美國普渡大學旅運管理(Hospitality

學歷美國普渡大學旅運管理 HospitalityMgmt 博士成功大學交通管理科學碩士國防管理學院企管學士臺南一中經(jīng)歷美國普渡大學學生餐廳膳食管理美國普渡大學附設旅館實習國防管理學院企管系講師國防管理學院企管系助教國防管理學院食勤官 團膳 QuantityFoodservice 定義 一群有組織的膳食供應者 經(jīng)由常時間的工作訓練 從事於大量食物的菜單設計 食物採買 制備與供應 提供營養(yǎng) 美味 合理價值的家庭以外宗教 社會團體 商業(yè)機構(gòu) 公司 工廠 醫(yī)院等團體 以期在外就食者可得到質(zhì) 量均衡的膳食 Kotshevar 1975 飲食 家庭外飲食 家庭飲食 團膳為主 廣義 飲料為主 營利性團膳 非營利性團膳 狹義 產(chǎn)業(yè)性公司 一般飲食店 學校團膳 醫(yī)院團膳 工廠團膳 社會福利設施團膳 酒館 茶館 Chapter1 Raisingthestandard ThefoodserviceindustryisthelargestindustryintheUSintermsofemployment morethan10millionpeople Itaccountsfor4 ofGNP grossnationalproduct 臺灣餐飲業(yè)占GDP grossdomesticproduct 的1 7 92年行政院主計處 http www dgbas gov tw dgbas03 bs3 analyse new92352 htm FoodserviceIndustry Biggestemploymentindustry USA HighlylaborintensiveHighlycompetitiveLowproductivityPayislow notforsupervisoryandmanagementlevel FoodserviceIndustry cont HighturnoverrateHowtoreduceit Traininganewworkertoreplaceanexperiencedonecancosttheoperationasmuchas8 ofaworker sannualsalaryforthe1styear LowprofitmarginLowcapitalinvestmentHighlaborcost yes USA Taiwan FoodserviceIndustry cont MassivefoodservicechainsdomostofthedollarbusinessThesmall single outletenterprise sshareofthemarketisshrinking Trainingthelaborforce Muchofthisnewlaborwasrecruitedfrom offthestreets Workforcediversity suchasage Economicstatus Students olderpeople disabled peoplewithculturaldifferences etc income ReligionLifestyle MaDonald sChangingWorkforcePrograms Ithelpsemployeesworkthroughgenderandculturaldifferences ItprovidedcoursesencouragingopencommunicationManagingtheChangingWorkforceWomen sCareerDevelopmentBlackCareerDevelopmentHispanicCareerDevelopmentManagingCulturalDifferencesandManagingDiversity Variousformaltrainingprogramsarespringingup bringingabetter trainedemployeeintotheindustry suchashighschools colleges universities unions EmployeeProductivity Cross training BuildingAbilitiesofemployeestoworkinanystationwithinthekitchenParkinson sLaw thestatementthatworkexpandstofillthetimeallotted assignedforitscompletion CareerOpportunities Management supervisory workers Graduatesofmanagementprogramstypicallybegintheircareersasmanagementtrainees assistantmanagers orSupervisorsStartingsalariesarecompetitivewiththoseinotherindustries Individualmustbepeople andservice oriented Computerandmanagement Menuplanning patron sneed costlimitationsstandardizedrecipesIngredientfilesForecasting Productionplanning Whatandwhentobeproduced Factorsaffecting what and when Cost Budget Menu Labor Equipment Materials Service 3typesofproductionplanning Laissez fairemethod CommoninmanyrestaurantsandothercommercialfoodservicesProductionsheetmethodCommonininstitutionalfeedingandinmanycommercialfoodserviceIngredientroommethodCommonininstitutionsandinlarge scaleproductionunits suchascentralcommissaries Laissez fairemethod Managementorsub managementmayindicateroughlysomeofthebasicguidelinesbutleavetheremaindertoemployees Insome managementmayNOTEVENplanthemenuInahotel managementusuallyleavesproductionplanningtoafoodandbeveragedirectororachef Productionsheetmethod Managementorsub managementplanproduction AsheetisdrawnupdetailingtheproductionneedTheamounttobeproducedThetimeneededWheretodeliverInahospital generalmenuisplanned Ingredientroommethod Itrequiresthatafileofstandardizedrecipesbeavailable usuallycomputerized Mid managementstaffusuallyhavedelegatedtothemtheplanningofthemenualongwithotherpreliminaryplanningdecisions Thestoreroomusuallyhasaseparateareaorroomwhereitweighsoutormeasurestheamountsrequiredforeachrecipe Allingredientsdeliveredmustberemeasured Qualitycontrol Factorscontributingtoquality Correcttools equipment utensils Correctmeasurement Corr