A Study on Influence Factor of Bakery Menu Goods in Tourism Hotels

관광호텔 베이커리 메뉴 상품의 영향요인에 관한 연구

This is the study to stir up importance in bakery and to present evaluation of menu goods in barkery of tourist hotels. In order to achieve the purpose of this paper, it is gone ahead of the literature review including the previous research on the manu goods evaluation of tourist hotels. The major field research is to build a frame of the paper and present the model to release my humble theory. The limitation of the study was to make much of literature basis due to insufficient previous research on the issue. This is an unprecedented study on bakery department in tourist hotels in Korea thus no research model was unavailable for cross reference or comparative research. The evaluation of bakery menu good is directly related to the satisfaction of tourist hotels bakery consumers and we need a substantial managerial development method of bakery menu goods. This study has two goals in line with the purpose of investigation, that is to say, by understanding vital statistics of consumer and influence factor were created, and finally the factors and consumers and professional worker identified. The study would be framed into 5 parts like introduction, literature review, inquiry a plan and analysis method, consequence and discussion & conclusion. After the exploitative research, the study was approached to make findings through the questionnaires designed to find the relationship factor between consumer's evaluation and professional worker's evaluation of bakery menu goods in tourist hotels.