西餐廳經(jīng)營(yíng)中英文計(jì)劃書(shū)-資料下載頁(yè)
2024-12-15 06:10本頁(yè)面
【導(dǎo)讀】營(yíng)造幽雅、舒適、休閑之氣氛，融匯西方餐館美食”。變消費(fèi)觀念，向崇尚自然、追求健康方面轉(zhuǎn)變。所運(yùn)用的營(yíng)銷(xiāo)方法也是多種多樣的。%，正因如此，飲食也是在學(xué)校創(chuàng)業(yè)首選之路。有更受歡迎的可能性。
【正文】 market petition do scientific assessment, forecasting operating conditions after opening. 初期的創(chuàng)業(yè)重要人員均以到位，其他崗位人員裝修開(kāi)始著手招聘培訓(xùn)。 Early start key personnel are in place, other staff positions renovation begun recruitment and training. 層次定位在 1020 元的人均消費(fèi)，創(chuàng)業(yè)初期計(jì)劃所需資金為 10 萬(wàn)人民幣。 Level positioned at 1020 yuan per capita consumption, the early start planning the necessary funds of 100,000 yuan. [ 創(chuàng)業(yè)第一品牌 : 財(cái)富經(jīng)中國(guó)創(chuàng)業(yè)網(wǎng) [Venture brand: Wealth by Chinese business work 2. 西餐廳服務(wù)業(yè)的模型。 2 West restaurant services model. 以顧客為中心，以顧客滿意為目的，通過(guò)使顧客滿意，最終達(dá)到本店經(jīng)營(yíng)理念的推廣。 Customercentric, customer satisfaction for the purpose, by making customer satisfaction, and ultimately to promote the concept of OUR business. 3 ． 3. 人員與制度 Personnel and institutional 1) 店長(zhǎng) 1) manager 店 長(zhǎng)負(fù)責(zé)綜合協(xié)調(diào)和管理店內(nèi)各部門(mén)工作，督促員工工作，同時(shí)接受學(xué)校的監(jiān)督，做好西餐廳與學(xué)校的交流工作 Manager responsible for the overall coordination and management of the shop work of various departments, and urge employees to work while receiving the school39。s supervision, good restaurant exchanges with schools 工作內(nèi)容：督促各部長(zhǎng)及員工的工作，鼓舞員工的工作熱情，聽(tīng)取員工的意見(jiàn) . 綜合決策各種工作的運(yùn)行 . 代表西餐廳與學(xué)校進(jìn)行交流，向上反映員工的意見(jiàn)及要求，向下傳遞學(xué)校所要求的工作 Work: urge the ministers and staff, encouraging staff enthusiasm, listen to the views of staff. Integrated decision to run various tasks on behalf restaurant municate with the school, up to reflect the views of staff and requirements passed down schools work required 2) 行政人事 2) Administrative Personnel 主要職責(zé)：人員到職與離職的相關(guān)辦理，各類(lèi)人事資料的匯總，建檔及管理，員工檔案資料管理，員工請(qǐng)假，調(diào)休假作業(yè)，出勤狀況，稽查，統(tǒng)計(jì)作業(yè)。 Main responsibilities: members arrive and leave the relevant conduct, a summary of various types of personnel data, archiving and management, employee file management, employee leave, vacation tune operations, attendance status, auditing, statistical operations. 3) 廚師 3) Chef 對(duì)廚 師的要求很高，他必須有靈活的腦子，在每一周都能變一個(gè)化樣的特色，來(lái)吸引顧客。 Demanding the cook, he must have a flexible mind, in every one week can bee a kind of features to attract customers. 4 ）服務(wù)員 4) Waiter 以禮待客，遵守制度，積極進(jìn)取。 With courtesy, pliance system and positive. 服務(wù)員最主要的工作是清理餐桌和 店鋪的衛(wèi)生，隨時(shí)都是一層不染，沒(méi)有油膩的感覺(jué)，給顧客留下深刻的印象。 The main task is to clean up the waiter dining table and store health, anytime is a layer of nonstaining, no greasy feel, giving customers impressed. 招的兼職工就負(fù)責(zé)點(diǎn)菜和端菜，對(duì)每一個(gè)職員要求先把自己的衛(wèi)生處理好，才能更好的服務(wù)于顧客，如果有顧客或者出現(xiàn)不干凈的事物或環(huán)境馬上處理，賠禮道 歉重新更換食物或者打掃衛(wèi)生，如顧客還不滿意可以以陪賞進(jìn)行道歉。 Recruit parttime workers to be responsible for a la carte and serve later, for each staff member required to put its own good health treatment, in order to better serve customers, if a customer or appear dirty things or the environment handled immediately and apologize again Replacing food or cleaning, such as customer dissatisfaction can also acpany an apology tour.
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