Study On Train Of Restaurant Manager's Professional Competence

Nowadays, with the growth of national economy, the hotel industry and other service enterprises have made a rapid development, but the high profit could not cover the imbalance between talents supply and demand.And this phenomenon is not only related to the work environment and salary system, but also largely due to the indistinct of school's training objectives and the lack of student ability. In order to change this situation, we need to know what professional capacities should actually be required in the hotel industry, and the degree of importance, which could be the basis to establish the right training objectives and specifications. This article selects the post of restaurant manager, by the reference of previous research and questionnaire survey, and summarizes the four main elements of professional capacity of the restaurant managers: the professional competence, methods competence, social competence, personal qualities. Finally, it analyzes the results and obtains the weight of each professional competence by using of AHP. The contents of this paper are as follows:The first chapter is an introduction, and describes the background and significance of this study and related literature review.The second chapter introduces the basic theory. This chapter introduced the formation and development of this concept, and the composition of professional competence. In addition, it also introduces the theory of ability of manager.The third chapter is the empirical study, we first select restaurant manager as the object of this research; and then select Analytic Hierarchy Process (AHP) as the research tools. Finally, it introduces the process of this research. This research divides into three stages, that is: determine the composition of professional competence, use AHP to calculate the weight of professional competence, and analyze the results of the calculation.The fourth chapter is the focus of this article, we analyze the result of this research and come to the conclusions as follows: Firstly, in category view, through the comparison of different types of restaurant managers, we come to a conclusion: fast food restaurant managers affirm that the importance order of professional competence is: social competence, technical competence, methods competence and personal qualities; general restaurant managers affirm that the importance order of professional competence is: social competence, methods competence, technical competence and personal qualities; star hotel managers affirm that the importance order of professional competence is: personal qualities, social competence, methods competence and technical competence. Secondly, in total view, the importance order of professional competence of all types of restaurant managers is: social competence, methodscompetence, technical competence and personal qualities.The fifth is the s. We supply some countermeasures to train professionalcompetence for students and employees.This paper studies the professional competence of restaurant manager by qualitative andquantitative research methods. I hope that it can be helpful for the students of hotel management specialty and the employee of restaurant.