【摘要】： 目前,隨著國(guó)民經(jīng)濟(jì)的增長(zhǎng),酒店業(yè)等服務(wù)型企業(yè)取得了快速發(fā)展,但是高增長(zhǎng)的利潤(rùn)背后卻掩蓋不了酒店業(yè)人才供需矛盾的尷尬。而這種現(xiàn)象的出現(xiàn),很大程度上是源于學(xué)校的培養(yǎng)目標(biāo)模糊、學(xué)生能力培養(yǎng)缺失等原因。要改變這一局面,必須了解從事該行業(yè)究竟需要哪些職業(yè)能力,以及對(duì)于該職業(yè)來(lái)說(shuō)各種能力的重要性程度,以此為依據(jù)才能制定出正確的培養(yǎng)目標(biāo)和規(guī)格。本文選取酒店行業(yè)中餐飲部門(mén)經(jīng)理這一職位,通過(guò)借鑒相關(guān)理論研究和對(duì)餐飲經(jīng)理的問(wèn)卷調(diào)查,總結(jié)了餐飲經(jīng)理職業(yè)能力的四大構(gòu)成要素:即專(zhuān)業(yè)能力、方法能力、社會(huì)能力、個(gè)人特質(zhì),四大能力下屬十八項(xiàng)具體職業(yè)能力。最后利用層次分析法對(duì)問(wèn)卷結(jié)果進(jìn)行了分析,得出了餐飲經(jīng)理對(duì)各職業(yè)能力的重要性判定。本文研究?jī)?nèi)容具體如下: 第一章是緒論,介紹了本文的研究背景和意義,以及相關(guān)文獻(xiàn)綜述。 第二章是基礎(chǔ)理論介紹,介紹了職業(yè)能力的概念,以及職業(yè)能力的構(gòu)成。為了更好的分析餐飲經(jīng)理這一管理者所應(yīng)具備的能力,本文還介紹了國(guó)內(nèi)外關(guān)于管理者能力的相關(guān)理論。 第三章開(kāi)始進(jìn)入實(shí)證研究,首先選定了本文的研究對(duì)象—餐飲經(jīng)理;然后選取了研究工具—層次分析方法(AHP);最后介紹了研究流程。研究流程共分三個(gè)階段,即:確定餐飲經(jīng)理職業(yè)能力構(gòu)成、利用AHP方法對(duì)構(gòu)成目標(biāo)進(jìn)行測(cè)度、對(duì)測(cè)度結(jié)果進(jìn)行分析。 第四章是本文的重點(diǎn),也即對(duì)職業(yè)能力構(gòu)成要素的測(cè)度分析,得出如下結(jié)論,一、分類(lèi)來(lái)看,通過(guò)對(duì)不同類(lèi)型的餐飲經(jīng)理比較分析:快餐店經(jīng)理認(rèn)定的職業(yè)能力構(gòu)成要素按重要性排序依次為社會(huì)能力、專(zhuān)業(yè)能力、方法能力、個(gè)人特質(zhì);普通酒店經(jīng)理認(rèn)定的職業(yè)能力按重要性排序依次為社會(huì)能力、方法能力、專(zhuān)業(yè)能力、個(gè)人特質(zhì);星級(jí)酒店經(jīng)理認(rèn)定的職業(yè)能力按重要性排序依次為個(gè)人特質(zhì)、社會(huì)能力、方法能力、專(zhuān)業(yè)能力。二、總體來(lái)看,餐飲經(jīng)理的職業(yè)能力構(gòu)成要素按重要性排序,依次為社會(huì)能力、方法能力、專(zhuān)業(yè)能力和個(gè)人特質(zhì)。 第五章是對(duì)策部分,在前面研究的基礎(chǔ)上,對(duì)酒店管理專(zhuān)業(yè)學(xué)校教育和企業(yè)培訓(xùn)兩方面提出了提高其職業(yè)能力的對(duì)策。 本文通過(guò)定性與定量相結(jié)合的研究方法,對(duì)餐飲經(jīng)理的職業(yè)能力各構(gòu)成要素進(jìn)行了深入探討,希望研究結(jié)果能夠?qū)窈蟮牟惋嫃臉I(yè)者的職業(yè)能力培訓(xùn)和酒店管理專(zhuān)業(yè)學(xué)生能力培養(yǎng)和課程設(shè)置有所啟示。
[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.
【學(xué)位授予單位】：遼寧師范大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2010
【分類(lèi)號(hào)】：F719.3

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