今天随着公众在外就餐频率的不断增加,人们对饮食科学、营养均衡、享受美味越来越重视,因而需要合理安排进餐。遗憾的是大多数顾客还不懂得味型搭配、营养均衡、膳食合理……之道,因而导入点菜服务的目的是让顾客在花费同样代价的前提下享受到美味、营养、均衡的饮食。点菜师充当着餐饮企业与顾客之间的营养配餐师、亲善大使、现场销售人员的角色。点菜师能够受顾客欢迎、受顾客尊重是因为他们的专业水平能满足顾客需要。实践证明:导入点菜服务的餐饮企业能够更好地使顾客在用餐的同时得到知识、文化、价值、审美的综合感受,而职业点菜师和普通服务人员点菜销售业绩相差15%甚至更高。由于文字要求和版面设计等原因,作者在保持讲义结构完整的基础上对五部分标题文字做了适当调整,首先以专家型点菜师训练讲义构架体系形式拟文,接着会陆续围绕着实例,以更充实的内容解决实战问题。希望能对您的企业服务培训有所指导、有所帮助、有所借鉴。讲义架构体系:夏连悦/文秋实/图 Today, as the public’s eating frequency increases continuously, people pay more and more attention to science of diet, balanced nutrition and enjoyment of deliciousness. Therefore, meals need to be arranged reasonably. Unfortunately, most customers do not know the flavor, balanced nutrition, reasonable diet ...... Therefore, the introduction of a la carte service aims to allow customers to enjoy the same cost at the same time under the premise of delicious, nutritious and balanced diet. An a la carte serves as a nutrition caterer, a goodwill ambassador, and a field salesperson between a catering business and a customer. Order-makers can be welcomed by customers, respected by customers because of their professional level to meet customer needs. Practice has proved that catering companies that import a la carte services can better enable customers to get a comprehensive knowledge, culture, value and aesthetic experience while dining, while the difference between a la carte salespeople and a general service staff is 15% or more high. Due to the requirements of text and layout, the author made appropriate adjustments to the five-part caption on the basis of keeping the structural integrity of the lecture. First of all, Solve practical problems with more substantial content. Hope that your business service training has guidance, help, learn from. Handout Architecture: Summer Joy / Wen Qiu Shi / map