鲁菜菜品出菜效率痛点梳理分析研究——以九转大肠为例 工商酒店管理专业

鲁菜菜品出菜效率痛点分析 -- 以九转大肠为例 摘要九转大肠作为鲁系名菜，是山东省济南市传统名菜。自古代以来，便具有很高的上座率，但是随着人们生活水平的提高，与饮食方式的转变。九转大肠开始慢慢淡出人们的视野，餐厅的上座率越来越低。为了保持鲁系菜品的完整性，让九转大肠为更多人所知，本文基于顾客满意度理论和九转大肠的制作工艺，运用问卷调查法和访谈法，对九转大肠的痛点研究分析，梳理九转大肠出菜效率痛点，并提出改进措施，希望本文的研究成果能够为我国鲁菜餐厅改进九转大肠制作工艺提供参考，从而提高九转大肠的上座率。关键词：九转大肠，上座率，制作工艺，对策AbstractThe nine turn of the large intestine, as a famous Shandong cuisine, is a traditional famous dish in Ji'nan, Shandong. Since ancient times, it has a high seat rate, but with the improvement of people's living standard and the changing of the way of eating. The nine turn of the large intestine slowly fade out of people's vision, the dining room rate is getting lower and lower. In order to maintain the integrity of the Department of Shandong dishes, let Braised Intestines in Brown Sauce for more people to know, in the production process of E. customer satisfaction theory and nine based on the use of questionnaires and interviews, analysis of the pain points Braised Intestines in Brown Sauce, combing Braised Intestines in Brown Sauce food efficiency pain point, and put forward the improvement measures and I hope this research can provide a reference Braised Intestines in Brown Sauce production process for Chinese cuisine restaurant is improved, so as to improve the Braised Intestines in Brown Sauce attendance.Key words: Nine transfer of the large intestine, the rate of the upper seat, the production process and the Countermeasures目 录一、 绪论...........................................................1（一） 研究背景........................