管理学餐饮文化与服务.docx

管理学餐饮文化与服务.docx

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管理学餐饮文化与服务

PlagiarismReport

重复率的检测报告（网页检测结果的照片）

PartI:

Whathaveyoulearntthroughthiscourse?

Throughthestudyofthiscourse,Ilearnedalotaboutcheesetastingandwinetasting.I’mutterlyignorantofthesethings.ButnowIlearnsomethingaboutthevarietyandtasteofcheese.Ialsolearnedthevarietyandclassificationofwine,andmatchingdifferentwinetodifferentfood.Ialsolearnedhowtopourredwineandhowtotastethewine.

What’smore,IlearntalotfromthestudyoftheChineseandWesternTableManners.Asaresult,weshoulddeepenourunderstandingandaccumulateourknowledgeaboutthetablemannersandetiquetteculturebetweenChinaandWest.

Inaddition,Ilearnedthedifferencebetweencigarettesandcigarsandhowtosmokecigars.Generallyspeaking,whatIhavelearnediswhatIdonotknow,soIfeelverysubstantial.

PartII:

WhatwillbethefuturetrendofFoodandBeverageServiceandCultureaccordingtoyouropinion?

Firstly,IthinktheuseoftheHandyTerminalDishes-OrderingSystemwillbepopularinthefuture.Scienceandtechnologyaredevelopingveryrapidly.Electronicproductsareusedmorefrequentlyinourlife.

“Thetraditionalwayoforderingrequireswaiterstoorderdishesortoincreasedishesorwithdrawingdishesafter,weshouldpointthemenuhandedovertothecashregister.Atthesametime,cashiersputallthelistsoftheorderingandinputtheinformationintocomputerandgeneratetheappropriatereceipts.Butwithwirelessorderingsystem,Waitersfinishtheprocessofinputtingorderwhenorderingdishes.Aftersendingtheinformation,Systemautomaticallyclassifiesandimmediatelysingleprint.Soitavoidsrunningbackandforthandsavingtime,therefore,greatlyenhancestheefficiencyandmakingtheworkflowmorereasonableandscientific.”（LIUTao;LILu-Sheng;YEJun-Yiao,2011）

SoIthinkthiswaywillgreatlyimproveefficiencyoforderingandsavealotoftime.

Secondly,theimprovementofinformationmanagementrestaurantlevelwillbethetrendintheinformationage.

“Famousoverseasfast-foodcompanieshavebeenformedtoexploreacenturyofstandardizedworkprocesses,whileChinesefoodhasnotdevelopedascientificandstandardizedworkflowbecauseofthediversityandcharacteristicsoftheservices.

Amongtheseproblems,toimproveinformationmanagementrestaurantlevelisoneofimportantmeanstoresolvetheproblemofmodernfoodandbeveragemanagement,especiallyintheinformationage.Fromtheperspectiveofinformationmanagement,cateringbusinesseshavereachedaconsensus.

Withthefierymarketcompetition,thedevelopmentoftraditionalfoodbusinesseswilldependmoreandmoreoninformationmanagement.”（LIUTao;LILu-Sheng;YEJun-Yiao,2011）

Thirdly,IthinktoincreaseFoodandBeverageServicequality,thefirstthingistokeeppacewiththeTimes,takenewserviceconcept,changetraditionalserviceconceptwithanopenmindandperspectivesolation,constantlyenrichthecontentofnewconnotation.（QiJun,2014）

Thediscretionofhotelservicequalitynotonlyreflectshotel（travel）students’professionalskills,butmorereflectstheircomprehensivequality.Inordertohelphotel（travel）studentsimprovetheirqualityofhotelserviceprofessionaltheoryknowledge,professionalskillsasmuchaspossibleintheprocessofhotelserviceworkduringinternship.Byeffectivelyuseexternalizationandself-restraintunceasinglyimprovetheircomprehensivequalityandservicelevel.Theauthormadeelementaryexplorationonhowtoimprovehotelservicequalityinordertopromotethehotelprofessionalstudentsfurtherimproveprofessionalpracticeabilityandcomprehensivequalityinhotelserviceinternshipactivities.Thepromotionofhotelservicequalityisoffourpoints:

changehotelserviceconcept,developnewscopeofservices,adoptnewserviceandnewmonitoringpath.（QiJun,2014）

ThesearemyopinionstothefuturetrendofFoodandBeverageServiceandCulture.

PartIII:

whatshouldbethemostimportantknowledgethroughlearningthiscourseaccordingtoyouropinion?

Accordingtomyopinion,whenwearelearningknowledge,weshouldnotonlylearntheknowledgeitself,butalsostudyitsconnotation.Forexample,IlearntalotfromthestudyoftheChineseandWesternTableManners.

“Thetablemannersrefertotherulesandstandardofbehaviorsthatpeopleshouldabidebyintheformaldiningprocesses.Duetothedifferentculturalbackgrounds,therearedifferentculturesoftablemannersbetweenChinaandEngland,whichareshownfromthearrangementoftheorderofseats,theetiquetteofservingupandurgingotherpeopletodrinkandthewaysofusingtableware.”（LILing,2015）

WhatimpressedmemostwastheplacementofWesterntableware.BecausetheformoftheclassisnotonlylimitedtojustlookingatthePPT,butwedotheactualoperationintheclassroom.Somymemoryofthisknowledgewillbeverydeep.Inotonlyknowhowtoputthetablewareonrightposition,butalsoknowwhyIshouldputthemontheseplaces.Itmeansalottome.

References

包括电子杂志与纸质杂志

[1]Research&DesignontheHandyTerminalDishes-OrderingSystemforCateringIndustry（LIUTao;LILu-Sheng;YEJun-Yiao,2011）

[2]Onhotelservicequalityimprovement（QiJun,2014）

[3]AContrastiveStudyoftheChineseandBritishTableMannersResources（LILing,2015）

LectureNotes: