美食城運(yùn)營管理方案

1、0餐飲項(xiàng)目餐飲項(xiàng)目營運(yùn)管理方案編制時(shí)間：編制時(shí)間：2014年10月26日編制部門：編制部門：商業(yè)營運(yùn)部商業(yè)營運(yùn)部2目錄第一章組織設(shè)立......................................................3第一章商戶進(jìn)場......................................................3第二章商鋪裝修..............................

2、........................4第三章商鋪開業(yè)......................................................4一、整體開業(yè)....................................................4第四章日常管理......................................................5一、物業(yè)管理......

3、..............................................5二、營業(yè)時(shí)間....................................................5三、貨品進(jìn)出....................................................5（一）貨品進(jìn)出原則...........................................5（二

4、）貨品進(jìn)出時(shí)間...........................................6（三）貨品進(jìn)出路線及卸貨區(qū)...................................6四、衛(wèi)生環(huán)境....................................................6（一）衛(wèi)生環(huán)境管理...........................................6（二）垃圾處理.

5、..............................................7五、安全消防....................................................8（一）消防管理...............................................8六、現(xiàn)場管理....................................................9

6、（一）現(xiàn)場管理...............................................9（二）商戶管理..............................................10七、資源統(tǒng)籌...................................................12（一）資源利用原則..........................................

7、12（二）商戶..................................................12八、收費(fèi)管理...................................................13（一）租金管理..............................................13九、商戶考核.........................................

8、..........13（一）考核目的..............................................13（二）考核形式..............................................14（三）考核結(jié)果..............................................14第五章商戶退場....................................