鲁菜菜品出菜效率痛点分析研究-——以九转大肠为例 酒店管理专业VIP免费

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AbstractThenineturnofthelargeintestine,asafamousShandongcuisine,isatraditionalfamousdishinJi'nan,Shandong.Sinceancienttimes,ithasahighseatrate,butwiththeimprovementofpeople'slivingstandardandthechangingofthewayofeating.Thenineturnofthelargeintestineslowlyfadeoutofpeople'svision,thediningroomrateisgettinglowerandlower.InordertomaintaintheintegrityoftheDepartmentofShandongdishes,letBraisedIntestinesinBrownSauceformorepeopletoknow,intheproductionprocessofE.customersatisfactiontheoryandninebasedontheuseofquestionnairesandinterviews,analysisofthepainpointsBraisedIntestinesinBrownSauce,combingBraisedIntestinesinBrownSaucefoodefficiencypainpoint,andputforwardtheimprovementmeasuresandIhopethisresearchcanprovideareferenceBraisedIntestinesinBrownSauceproductionprocessforChinesecuisinerestaurantisimproved,soastoimprovetheBraisedIntestinesinBrownSauceattendance.Keywords:Ninetransferofthelargeintestine,therateoftheupperseat,theproductionprocessandtheCountermeasures目录一、绪论...........................................................1（一）研究背景.................................................1（二）研究意义.................................................11.理论意义..................................................12.现实意义..................................................2（三）研究方法.................................................2（四）研究思路与框架...........................................2二、文献综述.......................................................4（一）关于客户满意度的研究.....................................4（二）关于菜品制作质量的研究...................................5三、九转大肠出菜效率痛点梳理.......................................6（一）调查餐厅.................................................6（二）研究问卷调查及访谈.......................................61.问卷调查结果及分析........................................62.访谈结果及分析............................................7（三）顾客满意度................................................71.现代养生饮食观冲击........................................72.顾客满意度的影响因素.......................................93.传统餐饮缺乏创新...........................................9（四）九转大肠制作质量.........................................101.烹饪工艺..................................................102.菜品制作质量..............................................103.其他因素..................................................12（四）九转大肠出菜效率痛点总结.................................13四、提高九转大肠上座率的对策.......................................13（一）规范制作工艺流程，实现标准化制作.........................14（二）缩短客人等待时间，优化客户用餐体验.......................14（三）与时俱进，进行菜品创新...................................14（四）采取多元化的营销渠道，拓宽市场范围.......................15（五）...