餐飲業管理點餐系統之夏慕尼與香港故事

Abstract

在現化的餐飲業中，大部份都開始引進了不同的點餐系統來方便點餐的進行。故此次的管理資訊系統專題研究報告，我們以餐飲業的點餐系統作為主題，希望藉由這次的報告能更了解餐廳如何運用高科技來提升管理的效率、便利性且節省成本的效果。 起初，我們組選擇麥當勞和摩斯漢堡為研究對象，但因為對象基於商業的機密問題而拒絕我們和經過老師的提點，所以我們決定更換餐廳的選擇。很幸運地，身邊的同學都還有在一些餐廳打工，經過了一輪詢問後，決定了夏慕尼新香榭鐵板和香港故事茶餐廳兩家餐廳作為最終的研究對象。終於選定了研究對象後，我們開始安排兩家餐廳願意給我們訪談的時間和參考一些過往學長姐優良報告的資料，制定一些相關必須詢問了解的問題。幸好，兩家餐廳的店長人都十分的和藹可親，對於我們的問題都有問必答，回答得十分詳細，沒有一絲毫的不耐煩，讓我們訪談的十分順利，得到了很多有用的資料。 我們先從兩家餐廳的介紹以及點餐系統的介紹、架構和特色一步一步慢慢地讓大家認識兩家餐廳，之後透過點餐系統功能的拍攝圖片介紹，從而更進一步的了解到點餐的程序。這兩家餐廳的系統不僅可以提供點餐的服務，餐點的單子更可以直接透過電腦，將餐點直接傳送到廚房不同的區域以便製作，而少去了紙筆和口說的步驟。我們從成本、效率、效益、服務品質、實用性、企業形象、人才培養等幾方面著手，分析它們的成效，比較兩家公司的差異性。最後，經過上述的一輪介紹後，我們發現就算先進的點餐系統所帶來的效益有多大，但它始終還不是最完美的，它一定還是會存在一些問題需要作出修改。因此我們組經過對於兩家餐廳問題的熱烈討論後，為兩家餐廳提出一些相關的建議，哪裡應該作出修改以及哪些應該簡化作業的程序，協助它們作出更有效率的經營，從而提升顧客的滿意度和對外的知名度，賺取更多的利潤。

Abstract Most restaurants using different ordering system in order to make the order conveniently. Therefore, we take the ordering system as our topic, hope to realize the benefit it brings to restaurants. In the first instance, we take the MacDonald and MOS Burger as comparison, however, managers of two restaurant worry about business secret so reject our invention, so we decide change another topic. Fortunately, some of our friends take part-time job at different restaurants; finally, we chose Chamonix Typpenyaki and Honk Kong Story as our topic. We made appointment with managers and consulted reports from senior; also we draw up some questions we really want to know. Luckily, managers of two restaurants were really nice and patient, they answered our questions particularly. Finally, the interview went successfully and we got lots of useful information. We start with the introduction of two restaurants and the introduction of the ordering system, architectures and specialty step by step, slowly to let everyone know these two restaurants. After introduced through the pictures of ordering system functions, thus furthermore understand the ordering procedures. This two restaurant's system not only can provide a ordering of services, The list of meals can directly through the computer let meals delivered directly to different kitchen area to facilitate the production, reduce the steps of pen and paper and oral. We pay attention in the cost, efficiency, effectiveness, service quality, practicality, corporate image, personnel training etc. Analyze their effectiveness, Compare difference between the two companies. After the introduction of two restaurants, we found that even the benefits of advanced ordering system how high, but it still not the most perfect. It must still have some problems need to be change. So that, after our group through a heated discussion of the problems of two restaurants, to make some related recommendations for the two restaurants. Where should be amended, and which should be simplified the operating procedures. To help their operation can be more efficiently, thereby enhancing customer satisfaction and external visibility to earn more profits.