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1、第一章 餐饮管理概述第一节 餐饮部在饭店中的地位和作用 餐厅是通过出售效劳、菜品来满足宾客需求的场所。它必须具备三个条件：1、一定的场所：即具有一定接待就餐宾客的餐饮设施。2、提供食品、饮料和效劳。3、以赢利为目的。一餐厅的概念一、餐厅及餐饮效劳的概念 餐饮效劳是餐饮部门工作人员为就餐宾客提供食品饮料的一系列行为的总和。主要有两个方面的内容：一是为顾客提供食品饮料等有形产品；二是在提供有形产品的同时，为就餐宾客提供直接面对面的餐饮效劳。二餐饮效劳的概念1、餐饮部是宾客活动的中心 现代饭店的餐饮部不仅拥有中西餐厅、咖啡厅、宴会厅，还有酒吧、音乐茶座等餐饮设施，都是客人的交际活动场所。二、餐饮部在
2、饭店中的地位和作用2、餐饮效劳直接影响酒店的声誉 餐饮部工作人员，特别是餐厅工作人员，每天与宾客直接接触，他们的一言一行，一举一动都会在宾客的心目中产生深刻的印象。因此，宾客可以根据餐饮部为他们提供食品饮料的种类、质量和数量，效劳态度及方式，来判断一个饭店效劳质量的优劣和管理水平的上下。3、餐饮收入是饭店收入的重要组成局部 餐饮部是饭店获得经济效益的重要部门之一。一般占饭店总收入的30%40%，在旅游淡季，客房利用率较低时，经营管理好的餐饮收入甚至可以超过客房收入。4、餐饮部是饭店在市场营销中的重要组成局部 餐饮设施常被客人作为选择饭店的重要因素，常常是饭店营销的先导。5、是平衡饭店经营中季节
3、性差异的主要的手段之一 6、餐饮部是饭店用工最多的部门 餐饮部门属于劳动密集型行业，对员工的文化要求比较低，员工的素质相比照较差，且人际关系复杂，事物繁琐，又是直接面对顾客，压力比较大。7、是向国内外宾客介绍宣传我国饮食文化的重要场所B3E6H9LcOfRjUmYp!s&w)z0C4F7JaMdPhSkVnZq$u*x-A2D5G8KbNfQiTlXo#r%v(y+B3E6I9LcOgRjUmYp!t&w)z1C4F7JaMePhSkWnZq$u*x+A2D5H8KbNfQiUlXo#s%v(y0B3F6I9LdOgRjVmYq!t&w-z1C4G7JaMePhTkWnZr$u*x+A2E5H
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餐饮管理概述第一节 餐饮部在饭店中的地位和作用42
