英国美术学论文怎么写：营销餐厅
主要考虑在餐厅业务相关食品的质量,餐厅为客户的形象,为客户供应的产品、公共卫生问题和员工关系。食品安全证书应该通过餐厅食物的质量提供给客户是至关重要的食品服务业务运行。提供这些证书是必需的,因为食物对健康有很大的影响的客户(Choi,2007)。第二个最重要的伦理考虑食物提供给客户的服务。以防他们在餐厅有一个糟糕的经历会负面营销餐厅的潜在客户。建立一个餐厅的正面形象在顾客心目中的地位是极其重要的成功的业务,因为它会增加客户的数量如果图像是积极的为客户。维持和谐的员工关系主管必须付给他们工资高压力工作由他们。
英国美术学论文怎么写：营销餐厅
正确调度变化应该避免背靠背变化如清晨转变后晚夜班或双转移的员工。建立一个独特的形象的潜在和现有员工的趋势下支付和过度工作必须消除。应该没有追的食品很长一段时间,所有的产品必须适当地标记为客户避免混淆。食品必须妥善储存,没有食品有效期必须在餐厅和销售。食品安全必须优先的道德比餐厅的财务考量。这种伦理遵循最高标准的产品质量必须灌输生产食品(Kang,2010)。与任何供应商签订任何合同时应适当考虑他们提供的产品的质量。如果牲畜就必须采取适当的照顾,确保他们正确对待和提高供应商,因为这将增加人文感在随后的道德的公司。
英国美术学论文怎么写：营销餐厅
Major Considerations in the restaurant business are related to quality of food, image of restaurant for customers, supplies of products to the customers, public health issues and employee relations. Food safety certificates should be achieved by the restaurant as the quality of food supplied to customers is of vital importance in running the food service business. These certificates are necessary because the food supplied have a great impact on the health of the customers (Choi, 2007). The second most important ethical consideration is of services of food supplied to the customers. In case they had a bad experience in the restaurant they will do negative marketing of the restaurant to the potential customers. Building a positive image of restaurant in the minds of customers is extremely important for the success of the business as it will increase the number of customers if image is positive for customers. For maintaining harmonious relations with the employees competent salaries must be paid to them for high stress jobs performed by them.
英国美术学论文怎么写：营销餐厅
Proper scheduling of shifts should be done to avoid back to back shifts such as early morning shifts after late night shifts or double shifts by the employees. To build a distinctive image in the minds of potential and current employees the trend of under paid and excess working must be eliminated. There should be no hording of food items for a long period of time and all the products must be properly labeled to avoid confusion for customers. Food items must be properly stored and no food items with expiry dates must be made and sold in the restaurant. The ethic of food safety must be prioritized more than financial considerations of the restaurant. For this ethic to be followed highest standards of product quality must be inculcated in the production of food items (Kang, 2010). At time of signing any contract with any supplier due consideration should be given to the quality of products they are supplying. If livestock is involved then proper care must be taken to ensure that they are treated and raised properly by the supplier as this will add humane touch in the ethics followed by the firm.
