The Optimization Design For A-Catering Company’s Service Process

Service process plays an important role in catering enterprises, service industr y, which not only can decide the enterprise’s operating costs and efficiency, but als o ca-n have a direct impact on the operating efficiency. This paper mainly uses B PR t-heory to study how to optimize the design of catering service process.Firstly on business process reengineering (BPR) theory to carry on the elabo ration, mainly from the theory of BPR, development, basic principles, basic meth ods and main program to the follow-up study provide the theory basis and the method instruction.In the second part of the article, the service flow of A cateri ng company is analyzed.. This part mainly consists of a catering company profil es, benchmarking enterprise F and a catering company cost analysis, the total pr ocess of m a restaurant chain stores and a key link in the process of analysis, i dentify a company service process in predetermined, gate usher and checkout lin k in the presence of dining. In the fourth chapter, we discuss how to optimize t he service flow of A company based on BPR theory.. This part of the optimizat ion principle for simple explanation, the discussion mainly from the reservation li nk, the order of the meal as well as the dining checkout link these key links to launch. Then in Chapter5of the service process optimization implementation o f safeguard measures are analyzed, put forward to set up according to the infor mation management platform, and that the optimization scheme is not achieved o vernight and need to loop optimization in practical operation.This paper takes the A catering enterprise as the research object, analyzes a nd identifies the existing problems in the business process, and discusses the sch eme of optimizing the process by using BPR theory.. The research method is re asonable, the theory basis is reliable, the research conclusion has certain theoretic al and practical significance.