论酒店烹饪专业人才开发与管理  

On the Development and Management of Hotel Cooking Professionals

作　　者：韦钦 WEI Qin(China University of Labour Relations Haidian,Beijing 100048)

机构地区：[1]中国劳动关系学院,北京海淀100048

出　　处：《陕西国防职教研究》2024年第2期17-19,35,共4页Shaanxi Guofang Vocational Education Research

摘　　要：相比酒店其他岗位而言,厨师更需要技术,他们是酒店管理行业中不可缺少的一部分人力,并在一定程度上,影响着酒店餐饮的品牌与质量。通过招聘渠道、入职培训、薪酬管理、绩效考核的了解,以及烹饪专业就业所发生的问题提出对策。Compared with other positions in the hotel,chefs need more skills.They are an indispensable part of the manpower in the hotel management industry,and to a certain extent,they affect the brand and quality of the hotel catering.Through the recruitment channels,induction training,salary management,performance appraisal,as well as the problems of cooking professional employment.

关 键 词：招聘 入职培训 绩效考核 系统思想 离职原因 

分 类 号：F719.2[经济管理—产业经济]