国内连锁餐饮企业的服务创新研究  

Service innovation of chain catering enterprises in China

作　　者：陶文静[1] 池进[1] 

机构地区：[1]华侨大学旅游学院,福建泉州362021

出　　处：《福建农林大学学报（哲学社会科学版）》2014年第4期64-69,共6页Journal of Fujian Agriculture and Forestry University(Philosophy and Social Sciences)

摘　　要：通过对国内连锁餐饮企业在餐饮产品、服务市场、服务理念、服务技术等方面服务创新现状的分析,指出餐饮企业服务创新存在的问题,提出包括培育创新意识,成立创新型组织;挖掘市场需求,创新特色新品;扩大高新科技应用范围,研发烹调工艺;关注基层员工,落实服务理念等餐饮企业服务创新的优化管理措施。According to analysis of the current situation of domestic chain catering industry＇s innovation in catering product, service market, service philosophy and service technology, and in view of the existing problems in service innovation of catering enterprises, the optimized management mechanisms are proposed, including cultivating the consciousness of innovation, establishment of the innovative organization, tapping the market demand, innovation of new products, expanding the scope of high-tech application, research and development of cooking process, paying attention to the grass-roots workers, and implementing the service concept.

关 键 词：餐饮企业 服务创新 优化管理 

分 类 号：F719.3[经济管理—产业经济]