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大部(bu)分餐(can)飲管理者都是靠經(jing)驗(yan)式來(lai)管理,會(hui)用自(zi)己曾經(jing)經(jing)歷過的經(jing)驗(yan)方法來(lai)駕御(yu)自(zi)己團隊. 例如科學家曾經(jing)做了一(yi)個(ge)實驗(yan),把4只猩(xing)猩(xing)關(guan)進一(yi)個(ge)籠子里,然后在籠子上(shang)面(mian)放一(yi)排(pai)香(xiang)(xiang)蕉(jiao)(jiao),香(xiang)(xiang)蕉(jiao)(jiao)下面(mian)放一(yi)把梯子，當猩(xing)猩(xing)看到(dao)香(xiang)(xiang)蕉(jiao)(jiao)時(shi)，本能會(hui)想過去(qu)吃(chi)香(xiang)(xiang)蕉(jiao)(jiao)，于是猩(xing)猩(xing)...
酒(jiu)店(dian)必(bi)須(xu)提(ti)供長期而優良的服(fu)務才(cai)(cai)能培養(yang)忠(zhong)誠的顧(gu)客，也必(bi)須(xu)提(ti)供與(yu)眾(zhong)不同的服(fu)務才(cai)(cai)能與(yu)競爭對手(shou)區別開(kai)來。在酒(jiu)店(dian)業中(zhong)，員(yuan)工(gong)(gong)直(zhi)接為客人提(ti)供服(fu)務，因(yin)此員(yuan)工(gong)(gong)就(jiu)是酒(jiu)店(dian)成功的關鍵。酒(jiu)店(dian)員(yuan)工(gong)(gong)的精神狀(zhuang)態(tai)、工(gong)(gong)作動力和服(fu)務態(tai)度至關重(zhong)要，酒(jiu)店(dian)管理人員(yuan)最(zui)重(zhong)要的...