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http://dx.doi.org/10.20878/cshr.2017.23.5.010

A Study on the Management Performance Improvement through Cooking Skills Support and Management Consulting for Restaurants: Focused on Restaurants in Gyeonggi Province  

Eum, Young-Ho (Dept. of Hotel Culinary Art, Suwon Women's University)
Lim, Young-Hee (Dept. of Hotel Management, Sangmyung University)
Jung, Ju-Hee (Dept. of Hotel Culinary Art, Suwon Women's University)
Lee, Eun-Jin (Dept. of Hotel Culinary Art, Suwon Women's University)
Publication Information
Culinary science and hospitality research / v.23, no.5, 2017 , pp. 92-100 More about this Journal
Abstract
The purpose of this study was to analyze the current status of 30 restaurants targeted for customized-visit consulting. For this process, experts visited restaurants and conducted consulting to improve the effectiveness of management for restaurants. A frequency analysis was used for general details, and a questionnaire survey was conducted to consult employees and customer groups. The analysis and consulting results were as follows: Firstly,menu need to be improved through restaurants' sanitary state and menu quality improvement. New menu should be developed through continuous training for restaurant operators, the relevant organizations, and cooking skill experts. Secondly, restaurants' cooking skill and knowledge should be secured by training of restaurant operators from the relevant organizations and experts to acquire cooking skills. In conclusion, restaurants' capability needs to be consolidated through persistent and cyclical process to maintain competitive menus and cooking skills. The results also showed that employee group's MOT, foods, menu, and facility education/training should be fortified. In order to reinvigorate the restaurant industry, marketers need to offer continuous education/training and consulting for employees to improve their satisfaction.
Keywords
Culinary skills support; Management consulting; Food service company's;
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