浅谈影响餐厅经营的服务因素
来源:http://www.zuixianya666.com/  2014-9-22 9:22:16
数量比较。这里所指的数量比较是指菜肴的分量方面。分量是指每一份菜肴的大小或多少,它既可用重量来表示,也可用容量来表示。西餐菜品主要考虑每一位顾客能否吃饱。在宴会菜单设计中,针对不同的顾客群体进行分量设计是一项重要内容。在中餐中,由于顾客对菜品的多样化要求逐渐增加,与之相适应,分量有减少的趋势。
The number of comparisons. Here refers to the number of comparison is refers to the weight of the dishes. Component refers to the size of each dish or how many, it can be said with weight, also can be said with capacity. Western-style food main consideration whether every customer can eat satisfied. In the banquet menu design, according to different customer groups for component design is an important content. In Chinese food, because the customer increase gradually to the diversification of food requirement, corresponding, component has a tendency to reduce. 
价值比较。价值指菜品价格与数量的关系,餐厅菜品应做到物有所值。餐厅提供的食品和服务要值得顾客付那么多的钱。生意场上人们常说,“三分毛利吃饱饭,七分毛利饿死人”,也就是物有所值。通过对价值的比较,餐饮经营者会发现自己的定价在同类餐厅中处于什么水平,以便选择正确的价格政策。
Value comparison. Value refers to the food price and the number of relations, restaurant dishes should be worth. Serving the food and service will worth customers pay so much money. Margin business, it is often said, "three points to eat rice, 7 minutes of Maori starved to death", which is worth. By comparing value, foodservice operators can find their own pricing in the same restaurant at what levels, in order to choose the right price policy. 
质量比较。评价餐饮产品的质量,传统的方法是从色、香、味、形、质、器、营养方面判断。在餐馆的实际运作过程中,经营者必须认真对待顾客的评价,任何一种产品,只有得到顾客的认同与称赞,那才是真正的质量。
Quality comparison. The assessment of the quality of food and beverage products, the traditional methods from color, aroma, taste, shape, mass, and nutrition. In a restaurant in the actual operation process, the operator must take seriously the customer evaluation, any kind of product, only to get customer recognition and praise, that is the true quality.