餐厅员工培训教程-百道网,中国餐饮培训网(Catering Enterprise) V1.0 专业版 网站首页 运营管理 管理技能 扫描当今餐饮企业费用指标被束之高阁,费用指标被认为是财务部门的事,与厨务没有
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Operating standards of catering enterprise 餐饮企业经营规范
catering enterprise staff 食品从业人员
Chain catering enterprise 连锁经营
Chinese-catering enterprise 中式餐饮企业
Since 2006, the average employee turnover rate in catering enterprise had arrived 32.66%, the attendants turnover rate is 27.14%.
2006年以来,餐饮企业从业人员的平均离职率达到了32.66%,餐厅员工(即服务员)的离职率为27.14%。
参考来源 - 餐饮企业服务员离职率高的诱因及其对策研究 （研究生论文）·2,447,543篇论文数据，部分数据来源于NoteExpress
The purpose of experiencing design is to make product of catering enterprise contain experience or turn the product of enterprise into experience at all.
餐饮企业进行体验性设计的目的就是使企业的产品蕴含体验成份或将企业的经济提供物完全转化为体验。
Often the catering enterprise was in trouble for "Serving crisis" events, so it is imperative that put the service crisis administration system into catering enterprise operating management.
餐饮企业在经营运作中经常会受到“服务危机”事件的困扰，因此将服务危机管理体系纳入餐饮企业的管理中已是势在必行。
Conventional enterprise software was known for catering to top-level managers, rather than to the workers who actually use it.
传统的企业软件往往迎合高层管理者，而不是真正使用软件的员工。
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