五星級酒店承包大學食堂的創新運營模式實踐 —以江蘇水中仙東雅國際酒店承包南京師範大學 中北學院食堂為例

Abstract

水中仙國際以五星級酒店的背景承包南京師範大學中北學院食堂，新設立的大學食堂呈現固化的餐飲服務設計，單一排隊視窗的面對面、慢慢來服務，讓食堂整體經營雪上加霜，經營一年來已產生巨額虧損，停滯不前的等待、低效率、低品質的傳統食堂服務模式，完全讓水中仙的優質服務理念無用武之地，大學生們的對食堂服務不佳的忍耐已經來到了極限，大學食堂服務模式創新及整改非常急迫且重要的，本研究物件將食堂餐飲以FBC(Faster、Better、Cheaper)為方針，以快速流水線、高食材成本、顧客滿意、美味的口感為原則，導入自助取餐秤重結帳服務模式及各式服務模式創新，在嚴格遵守校方規定-不得改變經營現況、不得改變硬體的政策下，將傳統大學食堂與創新的服務模式相結合，徹底提高產值改變目前食堂經營虧損連連的現況，同時也在研究結論處，給了餐飲人中肯的建議。

The Ondine international contracts Nanjing Normal University Zhongbei College Cafeteria under the background of five star hotel. The newly established university Cafeteria presents rigid services, which makes the overall operation of Cafeteria worse. Over the past year, it has generated huge losses, stagnant waiting, and inefficient and low quality services. University Students' tolerance for poor Cafeteria services has reached the limit. Cafeteria service innovation and rectification are very urgent and important. This study takes the FBC (Faster, Better, and Cheaper) as the guideline. Based on the principles of fast assembly line, higher food cost, customer satisfaction and delicious taste, this paper introduces the service type of self-service meal scale and the innovation of various service types. In strict compliance with the provisions of the school (not to change the current situation of operation, can not change the hardware policy). Combining the traditional university Cafeteria with the innovative service styles, thoroughly increase the output value to change the current operating loss situation. At the same time, the conclusion of the study has given the catering people some pertinent suggestions.