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研究生:吳哲翰
研究生(外文):Che-Han, Wu
論文名稱:獨立餐廳標準作業流程之建構- 以瑞士 Fondue House為例
論文名稱(外文):Building S.O.P. for an Individual Restaurant –A Case of Fondue House
指導教授:李祖良 & 李一民
指導教授(外文):Ralf Ritter & Yi-Ming, Li
口試委員:羅伊希, 李昭穎
口試委員(外文):Yi-Shi, Lo & Chao-Yen, Lee
口試日期:2013-07-25
學位類別:碩士
校院名稱:國立高雄應用科技大學
系所名稱:觀光與餐旅管理研究所
學門:民生學門
學類:觀光休閒學類
論文種類:學術論文
論文出版年:2013
畢業學年度:101
語文別:英文
論文頁數:76
中文關鍵詞:標準作業流程
外文關鍵詞:S.O.P.
相關次數:
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This project is aimed to analyse an individual restaurant selling
traditional Swiss cuisine in Luzern, Switzerland, named Restaurant
Spycher Fondue House. This is a well-known tourist restaurant in Luzern,
Switzerland. In spite of the fact that Fondue House possesses such a
positive image in this area, the turnover rate of the employees and the
online reputation do not seem to be positive. On account of these, the
purpose of the project is to do the analysis as an external advisor and give
recommendations toward Restaurant Spycher Fondue House. The
procedures of Standard Operating Procedures (S.O.P.) are also concerned
in the project so as to deal with the problem Restaurant Spycher Fondue
Hosue encounters. In other words, Restaurant Spycher Fondue House is
the instance to implement S.O.P. as an individual restaurant in this
project.
This project is aimed to analyse an individual restaurant selling
traditional Swiss cuisine in Luzern, Switzerland, named Restaurant
Spycher Fondue House. This is a well-known tourist restaurant in Luzern,
Switzerland. In spite of the fact that Fondue House possesses such a
positive image in this area, the turnover rate of the employees and the
online reputation do not seem to be positive. On account of these, the
purpose of the project is to do the analysis as an external advisor and give
recommendations toward Restaurant Spycher Fondue House. The
procedures of Standard Operating Procedures (S.O.P.) are also concerned
in the project so as to deal with the problem Restaurant Spycher Fondue
Hosue encounters. In other words, Restaurant Spycher Fondue House is
the instance to implement S.O.P. as an individual restaurant in this
project.
Table of Contents
Abstract..........................................................................................................................2
Table of Contents...........................................................................................................3
List of Figures................................................................................................................4
1. Introduction................................................................................................................5
2. Comparison of Fondue House and the key competitor..............................................7
2.1 SWOT Analysis of Restaurant Spycher Fondue House.......................................8
2.2 SWOT Analysis of Restaurant Pfistern................................................................9
3. Recommendations for Fondue House......................................................................13
3.1 Strategic Recommendations...............................................................................13
3.2 Operational recommendations...........................................................................13
4. Development of S.O.P. ............................................................................................26
5. Conclusion and Discussion......................................................................................71
References....................................................................................................................75
References
Alonzo, R. S. (2007). The upstart guide owning and managing a restaurant. Kaplan
Publishing, USA: New York
Dopson, L. R. & Hayes, .D. K. (2012). Food and beverage cost control, 5th Edition.
John, Wiley & Sons, USA: New Jersey
Griffin, R. W. (2007). Management, 11th edition. South-Western, USA: Mason
HSC Online (2012). Standard recipe.Retrieved 2nd of April, 2012 from HSC Online
Website:
http://hsc.csu.edu.au/hospitality/hosp_240/comm_cookery/SITHCCC001B/organ
ise_prepare/recipes.htm
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