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新安企业公司的前身——新安酒家建于1958年,在特区建立前的20多年中,一直是深圳最高档次的酒家。特区建立以后,饮食服务业发展很快,竞争很激烈,新安酒家在众多高档合资宾馆、酒家的竞争下日趋衰微,到了1983年已经奄奄一息。就在这个时候,还在中山大学工商管理专业学习的廖小燕被要回深圳,担任了新安酒家的经理,可谓“受命于危难之际”。年轻的廖小燕一上任就显出其老练和成熟,她一方面对陈旧的酒家进行改造装修,使酒家以宫殿式富丽堂皇的新模样出现在顾客面前;另一方面狠抓企业内部形象改造,提高服务质量,改善服务态度,整顿劳动纪律,以“薄利多销”和“不用顾客走动一步”、“先吃后付款”三条生意经取信于顾客。到1984年,新安酒家就以前所未有的繁荣在竞争中崛起,连许多高档的酒家也不能不对它敬畏三分。
The Xinan Company's predecessor, Xin'an Restaurant, was built in 1958 and has been Shenzhen's most upscale restaurant for more than 20 years before the establishment of the Special Zone. After the establishment of the Special Economic Zone, the food service industry developed rapidly and the competition was fierce. The Xin'an Restaurant was declining under the competition of many high-end joint-venture hotels and restaurants, and it was dying in 1983. At this time, Liao Xiaoyan, who was still studying in business administration at Sun Yat-sen University, was asked to return to Shenzhen to serve as the manager of Xin'an Restaurant. He was “accepted to be in a critical situation.” The young Liao Xiaoyan showed her maturity and maturity upon taking office. On the one hand, she remodeled and renovated the old restaurant, making the restaurant look like a palatial and magnificent new appearance to the customers; on the other hand, he paid close attention to the transformation of the internal image of the company and improved it. Quality of service, improvement of service attitudes, and rectification of labor disciplines. The three businesses of “small profits but quick turnover” and “walking without customers” and “pay after eating first” gained credibility from customers. By 1984, the Xin'an restaurant had risen in competition with unprecedented prosperity. Even many high-end restaurants could not ignore it.