Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Analysis of Relationship between Supply Chain Management and Food Production Strategies for Food Supplies in Hotel Restaurants

호텔 레스토랑의 식자재 조달 관련 공급 체인 관리와 푸드 생산 전략 간의 관계 분석

  • Kang, Seok-Woo (Dept. of Hotel Culinary Art, Wine, and Coffee, Daegu Health College) ;
  • Park, Ji-Yang (Dept. of Hotel Culinary Art, Wine, and Coffee, Daegu Health College)
  • 강석우 (대구보건대학 호텔조리음료계열) ;
  • 박지양 (대구보건대학 호텔조리음료계열)
  • Published : 2007.12.30
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Abstract

This research aimed to understand the relationship between comparative superiority elements of the supply chain activities for food supplies in the hotel industry. The samples are obtained from exclusive hotels located in the Seoul area. A statistic package program called SPSS was employed to conduct reliability analysis, factor analysis, t-test, correlation analysis, and multiple regression analysis. Results of a multiple regression analysis between supply chain management and food production strategies were as follows; company's characters and cooperative relations with suppliers had a significant impact on cost while quality was significantly affected by company's characters, information system, cooperative relations with suppliers, and supply chain activities. It was revealed that all factors had a significant impact on flexibility and delivery date.

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