酒店餐饮人力资源现状分析（Analysis of human resources in hotels and restaurants）
Human resources analysis of hotel catering
The development of hotel catering requires a higher level of talent伦敦奥运会火炬
1. Hotel and catering development needs compound talents
As people's consumption concept changes, catering market competition, catering business managers need to understand business, good innovation, guide consumption trends, also need high-end catering personnel to the development of food culture, the concept of innovation. The market has a huge demand for this kind of complex talent.
2., the lack of talent has become an important factor restricting the development of hotel catering.
eye的同音词In the hotel, the status of food and beverage is very important, it is the hotel to meet the basic needs of the guests indispensable business. In some hotels, food and beverage even
exceeds the income of the guest room. Due to the concept of error, hotel and catering is difficult to attract and retain talents, human resources and poor talent shortage has become a common problem facing the hotel and catering, and have restricted the development of hotel and catering fence.
3., the talent advantage of hotel catering is no longer exist
As the rapid development of social catering, a large number of hotel and restaurant personnel lost, the original hotel, restaurant chefs gathered, superb technology, can provide high-quality rvices human resources advantages have been diluted. With China's entry into the WTO, foreign restaurant enterpris will face greater challenges when they enter the Chine market. Without a team of professionals, it is difficult for the hotel to form its own core competitiveness and make a strong brand. Therefore, it is difficult to cope with the competition between domestic and foreign catering enterpris.
4., the hotel chain development needs more support from the catering talents
We know that the development of hotel catering depends more on human factors, and the development of regional competitive advantage is also bad on the development of talent and the ability to replicate the technology. However, in recent years, some walk the path of development of the hotel chain enterpris increasingly feel the food development and lack of stamina, lack of food and beverage brands, after all, lack of human resources development of the hotel restaurant has riously restricted the further development of catering. The rious shortage of catering technical personnel and catering management personnel is the main factor contributing to this situation.
Hotel, catering, human resources, status
1. post personnel structure
共建和谐校园From our hotel catering personnel survey, at prent, in the hotel catering personnel structure, restaurant rvices and management personnel accounted for 52.66% of the total proportion, kitchen chefs and management personnel accounted for 47.34%.
2. educational structure
Employees in the hotel dining at prent, junior high school degree and below accounted for about 24% of the total number; high school education accounted for about 71% of the total number; college degree (including education qualifications) accounted for 4.66% of the total number; undergraduate education accounted for 0.34% of the total number.
christmas dayAccording to social related personnel data show that, at prent, our hotel college education in the proportion of the total staff of 11.2%, and catering practitioners education level is lower than the average level of 6.2% percentage points.
3. working years of catering employees四级高频词组
少儿英语学习视频In order to better analyze the relationship between the stability and development of hotel catering staff, we design the work life analysis. Following table:
江苏省二级建造师报名时间Table 1 working life of catering employees
From the statistical data, the hotel catering employees, 0~2 years of rvice of new employees accounted for 38%, 2~5 of the year accounted for 30.4%, 5 or more employend it on
es accounted for 23.94%. At the management level this is particularly prominent, more than five years of staff accounted for the vast majority.
4. gender structure
According to statistics, at prent, the proportion of men and women in restaurants and restaurants is 1 to 3.7, while the proportion of men and women in the kitchen is 5.3 to 1. Management level, gender difference is not large, slightly changed, from the statistical data, the restaurant managers are dominated by women, men and women ratio of 1 to 3; while the proportion of kitchen 5.6 to 1, but basically proportional. The analysis of x structure proportion has certain guiding function to personnel training and personnel recruitment.nipple
5. sources of restaurant employees
From our statistical data, hotel and catering staff, staff in charge of more than is the main source of social experience of personnel (50%), school related personnel (18%), non soci
al related personnel (18%). Further detailed analysis, the kitchen staff in charge of more than 58% personnel from the society, school related personnel 26%; a restaurant from the social experience of personnel 63%, 31% non experienced personnel, level executives from the school only 6%.
6. employee turnover
Employee turnover rate: in the past year, the average wastage rate of hotel employees has reached 33.6558%. Restaurant staff turnover rate was 27.1383%; kitchen staff turnover rate was 37.9537%. Among them, the contribution rate of restaurant and kitchen staff turnover was 52.78% and 47.22% respectively.
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