garnish all the buffet food in order to achieve a good higher food and labour cost in the kitchen may, however be offset by a lower restaurant labor cost as fewer service personnel are 、The word “menu” is a Frenchterm meaning “detailed”, or pertaining to the minute details of a were developed to present a list of foods and beverages available 、Today ′s foodservice manager cannot be satisfied with simply having a menu that presents a list of product ′s menu takes on the moresignificant role of 、The menu is a marketingtool that municate the foodservice′s plan for satisfying customer 、Good menu design and layout can also significantly influence customer purchase should maximize the firm′s over all contribution margin(gross profit).11The menu can also develop repeat business by functioning as an advertising menu is also thekeyforce governing equipment selection layout and facilities 、The menu is an importantsales firms have a major advantagein the fact that customers e to them with the idea of making a 、Different target markets require different types of static menus are one thatdoesn′tchange or changes 、A table d′hote menulists a plete meal for one is sometimes called a prix fixe menu,1The a la carte menupresents food items priced customer can choose whatever he or she wants to 、A limited menuoffers from 5 to 10 entr233。e number of choices in each menu category is substantially 、Cyclical menusrepeat menu items in a defined are usually repeated every 2 to 8 、A du jour menuis planes every isunlikelythat menu items are repeated on a du jour menu.第三篇:飯店餐飲管理飯店餐飲管理第一章餐飲經(jīng)營概述第一節(jié):餐飲業(yè)的起源一、西方餐飲業(yè)的起源與發(fā)展起源于地中海沿岸的繁榮國家,基本定型于中世紀(jì)。14世紀(jì):以土耳其為中心代表伊斯蘭教國家的餐飲及烹飪以食羊肉為主,突出奶制品,注重調(diào)味16世紀(jì)中葉,以意大利為中心代表追求豪華,注重排場典雅華麗的風(fēng)格(1)商旅活動(dòng)起源:公元70年,赫蘭岡城廢墟,小客棧古羅馬帝國的繁榮(2)文藝復(fù)興的中心:1416世紀(jì),博采眾長,“歐洲烹飪始祖”“西餐之母”18世紀(jì)前后,以法國為中心代表“自由烹飪”的風(fēng)格早期:歐洲政治 經(jīng)濟(jì) 文化中心,選材廣泛,方法考究,宮廷奢華風(fēng)氣影響深遠(yuǎn)工業(yè)革命: 深化與普及20世紀(jì)60年代 新派法菜的潮流“free –cooking”“世界烹飪王國”1760年巴黎布朗杰、“恢復(fù)之神”、就餐環(huán)境烹飪技藝、服務(wù)態(tài)度、因菜陪酒、“restaurant”成為餐廳的代名詞1920世紀(jì) 以美國為中心,代表輕造型,重營養(yǎng)的風(fēng)格,歐洲移民引入“大雜燴”,廚藝簡單,依賴方便食品,善用水果配料。1827年,第一家法式餐廳Delmonico在紐約開業(yè),美國專業(yè)餐廳之鼻祖。二、中國餐飲業(yè)的起源與發(fā)展飲食文化悠久,生存是生命的第一要義,(民以食為天)(1)、儒家節(jié)欲、合禮的飲食觀(2)、植根農(nóng)林經(jīng)濟(jì),食材廣泛,植物性食品成分偏大。(3)、中醫(yī)養(yǎng)生,“醫(yī)食同補(bǔ),藥膳同功“(4)、飲食審美食具研制,食物美感,意境情趣,服務(wù)水準(zhǔn)。第二節(jié):餐飲市場特征一、餐飲業(yè)的特征:餐飲企業(yè)概念:現(xiàn)實(shí)烹調(diào)加工銷售飲食制品并為消費(fèi)者提供就餐場所和消費(fèi)服務(wù)的企業(yè)。經(jīng)營范圍:正餐、快餐、飲料、冷飲組成要素:主營產(chǎn)品是餐食,有固定的場所,有良好的就餐環(huán)境餐飲業(yè)市場結(jié)構(gòu):壟斷競爭二、餐飲產(chǎn)品的特征:日常消費(fèi)性一般地,消費(fèi)者收入與需求正相關(guān)變化地域性文化性:色香味意形養(yǎng)多功能性:溫飽社會(huì)交往 營養(yǎng)均衡、身心愉悅?cè)?、消費(fèi)市場的特征:餐飲消費(fèi)理性化: 家庭消費(fèi)成主流 市場成熟度高 資源的稀缺性 衡量機(jī)會(huì)成本 價(jià)格安全效率環(huán)境服務(wù)舒適度餐飲消費(fèi)呈現(xiàn)多層次四、餐飲經(jīng)營的趨勢: 特色化趨勢連鎖化趨勢:連鎖經(jīng)營三種模式:直營連鎖、自愿聯(lián)盟、加盟連鎖(特許經(jīng)營)集團(tuán)化趨勢: 業(yè)態(tài)多元化趨勢經(jīng)營壓力增大第二章 餐飲經(jīng)營策劃第一節(jié):確定目標(biāo)市場一、按顧客需要:吃飽與吃好;吃得放心:人身安全,營養(yǎng)健康;吃出感情:增進(jìn)家人朋友感情、吃出尊重、吃出價(jià)值,體現(xiàn)自我價(jià)值二、其他細(xì)分標(biāo)準(zhǔn):人口學(xué)要素:年齡、性別、家庭結(jié)構(gòu)社會(huì)經(jīng)濟(jì)要素:受教育程度、職業(yè)、收入、生活方式三、選擇餐飲目標(biāo)市場的依據(jù):餐飲目標(biāo)市場應(yīng)具備的條件:有一定的需求規(guī)模,有市場發(fā)展空間,與企業(yè)能力相適應(yīng):領(lǐng)先者、同地位、挑戰(zhàn)者;影響選擇目標(biāo)市場的因素:企業(yè)實(shí)力、產(chǎn)品特點(diǎn)、產(chǎn)品生命周期、市場成熟度(成熟度高則消費(fèi)者偏好接近)、競爭狀況。餐飲市場調(diào)查分析:對(duì)顧客的調(diào)查;顧客對(duì)餐廳的要求;餐飲市場行情;競爭對(duì)手分析。第二節(jié):餐飲經(jīng)營范圍:單一經(jīng)營:形成經(jīng)營特色,集中精力研發(fā)創(chuàng)新、充分使用生產(chǎn)過程中的副產(chǎn)品縱向經(jīng)營:企業(yè)內(nèi)部發(fā)展壯大、兼并、或聯(lián)營上下的企業(yè)。多元化經(jīng)營:相關(guān)多元、非相關(guān)多元第三節(jié):企業(yè)選址一、餐飲企業(yè)營業(yè)區(qū)域的確定:有發(fā)展?jié)摿?、有競爭?yōu)勢、利于降低經(jīng)
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