식재료 유통관리를 통한 구매경영체질 개선에 관한 연구

• 영문명: A study of the Improvement on Food Purchasing Management through Foodstuff Distribution
• 발행기관: 한국외식경영학회
• 저자명: 김장익(Kim Jang Yik)
• 간행물 정보: 『외식경영연구』2권 1호, 21~50쪽, 전체 29쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2000.06.30

영문 초록

As the market environment are becoming worsened due to the sharp rise of rood material cost, etc, under the IMF supported regime, only the way to proceed to maintain actual profits through efficient cost reduction will be the survival strategy at this point in time tat profits can be expected and increased through the rise or sales in restaurant business management. Therefore, as the scheme to cope with this turbulent market environment, it is necessary to identify food circulation purchase accurately and thereby to provibe for the action plan to break away from the depression in the eating-out industry at home and abroad by means of the securing of diverse suppliers and attempts at direct transaction, the use of appropriate food materials and the like and resolve the concomitant problems. Accordingly, cost reduction is emerging as the best strategy of restaurant management in linkage with food purchase as the market environment is presently becoming worsened on account of the drop of sales in the eating-out business, the sharp rise of food material cost and so on, At this point in time that the increase of profits can not be expected through the rise of sales, only the survival strategy is to proceed to maintain actual profits while retrenching the cost spent through efficient cost management. The costs that can virtually be reduced according to the ability of the management include variable costs such as food material cost, labor cost, general current cost, and the like, of which food material cost is the reducible one as one of three costs on the eating-out business that is comparable to rental and labor cosh, In case of food material cost, a cost reduction method can be found everywhere, such as using less expensive foodstuffs, reducing the amount of foodstuffs left as waste through accurate sales forecasting, saving the quantity of foodstuffs lost in the process of distribution of preparation, and so on. And it is necessary to construct the business network and physical distribution system for cheap and high quality foodstuffs, delivery, revitalize confidence in brands through quality management and stringent technical guidance, etc. To do so, it is urgent to improve the politic system of government. And the scientific and methodical system is needed to improve the purchasing method through foodstuff distribution in the future.

목차

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 식재료 유통관리의 현황

Ⅳ. 식재료 유통관리의 문제점과 개선점

Ⅴ. 결론

참고문헌

ABSTRACT