way, focusing purely on the efficiency and cost advantages of mass production, but failed to fully take into account the taste requirements of different students from all over the country. Moreover, there is no single type of meal, and the menu is not changed for a long time, which makes it impossible to provide targeted meals that take into account the nutritional needs of students
. With the expansion of the number of students brought about by the increase in the number of college students dietary consumption demand gradually exceeded the capacity of the school cafeteria and service limit, the traditional school cafeteria model has not
could meet the increasing diversity of college students, personalized catering needs.
2, on-campus and off-campus restaurants on the impact of the school canteen. On-campus restaurants of moderate size, although the supply is relatively small, but the small stove frying, meal quality is better, the supply is convenient, and can meet the students through the form of a la carte personalized
dining needs. At the same time in the peak dining period, these restaurants through the provision of takeout and other ways to the school cafeteria caused a great impact; and off-campus restaurants, its size varies, grade high and low, but the overall health, environment is better,
than on-campus restaurants dining area is large, suitable for potluck, especially on weekends often attract a large number of people in the school crowd. Through the analysis of the supply and demand situation of the current school catering market, we found that how to low-cost, high-quality
catering products to meet the increasing diversity of college students, personalized dietary consumption needs, has become a problem waiting to be solved, and through the introduction of the idea of mass customization of the school cafeteria
Process reengineering and redesign of the organization may be able to achieve the fish and bear the paw and the bear's paw. the both of them.