中國餐飲經營之現代化

Modernization of the Chinese Food and Beverage Management

薛明敏(David M. Hsye)

《中國飲食文化學術研討會論文集》 第3屆 (1994/12) Pp. 69-80

https://doi.org/10.6641/PICCFC.1-8.1994.03.05

摘要

現代的特性是合理化，合理化的基準是效率，所以現代化亦即效率化。因此中國餐飲經營之現代化的意義應該在於如何提高中國餐飲經營的效率。時代在變，消費者的需求也在變，新一代的餐飲消費者已對速食習以為常，美食者也愈來愈少，不過他們已懂得價格和價值的關係。因此需求面已演變到能夠接受效率化的後果的地步。餐飲經營的效率化必須是全面的，其中最具決定性的關鍵部份是製備與服務兩部份，因為它們是餐飲商品的生產與銷售的單位。製備方面的問題在於烹飪沒有標準與廚師青黃不接。服務方面的問題在於基層人員流動率高而管理階層人員尚未能有創新的對策。這些問題已經受到學者的注意，一般皆認為應以提高待遇和加強訓練來解決之。事實上，在生產力不提高的前提下，餐飲業恐怕無法提高待遇到能吸引人的程度，在傳統觀念沒有改變的前提下，加強訓練恐怕不會有太大的效果。餐飲業的傳統觀念是注重員工的經驗，任由員工憑經驗自由發揮，所以會發生問題。反觀早已現代化的工業界則注重生產的技術，他們皆先設計好技術後再去訓練員工來實現其生產，他們不墨守陳規，所以註定會成功。我們認為中國餐飲經營之現代化須從放棄經驗本位的觀念做起，進而採用技術本位的觀念去解決經營問題，能像工業界一樣，事先設計好有效率的作法與系統，然後訓練員工去實現其經營目標，並且配以獎勵制度，以確保其預期的成果。

並列摘要

Modernization features rationalization. Rationalization bases on effectiveness and efficiency. So, the modernization of Chinese food and beverage management should mean to upgrade its effectiveness and efficiency. As times change, consumers' needs change, too. The new generation of consumers has accepted fast food in their daily life which reduces the number of so-called cuisine appreciators. However, consumers are getting to know the relation between the price and the value. Market needs have already established the need to be effective and efficient. The effeciveness and efficiency in food and beverage management must be all-dimensional, where the two most essential key points are production/preparation and service simply because they are the production and sales division. The problem of the production/preparation division is that there is no cooking standard, and because there are not enough cooks. Also, the service division has the problem of a high staff turn-over rate. Besides, the management level does not have innovative strategies to respond. There problems have drawn scholars' attention. A solution has been senerally considered to raise salaries and to enforce training. However, under present circumstance when productivity does not increase employee salaries will not likely rise high enough to attract people in this field. Even enforcement of staff training will not be effective if traditional concepts do not change. These traditional concepts in the food and beverage field have always been to focus on staff members, work experience. Staff have to make judgement and decision purely based on past experience. That's how problems occur. At the other hand, our modernized industrial field focuses on the importance of production techinques. Techniques are to be designed first, then training can take place to carry out production. People in the new industry do not follow old rules, and this leads them essentially to success. We think the modernization of Chinese food and beverage management should start with giving up the great ＂experience＂ concept. Furthermore, we should use techniques to solve management issues, pre-design effective and efficient methods and systems as in industrial fields, and then train staff to carry out management goals, adding a reward system to ensure the expecting results.