| 推进饭店个性化服务的理论依据和方法 |
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| 引用本文： | 李炳武. 推进饭店个性化服务的理论依据和方法[J]. 石家庄经济学院学报, 2005, 28(6): 761-763 |
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| 作者姓名： | 李炳武 |
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| 作者单位： | 湖南商学院,旅游管理系,湖南,长沙,410205 |
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| 基金项目： | 湖南省教育厅课题（湘教财字[2002]14号） |
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| 摘 要： | 推进个性化服务是提高饭店竞争力的明智之举。从饭店个性化服务的产生背景入手，在理论上分析了激发顾客消费的两类动机因素，即服务的必要因素和魅力因素，阐述了满足顾客需求的3个发展阶段，即量的满足、质的满足和个性化满足的时代，提出了5条有针对性的推进措施。
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| 关 键 词： | 饭店 个性化服务 推进 理论依据 方法 |
| 文章编号： | 1007-6875(2005)06-0761-03 |
| 收稿时间： | 2005-07-28 |
| 修稿时间： | 2005-07-28 |
Theoretical Basis and Measures in Improving Personalized Service in Hotel |
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| LI Bing-wu. Theoretical Basis and Measures in Improving Personalized Service in Hotel[J]. Journal of Shijiazhuang University of Economics, 2005, 28(6): 761-763 |
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| Authors: | LI Bing-wu |
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| Affiliation: | Hunan Business College, Changsha, Hunan 410205 |
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| Abstract: | Improving the personalized service is the wise behavior of enhancing competitive power of a hotel. This article introduces the original backgrounds of the personalized services in hotel at first, then expounds the theoretical basis of management and marketing about the personalized services in hotel, and some countermeasures are proposed. |
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| Keywords: | hotel the personalized service improve theoretical basis measures |
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