• Title/Summary/Keyword: Food tourism

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A Study of Analysis on the Menu Concept of the Hotel Semi Buffet Restaurants - Focusing on the 1st class hotels in seoul - (호텔 세미뷔페 레스토랑의 메뉴 컨셉 분석 - 서울시내 특1급 호텔을 중심으로 -)

  • Min, Kye-Hong;Choi, Young-Ki
    • Journal of the Korean Society of Food Culture
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    • v.22 no.5
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    • pp.597-602
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    • 2007

  • For the hotel industry, the situations having difficulties in management are becoming we planed by the rises of the cost and labor costs, the imbalance between supply and demand, stiffening competitions between the hotels. Therefore, there has been a plan for a great change to attract customers, escaping from the existing form of management in order to secure competitive powers in the food and beverage field. For that purpose, we plan to investigate into the preference of buffet restaurants in ten 5star hotels in Seoul. By the analysis, we also plan to present the menu concepts that stand out and are preferred by the customers in managing semi-buffet restaurants. Therefore, the linear and planar coordinate values of the H Hotels and I Hotels came out both positive(+) as results of a similarity analysis using MOS, we can predict that they would be positioning on the same dimension. Furthermore we can predict that the menu of antipasto, sushi, sashimi and desserts would be positioning on the same dimension as a result of analysis of the most preferred menu by customers for each station in managing a semi-buffet restaurant. Based on these results, there must be continuous supervision over the menu of buffet restaurants.

  • https://doi.org/10.7318/KJFC.2007.22.5.597 인용 PDF KSCI

청소년 외식 소비 성향에 관한 연구

  • 이연희
    • Journal of Applied Tourism Food and Beverage Management and Research
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    • v.10
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    • pp.239-264
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    • 1999

  • I. 머리말 II. 외식산업의 의의 III. 청소년의 외식 소비 성향 IV. 우리나라 외식산업의 나아갈 길 V. 맺은말<참고문헌>, <부록>

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