Business Service Process Optimization And Operating Management Of The Catering Chain Enterprise Based On BPR

Catering industry as the Chinese traditional industry has gained the rapid development in recent years. With the background of economic development, Economic scale and benefit improvement, the catering industry have attracted the foreign enterprises to join in the fierce competitions. The catering industry will face another new round of reshuffle in the new competitive environment. How to construct their own core competitive power, improve operating means and models in fiercely competition, is the core problem which the Chinese catering industry will face.This article analyzes catering chain enterprises’ current situation and challenges which they will face, combines with the investigation and analysis to the business process of the A restaurant chain enterprise, uses BPR theory. On the basis of which, systematic analysis the existing service flow, such as reservation flow, welcoming waitress flow, eating and checking up flow of the restaurant chain’s and integrated and optimized it’s process, and compared the process "before" and "after", to improve the economic efficiency and running cost, improve the customer satisfaction, lessen the employer’s burden, and the more important is increased the industry competition.This article aiming at avoiding the shortcomings of the present information platform for the enterprise, designed and improved the information platform and the group under it. Have the functional overview of the core function module of the group architecture such as:"group ordering platform""group customer relationship platform""stores catering operation platform". By the mutual coordination of several functional modules, reconstruction and optimization of the overall organization structure of the catering chain enterprises, lay a good foundation to reform catering enterprise’s information management.This study has the important theory value and practical significance.