工作研究在餐饮业前场服务中的应用

Application of Work-study to Dining Area Services in Catering Industry

运用工作研究的程序分析、操作分析、动作分析方法,对某饮食文化有限公司美食城的前场工作流程、员工合作作业及动作进行分析,提出了顾客就餐的合理流程、传菜程序的改善方案、传菜员与服务员的联合作业方法以及划菜单动作的改进方案,并对改进前后的方案进行了对比分析,以证明改善效果。

This paper employs analytical methodologies of process, operation, and movement of work-study to analyze the workflow, synergy of the employees, and their movement at the dining area in the restaurant of a food culture company. Also the paper proposes an appropriate workflow for customers to dine and a scheme to improve dishing up processes, cooperation between dish passers and waiters/waitresses, as well as writing dish orders. It is concluded that the improvement leads to good results.