• 한국조리학회지
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• 제15권4호
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• pp.259-272
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• 2009

본 연구의 목적은 국내 위탁급식사업의 경영성과 평가를위한핵심성과평가지표(Key Performance Indicator; 이하에서는 KPI로 표기)를 개발함으로써 실질적인 위탁급식사업에 도움을 주고자 하였다. 이러한 목적을 달성하기 위해, 국내 위탁급식 회사에서 8년 이상 근무한 전문가를 대상으로 델파이 3라운드 조사를 통하여 관점별 KPI를 개발하였다. 개발된 KPI는 현재 위탁급식사업이 잘 해야 할 방향을 설정하고 미래를 위해 무엇을 준비해야 할 것인가에 대한 방향을 설정할 수 있고, 자본을 집중해야할 항목을 구체적으로 제시하는 것에 활용할 수 있다. 또한, 위탁급식사업의 현재 가치와 미래 가치를 올바르게 판단할 수 있도록하여, 위탁급식회사를 인수하거나 합병할 때 정확한 가치 기준으로 사용될 수 있을 것이다. 하지만, 본 연구는 본 연구에서는 국내 위탁급식사업의 전략과 BSC의 관점별 영향관계에 대한 실증 분석이 없었기 때문에 각각의 KPI는 의미가 있지만, KPI가 의미하는 방향성에 대해서는 한계가 있다고 할 수 있다.

• 한국조리학회지
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• 제12권2호
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• pp.88-105
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• 2006

Entering into the new millennium, the Korean wine market has recorded the highest growth rate among the domestic alcoholic beverage market and been recognized as a rapidly emerging market with further escalation potential. Responding to the current drastic escalation of Korean wine market in terms of its volume, the present study scrutinizes the considerable wine-selection attributes that are related to individual wine consumer‘s characteristics including demographic variables. These attributes are also expected to be precursors of wine consumers‘ satisfaction. ANOVA results suggest that each demographical variable-gender, age, income level, and the frequency of wine consumption-pertains to specific wine-selection attribute(s). Likewise, wine consumers‘ characteristics are also associated with those attributes. As wine consumers are experienced, they rely less on information; rather, their selections tend to be dependent upon quality, value, contexts, and preferences. The subsequent multiple-regression investigating the relationship between wine-selection attributes and satisfaction signifies that quality, contexts, and preference attributes are the substantial antecedents of wine consumers‘ satisfaction. When consumers purchase a wine, "information on purchase" was the most important criterion for the Newcomers and the Outsiders, while the Connoisseurs mainly depended on "marketability", "wine values" and "viticulture environment". "Preference" attributes influenced the Aspirants the most in buying decision. The Newcomers and the Outsiders need more information before deciding to purchase as their wine knowledge was very limited. The Connoisseurs were likely to consider the quality as a more important factor than the price and it is necessary to develop high quality wine at a reasonable price in order to attract this group.

• 한국조리학회지
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• 제15권2호
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• pp.231-242
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• 2009

호텔 연회에서 가장 중요한 정보 중 하나는 매출액 자료이다. 매출액 예측은 비용을 절감시키고 인력 배분의 효율성을 증가시키고 급변하는 환경에서 경쟁하는 능력을 향상시키는 데 도움이 되는 정보를 제공한다. 본 연구는 국내외 연구에서 적합한 예측모형으로 평가되고 있는 ARIMA 모형을 이용하여 호텔 연회장의 매출액을 예측하였다. 분석을 위해서 사용한 자료는 서울 소재 GI 호텔 연회장의 월별 매출액 자료를 사용하였으며, 분석 결과 SARIMA(2,1,3)(0,1,1)가 최종적으로 추정되었다. 본 연구의 시사점은 국내외 연구에서 적합한 예측모형으로 평가되고 있는 ARIMA 모델을 호텔 연회장의 월별 매출액 자료에 적용하였다는 점과 호텔 연회 실무자들에게 참고자료로 사용할 수 있는 유용한 정보를 제공하였다는 점을 들 수 있다.

• 한국조리학회지
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• 제15권3호
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• pp.324-343
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• 2009

본 연구는 외식산업의 위험 커뮤니케이션에 대한 소비자들의 심리적 반응과 태도에 미치는 영향을 규명하는데 목적을 두고 검증하였는데, 그 결과는 다음과 같다. 첫째, 위험 커뮤니케이션과 정보 신뢰간 관계에서는 위험 커뮤니케이션의 안전성에 대한 지각이 높아지면 정보 신뢰는 높아지는 것으로 나타났고, 위험성에 대한 지각이 높아지면 정보 신뢰는 윤리성에 대한 지각이 높아지며 정보 신뢰는 높아지는 것으로 나타났다. 둘째, 위험 커뮤니케이션과 위험 지각간 관계에서는 위험 커뮤니케이션의 안전성에 대한 지각이 높아지면 위험 지각은 높아지는 것으로 나타났고, 위험성에 대한 지각이 높아지면 위험 지각은 환경성에 대한 지각이 높아지면 위험 지각은 윤리성에 대한 지각이 높아지면 위험 지각은 0.234 높아지는 것으로 나타났다. 셋째, 위험 커뮤니케이션에 대한 정보 신뢰와 위험 지각간 관계에서는 위험 커뮤니케이션에 대한 정보 신뢰가 높아지면 위험 지각은 높아지는 것으로 나타났다. 넷째, 정보 신뢰와 소비자 태도간 관계에서는 만족도에 있어 정보 신뢰가 높아지면 만족도는 0.681 낮아지는 것으로 나타났고, 구전 의도에 있어 정보 신뢰가 높아지면 구전 의도는 낮아지는 것으로 나타났다.

• 한국조리학회지
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• 제15권3호
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• pp.112-127
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• 2009

2007년 현재 한 미 FTA 협상 결과에 따라 미국산 수입 쇠고기의 개방이 본격화되면서 국내 외식시장의 변화가 예상되고 있다. 이에 국내 외식시장은 '쇠고기 원산지 표시제의 정착'과 '국내산 한우와 수입 쇠고기에 대한 소비자 니즈의 충족'이라는 당면과제를 안고 있다. 이와 같이 조사 분석된 연구 결과를 요약하면 다음과 같다. 첫째, 일반음식점의 쇠고기 원산지 표시에 대한 소비자 인식 수준은 비교적 낮은 것으로 나타났다. 둘째, 수입 쇠고기를 선호하는 이유는 한우에 비해 맛은 떨어지지만 가격이 상대적으로 저렴하기 때문인 것으로 나타났으며, 일반음식점에서 판매하는 국내산 한우에 대한 불신감이 큰 것으로 분석되었다. 셋째, 국내산 한우는 맛의 우수성, 안전성, 신선도에서 높은 평가를 받고 있는 반면, 수입 쇠고기는 모든 속성에서 보통 수준 이하의 낮은 평가를 받고 있었다. 이와 같은 조사 결과를 토대로 판단해 볼 때, 쇠고기의 원산지 표시제에 대한 일반음식점의 올바른 인식과 원산지 표시제도의 정착을 통해 소비자들이 믿고 먹을 수 있는 외식 환경이 조성되어야 하며, 국내산 한우와 수입 쇠고기에 대한 소비자 니즈를 충족시키기 위한 노력이 있어야 할 것이다.

• 한국조리학회지
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• 제15권3호
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• pp.153-165
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• 2009

사업 규모가 크지 않은 외식산업에서는 어려운 경영환경을 극복해 나갈 수 있는 원동력으로 기업가 정신(entrepreneurship)이 요구된다. 기업가 정신은 외식사업을 혁신적으로 경영할 뿐만 아니라 기업 성과(corporate performance)도 증대시킨다는 연구결과들이 많다. 따라서 본 연구는 외식산업에서 기업가(entrepreneur)가 기업 성과를 향상시키기 위해서는 기업가 정신이 중요하다는 사실에 초점을 맞춰 기업가의 성취 욕구(need for achievement)와 기업가 정신의 관계를 살펴보고 아울러 기업가 정신이 기업 성과에 미치는 영향에 대해서도 살펴보았다. 연구결과 외식산업에서 기업가의 성취 욕구가 기업가 정신에서 영향을 미치는 선행변수 역할을 하고 있음을 알 수 있었다. 그리고 기업가 정신의 혁신성(innovativeness)과 사전 대응성(proactiveness)이 기업 성과에 영향을 미쳤음을 알 수 있었는데, 특히 사전대응성이 기업 성과에 크게 영향을 미치고 있었다. 결론적으로 외식산업에서 기업가 정신의 혁신성과 사전대응성이 기업 성과를 높이는 요인임을 알 수 있었다.

• 한국조리학회지
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• 제2권
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• pp.59-87
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• 1996

This study has been done by giving the guide when development of menu or doing marketing strategy in Hotel Restaurant. All products and service has a regular course from induction in market to disappear, so it shall be come out Products Life Cycle theory. In eating business, under the tendency and existing cycle to change menu by taste of customers, liking variation, change of periodic status (environment), MLC(Menu Life Cycle) shall be advised by application PLC(Products Life Cycle) in the process of induction of some menu first and spreading the same business field and then deletion (disappearance) from menu because of no popular. In Emergence Stage, it shall be tried to inform new menu through Cooking Contest, presentation of new menu, free sampling party and others. In Growth Stage, it shall be changed package menu or set menu. In Maturity Stage, it shall be provided complimentary ticket, gift coupon or discount for the customers with some degree of selling record in order to increase using frequency and selling amount after insure new customers. In Decline Stage, it shall be groped for entry underdeveloped country or less advance nation, but there is no possibility to devote in enterprise, it shall be planned substitute menu development in order to withdraw. By inducting MLC concept, it shall be provided the available informations such as“how could some menu be circulate in some restaurant”“Accordingly do strengthen promotion activities or go to low developed area or overseas, or delete it from menuitems and so on”. In the time of decline some menu, it is judged to the time of plan(preparation) of new menu development. In the broad view, when consideration of the concept of menu life cycle, it shall be possible to know which menu is decayed and which menu is developed newly or grown-up, so it shall be provided the important information to estimate the tendency of changing menu and set-up a menu development plan.

• 한국조리학회지
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• 제7권1호
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• pp.147-180
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• 2001

Competition of today's markets get to compete the relationship of one system and another system. Competition in relationship of system emphasis molding of cooperate relationship-strycture between enetrprices and It appears competitiveness enriched effects of enterprices in systems. In the rapidly changing economy and marketing situation, Travel agency got worse management situation of themselves more excessive competitiveness then competitiveness efforts between Tourism Relationship Enterprices. So, Relationship marketing will lays a foundation of new travel agency's environment through competitive of relation to travel agency and travel agency, travel agency and hotel or travel agency and airplane. This study's object are present relationships between travel agency and travel relation enterprise of cooperation, complication and competitiveness to relation form. And this study are presents suggestion to generate of hereafter travel relation enterprise through study on relationship with hotel and airplane. A final object of this study are presents a model applys relation method of travel agency and travel agency, hotel and airplane through inspect to specialist analysis. In the result of study, Travel agency are low position and difficult with hotel and airplane at the cooperation but acually It's difficult with travel relation enterprise. So, Travel agency will be operates characteritic system and regulations for win with travel relation enterprise for efficiency of working more than hotel and airplane. Airplane is the best big travel relation enterprise. So, The most airplane has to high cooperate with travel agency. That's why airplane keep going close cooperation with travel agency. Travel agency has to close cooperate with hotels secondly through marketing, exchanging information and union advertisement etc. Hotels are low in complications than travel agency but high in complications than airplane. Although travel relation enterprise are different system individually, because of all of us working with union object, Travel agency and travel compliment-cooperation relationship.relation enterprise has to autonomy behavior with close cooperation through.

• 한국조리학회지
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• 제1권
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• pp.5-23
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• 1995

Management of kitchen is consist of various management factor, for instance, physical resources, financial resources, information resources, and human resources. Because these kind of resources determine efficiency of kitchen management, human resource management is important aspect of kitchen operation. In this paper of view, recently human resource management has been considered by kitchen manager. Kitchen Managers who are interested in human resource, focus on efficiency. Also human resource management underlined not only efficiency, but interrelationship of emplyee. Today, considering with the environment of management, operation of kitchen is important section on hotel management in relation to the profit of it. In the future, therefore kitchen will be strategic profit center on hotels. According to in this tendency, as profit business center kitchen assumed a aspect of efficiency mechanism. This thesis aimcs to point out the actual status of human resource management in the hotels, and suggests the improvement there of by analyzing the system. This research is organized into five sections. section one introduces its objectives. scope and mothodology. Section two provides the theory of human resource management on the kitchen of hotels. And section these analyzed about the factors of human resource management. Section four, suggests the alternatives of the improvement on human resource management, section Five describes the conclusion of this thesis. Today, importance of human resource is viewed multipoint aspects in relation to efficiency of organization and interrelationship of employee, especially the arrangement of human resource is fairly handle and allocation of the human resource and personal appraisal. On the other hand, human resource managers have to be responsible for the cost control and customer's attraction by developing human resources. In order to advance human resource management on kitchen of hotels, following alternatives are considered with efficiency of management and interrelation of employee. The first, the manager of hotels has to consider the passive support of development of human resource. The second, the manager of hotels should develop the various training program for the extonsive ability of employee. The third, in order to improvement of human resource management, manager should establish the system for human resource management view of efficiency and employee's interrelationship.

• 한국조리학회지
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• 제5권1호
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• pp.175-204
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• 1999

Today, the hotel industry in a whole are facing serious problems with a number of reasons. To overcome this situation, Customer-Oriented Marketing is considered to be a solution for the hotel F & B management, due to the potential of F & B department. The main purpose of this study was to present the Food and Beverage Marketing Mix Strategies suitable for the market characteristics. To achieve the purpose of this study, theoretical and empirical approaches were used. In review of theoritical background, basic concepts and characteristics of hotel F & B, hotel F & B marketing environment, and hotel F & B marketing mix were studied. Based on the theoritical studies and previous studies, F & B marketing mix sub-components were chosen. In this research, F & B 5P's and 1I marketing mix are discussed, they are Product, Price, Promotion, People, Physical evidence and Image. Through the survey, a number of important segment markets are emerged, which lead to essential segment markets ; business, conference and leisure market. F & B marketing mix strategies as follows. First, for the physical evidence mix, to build up the position as deluxe hotels, it is necessary to matte an investment in technical and decorative components. Second, for the people mix, to assure the service quality, the education and training programs for employee are required. Third, for the image mix, to ensure the image of hotel brand strength, the consideration for public area layout, restaurant and bar ambience, and green policy are required. Fourth, for the product and price mix, to differentiate the F & B, it is necessary to offer thorned and ethnic cuisine, and signature restaurants. Fifth, for the promotion mix, to attract more cumstomers, creative and various promotion activities, and long-term investment in customer-oriented marketing are required. There were some limitations in this study. That is, most of hotels don't operate the concrete and effective F & B marketing, have difficulty in getting data base for F & B customer. Despite their limitations, this study add some values to hotel F & B management in that it introduce the service marketing mix strategies to hotel F & B marketing.