试析两宋饮食业中的经营手段  

On the Service in Restaurants during Nansong and Beisong Dynasty

作　　者：董杰[1] 曹金发[2] 

机构地区：[1]安徽师范大学社会学院,安徽芜湖241000 [2]宿州学院社会管理系,安徽宿州234000

出　　处：《宿州学院学报》2006年第5期27-29,共3页Journal of Suzhou University

摘　　要：两宋时期,商品经济发达,饮食业尤为繁荣,各饭店为求得在商战中胜出,均使出浑身解数,招徕顾客,在就餐环境、菜式、店内服务、允许店外人员入店服务、经营时间等方面都作了努力,体现了顾客至上的服务理念。During Beisong Dynasty and Nansong Dynasty, Catering trade developed greatly. Restaurants's bosses tried their best to serve consumers by making rooms beautiful, cooking all kinds of foods and allowing other people serve customers. What they did meant that customers were the most important.

关 键 词：两宋 饮食业 经营手段 

分 类 号：K892.25[历史地理—民俗学]