• International Journal of Internet, Broadcasting and Communication
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• 제13권2호
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• pp.52-59
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• 2021

In this paper, we propose a system that allows small business owners focusing on the restaurant business to easily understand the management situation, and to manage the operation and management centering on the cost of food materials and profits and losses. In general, the metadata structure is different depending on the POS system, so it is necessary to first develop a standardized metadata model for a food material cost management system for small business owners in various industries. For that reason, the system proposed in this paper was applied to the cost management app by referring to the development of a data model using the metadata standard. In addition, in order to implement a cost profit/loss management system for small business owners in the restaurant industry, it was designed to support standardized metadata models from various types of POS systems, and is a hybrid app that can support a smart environment. Interface) was configured.

• 대한지역사회영양학회지
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• 제8권4호
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• pp.610-620
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• 2003

The purpose of this research was to analyze the job satisfaction and business attitudes of restaurant owners in order to explore solutions for improving restaurant management. The results were as follows : 1) The motive for starting a restaurant business was vocational aptitude \longrightarrow possibilities \longrightarrow good income : 2) In terms of job satisfaction, most respondents were satisfied with both the work itself and the income. It was also observed that the younger owners were more satisfied with their jobs than the older owners : 3) Increased costs, including labor and food costs, was indicated as the biggest problem in restaurant management. Respondents also perceived labor shortage as one of the most difficult problems. Men were more likely than women to consider the following problems as being more serious: rent, financial problems, taxes, regulation restrictions, menu development and customer complaints. It was found that as the size of the restaurants grew, the respondents perceived the shortage of labor as the hardest part of running a business : 4) Respondents agreed that employing good foodservice workers was the most important part of foodservice management. Owners also believed that they needed more research time for menu and service development 5) To be successful, the restaurant owners paid the most careful attention to food taste. Service, sanitation, and menu development were also emphasized. Respondents stressed the focus on service, good relationships, diligence, and faithfulness in order to be a good restaurant owner. The results of this research suggest that restaurant owners should have more professional conscientiousness to succeed in their own businesses, as well as improve the quality of the foodservice industry. Other important aspects related to the overall improved quality of the foodservice industry are: the continuation of government support, the enlargement of educational opportunities and greater respect for foodservice employees. (Korean J Community Nutrition 8(4) : 610-620, 2003)

• International Journal of Contents
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• 제5권2호
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• pp.20-25
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• 2009

The purpose of this study is to seek new u-business services in restaurant management. Using the concept of business model methodology in family restaurant management domain, this study identifies customers' needs in services at the stage of management of purchase of materials, the production management, and the sales management. In addition, this study suggests two killer applications of a family restaurant management linking with the latest ubiquitous computing technologies: the service of the customer-oriented menu recommendation and the service of the inventory-oriented menu recommendation. These findings may offer practical insights in the context of ubiquitous service model of restaurant management.

• 한국관광식음료학회지:관광식음료경영연구
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• 제7권
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• pp.181-205
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• 1997

It is expected that Korean restaurant business will become one of the most important contributors to the notion's economy by the year 2000. As the many visible and invisible trade barriers are tumbled down and market opening to foreign competition expedites, a strategy to solidify the competitiveness of the restaurant industry is urgently needed. Some of the strateges that need to sharpen the competity edge are as follows: 1. Development of restaurant business management knowhow and enhancement of information gathering capability. 2. Development of its own unique brand of food and service tailored to many different tastes of clientele. 3. Promotion of the industry's globalization efforts with the development of local restaurant brand & Korean traditional foods and with the expansion of foreign investment. 4. Reinforcement of staff training and provision of a compensation package to attract qualified personnel. 5. deregulation of many anachronistic laws and restrictions with government's full support for the industry to realize what it's supposed to be in the 21st century.

• 한국관광식음료학회지:관광식음료경영연구
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• 제16권2호
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• pp.135-151
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• 2005

In accordance with changes in life style, people's desire to eat out is getting changed in their preferring factors from whether they can buy food they want to eat fast and easily to mood of the dining space, content and quality of service, hygiene condition of restaurant, quiet location and surrounding circumstance, and discount coupon and price destruction. In addition, consumers who begin to recognize the seriousness of environmental pollution prefer health-oriented food. On the other hand, excessive presence of competitors, growing personnel expense, increasing expenditure in accordance with swelling price of rent and material expenditure, increase of tax burden, decrease of income because of credit card service charge and high expected level by consumers make it difficult for restaurant's owners to manage restaurant business. Therefore, this study purposes to establish development of menu from the consumer's and the supplier's point of view and propose how to develop menu aiming at convenience, health and diversity.

• The Journal of Asian Finance, Economics and Business
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• 제10권2호
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• pp.123-133
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• 2023

The COVID-19 pandemic has impacted the restaurant business adversely. The restaurant business is essential for Thailand's economy as it generates high income and a high employment rate. This study aimed to determine the relationships between restaurant businesses. Furthermore, it examined the problems encountered during COVID-19 and measures already implemented and planned. The research is intended to resolve these issues. We collected data from 136 people who worked in restaurants in Bangkok, Thailand, via telephone interviews. The data was analyzed by descriptive statistics and correspondence analysis using SPSS. The findings of this analysis indicate that all restaurants, irrespective of their size, face problems, though their planned and remedial actions are different. One finding was that medium restaurants face more financial problems and increased costs than others. They are countering this challenge through measures such as applying for loans and transitioning into a "non-restaurant" business. Nevertheless, typical medium restaurants have not engaged in extensive planning for the future. Based on a fact-finding survey, we considered appropriate short- and long-term measures suitable for micro, small and medium restaurants. In addition, our study's findings will help policymakers and practitioners identify strategies for responding to the COVID-19 outbreak and other future crises.

• 한국관광식음료학회지:관광식음료경영연구
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• 제13권1호
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• pp.119-145
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• 2002

The objective of this study is to present an up-to-date and more comprehensive review of tourism as well as hotel and restaurant business forecasting literature. Major reports of business forecasting studies classified into three broad sections including the hotel sector, restaurant sector, and tourism sector chronologically. The focus and descriptions of findings of those studies are reviewed, compared, and critiqued comprehensively, while capturing major trends of forecasting studies.

• 한국식품영양학회지
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• 제9권3호
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• pp.281-288
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• 1996

The purpose of this study was to develop the curriculum for the Department of Food Service Business in Junior College. The purpose of the curriculum development is to train professionals combined theory and practice for medium or small restaurant managers. We have developed a model curriculum, which was based on Job analyses for related business, analyses of the curricula of departments related with food service, and survey on the questionnaire. The subjects of the model curriculum are as follows. 1) Subjects related with Food and Food Sanitation, 2) Subjects related nth Cuisine, 3) Subjects related with Restaurant Management and Service, 4) Subjects related nth training In practical business, and 5) Subjects related with a foreign language. The effects on opening the Department of Food Service are as follows. 1) To train professionals (or food service business, 2) Activation of the study on Food Service Industry, 3) Establishment of the traditional food culture, 4) Activation of the Tourist Industry, and 5) To improve the Quality of restaurant employees.

• 문화기술의 융합
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• 제10권2호
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• pp.459-463
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• 2024

자영업자의 빈번한 폐업은 국가적인 경제 손실을 동반한다. 특히 외식업종이 가장 높은 폐업률을 보이기 때문에 외식업종의 상권 변화를 예측하여 업체의 생존에 도움을 주는 것이 필요하다. 외식업종의 생존율과 폐업률에 영향을 미치는 요인에 대한 연구는 활발하나, 상권의 변화 정도를 예측하는 연구는 부족한 실정이다. 따라서, 본 연구에서는 상권 변화에 초점을 맞추는 연구를 하고자 한다. 이를 위해 서울시 행정동별 상권 변화를 예측하는 딥러닝(Deep Learning) 모델을 설계한다. 첫째, 2023년과 2022년 2분기의 상권 변화와 관련된 변수를 수집한다. 둘째, 1년간의 등락 정도를 백분율로 환산한 후, 증강 단계를 거친다. 셋째, 딥러닝 모델을 활용하여 상권 변화를 예측하는 모델을 제안한다. 향후 본 연구를 고려한 외식업종 지원정책은 상권의 질적 성장 및 경제 성장에 도움이 될 것으로 기대한다.

• 한국식품조리과학회지
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• 제23권6호
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• pp.1003-1014
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• 2007

This research aimed to assess the relationships between restaurant production strategies, service systems, and business performance. The sample included 202 questionnaires collected from exclusive high-end hotels located in the Seoul area of Korea. The questionnaires were analyzed using SPSS 12.0. The hypotheses were verified by applying frequency analysis, reliability analysis, factor analysis, correlation analysis, and regression analysis. The results are summarized as follows. First, it was found that the F&B production strategies of the hotel restaurants had a positive (+) effect on business performance. Second, the F&B production strategies positively influenced the service system, and the service system had an effect on business performance.