谁都知道,大学生就业“僧多粥少”,咋样才能喝到粥呢?一位酒店总经理讲给我他经历的一个故事:上餐饮学校时他在一家酒店做实习生,做完他该做的一切后,他专门注意“剩菜”,哪个菜没怎么下箸,哪个盘子剩菜最多,他品尝,他记录,他征求食客的意见。在他实习的三个月中,他记录了具体时间、食客大致的职业、剩下的菜肴、品尝的结果等,然后归纳、分类、分析。实习结束后交给了总经理。 Everyone knows, college students employment “monks and more porridge less,” how can we drink porridge? A hotel manager told me he experienced a story: he was in a hotel catering school intern, done what he should do After everything, he devoted attention to “leftovers”, which dish did not how to tap, which plate the most leftovers, he tasting, he records, he solicits diners’ advice. In his internship three months, he recorded the specific time, diners general occupation, the remaining dishes, tasting results, and then summarized, classified, analysis. After the internship to the general manager.