三叶草餐饮店经营存在的问题和改进对策

论文编号:GS067  字数:16724,页数:28，有外文翻译
摘   要

 三叶草餐饮店是家120平方米的餐饮店，其存在着激烈的竞争：附近的是各种小吃店，饮品店……其周转资金一般，同时加上其经营产品特色不突出，顾客新鲜度低，更是很难改善其收入；而随着餐饮店市场的日益加剧，对该餐饮店的把握是餐饮经营管理的重点，也是实现预期经营目标的前提，因此，如何改善其经营问题就成为了一个亟需解决的问题了。本文就是在把其经营存在的问题找出来,通过调查数据分析，分析到其经营存在的原因,进而制定改进三叶草餐饮店经营的对策。希望通过分析三叶草餐饮店的经营问题，调查后制定一些经营对策，达到以促进销售为主，赚取更高的利润目的。
 本论文共由五部分构成，主要结构如下:
 第一部分是引出时代背景，论述论文的研究意义，交代论文的结构及提出研究方法,这是论文的导论部分。
 第二部分对三叶草餐饮店进行概述，阐述餐饮店的经营范围,经营发展理论。
 第三部分提出三叶草餐饮店经营存在的问题。
 第四部分是对三叶草餐饮店经营存在的问题进行原因分析研究。包括：调查问卷数据分析，进而分析经营问题原因。
 第五部分针对三叶草餐饮店经营存在的问题进行制定改进对策。
 
关键词: 三叶草餐饮店，经营，对策

Abstract
 
  The Sanyecao Restaurant is located in Guangzhou, nearly 120 square metres. Seen the surrounding environment, it has so many competitors: varieties of snack bars and drinking stores, and so on. Moreover, what makes it hard to get a really satisfied profit are : revolving funding is ordinarily, food products are not attracted by large amounts customers who are involved in fresh things. With the fast developing catering trade marketing, it should be put much emphasis on how to run the Sanyecao Restaurant well. Especially for making the budget targets to reality. In a word, how to improve the management become an emergency issues. The article is based on: flinging out the potential problems, analyzing on the data surveys, looking through the existential reasons. All that are aimed at changing the ways to deal with situations. Making clear ideas on solving its problems and running its operations, mainly for improving more sales and earning higher profits.
 The thesis consists of five sections, the struts are following:
 The first section is about the background, expounding the dissertation research sense, and dissertation composition to proposing researching the means, and the dissertation introductory.
 The second section is summarized to Sanyecao Restaurant, elaborating the business  scope and the theory developed in the operation. of Sanyecao Restaurant.
 The third section is proposed the problems which existed in the Sanyecao Restaurant's operation.
 The four section analyses what’s the very reason cause the problems of Sanyecao Restaurant's operation by the means which consists of: Paper Research, as well as Questionnaire analysis of data. With these to get progress in analyzing what the operating problems and their causes..
 The fifth section puts forward solutions what the problems referred.
 Key words: Sanyecao Restaurant，Operation，Countermeasure
目    录
1  绪论……………………………………………………………………………………….1
  1.1  题目背景及目的……………………………………………………………………1
  1.2  国内外研究状况……………………………………………………………………1
  1.3  题目研究方法………………………………………………………………………2
  1.4  论文构成及研究内容………………………………………………………………3
2  三叶草餐饮店简介………………………………………………………………………5
  2.1  餐饮店的经营范围…………………………………………………………………5
  2.2  餐饮店的经营发展…………………………………………………………………5
3  三叶草餐饮店经营现状及存在的问题…………………………………………………7
  3.1  三叶草餐饮店经营现状……………………………………………………………7
  3.2  三叶草餐饮店经营存在的问题…………………………………………………7
  3.2.1 产品存在问题………………………………………………………………7 
  3.2.2 价格偏高…………………………………………………………………… 7                
  3.2.3管理欠缺沟通………………………………………………………………8             
  3.2.4营业设施问题………………………………………………………………8
  3.2.5促销和客户管理不完善……………………………………………………8      
4  三叶草餐饮店经营存在问题的分析……………………………………………………9
 4.1  三叶草餐饮店经营存在问题的调查问卷分析……………………………………9
  4.2  三叶草餐饮店经营存在问题的原因分析………………………………………12
       4.2.1 产品分类不齐全和定位不明确…………………………………………13
       4.2.2 入货数量少造成价格偏高………………………………………………14
       4.2.3 管理分工不明确…………………………………………………………14
       4.2.4 营业设施布置未更新……………………………………………………15
       4.2.5 促销和客户管理观念没改变……………………………………………15
5  三叶草餐饮店经营的改进对策…………………………………………………………16
  5.1  改善三叶草餐饮店的产品………………………………………………………16
   5.1.1  菜肴品种多样化与特色化相结合………………………………………16
   5.1.2  用“原创商品”聚人气……………………………………………………16
   5.1.3  新开设外卖和快餐业务…………………………………………………17
  5.2  完善三叶草餐饮店的价格控制管理……………………………………………18
   5.2.1  控制成本达到降低价格………………………………………………18
   5.2.2  用ABC分类法来管理……………………………………………………18
  5.3  三叶草餐饮店的管理人员积极进行沟通………………………………………19
  5.4  灵活改变三叶草餐饮店的设施设计……………………………………………20
  5.5  设计灵活多样的促销和提高客户管理水平……………………………………21
结论…………………………………………………………………………………22
参考文献……………………………………………………………………………23
致谢…………………………………………………………………………………24
附录一……………………………………………………………………………………25
附录二……………………………………………………………………………………26

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