Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Research on the Structural Relationships Between Hotel Restaurant F&B Production Strategies, Service System, and Business Performance

호텔레스토랑의 식음료생산전략, 서비스시스템, 경영성과와의 관계연구

  • Kang, Seok-Woo (Dept. of Hotel Culinary Art. Wine, and Coffee, Daegu Health College) ;
  • Kim, Duk-Hee (Dept. of Hotel Culinary Art. Wine, and Coffee, Daegu Health College)
  • 강석우 (대구보건대학 호텔조리음료계열) ;
  • 김덕희 (대구보건대학 호텔조리음료계열)
  • Published : 2007.12.31
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Abstract

This research aimed to assess the relationships between restaurant production strategies, service systems, and business performance. The sample included 202 questionnaires collected from exclusive high-end hotels located in the Seoul area of Korea. The questionnaires were analyzed using SPSS 12.0. The hypotheses were verified by applying frequency analysis, reliability analysis, factor analysis, correlation analysis, and regression analysis. The results are summarized as follows. First, it was found that the F&B production strategies of the hotel restaurants had a positive (+) effect on business performance. Second, the F&B production strategies positively influenced the service system, and the service system had an effect on business performance.

Keywords

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