1) small and medium-sized catering enterprises
中小型餐饮企业
1.
Measures of improving service quality at business peak in small and medium-sized catering enterprises;
提高中小型餐饮企业营业高峰期服务质量的对策
2) moderate restaurant
中型餐饮企业
1.
How to design the organization structures of moderate restaurants;
如何设计中型餐饮企业的组织结构
5) food and beverage enterprise
餐饮企业
1.
This paper discusses the impact of corporate culture in developing the staff s loyalty in food and beverage enterprises,puts forward that the corporate culture construction,management and personnel training should be strengthened in food and beverage enterprises for developing quickly.
论述了企业文化在餐饮业员工忠诚培育中的作用,提出了餐饮企业应重视企业文化的建设,重视文化管理,重视人才培育,以便促进餐饮企业快速发展。
2.
Based on impediments investigation and incentives analysis of food and beverage enterprises to develop circular economy in China, the authors point out that public education, assistance and superintend of government were the main policies to promote them doing i
在对我国餐饮企业发展循环经济障碍的调查和经济动机类型的分析上,认为公共管理部门的教育、支持和监督是推动餐饮企业发展循环经济的主要措施。
3.
Chinese food and beverage enterprise confronts with gigantic market competition pressure.
随着市场经济体制的逐步建立和完善,中国与世界经济融合的速度越来越快,国内竞争国际化已成为不可阻挡的趋势,中国餐饮企业面临着巨大的市场竞争压力。
6) catering enterprise
餐饮企业
1.
Although catering enterprises witness fierce competition,study on its competitive factors is still in its descriptive stage.
餐饮企业竞争激烈,但对餐饮企业竞争要素方面的研究却仍然停留在描述阶段。
2.
The management of Chinese catering enterprises donot keep up with the highly-developed world trend.
与餐饮业的高速增长相比,我国餐饮企业管理水平的发展显得跟不上节奏,其中缺乏明确的竞争战略就是其重要体现。
3.
Faced with more and more fierce competitive environment, the introduction of informationized management and the improvement of service quality have become an inevitable choice for catering enterprises.
面对业内日趋激烈的竞争环境,引入信息化管理,提高服务质量,已经成为餐饮企业的必然选择。
补充资料：大、中、小型企业
大、中、小型企业：是根据国家统一标准划分的，划分标准有两种：一种是按企业产品的年生产能力划分，凡产品比较单一的行业如电力、原煤、石油、钢铁、有色金属、硫酸、烧碱、纯碱、合成氨、发电设备、汽车、拖拉机、手表、缝纫机、自行车等均属这类划分标准；另一种是按企业拥有的生产用固定资产原值划分，凡产品种类繁多，难以按生产能力划分的，则以企业拥有的生产用固定资产原值作为划分标准。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条