The purpose of this study looks for the directions to improve the performance evaluation of cook by examining the perceptions for performance of cook by supervisors in hotel restaurant. In order for this purpose, this study focuss on two areas: (1) the significant differences of each hotel type on the perceptions of each performance evaluation item, (2) the significant differences of each kitchen type on the perceptions of each performance evaluation item in terms of two different types of hotel. To examine (1) and (2), this study uses Student t test and anova analysis. The findings from this study have both theoretical and practical implications. Implications of these findings are discussed.

Kimchi was added to enhance the acceptability of pizza sauce and pizza for Korean adults, and flavor 1ike oregano was also mixed to investigate the compatibility with kimchi flavor. Pizza sauce with kimchi showed a high crude protein and low crude fat content. Pizza sauce with 20% kimchi showed the highest score in flavor, taste, color and overall acceptability, was significantly different from control in quality indices except taste. Pizza with 21, kimchi powder in mixing dough showed a higher score in sensory evaluation than that of only 20% kimchi added pizza sauce.

The major matters studied are follows: First, the study review statement of problem. second, the study is a global view of the restaurant management. \circled1 what characteristics did hotel restaurant have\ulcorner \circled2 What is the importance of F&B's sales-part\ulcorner \circled3 How can be operated organization of hotel F & B's management\ulcorner Third, condition of hotel restaurant management in korea explained real-example of deluxe hotel. On the basic of this, the study can look up prospect of hotel restaurant management, Forth, fifth, study suggest on efficient management-method of hotel restaurant. (It was divided in 7) Also, study suggest on achievement for ultimate purpose of hotel restaurant.

This study is intended to present the direction for the wholesome development and support of the hotel casino industry in korea through the menu analysis of hotel casino restaurant. Miller's menu analysis was made of a lower food cost percentage in consideration of the quantity sold of each menu item and food cost percentage. As a result, it was shown that the proportion belonging to the upper category in the menu items intended for research in korean casino restaurant, it raises a problem in the menu management of korean casino restaurants.

Busan is an underdeveloped region in food culture, though it has geographically convenient conditions of location to make good use of marine products from the sea and the river, a variety of grain and vegetables, and forest products. Thus, in this research, I studied the traditional and local native foods of Busan, focusing on there origins and the backgrounds of their development. There are many traditional and local native foods in Busan, Pajun, Macguli, Jaechupguk, Gupoguksoo and etc. For the development of food culture of Busan, We will keep researching its traditional and local native foods and try to form a new pattern of food culture, making the adventage of an international trading city.

In the modern industrial society, the management of human resources is regarded as an area as much important as the management itself. The development of human capacity is required to accomplish upgrading human resources quality. The objective of this study aims to seek the way to solve the problem of the job satisfaction of diner out company employee. The collecting data is analyzed by sass which is one of the computer. programs. This empirical research result shows some facts as follows : First, Significant differences between male and female in regard to job satisfaction were found. Second, No significant differences between unmarried and married in regard to job satisfaction were found. Third, Significant differences were found in the accomplishment and communication factor of job satisfaction according to the age, Fourth, Significant differences were found in the hard work environment and accomplishment factor of job satisfaction according to the education Fifth, Significant differences were found in the hard work environment factor of job satisfaction according to the major. Sixth, Significant differences were found in the wages, accomplishment , communication factor of job satisfaction according to the position. Seventh, Significant differences were found in the accomplishment and affinity factor of job satisfaction according to the period of the job. Eighth, Significant differences were found in the duty trait factor of jobs satisfaction according to the level of the pay. Ninth, Significant differences were found in the duty trait factor of job satisfaction according to the kind of the job. Tenth, Significant differences were found in job satisfaction according to the kind of diner out company.

It is currently that there are increasing especially of F&B's revenue well as room's. Thus, Hotel have set foods adapt to customers' need. This paper is targeting on figuring out for food choice factors of tourist hotel customers. Results on this are 1ike follows; Firstly, major factors on the food choice are different by its style respectively. \circled1 Menu's diversity and nutrition degrees have highly influence with Korean sty1e. \circled2 Freshness, Food's degree of temperature and appearance have highly influence with Japanese style. \circled3 Nutritious balance and its appearance have highly influence Chinese style. Secondly, rest factors on the food choice are shown that service factor is generally important in these three style.

The food service industry represents one of Korea's fastest-growing and most challenging areas of business but it is at the beginning of the industry. Italian cooking of the food service industry has a lot of merits but it is difficult to manage because of the shortage of domestic customers and the poor management of the industry. This research suggests the marketing strategies in order to systematize Italian food service satisfy the customers requirements and promote the sale of Italian food. The circulation structures should be simplified and systematized in order to enhance the quality of the food and lower the price. Italian food should be recognized as health food cooked with unsaturated fatty acid, olive oil. It is necessary that the Italian food for the Korea especially for the women and children be developed. The information about Italian food the advertisement of it should be structured because 13 percent of Italian food sale has dropped in the current environment.

The main purpose of this study is to investigate the factors affecting customer satisfactions toward the italic restaurants of hotels. Especially, the role of menu-related factors is elaborated. Based on the previous research findings, the following hypotheses were proposed and tested. First, customer evaluations of the factors related to the service of italic hotel restaurants wi11 show differences, depending upon demographics. The results found are as follows. Concerning the seasonality and variety of menu, customer evaluations differed by gender. Depending on age groups, customer evaluations differed for the communicative quality of menu, the restaurant atmosphere, the employee service level, and the food taste. By the type of occupations, there were differences in customer evaluations of the communicative quality of menu, the employee service level, and tie food taste. By the education levels, there were differences in the evaluations toward the seasonality and variety of menu, the restaurant atmosphere, the employee service level, and the food taste, Finally. concerning the restaurant atmosphere and the food taste, customer evaluations differed by their income levels. Second, the employee service level, the seasonality and variety of menu, the communicative quality of menu, the restaurant atmosphere, and the food taste are predicted to significantly affect customer satisfactions, My results were consistent with this prediction except for that the communicative quality of menu did not significantly affect customer satisfactions. Regarding the role of menu-related factors in customer satisfactions, my finding implies the importance of updating the menu, providing the variety and reflecting the seasonality. The more studies, however, should be needed to explore the various roles of menu-related factors in restaurant customer satisfactions.

The purpose of this study is to identify important selection attributes for customers dining at family restaurants in Seoul, and the determinant and predicting factors in customers' intentions to return. A closed-ended questionnaire was used, and a systematic sampling approach was employed to survey a sample of customers in family restaurants. The data were analyzed using factor and multiple regression analysis. A four-dimensional structure was established from 14 selection attributes. The results of the study indicated four dimensions that were significantly related to the likelihood of customers returning to the same restaurants, as follows: Food and Environment, Service and Courtesy, Price and value, and Location and promotion. The findings from this study have both theoretical and practical implications. Implications of these findings are discussed.

Eating out industry is typical human service industry to depend on human resources largely. Nevertheless, management of human resources in eating out industry is beneath notice. Degree of satisfaction at a duty of an employee must be grasped to offer good service to a customer. Human service of an employee is structural element of eating out industry and a direct instrument to make a profit Therefore, an offer of good service depends on a mental attitude of an employee though satisfaction at a duty. Therefore, this study investigates elements affecting satisfaction at a duty of an employee and presents actual remedies to a chive purposes of study with importance. To accomplish this duties, this study does theoretical studies on satisfaction at a duty and literature studies on general features of eating out industry. And, on the basis of it, this study does actual studies on satisfaction at a duty of an employee in small-scale eating out industry Therefore, to disperse burdensome amount of business due to human structure that do not differentiate between operation and cooking to operate organization that employee works by turns and rest, and to use well trained part-time worker will contribute to reduction of labor cost and promotion of morale of current employee.

It is desirable that the management of human resources, as a strategy for the competition, should be the necessity for the hotel industries to survive in the rapid change and continuous development In other words, the management of enterprise provides the foundation to form human relationship, just as the hospitality industry operates with human relationship. Here by, all the problems out hotels have faced are that our hotels should look for a new human resources. The control of human resources in hotels means that if does not only satisfy hotels, employees, and guests but improves the personal ability. also it is important for the method of hotel operation as a management. Therefor, hotel managers have to get a good human resources, at the same time, improve the potential ability from them in order to get development for industries and a person. This study in the effective project for the human resources in hotels is relation to the organization of hotel sand he factor of human resources. This research if focused on the property of classification each factor in the control of human resources. according to the classification, the relationship and an effect are commonly made in groups of properties and are named respectively.

A few years ago, hotel service was not usual to the people very much but it's normally usual only for the higher-grade people. However now a days, it's expected that hotel service is universal one with changing of life style. It's rising to use hotel with being on the increasing of the international alternating so that the banquet service can be expected as the much more important service point of hotel. At the same time there are much more chances to participate in the personal parties and meetings. That means the demand is increasing than before. So every hotels are trying to promote the quality of the service, make renovation and suggest the specially distinguished service in comparison with the other hotels so as to get the banquet customers. Actually the sales amount from the banquet in the hotel can be said the biggest one in these days. That's why we cannot help thinking it the very important point at the hotel service. So we would 1ike to suggest the best way of managing hotel banquet service more efficiency and would like to find out how we can serve the higher quality service to the banquet customers in order them to make feel more satisfactory.

The purpose of this study looks for the cooking directions to improve the quality of the finished product by examining the perceptions for cooking style of the finished product by cook at ten deluxe hotel in Seoul. For purpose of this purpose, this study focuss on five areas: (1) examining five different types of cooking styles and twenty one culinary factors, (2) examining the satisfaction rating of culinary factors, (3) measuring reliability of the culinary factors, (4) measuring the satisfaction rating of culinary factors. The study provides a generalized framework for improving the cooking of Korean food and Western food relative to the preception for the cooking style of each food by hotel restaurant cook. This general framework could be easily expanded to include additional factors that might be relevant for other restaurant cook or other menu items.

The objectives of this study were to develop program in education & training of dietitians and cooks in contracted foodservice management company, The instruments were developed by reviewing extensive literatures on education programs and by interviewing with dietitians and cooks who were working in contracted foodservice management company. A total of 400 questionnaires was hand delivered at 14 contracted foodservice management companies by designated coordinators. A total of 286 questionnaires was usable; resulting in a 70.0%, response rate. Statistics data analysis was completed using the SPSS program for frequency analysis, reliability, mean value, t-test, ANOVA and Crohnbach's alpha coefficient. Crohnbach's alpha coefficients for dietitian's scale and cook's scale were 0.9548 and 0.9513. A few things were suggested according to the results of the survey: 1. The dietitians and the cooks wanted to take a continuing education to improve their job. Therefore the contracted foodservice management company should provide them with the systematic education according to their job experience. 2, As the continuing education for dietitians and the continuing education for cooks were disappeared, Korean Dietitian Association and Korean Culinary Association should make a certified continuing education program and give them a new knowledge and a changeable food culture.

At present, the students majoring in tourism apprach theoretically and practically target human resource development which is blanceded between creativity and specialty. And yet, the initial step of on-the-job tranning has not been worked and the area of tourism and experience in this field are know as a beginning stage. This, this study is focusing on the on-the-job tranning in the area of tourism major in technical college. The issues and alternative solutions are as follows First, many student hope sutible training cost require. Second, An amount of subsidy for trainee is too low, and a trainee is used as substitution for regularem ployee's vacation during summer season and for beginning and end of year during winter season. Third, There is no clear linkage between job training and employment. Forth, many students enter a technical college due to learn professional technique and service, however, many other students go to a technical college as means of transfer to university, Since a tourism bussiness is predicted as a potential industry for the twenty-first century, besides a positive national economy and tourism business, the continuing and active supports and needed as follows First, An active support on tranning provided by tourism companies is required. Second, A continuos driving force and thorough management of job training by technical college and relevant major department are needed. Third, sutible traninging cost would be required. Forth, In order to achive a objectives and practical and effect ive job tranning, students majoring in tourism should enhance a service mind and manner.

The development of foodservice franchise is inevitable in the developmental process of domestic foodservice industry and it has been led by some big enterprises and foreign brands, but foodservice franchise of a new and differential form will be rapidly developed. The success of franchise can be resulted under the recognition that franchiser and franchise are in the common fate as the partner. Franchisee must make its best efforts to enhance the unity and value of brand jointly with franchiser. Therefore. franchisee has to make efforts to maintain the quality of commodity and service, not to damage the value of title and follow the guidance and effort of franchiser it chose. Franchiser must have the recognition that the success of franchisee is the key of that of franchiser and give franchisee a reliability in order that it follows the order of franchiser. It must have the consciousness that it can achieve the success through the increase of sales by franchisee and support franchisee with trust not to have the easygoing way of thinking to derive its income of commission from increasing the number of franchisees.

Patisseries and bread industries in Korea has been growing by the change of diet pattern of Koreans. Patisseries and bread now occupy 14.1% of the total food industry in Korea. In western countries, patisseries and bread are specialized by their products. In Korea, however, the two have not yetestabished their own business realm. It is, therefore, necessary to have academic definitions upon patisseries and bread since they require different materials and methods to produce. This study is to make the definitions on patisseries and bread to give the industry a clearer recognitn of the two. The study examines the common and distinctive of patisseries and bread in terms of history and cooking method.