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| 高校餐饮员工流失原因、影响及对策分析 | |
| 引用本文： | 张文基. 高校餐饮员工流失原因、影响及对策分析[J]. 山西广播电视大学学报, 2008, 13(6): 94-95 |
| 作者姓名： | 张文基 |
| 作者单位： | 太原理工大学饮食服务中心,山西,太原,030024 |
| 摘 要： | 高校餐饮员工适度流动，能够给高校餐饮注入新鲜血液，带来新知识、新观念、新的工作方法和技能，从而能够改进和提高高校餐饮的服务质量。但是，员工流失率过高是任何一所高校都不愿意看到的现象。只有稳定的员工队伍，才能为高校的师生提供稳定的高质量的服务。 |
| 关 键 词： | 高校 餐饮员工 流失原因及影响 对策分析 |
Analysis on the Cause, Effect and Countermeasure of Loss of Cooking Personnel in Colleges and Universities |
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| Zhang Wenji. Analysis on the Cause, Effect and Countermeasure of Loss of Cooking Personnel in Colleges and Universities[J]. Journal of Shanxi Radio & Tv University, 2008, 13(6): 94-95 | |
| Authors: | Zhang Wenji |
| Affiliation: | Zhang Wenji (Food Service Center of Taiyuan University of Technology , Taiyuan, Shanxi, 030024) |
| Abstract: | The moderate flow of cooking personnel in universities can infuse new blood into the university cooking, bring new knowledge, new concept, new working methods and new technique, and thus improve the food service quality. But too high loss ratio of personnel is not a good phenomenon. Only we keep stable personnel team, can we provide the teachers and students in universities with a steady, high -quality service. |
| Keywords: | Tcolleges and universities cooking personnel cause and effect of loss countermeasure analysis |
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