文档介绍：黑龙江外国语学院
2016-2017-2（学期）
专 业：＿ 酒店管理 ＿ ＿
班 级： 2016级1班
＿＿ 刘兵兵＿＿＿＿
课程名称：＿＿ 餐饮管理
任课教师：＿＿ 冯 颖＿＿＿
2016年4月20日
附录2. 正文
肥牛自助火锅与辣荘火锅的对比
——传统火锅与自助火锅对比
刘兵兵
摘 要
作为一种方便快捷、味道鲜美、种类繁多的餐饮方式，火锅获得了消费者广泛的接受和喜爱。同时，火锅这种简单、新颖、经济、营养的消费模式也为中国餐饮业带来了新的生机，成为大众化餐饮的重要组成部分。%，比商务部预计的16%的增长率下降了近20%，但是，火锅业的发展却形势大好。据不完全统计，部分发达地区的火锅企业营业额全年增长速度高达20%，并持续开店扩张，可以说，火锅业为2012年餐饮业经济的增长做出了重大贡献
关键词：就餐形式新颖 风格独特
目 录
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1传统模式火锅与自助模式火锅
第一种传统模式火锅
传统模式火锅分为以下三种
豪华型火锅
以奢华的装修、考究的火锅制作工艺、高质新鲜的原料食材以及优质周到的服务水 平为核心竞争力的高档消费模式，价格较高，主要目标客户为高收入群体
大众型火锅
以较为单一的经营品种、中低档为主的原材料和普通混杂的装修环境来降低经营成 本，采取口味大众化和价格偏低的经营模式来赚取较高的座位率与周转率，经营 方式灵活多变，服务对象为广大的中低收入消费者群体
风味型火锅
将火锅口味、店铺装修与地域特色完美地结合，虽然经营品种单一但往往具有较强 的代表性，可以使顾客感受独特的文化气息