本文關鍵詞： 旅游餐飲行業(yè) 人力資源 員工隊伍素質(zhì)　出處：《長安大學》2013年碩士論文　論文類型：學位論文

【摘要】：近幾年來，隨著我國改革開放進程的加快和國民經(jīng)濟的高速發(fā)展，旅游業(yè)成為國民經(jīng)濟新的經(jīng)濟增長點，不僅直接刺激了經(jīng)濟收入，并且?guī)恿讼嚓P產(chǎn)業(yè)和社會經(jīng)濟的全面發(fā)展，成為我國經(jīng)濟發(fā)展的支柱性產(chǎn)業(yè)之一。從旅游基本消費需求的內(nèi)部構成來看，交通消費支出第一，約占33%；住宿消費居次，約占17.4%；餐飲居第三位，餐飲消費在旅游消費中占有相當比例。旅游餐飲行業(yè)作為我國旅游業(yè)中重要的產(chǎn)業(yè)，正向著連鎖化，規(guī)范化，集團化，國際化方向高速發(fā)展前進，未來盈利能力和提升空間更為廣闊。與此同時，旅游餐飲行業(yè)的服務質(zhì)量與員工素質(zhì)卻未能達到旅游者的要求，旅游滿意度較低，旅游餐飲行業(yè)員工流失率高達40％，行業(yè)整體工資水平低，工資增長緩慢，60％的旅游餐飲行業(yè)員工沒有社會保險，培訓成本居高不下，員工工作積極性低等人力資源問題卻嚴重制約著旅游餐飲行業(yè)的發(fā)展壯大。如何做好旅游餐飲行業(yè)人力資源管理工作，保證旅游餐飲行業(yè)健康，可持續(xù)發(fā)展，是亟待解決的的重要問題。 從根本上講，旅游餐飲服務是由旅游餐飲從業(yè)人員提供的。那么，為了提高旅游餐飲的服務水平及檔次，旅游餐飲行業(yè)員工隊伍素質(zhì)則是迫切需要進一步提升，以適應現(xiàn)代旅游餐飲行業(yè)的發(fā)展。 本文以“人力資本”和“以人為本”的觀念為主導思想，在闡述旅游餐飲行業(yè)人力資源管理的基本原理、制度、原則和任務的基礎上，，按照歷史和邏輯的順序，系統(tǒng)介紹了旅游餐飲行業(yè)人力資源的戰(zhàn)略規(guī)劃、人員配置、員工招聘、考核與錄用、績效考評、員工激勵、員工培訓、員工群體動力的發(fā)揮和勞動關系管理。在此基礎上，闡述旅游餐飲行業(yè)員工隊伍素質(zhì)與行業(yè)整體發(fā)展之間的關系，分析旅游餐飲行業(yè)員工隊伍素質(zhì)建設中存在的問題。最后提出了解決員工隊伍素質(zhì)建設的路徑。適用性和可操作性較強。
[Abstract]:In recent years, with the acceleration of the process of reform and opening up and the rapid development of the national economy, tourism has become a new economic growth point of the national economy, which not only directly stimulates economic income, And it has led to the overall development of related industries and social economy, and has become one of the pillar industries in the economic development of our country. From the internal composition of the basic consumption demand for tourism, the transportation consumption expenditure is the first, accounting for about 33 percent, and the residential consumption is the second. The food and beverage industry, as an important industry in our country's tourism industry, is developing at a high speed in the direction of chainization, standardization, collectivization and internationalization. At the same time, the service quality and staff quality of tourism catering industry can not meet the requirements of tourists, tourism satisfaction is low, The staff turnover rate in the tourism and catering industry is as high as 40%, the overall wage level in the industry is low, the wage growth rate is slow to 60%, the employees in the tourism and catering industry do not have social insurance, and the training costs are high. However, the low enthusiasm of the staff seriously restricts the development of the tourism and catering industry. How to do well the human resource management of the tourism catering industry to ensure the healthy and sustainable development of the tourism and catering industry, It is an important problem to be solved urgently. Fundamentally speaking, tourism catering services are provided by tourism catering professionals. Well, in order to improve the service level and level of tourism catering, the quality of the staff in the tourism catering industry urgently needs to be further improved. In order to adapt to the development of modern tourism catering industry. Based on the concept of "human capital" and "people-oriented", this paper expounds the basic principles, systems, principles and tasks of human resource management in the tourism and catering industry, according to the historical and logical order. This paper systematically introduces the strategic planning, staffing, staff recruitment, assessment and employment, performance appraisal, employee motivation, staff training, the exertion of employee group motivation and labor relations management in tourism and catering industry. This paper expounds the relationship between the quality of the staff and the overall development of the tourism and catering industry. This paper analyzes the problems existing in the construction of the quality of the staff in the tourism and catering industry. Finally, the paper puts forward the way to solve the quality construction of the staff, which has strong applicability and maneuverability.
【學位授予單位】：長安大學
【學位級別】：碩士
【學位授予年份】：2013
【分類號】：F272.92;F719

【參考文獻】

相關期刊論文 前4條

1 范秀成;服務質(zhì)量管理:交互過程與交互質(zhì)量[J];南開管理評論;1999年01期

2 汪純孝,溫碧燕,姜彩芬;服務質(zhì)量、消費價值、旅客滿意感與行為意向[J];南開管理評論;2001年06期

3 張金成,楊坤;管理服務業(yè):政府職責及若干基本原則[J];南開管理評論;2002年01期

4 李志剛;伍競艷;;餐飲企業(yè)服務人才開發(fā)管理體系設計[J];現(xiàn)代商業(yè);2008年20期

相關碩士學位論文 前2條

1 彭軍鋒;在服務補救過程中關系品質(zhì)對顧客知覺公平及行為意向的影響[D];武漢大學;2004年

2 胥東坡;中式快餐企業(yè)的人力資源管理[D];北京大學;2007年

本文編號：1554788