餐饮经理职业能力培养研究

发布时间：2019-04-27 22:16

【摘要】： 目前,随着国民经济的增长,酒店业等服务型企业取得了快速发展,但是高增长的利润背后却掩盖不了酒店业人才供需矛盾的尴尬。而这种现象的出现,很大程度上是源于学校的培养目标模糊、学生能力培养缺失等原因。要改变这一局面,必须了解从事该行业究竟需要哪些职业能力,以及对于该职业来说各种能力的重要性程度,以此为依据才能制定出正确的培养目标和规格。本文选取酒店行业中餐饮部门经理这一职位,通过借鉴相关理论研究和对餐饮经理的问卷调查,总结了餐饮经理职业能力的四大构成要素:即专业能力、方法能力、社会能力、个人特质,四大能力下属十八项具体职业能力。最后利用层次分析法对问卷结果进行了分析,得出了餐饮经理对各职业能力的重要性判定。本文研究内容具体如下: 第一章是绪论,介绍了本文的研究背景和意义,以及相关文献综述。第二章是基础理论介绍,介绍了职业能力的概念,以及职业能力的构成。为了更好的分析餐饮经理这一管理者所应具备的能力,本文还介绍了国内外关于管理者能力的相关理论。第三章开始进入实证研究,首先选定了本文的研究对象—餐饮经理;然后选取了研究工具—层次分析方法(AHP);最后介绍了研究流程。研究流程共分三个阶段,即:确定餐饮经理职业能力构成、利用AHP方法对构成目标进行测度、对测度结果进行分析。第四章是本文的重点,也即对职业能力构成要素的测度分析,得出如下结论,一、分类来看,通过对不同类型的餐饮经理比较分析:快餐店经理认定的职业能力构成要素按重要性排序依次为社会能力、专业能力、方法能力、个人特质;普通酒店经理认定的职业能力按重要性排序依次为社会能力、方法能力、专业能力、个人特质;星级酒店经理认定的职业能力按重要性排序依次为个人特质、社会能力、方法能力、专业能力。二、总体来看,餐饮经理的职业能力构成要素按重要性排序,依次为社会能力、方法能力、专业能力和个人特质。第五章是对策部分,在前面研究的基础上,对酒店管理专业学校教育和企业培训两方面提出了提高其职业能力的对策。本文通过定性与定量相结合的研究方法,对餐饮经理的职业能力各构成要素进行了深入探讨,希望研究结果能够对今后的餐饮从业者的职业能力培训和酒店管理专业学生能力培养和课程设置有所启示。
[Abstract]:At present, with the growth of the national economy, the hotel industry and other service-oriented enterprises have achieved rapid development, but the high growth of profits behind the hotel industry can not hide the contradiction between supply and demand of talent embarrassment. The emergence of this phenomenon, to a large extent, is due to the vague training objectives of the school, the lack of training of students' ability and so on. In order to change this situation, it is necessary to understand what professional competence is required to engage in the industry and the importance of various abilities to the profession in order to establish the correct training objectives and specifications. This paper selects the position of manager of catering department in hotel industry, and summarizes the four main elements of professional ability of catering manager: professional ability, method ability, social ability, through referring to the relevant theoretical research and questionnaire survey of catering manager, and summarizes the four main elements of professional ability of catering manager: professional ability, method ability, social ability, and so on. Personal traits, four major abilities subordinate to 18 specific professional abilities. Finally, the analytic hierarchy process (AHP) was used to analyze the results of the questionnaire, and the importance of the catering manager to the professional ability was determined. The main contents of this paper are as follows: the first chapter is the introduction, which introduces the background and significance of this paper, as well as the related literature review. The second chapter is the introduction of the basic theory, introduced the concept of professional ability, and the composition of professional ability. In order to better analyze the ability of the manager, this paper also introduces the relevant theories about manager ability at home and abroad. The third chapter begins with empirical research, firstly selects the research object of this paper-catering manager, then selects the research tool-Analytic hierarchy process (AHP);), and finally introduces the research process. The research process is divided into three stages: determining the composition of the professional ability of the catering manager, using the AHP method to measure the composition goal, and analyzing the result of the measure. The fourth chapter is the focus of this paper, that is to say, the measurement and analysis of the components of vocational competence, draw the following conclusions: first, classification, Through the comparative analysis of different types of catering managers: according to the order of importance, the professional ability components identified by the fast-food restaurant manager are social ability, professional ability, method ability and personal trait; The professional abilities identified by ordinary hotel managers are social ability, method ability, professional ability and personal trait in order of importance. The professional abilities identified by star hotel managers are in order of personal trait, social ability, method ability and professional ability in order of importance. 2. Overall, the elements of professional competence of catering managers are in order of importance, in order of social ability, methodological ability, professional ability and personal trait. The fifth chapter is the countermeasure part. On the basis of the previous research, it puts forward the countermeasures to improve the professional ability of hotel management school education and enterprise training. Through the combination of qualitative and quantitative research methods, this paper makes an in-depth discussion on the components of the professional ability of catering managers. It is hoped that the results of this study can enlighten the professional ability training of catering practitioners and the ability development and curriculum setting of hotel management students in the future.
【学位授予单位】：辽宁师范大学
【学位级别】：硕士
【学位授予年份】：2010
【分类号】：F719.3

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