如何设计中型餐饮企业的组织结构  

How to design the organization structures of moderate restaurants

作　　者：黄山[1] 蓝海林[1] 

机构地区：[1]华南理工大学工商管理学院,广东广州510640

出　　处：《科技与管理》2004年第5期16-19,共4页Science-Technology and Management

基　　金：国家自然科学基金重点资助项目(79930100)

摘　　要：在顾客主导、竞争激烈、变化快速的经营环境下,许多中型餐饮企业的组织结构弊端已经成为制约其利润增长的“瓶颈”。为了寻找解决问题的途径,以GHL酒楼为例,来说明中型餐饮企业在组织结构设计上面临的困惑,并对中型餐饮企业组织结构设计的问题做了一些探讨和研究。In the environment of customer-oriented, fierce competition and rapid changes. The imperfect organization structures of many moderate restaurants have contributed been greatly restricting profits. In order to find a way out to solve the problem, this paper takes GHL restaurant as a proper example to put forward the difficulties faced by many moderate restaurants, and clarifies how to design the sound organization structure which is suitable to moderate restaurants.

关 键 词：餐饮企业 中型企业 组织结构 扁平化 酒楼 

分 类 号：F719.3[经济管理—产业经济] F270