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MBA硕士论文_老乡鸡餐饮集团员工培训体系优化研究DOC

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文本描述
摘要
随着社会主义市场经济的快速发展,作为第三产业的餐饮业步入快速发展
通道,餐饮营业额屡创新高,越来越多的餐饮企业如雨后春笋般建立。餐饮行
业属于劳动力密集型服务行业,职工总体水平是制约企业发展的关键要素,企
业要想从市场激烈竞争中胜出,通过加强员工培训来提高职工总体水平成为一
项重要的措施。
本文以“老乡鸡餐饮集团员工培训体系优化研究”为题,采用理论和实
践、定性和定量相结合的分析方式,通过发放调查问卷、分析统计数据、员工
访谈、研究文献等方法,对老乡鸡餐饮集团发展情况、人力资源现状以及现有
员工培训体系进行深入研究,发现其中存在体系不完善,管理层培训工作重视
程度不够,培训课程设置不科学合理、考核激励机制不健全等问题。对此,本
文结合人力资源管理当代培训理论等相关理论知识,在培训需求分析、培训目
标设置、培训方案制定和实施、培训效果评估和转化、培训体系保障等方面对
老乡鸡餐饮集团员工培训体系提出优化建议。
本文的研究将人力资源管理关于培训相关的理论具体运用于老乡鸡餐饮集
团员工培训管理当中,对集团的人力资源管理具有现实的指导意义,同时也为
同行业的培训工作提供借鉴和参考。
关键词:老乡鸡;中式快餐连锁;培训体系;员工培训II
Abstract
With the rapid development of community economy, catering industry, as the
service industry, is also entering the path of a boom. Turnover of the catering
continues to hit record highs, restaurant companies are springing up all over the place.
Catering industry is a labor intensive service industry, staffing level is the major factor
impeding the development of the enterprise. An enterprise wants to be able to win in
the fiercely competitive market, training the employees and helping them to improve
their level will be an important measure.
This paper takes the Optimization research of Fellow Chicken’s staff training
system as a topic. We took the way that combined theory with practice, analysein both
quantitatively and qualitatively and through the methods of questionnaires, analysis
the data, employee interviews and documents learning. After we’ve made a deep
research of the condition of Fellow Chicken Group’s development, human resource
and the training system. For the next, we find out there are quite a few problems such
as the defects in the system, management on the importance of training is not enough,
training lessons are unscientific and inconsequence, lack of a complete inspection
system and drive mechanism.This article will reference the training theory of
contemporary human resource management, offering some optimal advice in the
Fellow Chicken’s training. It will include the parts: needs-analysis, target-setting,
evaluation and transformation of effect.
The research in this paper will be able to use the human-resource-management
relevant theory which part is about training in the practice. It has very important
meaning in both actual and direct sense in the group’s HRM, and it will also offer a
reference for the other catering industry’s training.
KEYWORDS: Fellow Chicken; Chinese fast food chains; training system; staff
trainingIII
目 录
摘要.......................................................................................................................................I
Abstract..............................................................................................................................II
第 1 章 绪论........................................................................................................................1
1.1 选题的背景和意义..............................................................................................1
1.2 国内外研究现状..................................................................................................3
1.3 研究方法及主要内容..........................................................................................7
第 2 章 相关理论基础.......................................................................................................9
2.1 员工培训与开发概念界定.................................................................................9
2.2 员工培训体系包括的内容.................................................................................9
2.3 员工培训体系设计的基本流程与方法............................................................9
2.4 员工培训相关理论............................................................................................10
第 3 章 老乡鸡餐饮集团员工培训体系调研分析......................................................12
3.1 老乡鸡餐饮集团概况....................................................................................... 12
3.2 老乡鸡餐饮集团人力资源现状.......................................................................14
3.3 老乡鸡餐饮集团现有员工培训体系..............................................................16
3.4 老乡鸡餐饮集团员工培训现状调研方案设计与实施.................................17
3.5 老乡鸡餐饮集团员工培训现状调研结果统计分析.....................................17
3.6 老乡鸡餐饮集团员工培训体系存在的问题及原因分析.............................31
第 4 章 老乡鸡餐饮集团的员工培训方案优化设计..................................................33
4.1 老乡鸡餐饮集团员工培训体系优化的原则..................................................33
4.2 老乡鸡餐饮集团员工培训体系优化的目标..................................................34
4.3 老乡鸡餐饮集团员工培训需求分析..............................................................35
4.4 老乡鸡餐饮集团员工培训目标设置..............................................................37
4.5 老乡鸡餐饮集团员工培训方案设计..............................................................38
4.5.1 新员工培训方案....................................................................................38
4.5.2 前厅服务人员培训方案.......................................................................39IV
4.5.3 后堂厨工培训方案................................................................................42
4.5.4 餐厅管理人员培训方案.......................................................................43
4.5.5 集团各级管理人员培训方案...............................................................47
第 5 章 老乡鸡餐饮集团员工培训方案的实施与评价..............................................49
5.1 老乡鸡餐饮集团员工培训方案的实施..........................................................49
5.2 老乡鸡餐饮集团员工培训效果评估..............................................................52
5.3 老乡鸡餐饮集团员工培训成果转化..............................................................56
第 6 章老乡鸡餐饮集团员工培训体系实施的保障措施............................................60
6.1 完善企业文化倡导全员培训...........................................................................60
6.2 健全培训机构导入晋升机制...........................................................................60
6.3 开发核心课程自主编写教材...........................................................................61
6.4 培养内部讲师引入激励政策...........................................................................61
6.5 资源合理分配搭建沟通平台...........................................................................62
第 7 章 结论与展望.........................................................................................................62
7.1 本文的主要结论................................................................................................62
7.2 有待进一步研究的问题...................................................................................63
参考文献................................................................................................................