基于QSC体系的烘焙连锁门店质量管理研究

加强烘焙连锁门店产品质量的管理和控制,提升服务水平和门店卫生标准,最大限度地满足消费者的需求,已成为烘焙连锁门店的核心管理目标。在分析我国烘焙产业发展的基础上,以QSC体系为研究基点,结合烘焙连锁业自身的服务特性,研究了QSC标准体系构建的具体方法,分别对质量管理标准、服务标准准则和清洁标准体系进行阐述,以期为我国烘焙连锁经营标准化管理的研究与实践提供参考和借鉴。

The core management objectives for bakery chain stores include enhancing the product quality management and control, improving customer service and sanitary standards, and satisfying consumer demands to the greatest extend. The research is carried out based on the analysis of domestic bakery industry development, with the focus of QCS system, its specific characteristics in customer service of the bakery chain. This article aims to study the specific methods for QCS system development in bakery chain stores management, and to explain the standard systems for quality control, customer service and sanitary in order to provide with references for bakery chain management standardization in future study and practices.